The Taiwan Tourism Bureau has launched the second edition of its “Taste Taiwan” campaign, bringing Taiwanese flavors into North American restaurants. Three award-winning chefs were selected to participate in an eight-day culinary journey through Taiwan. Their travels were filmed and edited into a 30-minute documentary, set to air on HGTV Canada at 9am EST on Saturday, March 28, and 9:30am EST on Sunday, March 29, as well as National Geographic Channel Canada at 9am EST on Saturday, March 28.
This television special follows the chefs as they indulge in Taiwan’s finest restaurants and experience the island’s fresh produce markets and eclectic street food, among other adventures. The chefs explore Taiwanese snacks in a night market and sample local delicacies in the northern gold mining town of Jiufen. In one special visit, they visit Sun Moon Lake, which was selected by CNN as one of the most breathtaking cycling routes in the world.
The Taiwan Tourism Bureau has also launched the “Taste Taiwan” interactive e-culinary itinerary, showcasing the most memorable moments of the chefs’ journeys. This online resource was developed to inspire travelers and offer a one-stop shop for information, featuring travel and culinary videos, detailed descriptions of the chefs’ favorite attractions, and secret ingredients of their Taiwan-inspired dishes.
The three chefs featured in this years Taste Taiwan Culinary Tour Shows include:
1. 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. He 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.
2. 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 Menâ’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.
3. Chef Anthony Jacquet of The Whisper Restaurant and Lounge (Los Angeles)
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 AppÃtit 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 house-made hoisin sauce, pickled Fresno peppers, five-spiced candied peanuts, and a friend quail egg.
For more information about 2014 “Taste Taiwan,” please visit: www.tastetaiwan2014.com
