Pasta Challenge Winners 2018

The Vancouver Foodster Pasta Challenge  was a success featuring creations from restaurants around greater Vancouver. Each restaurant featured their Pasta creation from October 4-28, 2018. Our media judging panel determined the ultimate winners of the challenge, and this was quite the task as each judge who tasted each creation with a rigorous process based on taste, originality/uniqueness and presentation/appearance.

Our Media judges for this challenge were:  Areta Wong, Tara Lee and David Grange

Each media judge will have scored the creation with a maximum of 40 points as follows: Overall Taste 20 points, Originality and Uniqueness 10 points, Presentation and Appearance 10 points). The total number of points a pasta creation could earn is 120 points.

The Winners are:

1st Place:

{104 points}

Novo Pizzeria & Wine Bar

Bucatini with Braised Guanciale and Orange  

Price: $22

Created by: Chef Carmine Paradiso

Description: This pasta creation is an expansion on classic Roman dishes that have as their bases guanciale and Pecorino Romano (Carbonara, Amatriciana, All Gricia)

We start with those basic building blocks and build the orange flavour in three ways: zest, orange juice, and agrumato blood orange oil.  Agrumato is a technique of simultaneously crushing ingredients (in this case blood oranges). with olives to produce exceptionally flavoured oils.  We add crushed pink peppercorn and fennel pollen to finish off the dish.

Ingredients: Bucatini, Guanciale, orange zest, orange juice, agrumato blood orange oil, shallots, white wine, pink peppercorns, fennel Pollen, Pecorino Romano.

Offered: all the time

Novo Pizzeria & Wine Bar

2118 Burrard Street, Vancouver

Tel: (604) 736-2220

Web:  http://www.novopizzeria.com/

Twitter @NOVOPizzeria

Instagram: @novopizzeria

Chef Carmine Paradiso

 

2nd Place:

{100 points}

Robba Da Matti

Pappardelle Rosche

Price: Lunch price $16; Dinner price $25

Created by: Chef Filly

Description: It’s one of Chef Filly’s family recipes. Her father, Nonno Nicola was a farmer in Puglia and this was his favourite meal. He would wake up before sunrise and make this hearty ragù sauce with cuts of beef short rib, fennel sausage and chicken and let it simmer slowly while he went to work in the fields.

‘Rosche’ is the Pugliese dialect for red.  The thick pappardelle noodles are tinged red by the concentrated tomato sauce and the tender braised meat. It’s a perfect comfort food for these autumn evenings.

Ingredients: Homemade fresh pappardelle pasta, Italian San Marzano tomato pelati, extra virgin olive oil, beef short ribs, fennel sausage, free range chicken, and parmigiano reggiano.

Offered: all the time

Robba Da Matti

1127 Mainland Street, Vancouver

Phone:

Web: http://www.robbadamatti.com/

Twitter: @Robba_daMatti

Instagram: @robba_damatti

 

3rd Place (tie):

{99 points}

Ban Chok Dee

Ebony Spaghetti

Price: $17

Created by: Chef Parinya Loptson

Description: Jungle-style, stir-fried, homemade Charcoal Spaghetti with Leeks, Portobello Mushroom, Young Coconut Meat, Lesser Ginger, Peppercorn, Green Peas, Lime Leaves and Basil served with pan-seared Scallops and Curried Crab Sauce.

Ingredients: Charcoal spaghetti, Coconut meat, Scallops, Crab meat, Portobello, Chili oil paste, coconut milk, sugar, fish sauce, red chilli paste, Peppercorn, leeks, Lesser ginger, green peas,  Basil and lime leaves

Offered: all the time

Ban Chok Dee

20563 Douglas Crescent, Langley

Tel: 778-278-3088

Web: http://www.banchokdee.com

Twitter @BanChokDeeThai

Instagram @banchokdeethai

Chef Parinya Loptson

3rd Place (tie):

{99 points}

Sopra Sotto Pizzeria

Chitarrine e Tartufo

Price: $22

Created by: Chef Enrico Fratoni

Description: A tower of fresh “spaghetti alla chitarra” made in house, served in a delicious truffle sauce with a variety of mushrooms and topped with parmigiano.

Ingredients:  Fresh Pasta, Truffle Sauce, Variety of mushrooms, and Parmigiano cheese

Offered: Every day during lunch and dinner

Sopra Sotto Pizzeria

1510 Commercial Drive, Vancouver

Phone: (604) 251-7586

Web: http://www.soprasottovancouver.com/

Instagram @soprasotto.vancouver

Chef Enrico Fratoni (middle) and his team

In the People’s Choice Awards category, the public who tried the Pasta creations were the ones who had the opportunity to cast their vote throughout the challenge.

The Winners are:

1st Place People’s Choice:

Robba Da Matti

Pappardelle Rosche

Price: Lunch price $16; Dinner price $25

Created by: Chef Filly

Description: It’s one of Chef Filly’s family recipes. Her father, Nonno Nicola was a farmer in Puglia and this was his favourite meal. He would wake up before sunrise and make this hearty ragù sauce with cuts of beef short rib, fennel sausage and chicken and let it simmer slowly while he went to work in the fields.

‘Rosche’ is the Pugliese dialect for red.  The thick pappardelle noodles are tinged red by the concentrated tomato sauce and the tender braised meat. It’s a perfect comfort food for these autumn evenings.

Ingredients: Homemade fresh pappardelle pasta, Italian San Marzano tomato pelati, extra virgin olive oil, beef short ribs, fennel sausage, free range chicken, and parmigiano reggiano.

Offered: all the time

Robba Da Matti

1127 Mainland Street, Vancouver

Phone:

Web: http://www.robbadamatti.com/

Twitter: @Robba_daMatti

Instagram: @robba_damatti

 

2nd Place People’s Choice:

Sopra Sotto Pizzeria

Chitarrine e Tartufo

Price: $22

Created by: Chef Enrico Fratoni

Description: A tower of fresh “spaghetti alla chitarra” made in house, served in a delicious truffle sauce with a variety of mushrooms and topped with parmigiano.

Ingredients:  Fresh Pasta, Truffle Sauce, Variety of mushrooms, and Parmigiano cheese

Offered: Every day during lunch and dinner

Sopra Sotto Pizzeria

1510 Commercial Drive, Vancouver

Phone: (604) 251-7586

Web: http://www.soprasottovancouver.com/

Instagram @soprasotto.vancouver

 

3rd Place People’s Choice:

Ban Chok Dee

Ebony Spaghetti

Price: $17

Created by: Chef Parinya Loptson

Description: Jungle-style, stir-fried, homemade Charcoal Spaghetti with Leeks, Portobello Mushroom, Young Coconut Meat, Lesser Ginger, Peppercorn, Green Peas, Lime Leaves and Basil served with pan-seared Scallops and Curried Crab Sauce.

Ingredients: Charcoal spaghetti, Coconut meat, Scallops, Crab meat, Portobello, Chili oil paste, coconut milk, sugar, fish sauce, red chilli paste, Peppercorn, leeks, Lesser ginger, green peas,  Basil and lime leaves

Offered: all the time

Ban Chok Dee

20563 Douglas Crescent, Langley

Tel: 778-278-3088

Web: http://www.banchokdee.com

Twitter @BanChokDeeThai

Instagram @banchokdeethai

Thank you to the chefs and restaurants that accepted my invitation and featured their pasta  on the menu for the past few weeks during this challenge.

I encourage you to visit the winning restaurants to try their pasta creations! See the entries here.

By: Richard Wolak