~ Burlingtonian Thuy Nguyen Crawford takes homes the national title in ACE Bakery's Canada's Best Sandwich Contest ~
TORONTO, June 22, 2012 /CNW/ - This sandwich showdown has left only one
Canadian standing. ACE Bakery and Lynn Crawford today announced that
Thuy Nguyen Crawford's Lemongrass Steak Banh Mi has been named Canada's Best Sandwich, making her the winner of $5,000 and $5,000 towards her charity of
choice, the Alzheimer's Society of Hamilton Halton.
This morning, four regional finalists fought for the national title in a
cook-off at the Calphalon Culinary Center, where they created their
sandwiches in front of a judging panel and live audience. After
tasting each of the creations, Chef Lynn Crawford, Linda Haynes,
co-founder of ACE Bakery and author of the ACE Bakery cookbooks, and
Marcus Mariathas, ACE Bakery's master baker, evaluated each recipe
based on taste appeal, creativity, innovation and originality, and
announced the winner.
"All four finalists demonstrated great creativity and skill, making the
final decision a very difficult one," said Chef Lynn Crawford of Ruby
Watchco restaurant, and Ruby Eats, her gourmet store. "Thuy's
combination of flavours, explosion of taste and beautiful presentation
is what stood out to the judges and placed her a notch above."
Thuy developed this recipe as a result of long evenings at her eldest
son's baseball games. Family dinners together are very important to her
family as it keeps them connected and allows them to catch up on their
day. She didn't want time at the baseball diamond to keep them from
eating well and eating together.
"Having my Lemongrass Steak Banh Mi named Canada's Best Sandwich is extremely exciting," said Thuy Nguyen Crawford, overall winner of Canada's Best Sandwich Contest. "One of my all-time favourite things to do is experiment in the
kitchen making new recipes - looks like all that time spent was not all
The other three finalists where Paul Arsenault from Lower Coverdale, New
Brunswick, Christopher Delaney from Edmonton, Alberta and Mike DiCiero
from Montreal, Quebec.
The finalists were chosen from almost 1,000 recipes that were submitted
to Canada's Best Sandwich Contest from across Canada between March 19 and May 24, 2012. Recipes were
reviewed and scored by Chef Lynn Crawford and ACE Bakery, and four
finalists were chosen - one from Western Canada (including British
Columbia, Alberta, Saskatchewan and Manitoba), Ontario, Quebec and
Atlantic Canada (including New Brunswick, Prince Edward Island, Nova
Scotia and Newfoundland).
Lemongrass Steak Banh Mi with Spicy Garlic Aioli and Asian Coleslaw
Makes 4 sandwiches
2 large cloves of garlic, finely minced
3 Tbsp. (45 mL) minced lemongrass
4 Tbsp. (60 mL) fish sauce
2 Tbsp. (30 mL) honey
1 red Thai chili, finely minced
16 oz. sirloin steak cut 2 inches (5 cm) thick. Choose a high quality
steak with lots of marbling.
1 ACE White Baguette
1 recipe Spicy Garlic Aioli
1 recipe Asian Coleslaw (Prepare at least 4 hours before sandwich
In a container large enough to hold the steak, mix the garlic,
lemongrass, fish sauce, honey and chili. Roll the steak in the marinade
and marinate for at least 3 to 4 hours (or overnight) in the
Preheat BBQ or grill pan so that it is hot.
Grill the steak to your desired doneness, approximately 3 to 4 minutes
per side for medium rare. Let the steak rest for 10 minutes.
Cut the baguette into 4 equal portions. Slice the baguette pieces
lengthwise, but not all the way through, and grill for about 1 minute
Slice the steak 1/8 to ¼ inch (0.3 to 0.6 cm) thick, against the grain.
Spread the Spicy Garlic Aioli on both top and bottom sides of the
baguette portions. Layer the sliced steak on and then top with the
Spicy Garlic Aioli
½ cup (120 mL) mayonnaise
1 Tbsp. (15 mL) Sriracha (increase or decrease based on your desire of
1 small clove of garlic, finely minced
1 tsp. (15 mL) fresh lemon juice
Mix all the ingredients together well.
The coleslaw should be made at least 4 hours (or overnight) before you
are ready to assemble the sandwich. You can make extra to serve as a
side salad or keep it overnight in the refrigerator.
3 Tbsp. (45 mL) fish sauce
3 Tbsp. (45 mL) sugar
1 garlic clove, finely minced
½ cup (120) fresh cilantro, chopped in 1-inch (2.5-cm) lengths
1 Thai chili thinly sliced (increase or decrease based on your desire of
3 cups (720 mL) shredded green cabbage
1 cup (240 mL) peeled shredded carrots
1 Vidalia onion, thinly sliced to make ½ cup (120 mL)
Mix the fish sauce, vinegar, sugar and garlic together until the sugar
Combine the remaining ingredients together and mix well.
Pour the vinaigrette over the coleslaw mixture and toss.
ABOUT ACE BAKERY:
Now one of North America's leading artisan bakeries, ACE Bakery opened
in 1993 as an artisan bakery creating hand-made, European-style rustic
breads. The gentle shaping of each loaf, long fermentation periods,
and a stone deck oven all work to create exceptionally flavourful bread
with a pleasing texture and crisp crust. The breads contain no
preservatives and are made with the finest ingredients. ACE Bakery's
baguettes and artisan breads are available at hundreds of restaurants,
hotels, caterers, grocery and gourmet food shops across Canada,
throughout the United States, and as far away as Bermuda. Community
involvement is an essential part of ACE's philosophy. The company
donates a percentage of its net profits to charitable organizations in
the principle centres where ACE breads are sold. ACE's focus is on food
and nutrition programs that assist low-income members of the community,
financing culinary scholarships and supporting organic farming
Image with caption: "Lemongrass Steak Banh Mi named Canada's Best Sandwich by ACE Bakery and Lynn Crawford (CNW Group/ACE Bakery)". Image available at: http://photos.newswire.ca/images/download/20120625_C3659_PHOTO_EN_15542.jpg
SOURCE ACE Bakery
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