Healthy Chef 2015

For 16 years the Healthy Chef competition has been challenging groups of BC based culinary schools, hotels and restaurants to gather their fruits, herbs and vegetables, to square off against each other and create fantastic plates where fresh produce is the star. We love this event, and always enjoy the evening. We even left with a lovely box of produce so we can put veggies on our plate.

This year awards went to:

Ebo Sous Vide Salmon

This photo and the others marked so are courtesy of Ariane Colenbrander Vancouverscape.com  

Best Entrée Award – E.B.O Restaurant (Delta Burnaby Hotel)

Sous Vide Pacific Provider Sockeye Salmon – vegetable pave, tomato coconut curry sauce, mango salsa, avocado puree, pickled onion petals, white asparagus, kale chips

VCC

  Healthy Plate $1,000 Award – Vancouver Community College

Pork tenderloin and belly – Cipollini​, carrot, hen-of-woods mushrooms , sun choke potato press, Natural jus

le tigre

Best Dessert Award – Torafuku – Letigre

Hazelnut Chocolate Bar, Passion-fruit Milk – Crumble Raspberry Coulis, Almond Ice Cream

Best Table Presentation Award – The Wild Fig Restaurant

People’s Choice Award – Vancouver Community College

The evening’s success was aided by the contributions of many, including the ever-engaging master of ceremonies CTV’s Marke Driesschen, auctioneer Crystal Campbell who raised several thousands of dollars, the many sponsors including The Little Potato Company, Environmental Farm Plan Program, Sysco Food Service and Gordon Food Service, the location host the Hyatt Regency Hotel, and the event’s co-hosts, the BC Produce Marketing Association and the BCAA.

All our guests who bid on the silent auction items or participated in the 50/50 draw or picked up a helium balloon pop prize helped to support several groups. Proceeds from this year’s Healthy Chef Competition supported some very deserving charities and industry partners:

  • The BC Chefs’ Association Scholarship Fund
  • Canadian Cancer Society BC & Yukon Division
  • The Heart and Stroke Foundation BC & Yukon Division
  • The Half Your Plate Fruit and Vegetable Program

The benefits provided by the evening go further than this however when you make Half Your Plate Fruits and vegetables! Take on this challenge for 2015. Next year’s 17th annual Healthy Chef  .

Tivoli’s Pizzeria & Ristorante

Tivoli Healthy Chef

Entrée Tivoli’s surf and turf Blackened albacore tuna loin, braised pork belly, scallions, Parmigiana cauliflower Yukon gold mash, Pomegranate molasses, roasted corn mango salsa

Tivoli Healthy Chef

Dessert Dark chocolate hazelnut praline Chilliwack farm organic hazelnuts, raspberry, Espresso mascarpone, basil, almond wafer Mango puree, raspberry coulis

Arts Institute Vancouver, International Culinary Schools

Art Institute

 Entrée Seared & Smoked Ahi Tuna with Anise Couscous and an Avocado Puree

Dessert Dark Chocolate Drizzled Pavlova Bowl With Green Tea Mouse and Seasonal Fruit

The Beach Grove 

Beach Grove Healthy Chef

Entrée Roasted Beef Rib Eye, compressed peaches, plum gelee, morel mushroom Asparagus, celery roots puree, pistachio yogurt and bordelaise sauce

Beach Grove Healthy chef

Dessert Three ways of berries with marinated compote & mousse with Grand Marnier Crème Anglaise

Burnaby Central – Ace Cooks Training Program

Burnaby Central Healthy Chef

Entrée Miso-Sake Braised Boneless Short Ribs Edamame and Shitake Mushroom Ragoût Bouquetière of Vegetables

Burnaby Central Healthy Chef

Dessert Chocolate Pâté Raspberry Passion Fruit Macaroon

Mosaic Grill & Bar

Entrée “Beet” tenderloin Fraser valley pork tenderloin, fava bean –morel succotash, Tuscan kale, wild mushroom-farro pilaf, English pea-truffle essence

Dessert Ancho chili chocolate & raspberry ganache cake Avocado mousse, cacao nib

Pretty Estates Resort 

Pretty Estate

Entrée Basa Papillote, Curry of two minds Cornbread Rice Cake Roast squash

Pretty Estates

Dessert Pavlova Strawberry foam Mint drops

 The Wild Fig Restaurant

Best Table Presentation Award – The Wild Fig Restaurant

The Wild Fig

Entrée Duo of Pork Sakura pork roulade, oven roasted pork belly, sweet potato and parsnip dauphinoise, vegetable napoleon, balsamic reduction, truffle reduction

The Wild Fig

Dessert Tropical Stack Cashew japonaise, papaya gelee, toasted coconut pana cotta, fresh kiwi, bruled banana, pomegranate coulis, banana crème anglaise, calamansi bomb

TORAFUKU Torafuku/ Le Tigre

Best Dessert Award – Torafuku – Letigre

torofuku

Entrée Onion Ash Crusted Beef, Potato Pave with Bacon, Pickled Tomato, Roasted King Oyster Mushroom, Sun choke Puree Miso Garlic Soy

le tigre

Dessert Hazelnut Chocolate Bar, Passion-fruit Milk Crumble Raspberry Coulis, Almond Ice Cream

 E.b.o Restaurant

Best Entrée Award – E.B.O Restaurant (Delta Burnaby Hotel)

Ebo Sous Vide Salmon

Entrée Sous Vide Pacific Provider Sockeye Salmon Vegetable pave, tomato coconut curry sauce, mango salsa, Avocado puree, pickled onion petals, white asparagus, kale chips

Ebo

Dessert Beet cake, carrot gel, red pepper & raspberry sorbet, chocolate soil, Cream cheese & lime mousse, orange

 Vancouver Community College

Healthy Plate $1,000 Award – Vancouver Community College

VCC

Entrée Pork tenderloin and belly chipolino​, carrot, hen-of-woods, Sunchoke potato press Natural jus

VCC

Dessert White chocolate lemon mousse Lemon cured, gluten free almond crumble, raw honey morange

The Hyatt Regency Hotel – Host Hotel

Appetizers: Vegetable Spring rolls, sweet Thai chili sauce Wild Mushroom Croquette, truffle aioli

First course: House cured salmon gravlax Watercress-chervil salad, pumpernickel-olive crumble, horseradish lime tofu