Canadian cuisine reflects the multicultural essence of the country
Food is our common ground, a universal experience.
- James Beard, Chef and food writer
Canada is home to millions of immigrants who have infused a distinct flavour into the culture and cuisine of the country. European, Russian, Chinese, South Asian, Southeast Asian, Japanese, Korean, Arab, African and Latin American dishes have all become part of the heritage of Canadian cuisine.
"Canadian cuisine reflects the multicultural essence of the country. European, Middle Eastern and Asian influences can be vividly seen in the multinational assortment of hotels and restaurants in the country," says Canadian Graham Kruse, Sous Chef, The Fairmont Dubai.
"And when you add the West Coast lifestyle to this setting, you get a plethora of coffee and dessert houses, health-oriented vegetarian and gourmet pizza and burger options in addition to sushi, pasta, noodles and cordon bleu cuisine. In fact, the hardest part about eating out in a major city such as Toronto or Vancouver is making the right choice."
The advantage of a large immigrant population is that just about every cuisine is available.
"Of particular merit is the wide range of Asian food available in Canada. The influence of immigration is also reflected in everyday home cooking, with dishes such as Ukrainian perogies and cabbage rolls (particularly in the West where the Ukranians originally settled), and Scottish-style shortbread (baked in most Canadian households - especially at Christmas) that have become national institutions."
Kruse says various regions of Canada have their own specialties, be it British Columbia's smoked salmon (exported worldwide) or the world-renowned beef from Alberta. German, Ukrainian, Polish and Scandinavian influences are also evident in the cuisine of the western provinces.
The Doukhobors, of Russian descent, are known for specialties such as borscht. Their cuisine, though, is largely vegetarian.
"A lot of the food from Quebec contains pork and brown or maple sugar. Most of Quebec's food was inspired by rural French cuisine, but there are still some British and Irish influences there.
"Since there is an abundance of maple syrup in the region, Quebec's cuisine uses it a lot in desserts, one of which is tire, hot maple syrup put on snow to harden and then served on a wooden stick."
Another sweet dish that uses maple syrup recipe is trempette which is bread dipped in syrup.
Quebec is also known for its tourtières, pea soup, cretons and boulettes.
"The region has different variations of the tourtière, which is a meat pie with different types of meat fillings. The recipe varies from one end of Quebec to the other. Poutine, one of the most popular Canadian dishes, is also Quebecois and can be found practically anywhere in Canada.
"It comprises fries and cheese curds covered with gravy. The dish was created in Bois-Francs in the '50s. It is also believed that it was served for the first time in a restaurant called Lutin Qui Rit (the elf who laughs) in Warwick," says Kruse.
More than 350 varieties of cheese are produced in the Quebec region. "Other food items such as smoked salmon, foie gras, wild mushrooms and truffles are also an integral part of Canadian and European cuisine.
"However, a great true classic Canadian dish usually found in Ottawa is the 'beaver tail' - a large deep-fried piece of pastry shaped to resemble a beaver's tail. The dish is served hot with sugar dusted on the top." It can also be ordered with cinnamon or cheese and garlic.
Located off Canada's east coast, the island of Newfoundland is known for its seafood and its English working-class roots.
"Rural restaurants offer an abundance of 'golden foods' (deep fried) and classically simple fare. Vegetarians will be hard pressed to find anything without meat in it. If you're a fish and chips lover, this is the place to come to," says Kruse.
"Battered cod, fish-and-brewis (fish mashed with a boiled rock-hard sailor's bread pronounced 'brooze'), jigg's dinner (a traditional meal similar to a roast beef dinner, but with pease pudding, salt beef and pork scrunchions), burgers, fries, and seafood chowder are all part of the fare here.
"If you are invited to someone's home, you could even be treated to a homemade moose stew, rabbit pie, seal flipper, caribou sausage, partridgeberry pie or a cup of tea with home-baked bread and baked apple jam."
A big traditional meal here is referred to as 'a scoff'. Kruse says that an emphasis on fresh, local and seasonal ingredients on restaurant menus is taking off with leading chefs across the country.
"Demand continues to grow for Canadian wines, farmhouse cheeses, farm-raised game such as bison, boar, quail and pheasant, and specialty produce such as Asian greens, edible flowers, white peaches and unusual squashes."
While healthy eating is the trend, Canada's sumptuous street food also warrants a special mention.
Lebanese dishes such as shawarmas and falafels share space with donairs, hot dogs, corn dogs and poutine. These dishes are just as much a part of Canadian cuisine as are maple syrup and Saskatoon berries.
