What types of food are commonly desired of Canadians?

Question

I'm hosting a conference in the U.S. of int'l ppl (some from Canada) and I'd like to offer foods they like on my menus (breakfast, lunch, dinner and snacks). Also, are there foods Canadians typically do not eat?

Answer 1

Serve Molson with dinner. They will adore you for that.

Also if you are having french fries, make sure to have some brown vinegar around. There is also a gravy they put on french fries (poutine), but that's pretty heavy for lunch.

No foods I can think of that are rejected universally by Canadians, but like Americans, there will probably be some vegetarians and other people with health or religious dietary restrictions.

Answer 2

Not only being a Canadian and a former chef of 20 yrs and having worked in all areas of Canada, the long winded view of Canada's eating by "DesiChef" is not only amusing but not at all true, people should give accurate answers not get all there info from Wikipedia for there answers??

Like some of the other answers, we Canadain enjoy alot of the same or similar foods as Americans, and as your hosting a Conference, you likely not to have a United Nations of Canadians, lunches are typically the same as most American, there may be some vegetarians.

As for dinners, the same, the only thing about some Canadians, we do have a liking for international foods, due to the large ethnic diversity we have here, we have alot of Asian, European and British immigrants, but there again it is a simple choice of surveying the people coming. Most will not be chosey but it can vary to the people themselves.

As far what we don't eat, there is some grey area, it may come down to due to religous or moral issues.

Answer 3

Canadian food is a mix of cultures---eu and Aboriginal. while you're of eu Origins do not assume to participalte interior the ingesting of whale or seal blubber except you purely ensue to be interior the territories. you are able to assume to appreciate Salmon. Stereotypically Canadian food is a mix of Englsih (terrible food) and French (yum yum). As interior the States; you are able to all forms of meals in eating places in Toronto, Montreal and Quebec. Tradtional English food is principally terrible with the aid of greasy spoon form of cooking at the same time with observed ****. and has little type to it. these days; the English have accomplished away with a super kind of the greasy arrangements and their food is a lot greater useful than interior the previous days. you additionally can locate Scottish Cooking in Canada consisting of Haggis which the Scots themselves presently not often if ever serve different than to vacationers.

Answer 4

Canadians eat the same foods Americans eat.However,when it comes to tea they are as fussy as the British.

Answer 5

Yeah, I agree, make tea properly by boiling the water in a kettle (not getting it out of a boiler) and pouring whilst boiling on the tea bag, don't leave the bag on the side - what is with that idea?

Mmm, tea....

Answer 6

canadians eat like americans: some like spicy, some not. some like gourmet, others like burgers. we're not all maple syrup, bacon, beer and poutine addicts

Answer 7

Canadian cuisine varies widely from region to region. Generally, the traditional cuisine of English Canada is closely related to British and American cuisine, while the traditional cuisine of Quebec and French Canada has evolved from French cuisine and the winter provisions of fur traders.
The basis of both groups is traditionally on seasonal, fresh ingredients, and preserves. The cuisine includes a lot of baked foods, wild game, and gathered foods. Prepared foods were still a novelty for recent rural generations, so there are some that are well-loved to the point of obsession -- and which have come to dominate suburban diets. However, home-made, warming, and wholesome remain key adjectives in what Canadians consider their cuisine.

The cuisine of the western provinces is heavily influenced by German, Ukrainian, Polish, and Scandinavian cuisine. Noteworthy is the cuisine of the Doukhobors: Russian-descended vegetarians.
Canadian Chinese cuisine is widespread across the country, with variation from place to place. The Chinese smorgasbord, although found in the U.S. and other parts of Canada, had its origins in early Gastown, Vancouver c.1870 and resulted from the many Scandinavians working in the woods and mills around the shantytown getting the Chinese cook to put out a steam table on a sideboard, so they could "load up" and leave room on the dining table (presumably for "drink").

The traditional cuisine of The Arctic and the Canadian Territories is based on wild game and Inuit and First Nations cooking methods. The cuisines of Newfoundland and the Maritime provinces derive mainly from British and Irish cooking, with a preference for salt-cured fish, beef, and pork. British Columbia also maintains British cuisine traditions.

Today many Canadians will identify foods as being uniquely "Canadian" largely on the basis of such items being uncommon in the United States. Foods enjoyed in both countries, such as fast food and popular restaurant cuisine, will often be described as simply "North American" dining.
Modern Canadian cooking represents these diverse origins, as well as the many other immigrant cultures that have made the country their home. As such, most home cooks in Canada have assimilated new ingredients and recipes from around the world into the more traditional favourites.

At the forefront of Canadian cuisine is the fusion of modern culinary techniques and uniquely Canadian ingredients, such as wild blueberries and saskatoon berries, fiddleheads, mussels, caribou, bison, salmon, wild rice, maple syrup and locally produced wine, beer, ice wine and cheeses.

Savoury Foods:

Wild Chanterelle, Pine, Morel, Lobster, Puffball, and other mushrooms
Ginger beef, candied and deep fried, with sweet ginger sauce.
Back or peameal bacon (called Canadian bacon in the US)
Tourtière and pâté à la râpure (Quebec meat pies)
Montreal smoked meat
Hearty breads (known as brown and white)
Pâté chinois ("Chinese pie", Quebecois shepherd's pie)
Bannock, fry bread, and dough goods
Bouilli, Quebecois ham and vegetable harvest meal.
Baked cream corn and peas
Habitant yellow pea soup
Roasted root vegetables
Sauteed winter greens
Oreilles de Christ
Fiddlehead ferns
Montreal-style bagels
Sea vegetables
Fèves au Lard
Pemmican
Force meat
Wild yams
Wild rice
Cheese curds
Oka cheese
Flipper pie
Hot chicken / turkey sandwich

Wild Game:

Caribou
Seal
Moose
Venison
Bear
Ptarmigan
Partridge

Sea Food:

Salmon (especially Sockeye)
Lobster
Atlantic Cod
Winnipeg gold-eye
Arctic char
Mussels
Eulachon (Pacific Coast)
Geoduck (Pacific Coast)
Smelt (Great Lakes)
Walleye

Sweets:

Blueberries, Blackberries, Saskatoonberries, Gooseberries, Salmonberries, and Strawberries
Whipped Soapberry "Indian ice cream", known as xoosum (HOO-shum) in the Interior of British Columbia in most of the Interior Salish languages, whether in ice cream form or as a cranberry-cocktail like drink; known for being a kidney tonic. Called Agutak in Alaska (with animal/fish fat)
Pets de soeurs (lit. "nuns' farts") -- pastry dough wrapped around a brown sugar and cream filling
Matrimonial cake and pork pies (date filled desserts)
Maple syrup, especially tire d'érable sur la neige
Jam busters (prairie jelly doughnuts)
Apple pie with Cheddar cheese
Various black licorices
Bumbleberry pie
Bakeapple Pie
Salmon candy
Nanaimo bars (sometimes Nanimo bars)
Butter tarts - said to be invented in northern Ontario around 1915 . The main ingredients for the filling includes, butter, sugar and eggs, but raisins and pecans are often added for additional flavour.
Beaver tails, also known as Elephant Ears or Moose Antlers.
Sugar pie
Persians -- somewhat like a cross between a large cinnamon bun and a doughnut, topped with strawberry icing, unique to Thunder Bay, Ontario.
Sucre à la Crème -- Quebecois sweet milk squares.
Nougabricot, a Quebecois preserve consisting of apricots, almonds, and pistachios.
Candy apple -- also known by the British term "toffee apple", candided apples are far more popular than in the United States, where the caramel apple is common:

Drinks:

Canadian beer
Canadian whisky
Canadian wine
The Caesar, sometimes called the Bloody Caesar, is a cocktail made from vodka, clamato juice (clam-tomato juice), Worcestershire sauce, Tabasco sauce, in a salt-rimmed glass, and garnished with a stalk of celery, or more adventurously with a spoonful of horseradish, or a shot of beef bouillon. The Caesar was invented in 1969 in Calgary, Alberta, by bartender Walter Chell to mark the opening of a new restaurant "Marco's."

Street Food:

Donairs (orig. Nova Scotia)
Shish taouk (Montreal)
Poutine (Quebec, Ontario), a French-Canadian fast-food dish consisting of french fries, cheese curds, and gravy.
Montreal hot dog
Dollar falafel (Montreal)
99 cent pizza (BC, Montreal)
'chip wagon' chips (french fries) (see especially Ottawa)

Meals:

Chinese Smorgasbord - though found in the U.S. and other parts of Canada, this term and concept had its origins in early Gastown, Vancouver, c.1870 and resulted from the many Scandinavians working in the woods and mills around the shantytown getting the Chinese cook to put out a steam table on a sideboard, so they could "load up" and leave room on the dining table (presumably for "drink").
Lumberjack's Breakfast, aka Logger's Breakfast, a gargantuan breakfast of three-plus eggs; rations of ham, bacon and sausages; plus several large pancakes. Invented by hotelier J. Houston c 1870, at his Granville Hotel on Water Street in old pre-railway Gastown, Vancouver, in response to requests from his clientele for a better "feed" at the start of a long, hard day of work.
Jiggs Dinner (Newfoundland)