As part of a culinary tour of Niagara, a group of young Canadian chefs took part in an exchange sponsored by Windsor Salt to learn about the restaurants, wineries and type of salt used in the region.
Along the tour, the young chefs visited NC’s Canadian Food and Wine Institute, specifically the Pastry Lab, where they created sea salt-infused nut tortes and salted caramel chocolate ganache tarts with chef Catherine O’Donnell.
See the Nov. 7 story in Restobiz at this link.
