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TAIWAN TOURISM BUREAU HOSTS 2ND ANNUAL “TASTE TAIWAN” CULINARY EVENT Featuring Toronto Chef Stuart Cameron of Icon Legacy Hospitality

By Published December 11, 2014

Toronto, Canada (December 9, 2014) – The Taiwan Tourism Bureau hosted the second of three “Taste Taiwan” events at Executive Chef Stuart Cameron’s Icon Legacy Hospitality, NAO Restaurant, in Toronto, Canada, from 5pm to 6:30pm on December 9, 2014. The event featured Chef Cameron’s new Taiwanese-inspired dish, along with a screening of a 30-minute special showcasing his recent culinary tour of Taiwan.

The event was the culmination of the Taiwan Tourism Bureau’s “Taste Taiwan” campaign, which kicked off with Chef Nomination contest in September 2014. Three award-winning chefs were selected to participate in a culinary tour of Taiwan: Chef Anthony Jacquet of The Whisper Restaurant and Lounge in Los Angeles, Chef Jared Case of Park Grill in Chicago, and Chef Stuart Cameron of Icon Legacy Group in Toronto.

The chefs’ eight-day tour of Taiwan was filmed and edited into a 30-minute documentary, set to air in early 2015. The special follows the chefs as they indulge in Taiwan’s finest restaurants and experience the island’s fresh produce markets and street foods, among other adventures.

More than 100 guests attended the event, including media, tour operators, and travel agents. These guests were also the first to taste Chef Cameron’s new Taiwanese dish, Crispy House Tofu, inspired by his experiences in Taiwan.

“Using ingredients found in Taiwan and then putting them together with modern techniques, this dish represents my travels in Taiwan,” said Chef Cameron

This new dish will be available at NAO Restaurant from January 5 to February 5, 2015. Customers who order the dish will receive a DVD of the “Taste Taiwan” documentary.



The three chefs featured in this year’s “Taste Taiwan” Culinary Tour Shows include:

 

 

Chef Stuart Cameron of Icon Legacy Hospitality (Toronto)

As Executive Chef at Icon Legacy Hospitality Group, Chef Cameron oversees the culinary programs at all six restaurants owned and operated by the group. The Patria Restaurant is an authentic Spanish tapas restaurant that has been recognized by The Globe and Mail as the second Best New Restaurant of 2013, and NOW Magazine’s Best Brunch. The Byblos Restaurant was selected as one of Toronto’s Best Restaurants for 2014. Chef Cameron has recently opened NAO Restaurant, an Asian steakhouse in the heart of Toronto.  Chef Cameron’s menus reflect his international experience of using the finest ingredients sourced from all over the world and bringing them to the foreground of every dish.

 

Chef Stuart Cameron’s Taiwan-inspired dish: Crispy House Tofu with silken tofu, beef, red bean paste, beef tendon, and stock.

 

 

 

 

Chef Jared Case of Park Grill (Chicago)

Chef Jared Case participated as a contestant on the Food Network’s “Chef Wanted with Anne Burrell.” His name has also appeared FOX, Chicago Magazine, Saint Louis Magazine, Eater, Feast Magazine, and Men’s Book Chicago. Chef Case currently serves as the Executive Chef of Park Grill in Millennium Park, crafting dishes at the culinary and cultural gateway o Chicago, further strengthening his passion for the culinary arts and solidifying the continued success of his career.

 

Chef Jared Case’s Taiwan-inspired dish: Drunken Oyster with oysters, cucumber, cilantro, Sriracha, and Taiwanese beer. 

 

 

 

 

Chef Anthony Jacquet of The Whisper Restaurant and Lounge (Los Angeles)

Anthony Jacquet, Executive Chef of Caruso Dining Group, is an exceptional talent in the Los Angeles culinary landscape. As he helms The Whisper Restaurant and Lounge at The Grove, Chef Jacquet delivers an inspired and inventive approach that incorporates a farm-to-table philosophy blended with creativity in his modern American cuisine. Jacquet has been featured in prestigious publications including Bon Appétit and Los Angeles Magazine, and is the recipient of numerous awards, including Plate Magazine’s Best Australian Lamb Burger in 2010 and the gold medal winner of the Chefs on the Rise competition.

 

Chef Anthony Jacquet’s Taiwan-inspired dish: Berkshire Pork Belly Bun with housemade hoisin sauce, pickled Fresno peppers, five-spice candied peanuts, and a fried quail egg.

 

 

About the Taiwan Tourism Bureau:
The Taiwan Tourism Bureau is the official government agency responsible for domestic and international tourism policy development and execution. There are three North American Taiwan Tourism Offices located in New York, Los Angeles, and San Francisco.

For information about Taiwan, please visit: http://www.go2taiwan.net/
For more information about 2014 “Taste Taiwan,” please visit: www.tastetaiwan2014.com

 

Press contact:
Yalun Ho
Account Manager
Myriad Marketing
6033 W. Century Blvd. #900
Los Angeles CA 90045, USA
Tel: (310) 649-7700 / Fax: (310) 649-7713
yalun@myriadmarketing.com

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