Issue link: http://read.dmtmag.com/i/704634
Summer 2016 | Mise en Place | 7 Wine from a Chef's Perspective Chef Vincenzo Del Duca c.c.c. ; h.s. Two Windsor Chefs Raise $60,000.00 for Culinary Team Canada " Going for Gold" Gala Dinners. W hat a proud week for Windsor Chefs from May 15th to the 20th. It was the 4th National Convention hosted by this energetic branch with great aendance; informative workshops; tremendous culinary competitions and sensational social events. In 2012, Chef Vincenzo Del Duca and Chef John Kukucka aer being inducted into the Honour Society at the Halifax Convention commied to do something special for the Federation in pledging support to Culinary Team Canada. Meeting with team manager Chef John Carlo Felicella, Chef Tobias MacDonald and Chef Bruno Marti, the two Chefs from Windsor, laid out an ambitious plan to raise awareness to the efforts of the Professional Canadian Chefs and also raising some funds to assist them on their journey. " We recognized a strong leader in JC and a commi ed Team of Coaches," said Chefs Del Duca and Kukucka. " e people of Windsor recognize that we work to promote our profession, our local foods and wines and by bringing the National Team to our friends and clients so they could experience something that very few Canadians can." We branded the event Going for Gold" and had all promotional material, leerheads, menu and programs designed by Laryssa Del Duca, a professional graphic designer, artist and specialist in fonts, out of Toronto, who happens to be Chef Vincenzo's daughter. With a unique Table Sponsor's event at a private mansion on the mouth of Lake St. Clair overlooking the Detroit skyline on the evening of one of the worlds largest fireworks display, Culinary Team Canada What about the Wines ! For both the Gala and Honour Society dinner, Chef Vincenzo Del Duca paired wines from the local Essex County wineries, from the Estates' "library" collections . "It's time we showcase Canadian wines with Canadian foods." Chef Vincenzo encourages. e choices for wines were paired as follows. 1.) With the buer poached sturgeon, a 2009 Barrel fermented Chardonnay from Viewpoint Estate Winery was chosen, because that New World Chardonnays are o en described as " bu ery" due to a secondary Malolactic fermentation where diacetyl, a byproduct of the reaction, imparts the buery taste. It was showcasing the potential for cellaring a local 7 year old wine that is still in its prime. introduced Windsor to the concept of "Action Stations." A er a number of public appearances during the week and the team geing much needed practice together the Gala night had arrived . An intimate number of 125 people in the Ballroom of Essex Golf and Country Club and a live feed TV of what was going on in the kitchen had the guests mesmerized by the amount of activity. "JC" and the team were so moved and thrilled at the response in 2013 that they commied to returning just before the Olympic event to show the "foodies" of Windsor how the team had evolved and the final dishes they hope to present at the " Hot Food" competition. On Friday May 20th, 2016, Culinary Team Canada was prepared for another first class culinary event aer having presented the meal for the Honour Society Dinner and courses for the President's Ball at the national convention. Chefs Del Duca and Kukucka were also prepared by having sold 12 tables to sponsors for $2,500.00 each, plus additional sponsors who picked up expenses like the transit van for moving the team and equipment for the week while they were in Windsor, a supplier for fied compression socks, custom made travel trays, as well as other items and expenses. Being conservative, Chefs Del Duca and Kukucka presented the team with funds raised. In the photo the cheque reads $43,000.00, but in reality they forwarded a total for the two events of $45,000.00 as well as covered expenses that totaled over $15,000.00, over $60,000.00 was raised! It was an honour and a privilege to work with the team that gives so much of their time to the task of competing. Kukucka and Del Duca are excited to travel to Erfurt to support the team as they are "Going for Gold" this coming October. Continued on page 8