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Event Details
Every
attendee at breakfast is invited to enter for the Tastes of Nova Scotia thank
you prize!
This will
include:
· Flights and accommodations for two to the
Halifax conference
· A gift basket of Nova Scotia products
· Two full delegate packages to CCFCC 2011 in
Halifax (dates to be confirmed)
Caveat: Winner
must be in attendance at the breakfast
Complimentary entry into draw from 7:00 to 8:00 am
No
entries allowed after 8 am
Draw
is at 8:45 am
Menu
Cinnamon Buns, Fruit Danishes, Muffins, Croissants,
Marmalade, Butter, Cream Cheese
Nova
Scotia Oatcakes, Jams and Honey
Nova
Scotia Smoked Salmon
Nova
Scotia Lobster Quiche, Toutons and Baked Beans
Trilogy
of Eggs Benny: Nova Scotia Lobster, Florentine (Spinach), Nova Scotia Smoked
Salmon
Jardinière
Scrambled Eggs
Maple
Smoked Bacon, Country Sausage, Ham, McCain’s Hash Browns
Nova
Scotia Blueberry Pancakes & Maple Syrup with Whipped Cream
Nova
Scotia Lobster, Crab, Ham, Turkey, Bacon,
Windset
Farms Vegetables, Mushrooms, Peppers, Tomato, Green Onion, Spinach
Fresh
Is Best Salsa & Guacamole, Egg Whites, Whole Eggs, Cheese
Nova
Scotia Lobster Fondue with Infused Butter Dips
Sun
Rich Orange Wedges, Pineapple
Slices, Oranges, Apples, Grapes & Berries
Nova
Scotia Preserved Fruits, Crunchy Granola, Muesli, Sliced Almonds
Whipped
Cream, Low Fat Yogurt, Cottage Cheese, Milk
Nova
Scotia Blueberry Juice, Cranberry Juice & Blueberry Mimosas
Canterbury
Coffee & Silk Road Tea
When & Where
Renaissance Vancouver Hotel Harbourside
1133 West Hastings Street
Vancouver,
British Columbia V6E 3T3
Canada
Tuesday, June 14, 2011 from 7:00 AM to 9:00 AM (PT)
Add to my calendar
Hosted By
CCFCC Conference 2011
The goal of the Canadian Culinary Federation is to unite chefs and cooks across Canada in a common dedication to professional excellence. The Canadian Culinary Federation (CCF) was founded in 1963 and incorporated in Ottawa as a non-profit association in 1972. Since its inception, the federation has enjoyed a deep and long-standing tradition as Canada's true representation of the professional chef and cook.
The Federation is a Federally Chartered, not for profit organization, and is managed by a member elected board of directors. Its membership is derived from Regional and City Branches who maintain affiliation with the CCFCC by way of charter and acceptance of National Bylaws.
The business of the CCFCC is presented annually at recognized annual conventions and is open to general membership, invited guests and persons or organizations associated with the hospitality industry.
CCFCC 2011 invites the world of chefs, cooks, and culinary enthusiasts to Vancouver, British Columbia, Definitely a foodies paradise.