05/22/2002

Canada's Top Chefs Grill for Gold with Canadian Beef
When the captain of Culinary Team Canada takes a rare day off, you’ll find him at home grilling up a fine piece of Canadian beef for family and friends. “Beef is so easy to cook, it’s hard to go wrong!” says Shawn Whalen.

Canada’s top culinary experts love cooking Canadian beef at home and in competition. “We’re known around the world for our good beef,” says Whalen, who began cooking in high school and became, at 25, the youngest Canadian to earn the title Certified Chef de Cuisine (C.C.C.). “Beef is full of flavour, it’s satisfying and you can always depend on it.”

Whalen’s B.C. teammate, John-Carlo Felicella, is also an avid barbecuer. You’ll find him firing up his trusty old Weber on the patio of his West Vancouver home, ready to barbecue tender, juicy rib eye grilling steaks and new potatoes for his family.

Felicella, who was named B.C.’s Chef of the Year in 2001, says he always uses Canadian beef at home and at the Culinary Arts Department of Vancouver Community College where he teaches. “The flavour is second to none,” he insists. “You can keep beef simple and it always tastes great!”

Whalen and Felicella are two of five award-winning Olympic chefs who share their favourite backyard recipes and trade secrets in the Beef Information Centre’s new booklet Culinary Team Canada Chefs BBQ Beef At Home.

Rounding out the team are Otto Daniels, a second-generation chef who works at St. Pius X Culinary Institute in Montreal, French-born chef Christophe Luzeux, from the World Trade and Convention Centre in Halifax, and Lesia Burlak, apprentice chef at Toronto’s Boulevard Club.

Along with great recipes that will have you cooking like a chef in no time, Culinary Team Canada Chefs BBQ Beef At Home is packed with barbecue cooking and safety tips from the pros, including how to grill the perfect steak. You’ll even discover some exciting new beef cuts – grilling medallions, quick roasts, rotisserie roasts and bottom sirloin tri-tip.

Order your FREE copy of Culinary Team Canada - BBQ Beef at Home.
Visit the virtual counter for information on grilling medallions, quick roasts & rotisserie roasts.
Shawn Whalen takes a grilling steak, Canada’s favourite barbecued meat, and makes a scrumptious Gourmet Pizza With Pastrami-Spiced Beef.
John-Carlo Felicella’s Barbecued “Five-Spiced” Beef Roast is marinated in Chinese and Indonesian spices that takes only 10 minutes to prepare and an hour to cook. The Asian spices contribute unique flavours and aromas.
Otto Daniels borrows from a traditional German technique for his Involtini of Sirloin Steak, deliciously stuffed with peppered goat cheese, sun-dried tomatoes and fresh spinach. Easy to make and it’s ready to eat in 30 minutes!
Christophe Luzeux transforms flank steak, a lesser-known cut, into Barbecued Flank Steak Parisienne, a mouthwatering open-face sandwich with melted cheese on top.
Lesia Burlak’s medal-worthy recipe, Peppered Steaks with Caramelized Onions & Fruit Salsa, features a tender rib-eye steak coated with spicy peppercorns and paired with a zesty fruit salsa for a summer-fresh taste.