A Few Questions With Chef David Vinoya From Wild Sage Bistro – Competitor In Gold Medal Plates, Kelowna
The Canadian Culinary Championships will take place this weekend in Kelowna, BC February 2-3, 2018. The eleven competing chefs will be aiming for gold as they compete in three events over two days testing their skills, creativity and endurance. We had a few question for the competitors, here’s the responses from Chef David Vinoya.
Tell us a little bit about your restaurant and/or style of cooking.
Our casually sophisticated restaurant, Wild Sage Kitchen, celebrates the farmer to chef relationship with a menu inspired by the best locally-sourced ingredients to create memorable food experiences in town.
Where do you eat in your city?
What would be your ideal food day?
Always comport food
What trend/s do you wish would be next?
I’m a huge fan of ramen noodles, definitely ramen hahahaha
What ingredient do you always have on hand?
Butter and Herbs
What’s your go-to recipe when you’re eating at home?
Definitely mom recipe
Any hints on what dish you will be preparing for Gold Medal Plates?
A taste of home
What wine/beer/libation are you pairing with this year?