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Calgary Chef Jessica Pelland Spared on The Food Network Canada's Chopped Canada tonight
 

Revered Chefs and Restaurateurs -- Roger Mooking, Vikram Vij and Chuck Hughes -- critique taste, presentation, portion size and technique to deem chef Jessica Pelland tops tonight on the nationally broadcast cooking competition.


(May 8, 2014) Calgary, AB: Now known for her snake collection, as the inventor of pasta polenta, quick-thinking BBQ sauce master and dreamy dessert maker, Chef Jessica Pelland takes the title for tonight's Chopped Canada from fellow Calgary-based finalist Craig D'Cruze. executive chef at MacEwan Conference and Event Centre at The University of Calgary.  Pelland becomes the city's first Chopped Canada competitor left standing. 


"The competition was stiff, fiery and tested my skill with each surprising ingredient," says Pelland. "Pacing myself and focusing was key for me. Happy for the opportunity, I look my next challenge, heading up the kitchen at charbar restaurant & rooftop patio when it opens in Calgary's East Village next year."

Chef Pelland created:

Hummus Puree Soup with Seared Beef Tenderloin, Mustard and Fruit Leather Gastrique

Grilled Turkey Leg Medallion with Red Pepper Jelly and Coconut Milk BBQ Glaze and Elbow Macaroni Polenta

Sugar Cookie with Habanero and Mango and Prune Swiss Meringue


Chef Pelland will be attending the Terroir Symposium in Toronto next week, hosting a workshop.

Since 2010, Chef Jessica Pelland has worked alongside CHARCUT Roast House Co-Chefs and Co-Owners John Jackson and Connie DeSousa. She specializes in whole-animal butchery, curing, grilling, roasting and works magic in her refined rustic cooking style. In 2015, Chef Pelland begins a new journey as Executive Chef of charbar; an innovative ingredient-driven restaurant that promises to entice Calgarians and visitors with new ways to experience food, drink, art, and socializing.


Media Contact:
Heather Kirk or Jessie Cayabo
Immedia PR
T 888 408 6511

 

 

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