Posted: July 30, 2012
Last year they concocted a winning recipe...
Mix 10 of the world’s greatest chefs with the spirited Island of Cape Breton - stir in home grown hospitality, farm fresh produce and spectacular seafood, add a dash of must have music - then spread over a 9 day dining experience throughout unique and diverse venues and you'll create an event like no other.
That event was Right Some Good and now as they get set to celebrate their sophomore season – the plans are even tastier. Taking place August 18 – 26 this culinary celebration is one you won't want to miss. One person who is right some busy behind the scenes is event founder Pearleen Mofford, and while she still had a smidge of spare time we caught up to get the savoury scoop on what's in store for this year's festivities.
What follows is our Q & A as they say with Pearleen Mofford.
SABS: Congratulations on last years' success – so many folks are planning to enjoy themselves again this year and you must love it when even the guest chefs ask to come back!
Pearleen Mofford: We are so fortunate to have the support of the international culinary community! What happened in 2011 was simply magical and all the stars were aligned from an amazing culinary line up, perfect scenic backdrops, musical talent that paired up with the menu and dinners that highlighted only the finest in ingredients.
We are thrilled to welcome back two of last year's stars, Chef Jill Davie of Los Angeles and Chef Frank Widmer of Zurich.
When asked to return the answer was a quick yes! That says a lot about what we are doing at Right Some Good and Cape Breton.
The demands on their schedules is significant. We are honoured to have all our chefs join us this year and treat us to culinary excellence!
SABS: One of the many great aspects of Right Some Good is the huge support for local – and not just the food part but the talent part too. Tell us a little about the opportunities for Cape Breton's culinary folk to get involved...
Pearleen Mofford: What makes us different from other culinary festivals is we create an environment of collaboration and mentorship in the kitchen. We pair our master chefs with local chefs and apprentice chefs to share information and knowledge for all to learn new techniques and approaches to food preparation. At the core of every meal is the ability to work with local ingredients. This year our menus will be made up of at least 80% local and that is a tremendous accomplishment. On our product list for chefs to work with we have over 200 ingredients. The perfect ending to the perfect meal is the great Nova Scotian musicians we are so lucky to have join us.
This year we have volunteers phoning daily looking for an opportunity to be a part of the culinary team. We are working hard to have as many people involved as possible. This year we will have a chef's competition as we try to find the best crab cakes in Nova Scotia. The competition is open to any junior chef and local chef from Nova Scotia. Anyone interested in competing should email firstname.lastname@example.org.
SABS: There are so many great events planned from street fairs to dinners under the stars, even restaurant take overs... but I love your big kick off event – the from FARM TO PLATE Dinner... it sounds simple enough but for the Guest Chefs it's going to be quite a challenge.
Pearleen Mofford: There is no question opening night is going to be a culinary challenge even for the most experienced master chef. We watch iron chef on TV but we will be living it on August 18th in Port Hawkesbury at the Civic Centre. Chefs will only learn their ingredients in the morning when they open their black box and there will be a brigade of over 25 chefs standing by to assist with menu development, preparation and plating the same night. This will be the most exciting event of the nine days and to have that many chefs in one kitchen for a day will deliver a truly one-of-a-kind experience that's sure to be unforgettable. It will be our version of culinary Olympics. This is one not to be missed!
SABS: Everything about Right Some Good sounds delicious – but I believe the key ingredient Cape Breton itself.
Pearleen Mofford: As the number one island in North America, we are blessed to have so many options to stage the most unique pop-up dining events. Pop-up dining is a phenomena around the world and it gives us an opportunity to bring both people from afar like the US and Europe and folks from Cape Breton to places they've not visited.
We will showcase spots in a way people have not seen... like the roof top of the Alexander Graham Bell Museum National Historic Site. The view is so stunning it will give you goosebumps. We are excited to be visiting six communities this year all over the island! Mix the scenery with the friendliest people in the world and plated food that will have you wanting more, all I can say is it's just perfect. It's an event organizers dream!
SABS Serving Of FREE Stuff...
And it could be yours if you can tell us...
In which Port Hawkesbury venue will the opening night's “From Farm to Plate” event take place?
Once you know the answer email it to email@example.com – your entry must include your contact information and please put “Right Some Good” in the subject line.
This contest will remain open until midnight AT Sunday, August 5, 2012. Winner will be determined by random draw from all correct entries received by contest close. You may enter as many times as you wish, however only 1 entry per email address will be eligible within a 24 hour period.
UPDATED - August 6th
Congratulations to KEVIN KENNEDY of Dartmouth, Nova Scotia - he correctly answered the "From Farm to Plate" event would take place in the Port Hawkesbury CIVIC CENTRE...so he's scored this great cookbook.
Thanks to ALL who entered and stay tuned for more great free stuff on Sea and be Scene! SABS