S. Pellegrino® Almost Famous Chef® Recipe Rehearsal was held last week and I stopped in to the International Culinary School at the Art Institute to meet Kevan Hafichuk from the Pacific Institute of Culinary Arts and Matt Cusano Art Institute, the Vancouver representatives. They gave us a glimpse of what was on the menu for the Canada Regional Competition in Toronto on February 25 with a practice run of their dishes.
The winner from this competition will compete in the final competition along with the other winners from the ten total regions down in Napa, California in March. Here they’ll complete the Mystery Basket Competition, the Signature Dish Competition, the People’s Choice Award, and the Acqua Panna™ Fan Favorite.”
Kevan Hafichuk of Pacific Institute of Culinary Arts made an oxtail tortellini with sustainable BC spot prawns cooked in kaffir lime butter sauce with roasted cauliflower and cauliflower puree garnished with baby watercress. Most delicious and a challenging recipe with many steps including hand rolling the pasta.
Matt Cusano of the International Culinary School at the Art Institute of Vancouver did a delighful miso-glazed poached halibut with chorizo and parsnip puree garnished with celery leaves.
The Chefs are off to Toronto as this is published. Best of luck to both!
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