NATIONAL SEAL PRODUCT DAY 2019 INDUSTRY DINNER MENU
OTTAWA, ON
Terrine of Seal with Pickled Beets and Partridgeberry Chutney
Seal Loin Carpaccio, Micro-Greens, Seashore Greens Aioli, and
Crispy Caribou Moss
Seal Ravioli, Sautéed Kale, Spruce Tip Jus
Seal Flipper Pie with Rich Seal Gravy
Dessert provided by the NAC
The Industry Dinner begins at 7pm in Le Cafe at the NAC. There are pop-ups and an exhibition in the Jose Lounge at 6pm in advance of the dinner that you don’t want to miss!
THE CHEFS
LORI McCARTHY
Lori McCarthy is dedicated to the cultural foods of Newfoundland and Labrador through her company Cod Sounds and the Livyers Cultural Alliance.
Her core values embrace locally sourced regional cuisine and wild foods from the land and sea; this is reflected in her food experiences and workshops.
Lori has been listed as a hidden gem in National Geographic, has been written up in Coastal Living as one of the 8 great excursions in North America. The Telegraph speaks about her in an article about the most unlikely culinary destinations and check out what the National Post has to say.
She sits on the Food Policy Council of St. John's and is the recipient of the Hospitality Newfoundland and Labrador Tourism Innovator award for 2017 and the Tourism Discovery award from the City of St. John's.
As a child, Lori spent countless hours watching her mom make bread and preserve the season’s harvest for the winter. It’s her childhood memories of beach boil-ups, wild game and long fall days on fertile berry grounds that shaped her heart—and the heart of her business.
Her passion for the food of this province has only grown over the years. And now it’s something she looks forward to sharing with you.
TODD PERRIN
Canadian foodies know Todd Perrin as the burly, entertaining, larger than life Newfoundlander who made it to the top 8 on the first season of Food Network Canada’s hit series Top Chef Canada in 2011. He returned to Food Network Canada in 2017 for the first Top Chef Canada All Stars.
Todd graduated from The Culinary Institute of Canada at Holland College in PEI. Todd is the Executive Chef and Co- owner of Mallard Cottage, in Quidi Vidi Village, St. John’s. The painstakingly restored 18th century cottage opened as a restaurant in November 2013 after much anticipation. Serving local ingredients in traditional and non traditional ways, Mallard Cottage uses the bounty of Newfoundland land and sea to create a daily changing menu. In it’s first year Mallard was recognized by Enroute Magazine as #5 on it's list of Top Ten Best New Restaurants in Canada 2014. In 2018 Mallard Cottage continued to be recognized as one of Canada’s top eateries, coming in at No. 22 on the list Canada’s 100 Best Restaurants.
In 2017, Todd and his partners opened the latest addition to the Quidi Vidi tourist experience - The Inn by Mallard Cottage. A modern, yet traditional 8 room accommodation offering the best a Newfoundland and Labrador outport has to offer -
in the heart of St. John’s.