One of the most anticipated culinary events of the summer is right around the corner and we at SeaDNA are thrilled that seal is taking center stage.
YUL EAT brings together the epicurious looking to explore unique tastes and new experiences. We can safely say both will be delivered by the talented chefs utilizing our incredibly nutritious and delicious seal offerings.
For the chefs who are drawn to seal, it can be an inspiration. Locally sourced, sustainable, secure and uniquely Canadian; it serves as the canvas for these culinary artists.
Jonathan Lapierre-Rehayem and Ben Lenglet are two that have been captivated by seal. Together they are helping to mold the next generation of great Quebec chefs at the Institute de Tourisme et d’Hotellerie du Quebec (ITHQ) here in Montreal. And we are proud that their pupils will also be taking part in YUL EAT alongside their instructors, showcasing their world-class skills that belie their “student” label.
As a team Lapierre-Rehayem and Lenglet have worked with their students to produce something truly special for YUL EAT. Taking influence from Lapierre-Rehayem’s travels across Asia, this spirit will be infused with local products to take attendees on a culinary journey.
Their offering will see Yakitori style seal loin paired with deer heart and smoked bacon, lacquered with a maple-soya glaze. A homemade kimchi finishes the preparation, elevating the dish to a new level.
Their offering will be available in the Smokehouse area of YUL EAT on Sunday, September 3rd.
Also bringing seal to the masses at YUL EAT will be Marcelo Argueta. Passionate about quality local ingredients, his Northern inspired creation will be available in Le Parcours Gourmand on Saturday, September 2nd.
Le Parcours offers smaller bites than the Smokehouse and Argueta has designed a dish that combines his extensive skill and his love for wild flavours.
Utilizing unique and delicious seal sausage prepared by the most talented seal artisan on the East Coast, Argueta has worked hard to find Nordic and traditional ingredients to complete the offering.
Argueta will pair the seal sausage with mustard green chips, marigold and a sorrel emulsion. The ingredients intimate the seal’s natural environment and the clean and tasty offering will leave you in awe. Le Parcours Gourmand will open at noon on Saturday.
We encourage everyone to head down to YUL EAT, experience a fantastic culinary event and of course, discover just how amazing seal can be! More information can be found at: www.festivalyuleat.com
If you are thinking about adding it to your restaurant menu, seal is considered a fish and not a game meat and is therefore able to be served at any restaurant in Canada. For ordering information and a price list contact us at firstname.lastname@example.org.
Here’s a video from YUL EAT.
Here’s an article from Journal le Métro.