On March 16th I attended the 12th Annual Healthy Chefs Competition held at the Hyatt Regency. This was the second time that I had attended this event. 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. Before 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.
For the 2nd year in a row, it was the desserts that I enjoyed the most and my favourites were the Carmella Mouse, Hazelnut Cake with Apple Tart Tatin, Cranberry & Citrus Sorbet (Vancouver Community College), Parfait Pyramid (Executive Plaza Hotel) and Trio of Strawberries: Strawberry Shooter, Marinated Strawberries on Meringue, Strawberry Tart (Hyatt Regency).
I thought that the food selections were better at last year’s competition.
The Healthy Chef Competition’s Healthy Plate Award was given to the River Rock Casino for their Braised Sea Cucumber with Shiitake, Pea Sprouts, Prawns, Garden Pea Puree, Lily Bulb, Beet Powder, Chive Oil.
Hyatt Regency Hotel received the Healthy Chef Competition Award for Best Entree.
Healthy Chef Competition Award for Best Dessert was awarded to Goldfish Pacific Kitchen, The winning creation was a Trio of dessert: Pineapple Yogurt Mousse, White chocolate Apple Soft Cake, Strawberry Pannacotta.
Chinese Canadian Chef Association took home the Best Table Showcase and the Peoples Choice Award.
By: Richard Wolak