The 19th Annual Healthy Chef Competition presented by BC Produce Marketing Association (BCPMA) is held to increase the awareness of incorporating more fresh fruits and vegetables into your meal. I was invited again this year as a media judge to attend this event.
There were 500 people attending this competition to enjoy a mysterious 3 course meal, meeting local celebrities, and celebrating BC fruits and vegetables.
Cured Lois Lake Steelhead
Everyone started with the same appetizer created by Executive Chef Daniel Chiang of the Hyatt Regency in Vancouver. It has spring greens, fingerling potatoes and apple salad. It has a bourbon maple gastrique and fried fish skin. A good start to the meal incorporating seasonal vegetables as well as local salmon.
For the entree and dessert, you are given a mysterious set of cards that assigns you your dishes. If there’s extras, you can go up for seconds, which is awesome.
Hyatt Regency Hotel
Dark Chocolate Crusted Venison Loin
Beef Tendon Crisp, Apple Potato Pave, Red Cabbage Puree, Pickled mushroom, Stinging Nettle, Fried Sunchoke, Rosemary Oil and Juniper & Blueberry Jus.
BC Apple Dessert
Carrot Cake, Apple Mouse, Caramel, Meringue, Dehydrated Apple, Hazelnut Dust, and lemon Balm.
Carver’s Steakhouse & Lounge
Sous vide pork tenderloin
Applesauce puree and Classic Lyonnaise Potatoes
Crème caramel
Mixed Berry compote
Sandpiper Resort Clubhouse
Salmon Wellington
“Pacific Provider” Coho Salmon , delicate puff pastry filled with artichoke and parmesan farce, Fresh spinach and asparagus.
Accompanied by Lemon Dill Cream Sauce, Vegetable spaghetti & Little Potato Company Confit Baby Creamer potatoes.
Fruit Terrine
Red and green grapes, Gooseberries, Fresh strawberries, Lemoncello Chantilly cream, Black & Raspberry Coulis, and Coconut tuile.
White Spot
Twisted Surf & Turf
24-hour Star Anise Pork Cheek and Pork Cheek Ragout finished with Summer Squash Preserve, Jasmine Smoked Peas with Dry Minted, Apple, Fondant Potato, Spiced Lotus Chip, Fresh Jumbo Scallop, Sweet Corn Sabayon, Pressed Celery, and Salmon Caviar.
Chocolate and Sweet Beet Torte
Hazelnut Sponge Cake with Chocolate Mousse and Roasted Beet Bavarian, and Torched Beet Root Meringues.
The Culinary Institute of Vancouver Island
Poached B.C. Farmed Salmon with Miso Glaze
Red Pepper and Fingerling Stir fry, Gingered Purple Yam, Wakame Pearls, Stuffed Carrot, Shiitake, and Brussels Sprouts.
Cocoa Barry White Chocolate Passion Fruit Cremeaux
Hazelnut Crunch and Fresh Fruit
Executive Plaza Hotel, The Wild Fig
Beet cured smoked sous vide pork loin
Pork loin cylinders, Fig and cream cheese beet pave, Polenta Yam, Dehydrated candied grape tomato, Fennel corn puree, Micro Intense greens, Pineapple, pear and apple brunoise, Chimichurri spears, Brussel Sprouts leaves, Blackened Mesh tuile, and Beet and berry ketchup.
Forbidden green apple surprise
Apple cinnamon compote, White Chocolate Mousse, Gelatin Condense milk, Macerated mint melon balls, Chocolate Shavings, Crispy Crunch, Pearl balls, Berry emulsion, and Mango Coulis.
Vancouver Community College
Seafood Pot au Feu
Lobster Spot Prawn Globe, Seared Scallop, Corn & Chorizo Fritter, Carrot Terrine, Fresh Peas, a little potato, and Clear Fish Fume.
Pear Custard Bar
Pear Sorbet, Almond Crumble, Raspberry Fluid Gel, Tear Drop Meringue, and Apple Gastique.
Delta Hotels Burnaby Conference Centre
Poached Swiss chard wrapped sockeye salmon
Sunchoke four ways, chips, salsa, puree, roasted sunflower sprouts, charred green onion soubise, buckwheat and barley tabbouleh, sea asparagus, and Little Potato Company purple potato chips.
Kid had a rough day
Charred corn and coconut ice cream, Beet brownie, Carrot beet yogurt mousse, Cocoa soil – quinoa, pumpkin seed, cocoa nibs, oats, dehydrated beets, Coconut tofu pebbles, and Puffed wild rice.
Beach Grove Golf Club
Dry aged CAB with red beets hummus
Green peppercorn sauce, yellow potato Terrine, Carrot marinated lemon oil, and Asparagus.
Apricot and Pistachio Delice
Apple caramel glaze, coconut gel, and Orange dash
Vancouver Airport Marriott Hotel
Leek Ash Petite Tenderloin
Mushroom tarte, Little Potato salad, Celeriac spaghetti with cured egg yolk, and Red wine jus.
Textures of Carrots
Carrot yoghurt pancetta, Candied carrots, Microwave sponge, Carrot cake crumble, and Carrot gel.
Winners
Of all 20 dishes, here are the winners of the evening:
Best entrée:
Executive Plaza Hotel, The Wild Fig
Beet cured smoked sous vide pork loin
Best Dessert:
Vancouver Community College
Pear Custard Bar
People’s Choice Award:
Vancouver Community College
Best Table Showcase:
Marriott Vancouver Airport – American Grille
It was another great year at the Healthy Chef Competition. There was yet again lots of food, so if you didn’t like your first dish, you can get seconds from another table. At the end of the night, we all got a swag bag and a produce box to enjoy the wonders of fresh BC produce.
Looking forward to next year.
Website: http://bcpma.com/about-us/events/healthy-chef-competition
