Get Some "northern Exposure" The Ritz-carlton, Philadelphia Hosts A Canadian Cul

It isn't just for geese anymore. In fact, Canada boasts some amazing culinary talent, fantastic vintages and wonderful food products. For example, what would Eggs Benedict be without Canadian Bacon?
The Ritz-Carlton, Philadelphia, has stalked the provinces to find its own kitchen masters. Executive Chef Kai Lermen is formerly of the AAA Five Diamond Sutton Place Hotel in Vancouver, and Andrew Hewson, chef de cuisine of Paris Bar and Grill hails from Calgary. Armed with this existing talent from up north, the hotel plans to expose guests below the 49th Parallel to that which comes from our neighbors just to the north.

From September 21-23, guest chefs and winemakers from Canada will be showcasing their talents, regional fare and libations during The Ritz-Carlton, Philadelphia's Northern Exposure Weekend. Guests include Gilles St.-Hillaire executive chef of The Ritz-Carlton, Montreal, Michael Deutsch, chef of Fleuri at The Sutton Place, Vancouver, Robert Clark of "C", Vancouver and wines from Washington state .

The weekend will commence with a reception/tasting featuring samplings of the guest chef's dishes paired with wines from Washington state on Friday, September 21 from 6:30 to 8:30. On Saturday, September 22 from 11:30-2:30, Chef Mark Arnao of Pantheon restaurant at The Ritz-Carlton, Philadelphia presents a lunch menu featuring Canadian products. Lunch is priced at $36. From 1:00 to 2:30 p.m., guests may select from a Canadian whiskey tasting or a "Maple Syrup Sweets" class, instructed by The Ritz-Carlton, Philadelphia pastry chef Sebastien Thieffine. Prices of these events range from $25 to $85. The culmination of the weekend takes place on Saturday evening with a Moose and Mountie Bounty collaborative dinner. This four-course meal features one course created by each guest chef, prepared in collaboration with The Ritz-Carlton, Philadelphia culinary team of; married with the perfect vintages from Mission Hill Family Winery. This example of Canada's finest in food and wine begins with a reception at 6:00 p.m., and is priced at $85. As a bon voyage to the great white north, on Sunday, September 23, a hearty Calgary Breakfast will be served from 7 to 11 a.m. in Pantheon restaurant. This "most important meal of the day" will have a true Canadian influence. Breakfast is priced at $24.

Guest Chefs:


Gilles St. Hillaire, The Ritz-Carlton, Montreal
Chef St. Hillaire, executive chef of The Ritz-Carlton, Montreal has worked with some of the most renowned chefs of Europe including such names as Bocuse, Trois Gras, Bagard and Toulousy.
Chef St. Hillaire has won the annual culinary contest held by the Association of Chefs in 1984 and 1998 for his expertise in the seafood and game categories. His experience with The Ritz-Carlton Hotel Company, LLC has spanned the last 14 years.

Michael Deutsch, Fleuri Restaurant, Sutton Place Hotel, Vancouver
British Columbia born, Michael is a graduate of Vancouver's own Dubrulle French Culinary School. Upon graduation, Michael honed his culinary skills at leading restaurants until joining the AAA Five Diamond Sutton Place Hotel in 1997. A protg of former Executive Chef Kai Lermen (currently executive chef at The Ritz-Carlton, Philadelphia), Michael's training over the past three years has focused on classic French cuisine with clean, honest tastes. His passion for cooking is truly exemplified in his daily fresh sheets, table d'hte menus and Winemaker's Dinner events. Under the direction of Chef Deutsch, the Fleuri features the very best of French continental cuisine, inspired by the bounty of Pacific Northwest produce, game, seafood and wines. Reputed by the city as one of the best hotel dining rooms, the Fleuri offers exquisite and creative menus to guests and locals alike.

Robert Clark
"C", Vancouver
C, Vancouver's definitive fish restaurant, is