The annual Garland Competition at the Restaurants Canada Show brings together the best of Canada’s up-and-coming culinary talent. From the many entrants, 12 chefs were selected, and this year, the finalists were tasked with creating a dish that demonstrates how to “Feed the Recovery.” Dishes were designed with the present and future state of the industry in mind including solutions for takeout, a dish that can travel long distances, a dish that could be frozen and reheated, fine dining home solution or a health-focused nutrient dense option. Dairy Farmers of Ontario and Savour Ontario were proud sponsors of this year’s event.
Just before the Garland Competition, Chef Samantha Lamanna was promoted to Chef de Cuisine at Il Covo. “I was overjoyed to learn I was going to be part of the competition and at the same time I was facing a big learning curve at the restaurant and working a lot. I had only one day to put everything together, practice and figure out what I was going to do.” But, in that one day, Lamanna created the recipes for, “Sacchetti with Braised Beef and Taleggio with a Smoked Kefir Sauce and Charred Leek Oil,” which won the “Fan Favourite” award and earned a second-place finish.
Since the competition was held virtually, Lamanna set-up in the kitchen she’s most familiar with - her mom’s. With judges on videoconference, she effortlessly guided them through the process of making pasta, using a pressure cooker to create a tender braised beef, creating the smoked kefir sauce and charred leek oil – all in 45 minutes. “It was a different challenge since it wasn’t in-person. I was worried about forgetting to narrate what I was doing and being entertaining and so it added another layer of difficulty.”
When looking at the ingredients, Lamanna knew that braising the beef was the right choice – but given the time constraints, she had one option (and not the easy one) – to use a pressure cooker, a tool that she rarely uses. She also opted to use what was available, her mom’s pressure cooker that’s over 40 years old. Mid way through the competition, when it was time to release the pressure, the lid got stuck. What would have been a panic inducing moment was one that Lamanna made light of, stating that her mom wasn’t going to happy with the mess the beef braising liquid made all over the stove top once it opened. Her impressive recovery, quick wit coupled with her methodical, steady and solid performance earned her not just the second-place finish, but the fan favourite award – which was selected by voting over the course of the Show.
The secret ingredient, kefir, is one that’s close to Lamanna’s heart. In fact, it’s something that she and her family enjoy every morning. “It’s beneficial for your health and it’s delicious – and it’s something that’s often overlooked as an option to create a sauce.” You can make more of the smoked kefir sauce in Lamanna’s recipe and use it as a lighter and healthier alternative in a pasta dish or substitute the sauce for Béchamel in a lasagna – adding a subtle tangy and smoky flavour.
When asked about the inspiration for her award-winning recipe, it was an easy choice – pasta. With her Italian ancestry, it’s a staple in her family and it’s something that everyone enjoys. “I like taking the traditional roots of a dish and taking it one step further and make it exciting for people. I wanted to create something that if it’s served in a restaurant, it would be a “wow.” Especially since we needed to look at this dish as part of the recovery of our industry, I wanted it to be an easy takeout option.” Growing up, Lamanna learned about local food and eating what’s in season, which influences her menus and what she’s cooking in her own kitchen. “My parents love to cook – from traditional Italian tomato sauce, wine making, to making salumi in the winter and foraging in the spring. Part of our culture and evolving together as a family is to be inspired to try new things, to garden and to eat what you have access to – local food that’s in season.”
Congratulations to Chef Lamanna on winning “Fan Favourite” and placing second place in this year’s Garland Competition.
Click here to view her award-winning recipe “Sacchetti with Braised Beef and Taleggio with a Smoked Kefir Sauce and Charred Leek Oil.”