Festival YUL EAT
, presented by evenko
in collaboration with Delta Air Lines
from September 10 to 16, 2018, is unveiling its lineup of masterclasses, which will happen right where the magic is created this year: in restaurant kitchens and bars.
Here’s a unique opportunity to get the “behind the scenes” of the industry, work hands-on, and broaden your knowledge!
The YUL EAT Masterclasses: a privileged experience
For its 5th edition, Festival YUL EAT will feature the following culinary or alcohol masterclasses:
• Country Feast
With Vincent Dion-Lavallée, at La Cabane d’à Côté
• Italian Classics (in English)
With Derek Dammann and Derrick Reinhardt, at McKiernan Luncheonette
• Vegan Wines and Cheeses
With Stéphanie Audet and Sarah Karook, at LOV restaurant
• The ABC of Tartlets
With Aliénor Clot, at Rustique Pie Kitchen
• Wood Fired Flatbreads
With Marc-André Cyr (Le Goût du grain, Baker on the Go), at Société des arts technologiques
• Italy From Aperitif to Dessert (in English)
With Emma Cardarelli, at Nora Gray
• Wine Tasting
With Colin Gravel (Boires agency), at Nestor bar
• Boilermaker in the Spotlight
Chez Baptiste sur Mont-Royal
• Mixology 101
Chez Baptiste sur Masson
• Create Your Own Salad!
With Charles-Antoine Crête and Cheryl Johnson, at Foodchain
• Tasty Vegan and Gluten-Free Desserts (in English)
With Emilia Jamieson, at Le Kitchen
• The Art of Cooking Beef Wellington
With Amanda Ray and Kevin Ramasawmy, at Bar George
• Insects: They taste good, and they’re good for us (in English)
With Maurín Arellano, caterer, at Centrale culinaire
• Butcher’s Secrets
With Dominique Rioux, at Le Gras Dur
For the schedule and description of the YUL EAT Masterclasses, visit https://www.festivalyuleat.com/masterclasses/. Tickets are on sale now. Places are very limited.
Less than one month before the start of festivities!
Beside masterclasses, Festival YUL EAT features special events such as the ITHQ’s 50th x 5th YUL EAT – From Forage to Feast dinner, on September 13, 2018, at the Foodlab of the Société des arts technologiques. From appetizer to dessert, five established chefs who studied at the ITHQ will transform a versatile ingredient that we find everywhere in our forests: mushrooms. Complete details here: https://www.festivalyuleat.com/special-events/
This year, the Parcours Gourmand – Grand Tasting experience will take place at the Société des arts technologiques and include 30 kiosks of bites and fine alcohols. Participants: Foodlab, the ITHQ Restaurant, Foodchain, Lecavalier Petrone, Crémy, Grumman ’78, Kleine Shoppe, Gypsy, Hà, Le Diplomate, Rosélys, GaspésieTM, Agrikol, Bighi Curry, La Presse Jus, Hall & Marciniak, Sylvestre Vins et Spiritieux, Cidrerie Sarah Cole, Parmigiano Reggiano, duBreton, Aliments Roma, Le Pied Bleu, Granville Island Brewing, Creemore Springs, Baileys, Crown Royal, Tanqueray & Café-bistro de la Société des arts technologiques.
Culinary demonstrations in the Satosphere (dome) by: Antonin Mousseau-Rivard (Le Mousso), Stéphanie Audet (LOV), Éric Gonzalez (L’atelier de Joël Robuchon), Benjamin Mauroy-Langlais (Le Petit Mousso), Samuel Fortier-Auclair (Pas d’cochon dans mon salon).
The Parcours Gourmand – Grand Tasting experience will take place on Saturday, September 15 (services from noon to 4 p.m. and from 6:30 to 10:30 p.m.) and Sunday, September 16 (service from noon to 4 p.m.). Tickets are $75 + taxes and include access to all kiosks, culinary demonstrations, and a souvenir tasting glass. On sale now.
Other programming details will be unveiled in the next few days… Stay up to date by visiting www.festivalyuleat.com, and follow us on social media!