On March 22nd I attended the 18th Annual Healthy Chefs Competition held at the Hyatt Regency. I was fortunate to be one of the invited media judges for the second year in a row to judge the table presentation of each of the participating restaurants. Guests mingled about enjoying appetizers and drinks while bidding on silent auction items and previewing each of the restaurants food displays and menus for the evening. In tradition at this event, as the Dinner began, everyone at the table received an envelope with 2 cards inside for one entrée and one dessert. We then went about tasting the various entrees and desserts.
To start the dinner, we were served a stunning appetizer by the chefs team of the Hyatt Vancouver, Avocado Snow Crab Louie Parfait.
My favourite savoury dishes were the
Smoked Duck Breast, Duck Confit Croquette, Duck & Fig Stuffed Blood Orange Tortellini (Hyatt Regency)
Venison Loin Sous Vide with pickled mustard seed, lingon berry sauce, yukon potato pave, savoy cabbage, mushroom duxekke, king mushrooms, shallot jam, turnip celeriac puree, baby carrots, and french green beans (Vancouver Community College).
Blackened Duckling with rendered crispy skin, beet and potato pave, yam puree, white asparagus, slow braised shiitake mushrooms, asparagus sphere, date and cranberry port wine reduction, dehydrated grape tomato, savory flavoured caviar, and micro intense mix (Executive Plaza Hotel Coquitlam – The Wild Fig).
Beet & Porcini crusted lamb rack with purple caulifower couscous, roasted carrot puree, spinach puree, medley of vegetables, umami jus and cumin tuile (Marriott Vancouver Airport – The American Grille).
My favourite desserts were the:
Rosemary Infused Olive Oil Financier Cake (Marriott Vancouver Airport – The American Grille).
Macerated Strawberries and Honey Pomelo with kiwi lime sorbet, almond biscuit, dill panna cotta, dehydrated meringue, and extra virgin olive oil (EBO Restaurant).
Lemon custard sablee, ‘Golden’ milk chocolate mousse sphere, cocoa nib crumble, meringue and orange (Vancouver Community College).
Best Table Showcase: Marriott Vancouver Airport
Best Entrée: Venison from Vancouver Community College
Best Dessert: Rosemary Infused Olive Oil Financier Cake by Marriott Vancouver Airport
Make sure you purchase your ticket next year for this wonderful annual event that supports the BC Chefs Association as well as the youth culinary teams.
By: Richard Wolak