C Restaurant Executive Chef Robert Clark was crowned the culinary champion at Vancouver’s Gold Medal Plates on Friday night, a competition pairing premier chefs with Canadian Olympic and Paralympic athletes from coast-to-coast. 

“We’ve been participating in Gold Medal Plates for years, but taking home gold with the recent Vancouver Olympics still so fresh in our memories, I’m speechless,” says Clark. “Seeing Alexandre Bilodeau on Friday posing for pictures with his admirers and holding the first gold medal won on Canadian snow, makes this all worth it.” 

Clark and his new chef de cuisine, Lee Humphries took the podium for a velvety Fraser Canyon rabbit terrine with spot prawns, pickled chanterelles, with a peppery tuile and a tomato consommé, as a cleanser. C sommelier Kim Cyr matched the dish with a striking Viognier from Black Hills Estate winery. 

It has been a great autumn for the Kambolis Restaurant Group. Proprietor Harry Kambolis was inducted into the B.C. Restaurant Hall of Fame in September and was duly invited to Premier Gordon Campbell’s Vancouver office to brainstorm about the industry. Kambolis also took the opportunity to introduce the Premier to C Blue Foundation, a new oceans advocacy initiative he has been building. 

“I also want to feel like we’re moving forward,” Kambolis says, “And with Rob’s win, and with our new initiatives, I feel like we’re doing just that. It’s true: a rolling stone gathers no moss.”