Healthy Chef Competition & Dinner Results
On Wednesday, March 21, 2018, ten restaurants and culinary schools created entrées and desserts for attendees where fresh produce is a key component at the Healthy Chef Competition produced by the BC Produce Marketing Association (BCPMA) and the BC Chefs’ Association (BCCA). Guests only know what they are eating when they open the secret envelope and view their food destination.
It was a delicious night with funds raised going to the BC Chefs Scholarship program.
Best entrée – Executive Plaza Hotel, The Wild Fig
Beet cured smoked sous vide pork loin – Pork loin cylinders, Fig and cream cheese beet pave, Polenta Yam, Dehydrated candied grape tomato, Fennel corn puree, Micro Intense greens, Pineapple, pear and apple brunoise, Chimichurri spears, Brussel Sprouts leaves, Blackened Mesh tuile, Beet and berry ketchup
Best Dessert – Vancouver Community College – Pear Custard Bar – Pear Sorbet, Almond Crumble, Raspberry Fluid Gel, Tear Drop Meringue, Apple Gastique
People’s Choice Award: Vancouver Community College – Seafood Pot au Feu – Lobster Spot Prawn Globe, Seared Scallop, Corn & Chorizo Fritter, Carrot Terrine, Fresh Peas, a little potato, Clear Fish Fume
Best Table Showcase: Vancouver Airport Marriott – The American Grill
Chef Debbie Shore and her students from the Vancouver Island UniversityI was super impressed withe Culinary Institute of Vancouver Island where Chef Debbie Shore is the Chef Instructor. She’s been a trail blazer for women in culinary and is also a member of Les Dames d’Escoffier, an organization I am proud to belong to as well.
Entrée – Culinary Institute of Vancouver Island
Poached B.C. Farmed Salmon with Miso Glaze, Red Pepper and Fingerling Stir fry, Gingered Purple Yam
Wakame Pearls, Stuffed Carrot, Shiitake, Brussels Sprouts
Dessert – Culinary Institute of Vancouver Island
Cocoa Barry White Chocolate Passion Fruit Cremeaux, Hazelnut Crunch Fresh Fruit
Entrée – Vancouver Airport Marriott Hotel Leek Ash Petite Tenderloin – Mushroom tarte, Little Potato salad, Celeriac spaghetti with cured egg yolk, Red wine jus
Dessert – Vancouver Airport Marriott Hotel – Textures of Carrots – Carrot yoghurt pancetta, Candied carrots, Microwave sponge, Carrot cake crumble, Carrot gel
Dessert – Executive Plaza Hotel, The Wild Fig – Forbidden green apple surprise – Apple cinnamon compote, White Chocolate Mousse, Gelatin Condense milk, Macerated mint melon balls, Chocolate Shavings, Crispy Crunch, Pearl balls, Berry emulsion, Mango Coulis
Entrée Hyatt Regency Vancouver – Dark Chocolate Crusted Venison Loin – Beef Tendon Crisp/ Apple Potato Pave/Red Cabbage Puree/Pickled mushroom / Stinging Nettle/Fried Sunchoke/Rosemary Oil / Juniper & Blueberry Jus
Dessert Hyatt Regency Vancouver – BC Apple Dessert – Carrot Cake/Apple Mouse/ Caramel/Meringue/ Dehydrated Apple/Hazelnut Dust/lemon Balm
Entrée – Delta Hotels Burnaby Conference Centre – Poached Swiss chard wrapped sockeye salmon – Sunchoke four ways, chips, salsa, puree, roasted sunflower sprouts, charred green onion soubise, buckwheat and barley tabbouleh, sea asparagus, Little Potato Company™ purple potato chips
Dessert – Delta Hotels Burnaby Conference Centre – Kid had a rough day – Charred corn and coconut ice cream, Beet brownie, Carrot beet yogurt mousse, Cocoa soil – quinoa, pumpkin seed, cocoa nibs, oats, dehydrated beets, Coconut tofu pebbles. Puffed wild rice
Entrée – Sandpiper Resort Clubhouse – Salmon Wellington “Pacific Provider” Coho Salmon , Delicate puff pastry filled with artichoke and Parmesan farce, Fresh spinach and asparagus, Accompanied by Lemon Dill Cream Sauce, Vegetable spaghetti & Little Potato Company Confit Baby Creamer potatoes
Dessert – Sandpiper Resort Clubhouse Fruit Terrine – Red and green grapes, Gooseberries, Fresh strawberries, Lemoncello Chantilly cream, Black & Raspberry Coulis, Coconut tuile
The Sandpiper also had a great table display with moving parts!
Entrée – White Spot Twisted Surf & Turf –24-hour Star Anise Pork Cheek and Pork Cheek Ragout finished with Summer Squash Preserve, Jasmine Smoked Peas with Dry Minted Apple, Fondant Potato, Spiced Lotus Chip, Fresh Jumbo Scallop Sweet Corn Sabayon, Pressed Celery, Salmon Caviar
Dessert – White Spot – Chocolate and Sweet Beet Torte Hazelnut Sponge Cake with Chocolate Mousse and Roasted Beet Bavarian, Torched Beet Root Meringues
Entrée – Carver’s Steakhouse – Sous vide pork tenderloin, Applesauce puree, Classic Lyonnaise Potatoes
We had some celebrity athletes out too! BC Lion Football Solomon Elimimian on the right with one of the representatives from the Delta Hotel. He’s a Linebacker out of the University of Hawaii. 2 time CFL Most Outstanding Defensive Player (2014, 2016), 1 Time CFL Most Outstanding Player award winner (2014), and CFL Most Outstanding Rookie Award winner in 2010.
Chris Yli-Luoma did a great job with PR and event planning, blogger Mary Sheridan and food writer/blogger and radio personalities Richard Wolak and Zahra Alani were also in attendance ! Congrats to all who competed!
