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:
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
Healthy Plate $1,000 Award – Vancouver Community College
Pork tenderloin and belly – Cipollini, carrot, hen-of-woods mushrooms , sun choke potato press, Natural jus
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
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
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
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
Entrée Roasted Beef Rib Eye, compressed peaches, plum gelee, morel mushroom Asparagus, celery roots puree, pistachio yogurt and bordelaise sauce
Dessert Three ways of berries with marinated compote & mousse with Grand Marnier Crème Anglaise
Burnaby Central – Ace Cooks Training Program
Entrée Miso-Sake Braised Boneless Short Ribs Edamame and Shitake Mushroom Ragoût Bouquetière of Vegetables
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
Entrée Basa Papillote, Curry of two minds Cornbread Rice Cake Roast squash
Dessert Pavlova Strawberry foam Mint drops
The Wild Fig Restaurant
Best Table Presentation Award – The Wild Fig Restaurant
Entrée Duo of Pork Sakura pork roulade, oven roasted pork belly, sweet potato and parsnip dauphinoise, vegetable napoleon, balsamic reduction, truffle reduction
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
Entrée Onion Ash Crusted Beef, Potato Pave with Bacon, Pickled Tomato, Roasted King Oyster Mushroom, Sun choke Puree Miso Garlic Soy
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)
Entrée Sous Vide Pacific Provider Sockeye Salmon Vegetable pave, tomato coconut curry sauce, mango salsa, Avocado puree, pickled onion petals, white asparagus, kale chips
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
Entrée Pork tenderloin and belly chipolino, carrot, hen-of-woods, Sunchoke potato press Natural jus
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
