Grace Tu

Grace Tu

Saturday, November 5, 2011

Gold Medal Plates Vancouver 2011 - When London Calls: Canada will Answer

You remember the Vancouver 2010 Olympic. You remember how proud we were of our Olympic and Paralympic athletes and how proud we were to be part of this great country.

Gold Medal Plates is the ultimate celebration of Canadian excellencein food, wine, athletic achievement and entertainment. In addition tothe finest food and excellent music, guests had the opportunity tomingle with 28 celebrated Olympians and Paralympians such as MarnieMcBean (Rowing), Simon Whitfield (Triathalon), Ashleigh McIvor (SkiCross) and Steve Podborski (Alpine Skiing), along with athletes thatwill be competing for Canada in London in 2012.

Proceeds from Gold Medal Plates go to the Canadian Olympic Foundation,supporting programs that further Canadian high performance athletes'pursuit of excellence on the world stage – programs like Own ThePodium and the COC’s Athlete Excellence Fund. For more information, visit the Gold Medal Plates website http://www.goldmedalplates.com/.

Chef Feenie of Cactus Club Restaurant, who also won in 2009, wowed the judges with a dish ofRabbit Leg Confit, Applewood Smoked Bacon, Chestnut, Veal Tongue andPorcini Ragout and Brown Butter Squash Purée paired with SwitchbackVineyard Pinot Gris Clone 52, 2010 from Summerland’s Haywire Winery.

Gold medal team of Rob Feenie

2011 Bronze medal: Joël Watanabe ( Bao Bei Chinese Brasserie)

Also my personal favoriate of the evening.


Pork belly with poached Asian pear, superior stock gelée, buckwheat honey and soy reuction.


Delicious!


Bronze medal wine pairing: Sparkling Chenin Blanc, 2007. Road 13 Vineyards

Mark Filatow of Waterfront Restaurant & Wine Bar. Dish: Local scallop, smoked pork and foie gras terrine, spiced orange gelée. Wine pairing: Old Vines Riesling, 2009. Tantalus Vineyards


Chef Dale MacKay of ensemble Restaurant takes the silver medal for the third year in a row. Chef MacKay’sdish was BC Spot Prawns with Pork Thai Broth and Bok Choy paired withLaughing Stock Vineyards’ Pinot Gris, 2010.


Judging the 2011 competition in Vancouver was: James Chatto (HeadJudge) John Bishop, Sid Cross, Barbara-Jo McIntosh, Andrew Morrison,Lesley Stowe and last year's Vancouver winner, Chef Robert Clark. Eachdish was judged out of 100 points, based on visual presentation (20%),texture (20%), taste (30%), wine compatibility (10%), originality(10%) and wow factor (10%).


Rod Butters of RauDZ Regional Table. Takeoff fram raised chevon, curried shoulder, apricot chutney sausage, masala loin with quinoa & chevre and chai reduction


Adam Pegg of La Quercia. Pesce "in Saor" with poricini.

Alana Peckham of CRU. Natural beef short ribs braised with sundried cherries spiced autumn squash puree, pecan, bacon, thyme and vanilla crumble, crispy kale and organic cherry and poplar grove legacy granita


Tim Cuff of Aura, smoked crispy pomme puree, cumin-scented sidney island venison salami, celery and cucummber salad, orange, coriander & olive oil pudding.



Silent auction at Gold Medal Plates Vancouver

Our medaled athletes!

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