On March 21st I attended the 19th Annual Healthy Chefs Competition held at the Hyatt Regency. I was fortunate to be one of the invited media judges for the third 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 Executive Chef Daniel Chiang and his chefs team of the Hyatt Vancouver, Cured Lois Lake Steelhead

In the past few years competitions I had clear winners of entrees and desserts, ones that stood out in my mind. This year I have one true favourite entree and a couple runners up, if I had my own awards these are the ones that would have won.

My favourite entree dishes were the

Dark Chocolate Crusted Venison Loin (Hyatt Regency)

Beef Tendon Crisp, Apple Potato Pave, Red Cabbage Puree, Pickled mushroom, Stinging Nettle, Fried Sunchoke, Rosemary Oil, Juniper & Blueberry Jus

The runners up were the

Seafood Pot au Feu (VCC Culinary Arts)

Lobster Spot Prawn Globe, Seared Scallop, Corn & Chorizo Fritter, Carrot Terrine, Fresh Peas, a little potato, Clear Fish Fume

and

Salmon Wellington (Sandpiper Resort Clubhouse)

“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

My favourite desserts were the

Kid had a rough day (Delta Hotel Burnaby)

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, Puffed wild rice

and

Forbidden Green Apple Surprise (Executive Plaza Hotel, The Wild Fig)

Apple cinnamon compote, White Chocolate Mousse, Gelatin Condense milk, Macerated mint melon balls, Chocolate Shavings, Crispy Crunch, Pearl balls. Berry emulsion, Mango Coulis

and

Pear Custard Bar (Vancouver Community College)

Pear Sorbet, Almond Crumble, Raspberry Fluid Gel, Tear Drop Meringue, Apple Gastique

This was my favourite table showcase from the ones I had judged

Best Table Showcase: Marriott Vancouver Airport

The official judges winners:

Best Table Showcase: Marriott Vancouver Airport

Best Entrée: Beet cured smoked sous vide pork loin (Executive Plaza Hotel, The Wild Fig)

Best Dessert: Pear Custard Bar (Vancouver Community College)

People’s Choice: Seafood Pot au Feu (VCC Culinary Arts)

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