The Vancouver Foodster Pasta Challenge was a great success featuring unique creations at restaurants around Vancouver, Burnaby, and Langley. Each restaurant featured their creation on their menu from April 22 – May 17, 2015. and their customers voted for their favourites daily throughout the challenge for their People’s Choice favourites.
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: Joyce Lam, David Cruise, Laurie Logan and Zahra Alani.
The Winners are:
1st Place:
Ban Chok Dee
Chiang Mai Noodles
Created by: Executive Chef Parinya Lopston
Description: Egg noodles stir fried with Thai herb paste,(shallots, garlic, kaffir lime skin, ginger, lemongrass) and young coconut slices lay on top of baby bok choy topped with curry sauce served with 2 chicken drumsticks and garnish with chilli oil , shallots slices , lime wedges, Beansprout, cilantro and sour cabbage slice.
Ban Chok Dee
20563 Douglas Crescent, Langley
Tel: 778-278-3088
Web: http://www.banchokdee.com
Twitter: @BanChokDeeThai
Executive Chef Parinya Lopston
2nd Place:
Mercante
Rotolo con cavolo ricotta e chorizo
Description: Rolled pasta filled with Bechamel, Kale, Ricotta Cheese and Chorizo baked in our woodstone oven at 700 degrees and finished with arrabiatta sauce.
Created by: Chef Piyush Sahay
Mercante
6488 University Boulevard, Vancouver
Tel: (604) 827-2210
Web: http://www.food.ubc.ca/place/mercante/
Twitter: @ubcfoodie #mercante
3rd Place:
Novo Pizzeria & Wine Bar
Novo Corzetti
Description: Hand made Corzetti with pesto, burrata, toasted pine nuts, lemon zest, Parmigiano Reggiano, lemon zest, basil
Created by: Carmine Paradiso and Charles Richard
Novo Pizzeria & Wine Bar
2118 Burrard Street, Vancouver
Tel: (604) 736-2220
Web: http://www.novopizzeria.com/
Twitter: @NOVOPizzeria
Carmine Paradiso
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:
Ban Chok Dee
Chiang Mai Noodles
Created by: Executive Chef Parinya Lopston
Description: Egg noodles stir fried with Thai herb paste,(shallots, garlic, kaffir lime skin, ginger, lemongrass) and young coconut slices lay on top of baby bok choy topped with curry sauce served with 2 chicken drumsticks and garnish with chilli oil , shallots slices , lime wedges, Beansprout, cilantro and sour cabbage slice.
Ban Chok Dee
20563 Douglas Crescent, Langley
Tel: 778-278-3088
Web: http://www.banchokdee.com
Twitter: @BanChokDeeThai
2nd Place People’s Choice:
Federico’s Supper Club
Romagna Mia
Description: Traditional Italian ingredients, with origins stemming from the Romagna, Toscana and Umbria regions, merge together in creating a delicious experience shared by many in Italy’s distinct history and philosophy of its food. Enjoy Pappardelle in a beef and chicken liver ragu, accented with flavours of pancetta, vermouth, sage, tomatoes and Grana Padano shavings. Like the song ‘Romagna Mia’ it beckons the Old Country.
Created by: Executive Chef Romy Prasad
Federico’s Supper Club
1728 Commercial Drive
Tel: 604.251.3473
Web: http://www.federicossupperclub.com/
Twitter: @FedericosClub
3rd Place People’s Choice:
Mercante
Rotolo con cavolo ricotta e chorizo
Description: Rolled pasta filled with Bechamel, Kale, Ricotta Cheese and Chorizo baked in our woodstone oven at 700 degrees and finished with arrabiatta sauce.
Created by: Chef Piyush Sahay
Mercante
6488 University Boulevard, Vancouver
Tel: (604) 827-2210
Web: http://www.food.ubc.ca/place/mercante/
Twitter: @ubcfoodie #mercante
Thank you to all the chefs and restaurants that accepted my invitation and featured the Pasta Challenge creations 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 all the 10 Pasta Challenge Entries Here.
By: Richard Wolak