Canadian Culinary Championships pt.2 - Gold Medal Plates Finale

Canadian Culinary Gold Championships - Gold Medal Plates Finale pt2

This part 2 of a 3 part series,

read the part 1 here--->

Mystery Wine Pairing

Each chef were given a mystery wine the night before and were expected to create an ideal meal that best compliments the wine. The next morning, with $400 in hand and a shopping list, each chef and their assistance/sous chef headed to Granville Island to prep and cook for 250 people. Here's what each chef created to compliment the mystery wine (Black Hill's Alibi)

Rob Feenie:

Scallop in lime juice ceviche on brunoisse cucumber-chive, salmon roe, topped with a cold creamy aioli/sabayon cheesy sauce; topped with pecorino romano and served with crostini. I am really stretching to figure this dish out. I am really guessing on this one.





David Lee:

Dungeness crab meat and scallops with thinly slice fennel, onions, dill in a lime marinade and sake consomme with some mini croutons.

Matthew Carmichael:

A duo of fresh kusshi oysters with albacore tuna with a coconut corn ceviche.





Matthieu Cloutier:

A cold appetizer with veal and celery root salad on the bottom, crab meat salad in the middle and topped with a mango/orange zest/ caviar salsa, with a drizzle of chorizo oil. A savory tuille separating the layers.






Jan Hrabec:

Pork loin stuffed with goat cheese and wrapped in bacon. Served with apricot, celery root mash and a puree of dates and orange juice with a hint of vanilla.






Ivan Kyutukchiev:

Salmon served with grilled zucchini and eggplant and a onion confit.






Nathan Bye:
 

Pan seared red snapper served with a coronation grape beurre blanc, coriander pesto and topped with a corn and onion relish.







During the tasting, guest were given scorecards to decide the 'People's Choice Award'. The winner of this award was Matthieu Cloutier. The other two dishes that stood out were, Feenie's scallop, and Jan's stuffed pork loin.


continue pt.3---->