From Vancouver to Halifax, 24 restaurants across Canada are serving mouth-watering signature lentil dishes as part of a cross-Canada competition from June 1st – 30th
Eat. Vote. Win.
SASKATOON, June 1, 2015 /CNW/ - Canadian Lentils announced today the kickoff of The FunDeLentil Tour, a cross-Canada lentil restaurant competition. The 24 restaurants from seven cities have created signature dishes using the world's best lentils grown right here in Canada and have added those dishes to their menus for customers to order throughout the month of June. Participating restaurants are located in Vancouver, Calgary, Halifax, Ottawa, Toronto, Winnipeg, and Saskatoon.
Canadians can dine on the creative dishes and vote online at fundelentil.ca for their favourite lentil dish and be entered for a chance to win a trip to one of seven Canadian cities (contest details are available online).
Well-known Canadian food advocate, Food Day Canada founder and Canadian Lentils campaign ambassador, Anita Stewart, was instrumental in bringing on board the 24 restaurants, which are also Food Day Canada participants committed to using Canadian ingredients.
"Canadians are going to love the signature lentil dishes created by our incredibly talented chefs," says Stewart. "Just watch the videos online and you'll see their passion for this humble ingredient; their creativity is astonishing. The resulting dishes are as varied as our Canadian landscape, which speaks to versatility of lentils. Putting considerable thought into the dish they hope will win over Canadians, the chefs used lentils to reflect their restaurants' viewpoint, seasonality, and their personal culinary roots."
Many Canadians do not know that Canada is one of the world's largest producers of lentils, planting 3.1 million acres of lentils last year. Types of lentils produced in Canada include commonly known green lentils and split red lentils, and lesser known black or beluga lentils and French Green lentils. The chefs involved at each participating restaurant were invited to use one or any combination of lentils grown in Canada to create their signature dish.
Andrew Winfield, the executive chef from River Café in Calgary, is one of the 24 participants in The FunDeLentil Tour. His restaurant created Black Beluga Lentil Salad with Edgar Farms Asparagus on Silver Sage 64 Day Dry-aged Beef Carpaccio.
Says Chef Winfield, "Lentils are a representation of Prairie culture and they work in our menu very well. They cross seasons and can be used in summer profiles or in hearty winter meals. We love to use them in so many different ways."
To view behind-the-scenes videos showing the chefs and their inspiration for their signature lentils dishes and to vote for your favourite, visit fundelentil.ca.
The FunDeLentil Tour Contest Details
During the month of June, visit participating restaurants to taste their signature lentil dish. Visit fundelentil.ca to view short videos about each restaurant and to vote for your favourite for a chance to win airfare for two and three nights accommodations in the choice of city (from cities with participating restaurants) with gift cards to each of the participating restaurants in that city.
About Canadian Lentils
Canadian Lentils is an Official Mark of Saskatchewan Pulse Growers, a farmer funded organization that works to advance the pulse industry in Saskatchewan, the heart of the lentil-growing region in Canada. For more information about Canadian Lentils and to see more great ways to cook with lentils, visit www.lentils.ca.
SOURCE Canadian Lentils
Image with caption: "Try new and delicious lentil dishes, and then vote for the one you like to win a trip to dine in a different part of the country. It's tasty and simple. (CNW Group/Canadian Lentils)". Image available at: http://photos.newswire.ca/images/download/20150601_C5934_PHOTO_EN_17277.jpg
Image with caption: "Facts on Canadian Lentils, www.fundelentil.ca (CNW Group/Canadian Lentils)". Image available at: http://photos.newswire.ca/images/download/20150601_C5934_PHOTO_EN_17278.jpg
For further information: Media Contact: For interviews or for high-resolution photographs, please contact: Saskia Brussaard, Crave Public Relations, firstname.lastname@example.org / 905-634-2430