Posts Tagged ‘Awards’

Gold Medal Plates Vancouver 2011: The Chefs

October 26th, 2011 admin

Gold Medal Plates is the ultimate celebration of Canadian Excellence in cuisine, wine, the arts and athletic achievement. Celebrating in eight cities across Canada in 2011 including Vancouver on November 4th, Gold Medal Plates will feature superb wines and the premier chefs in each city, paired with Canadian Olympic and Paralympic athletes, in a competition to crown a gold, silver and bronze medal culinary team in each city, and subsequently nation-wide.

I had the opportunity again this year to interview some of the award winning chefs in the line-up of the upcoming Gold Medal Plates Awards in Vancouver. I asked each chef the same 4 questions and of course each had very different answers, I also asked that each chef would create one of their own signature dishes for me to taste during our interview.

The first chef that I interviewed was Chef Rob Feenie at Cactus Club.

Chef Rob Feenie

His dish - Polderside Farm Chicken Presse with seared squab squash purée, green cabbage and maple cured bacon with a truffle jus.

Polderside Farm Chicken Presse

1)      When you are creating a dish for a spectacular event like the Gold Medal Plates, how do you go about creating that dish?

Since Gold Metal Plates is the ultimate wine and food pairing competition, my number one goal is to create that perfect match between the best in fresh, local ingredients and balance it with the wine. With so many spectacular BC wines to choose from, I am lucky to have Sebastien Le Goff, who recently joined Cactus Club, help with the selection.

Above all, it’s really about creating a dish that is memorable.  I don’t want to give away too much before the big event, but in addition to using the best fresh ingredients, we’re also using the notes and the balance of the wine as inspiration and plan on having a few surprises to wow everyone at the competition as well.

What makes this event so exciting and fun is the opportunity to push yourself and your fellow chefs to push boundaries and create an unforgettable culinary experience – and it’s all for a great cause!

2)      How do you go about pushing the boundary and achieving excellence in your profession as a chef?

Charlie Trotter once told me that perfection is impossible but excellence is achievable, so I strive for excellence every day. I have had the privilege of working with some of the best chefs from all around the world and I have so many of them to thank for teaching me that anything is possible.

When I started out, I never thought I would achieve Relais Gourmand and Traditions et Qualitè designations or the AAA Five Diamond Award, but I always knew I was bold and would push myself.  No matter what you do, if you’re brave enough to step outside your comfort zone, the possibilities are endless. This is something I try to encourage with some of the young chefs who I work with today at Cactus Club.

3)      If there was one thing you could do as a chef that you have not already done, what would it be?

I actually feel pretty blessed to be able to say I have been able to do everything I ever wished for – and even more – throughout my career.  From the incredible experiences of my early career to having the opportunity to now work for one of the most successful restaurant companies in Canada. I have had many dreams come true.

4)      What is your favourite food city around the world and why?

Well, being native to Vancouver, the city, the bounty of local products and the vibrant restaurant community will always have a special place in my heart.

But there are so many cities I love for their food and that have influenced my career, from Paris, to Tokyo, to Barcelona….but if I had to pick just one, I fell in love with French food and the city of Paris when I visited at 14 and the experience left a huge imprint on my life and my career.

The second chef that I interviewed was Chef Alana Peckham at CRU Restaurant.

Chef Alana Peckham

Her dish: Syrah-braised Beef Short Rib with macaroni and cheese

Syrah-braised Beef Short Rib

1)      When you are creating a dish for a spectacular event like the Gold Medal Plates, how do you go about creating that dish?

When creating a dish for an event such as the Gold Medal Plates, I need to consider balance in flavour while allowing for boldness and big taste. I think of complimentary textures, flavours and colours when considering a main protein and accompanying garnishes. Gold Medal Plates requires that an alcoholic beverage be paired with the food so when creating a dish I also keep in mind that it needs to compliment the wine and not allow the dish to over power the wine or the wine to overpower the dish. I always create dishes based on balance so naturally when thinking of a dish for an event that would be my main focus.

 2)      How do you go about pushing the boundary and achieving excellence in your profession as a chef?

As a chef pushing the boundary and achieving excellence are very personal and individual goals. What one chef considers to be boundaries and excellence may not be what another chef aspires to achieve. I believe that boundary pushing involves making sure that what I do tomorrow is better than what I did today. To continue learning and being open minded to different ideas and techniques while achieving consistency is what I aim to do everyday. My beliefs in food are all about great product and allowing it to be center focus in a dish. Achieving excellence is about maintaining a reputation and consistency in the food that I serve.

 3)      If there was one thing you could do as a chef that you have not already done, what would it be?

As a chef, I work daily with local produce and protein which I have a great respect for. Unfortunately, I have not had the opportunity to farm this produce or sacrifice the protein with which I cook. If given the chance I would like to be able to be feel and experience from start to finish, product to plate. I think that it would be a great personal achievement for myself and that it would strengthen me as a chef.

4)      What is your Favourite food city around the world and why?

I can’t say that I have a favourite food city in the world because I have not yet travelled to enough cities to be able to label one of them as my favourite. New York is a major food city that I hope to visit in the future because it offers diversity and it is home to many well know and well accomplished chefs.

The third chef that I interviewed was Chef Adam Pegg at La Quercia.

Chef Adam Pegg and Chef Lucais Syme

Their dish – Trout

Trout

1)      When you are creating a dish for a spectacular event like the Gold Medal Plates, how do you go about creating that dish?

We like to stick to the classics and this is a dish one will find at La Quercia on many occasions. It is important that many components of the dish are ready to go before the event so there are less untimely surprises.

2)      How do you go about pushing the boundary and achieving excellence in your profession as a chef?

We just try to so all the simple things as good as possible and as much as this may sound like the easy way we believe it is much harder to do the simple things right than it is to complicate a dish with too many ingredients.

3)      If there was one thing you could do as a chef that you have not already done, what would it be?

Spend two years in Spain.

4)      What is your favourite food city around the world and why?

My favorite food city in the world is any small town in Italy doing the classics right. Do I need to say anymore?

 

2011 Competing Chefs in Vancouver are:

from Kelowna:

Rod Butters (RauDZ Regional Table) and

Mark Filatow (Waterfront Restaurant & Wine Bar);

from Whistler:

Tim Cuff (Aura); and

from Vancouver:

Ned Bell (Four Seasons Hotel),

Lee Cooper (L’Abattoir Restaurant),

Rob Feenie (Cactus Club Café),

Dale MacKay (ensemble Restaurant),

Alana Peckham (CRU),

Adam Pegg (La Quercia),

Neil Taylor (Cibo Trattoria) and

Joël Watanabe (Bao Bei Chinese Brasserie).

Each chef will prepare one appetizer-sized dish for approximately 500 to 800 guests. Chefs must select a Canadian wine or beverage to pair with his or her dish and, to ensure a level playing field, chefs must use plates provided by The Westin Bayshore. Chefs will be allowed a maximum of 10 staff members, in addition to two wine pourers per station.

Judging the 2011 competition in Vancouver will be: Sid Cross, Andrew Morrison, Lesley Stowe, Barbara-Jo McIntosh, and last year’s Vancouver winner, Chef Robert Clark, who will also be cooking for the VIP reception that precedes the main event. Each dish will be judged out of 100 points, based on visual presentation (20%), texture (20%), taste (30%), wine compatibility (10%), originality (10%) and wow factor (10%).

Gold Medal Plates Vancouver will once again feature a silent auction as well as a live auction, featuring spectacular getaways with Olympians and Canadian entertainers to destinations such as Tuscany, Napa Valley, Chile, Provence, Burgundy and Kelowna for the Canadian Gold Medal Plates finals.

Music for the evening will be provided by Canadian legends Barney Bentall (Barney Bentall and the Legendary Hearts), Alan Doyle (Great Big Sea) and other musicians, who’ll treat guests to an evening of British classics.

For ticket information for the 2011 Gold Medal Plates competition in Vancouver, click here.

Some of the chefs competing in the 2011 awards also competed in 2010, see my interview with last years chefs here and a recap of the 2010 Gold Medal Plate Awards can be read here.

When 11 of BC’s top chefs do battle in Vancouver at the 2011 Gold Medal Plates competition, cheering them on will be 28 Canadian Olympic and Paralympic athletes, including 17 medal winners such as Marnie McBean (Triple Gold in Rowing), Simon Whitfield (Gold and Silver in Triathalon), Ashleigh McIvor (Gold in Ski Cross) and Steve Podborski (Bronze in Alpine Skiing), along with athletes that will be competing for Canada in London in 2012.

By: Richard Wolak

Posted in Food & Wine Events, Great Ideas, Interviews, Latest Tags: , , , , , , No Comments »

Gold Medal Plates: The Chefs

October 25th, 2010 admin

Gold Medal Plates is the ultimate celebration of Canadian Excellence in cuisine, wine, the arts and athletic achievement. Celebrating in eight cities across Canada in 2010, Gold Medal Plates will feature superb wines and the premier chefs in each city, paired with Canadian Olympic and Paralympic athletes, in a competition to crown a gold, silver and bronze medal culinary team in each city, and subsequently nation-wide.

I had the opportunity to interview some of the award winning chefs in the line-up of the upcoming Gold Medal Plates Awards in Vancouver. I asked each chef the same 3 questions and of course each had very different answers, I also asked that each chef would create one of their own signature dishes for me to taste during our interview.

The first chef that I interviewed was Chef Quang Dang at Diva at the Met

Chef Quang Dang

His dish “The Forest” – shaved pine mushrooms, seared albacore tuna, Granville Island sake emulsion, ponzu gel, olive oil powder, herbs, wild watercress, and fennel tips.

“The Forest”

1) When you are creating a dish for a spectacular event like the Gold Medal Plates, how do you go about creating that dish?

I think about what products are available in season locally. Then I look to see what partnerships there are with the wineries for wine pairings. I have to think of what would be memorable for the guests. After choosing 3 local ingredients, I then work on textures, cooking techniques, flavour combinations, and how to execute that dish for that number of people attending.

2) How do you go about pushing the boundary and achieving excellence in your profession as a chef?

You want to define yourself as being a leader in the industry, it is more than doing something different than someone else. I want to meet and exceed the guests expectations. Have to tailor your skill set to fit, the chef is only as good as his team, you have to know how to develop the team with training. The team’s passion and work ethic is so important and mentorship drives the craft and the industry.

3) If there was one thing you could do as a chef that you have not already done, what would it be?

The daily life and growth of a chef every day has curve balls. Be independently wealthy, to not have to work and eat at more places.

The second chef that I interviewed was Chef Darren Brown who is a corporate chef for the Glowbal Group of restaurants and I interviewed him at Coast.

Chef Darren Brown

His dish “Warm Halibut Cheek Salad” – seared halibut cheeks, cauliflower puree, heirloom tomato, parsley sauce, and watercress.

“Warm Halibut Cheek Salad”

1) When you are creating a dish for a spectacular event like the Gold Medal Plates, how do you go about creating that dish?

Starts with sourcing the best product, what we have been excited about locally over the past 6 months, what logistically will work best for them, that has the write cooking process for them. I put a plate together first, then I bring in another chef, then refined the dish with more and then tried to simplify it to less. A week after deciding on the dish, I did a tasting with wines that were involved, did another tasting and went with it and the same wine as it was perfect.

2) How do you go about pushing the boundary and achieving excellence in your profession as a chef?

Keep open minded, there is not a better way. Everything I do has multiple perspectives, my perspective may not be the best which is why keeping an open mind, not being afraid to use my team and talented people that can express themselves.

3) If there was one thing you could do as a chef that you have not already done, what would it be?

Ultimately to setup and establish a teaching academy. Spend more time in Spain in Asia.

The third chef that I interviewed was Chef Neil Taylor at Cibo Trattoria.

Chef Neil Taylor

His dish “Buffalo Mozeralla, Heirloom Tomato, Melon & Prosciutto Salad” – prosciutto do san Danielle with buffalo mozzarella, Charentais melon, heirloom tomatoes, mint, parmesan and aged red wine vinegar.

“Buffalo Mozeralla, Heirloom Tomato, Melon & Prosciutto Salad”

1) When you are creating a dish for a spectacular event like the Gold Medal Plates, how do you go about creating that dish?

Seasonality, quality ingredients, picked an ingredient and then building a dish around it. Keep it simple, quality ingredients the best of BC and the best of Italy. Then I decided on a wine to pair, best producer of the group and paired up with the dish.

2) How do you go about pushing the boundary and achieving excellence in your profession as a chef?

Making sure I buy the best quality ingredients from around BC –local farmers, simple food. It has been a challenge to find the best stuff locally, you have to search, now I get about 80% of what I want locally, still always searching to find what I want.

3) If there was one thing you could do as a chef that you have not already done, what would it be?

Have my own restaurant.

The fourth chef that I interviewed was Chef Dale Mackay at Lumiere.

Chef Dale Mackay

His dish “Celery Root Crusted Arctic Char” – braised red cabbage puree, celery root, black trumpets.

“Celery Root Crusted Arctic Char”

1) When you are creating a dish for a spectacular event like the Gold Medal Plates, how do you go about creating that dish?

I Look for the product to use first, all Canadian products and specifically BC is best as possible. Flavour and appearance is key. clean strong flavours. Execution is also important when presenting for 450-600 people. This year I chose the same winery as last year and I am doing a different dish. You have to choose wisely with the wine.

2) How do you go about pushing the boundary and achieving excellence in your profession as a chef?

Constant diligence in everything that I do in the front and back of the house. All standards are ultimately important. Hospitality is the key, it is all about the guest and freedom to push the boundaries. Confidence and being humble and learning from my team.

3) If there was one thing you could do as a chef that you have not already done, what would it be?

Start a charity specifically for children and battered woman with low income.

2010 Competing Chefs in Vancouver are:

DARREN BROWN – Coast

ROBERT CLARKE – C Restaurant

QUANG DANG – Diva at the Met

STUART KLASSEN – Delta Grand, Kelowna

DALE MACKAY – Lumière

NICHOLAS NUTTING – The Wickaninnish Inn, Tofino

NICO SCHUERMANS – Chambar

ROGER SLEIMAN – Quails’ Gate Winery, Kelowna

CAM SMITH & DANA EWART – Joy Road, Penticton

NEIL TAYLOR- Cibo Trattoria

This is a Culinary Competition and Gold Medal Plates 2010 Vancouver will take place at the Sheraton Wall Centre Hotel on October 29th. These chefs will create their ultimate dish, which will be paired with a premier Canadian wine.  Canadian Olympic and Paralympic athletes will be paired with each chef to assist in the creation or plating of their dish.  A team of food and wine critics will work with national critics and a local jury to determine the top three winning creations. Vancouver will crown a gold, silver and bronze medal winning chef.  The gold medal chef will go on to compete at the Gold Medal Plates Finale – The Canadian Culinary Championship in February, 2011 in Kelowna, British Columbia to be crowned the top chef in Canada.

The Wine and Live Auction is another important component in this event, raising money for the Canadian Olympic Foundation to support high performance programs such as Own the Podium. Gold Medal Plates incorporate some very unique live auction ideas, and will have many Vancouver 2010 collectibles like signed jackets by Jon Montgomery, Cindy Klassen, the multi-medal winning women’s bob-sleigh team, pieces of the Gold Medal Men’s Hockey game, and so much more, you can see the complete list here.

Tickets and more information about the event here.

By: Richard Wolak

Posted in Great Ideas, Latest Tags: , , , , , , , 2 Comments »

2011 Chinese Restaurant Awards Launched

October 5th, 2010 admin

The Vancouver area is a Mecca for some of the best Chinese restaurants in the world, last February, the world’s most prestigious travel publication, Condé Nast Traveler, proclaimed what many residents already knew, that Metro Vancouver has the best Chinese food in the world.

These Awards celebrate that excellence!

The Diners’ Choice Awards allows the public to participate in all the fun. This year, for the first time, members of the public can play an important part by nominating restaurants. From September 28 through October 5, the public is invited to nominate their favourites on the Diners’ Choice web site. The top 20 restaurants nominated by the public will form the list that will be voted on to receive Diners’ Choice Awards. Voting will take place, also on-line, from October 6 through November 12 at www.votedinerschoice.com .

For the Critics’ Choice Signature Dish Awards, the judging panel is comprised of 11 restaurant professionals and journalists who possess a strong knowledge of Chinese cuisine. “They have to understand the cooking methods, history and traditions of Chinese food,” says Judging Panel Chair, Stephan Wong. “This is really important. It creates a level judging field where they all share the same criteria.” Upon joining the panel, each judge receives a directory of the more than 400 Chinese restaurants in Metro Vancouver. By mid September, they have submitted three to five nominees for each category. Then all the judges go out and taste each other’s recommendations. This goes on through November and December, when they meet to vote on the 24 Gold Signature Dish winners as well as name a Chinese Chef of the Year and a Best Wine and Spirit Service Award. The Chef of the Year will be awarded for the first time this year.

With more than 600 Chinese chefs in Metro Vancouver, how is one chosen for Chinese Chef of the Year? This year the HSBC Chinese Restaurant Awards is pleased to welcome three professional organizations to the judging panel: Canadian Dim Sum Chefs Association, Chinese Canadian Chefs Association and Hong Kong Canadian Chinese Chefs Club. These three organizations will spearhead the search for Chinese Chef of the Year through a series of competitions – the final competition taking place on the same day as the Awards Ceremony. Watch the CRA web site for more details as they are announced.

All winners will be announced at an Awards Ceremony to be held on January 18, 2011.

The public is encouraged to start dining and cast their votes.

By: Richard Wolak

Posted in Great Ideas, Latest Tags: , , , No Comments »

Vancouver Winefest 7th Annual Awards Lunch

May 1st, 2010 admin

As a part of the Vancouver Playhouse International Wine Festival, on April 23rd I attended this 7th annual awards lunch that was full of restauranteurs, sommeliers, wine makers, and other interested folk. Since New Zealand and Argentina were both the theme countries of this years festival, the lunch featured a variety of food from both New Zealand and Argentina. I sat at the host table of New Zealand wine producer Ngatarawa with Alwyn Corban the Proprietor & Chief Winemaker.

Argentina Station-Grilled Skirt Steak

From the Argentina station, my favourites were the Grilled Skirt Steak with Salsa Criolla and the Chicken Asado Ensalada.

New Zealand station

From the New Zealand station, my favourites were the Mozzarella Caprese with Avocado Oil, Asparagus and Morel Risotto and the Veal Cheek Agnolotti with Blue Cheese Cream.

NZ station cooking the Risotto

New Zealand foods and Wine pouring in the background

When it came time for dessert, some of the Argentinean favourites that sounded good such as the Hot Chocolate Demitasse with mini Churos were quite disappointing. It seemed as the Chefs at the Vancouver Convention Centre didn’t know how to prepare the desserts from Argentina or New Zealand.

The winners of this years awards are listed here

By: Richard Wolak

Posted in All About Wine, Stories Tags: , , , No Comments »

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