This year’s BC Produce Marketing Association (BCPMA) and BC Chefs Association’s (BCCA) Healthy Chef Competition turned out some delicious and beautifully-composed dishes in a packed room of food lovers last week at Vancouver’s Hyatt Regency Ballroom.
Continuing into its 13th year, this foodie-lovers event (with live music and both silent and live auctions) also serves as a fundraiser for the Heart and Stroke Foundation of Canada.
The competitors, ranging from established restaurants and hotels to culinary schools, presented entrées and desserts to BCCA executive chef judges.
[Emcee Marke Driesschen of CTV]
After the silent auction and 50/50 draw and balloon sales got underway, CTV’s Marke Driesschen welcomed guests as hotel staff brought out a starter plate of olive oil poached salmon, pickled mushrooms, and potato fondant.
Then the fun began. As in years past, we were each given a white envelope (this year under a box of gorgeous mini cheesecake), with our evening’s chosen entrée and dessert from one of the competing properties.
[Kabocha squash agnolotti, early spring vegetable fricassee, green pea and mint fusion garlic chip]
[Basil and Panko crusted albacore tuna mango apple puree, pomegranate spinach salad]
Throughout the dinner, we were able to try a second dish and dessert, mixing things up and our table mates each had favourites by evening’s end. Incorporating healthy eating is a key facet of the competition. It’s amazing what the chefs were able to do with the ingredients. Here’s a selection of photos from the event. You can find more here.
[Dulce de leche, poached pear, pineapple star anise panna cotta, goose berry mint pate]
[Mini red bean paste pandan ice moon cake with strawberry napoleons, mango purée]
[Sweet potato and pineapple chip tower]
[Lemon orange sabayon tart]
And here are the Healthy Chef Competition 2012 winners:
Best Entree: Vancouver Community College
Best Booth: River Rock Casino
Healthy Plate Award ($1,000): Executive Inn Coquitlam
Best Dessert: Hyatt Regency
People’s Choice: Vancouver Community College
Best Entree: Vancouver Community College (members of the Junior Culinary Team Canada)
Steelhead and halibut press, scallop ahi tuna bar, poached daikon taro har gow, sweet carrot puree, hot and sour emulsion, green curry sauce
Best Dessert: Hyatt Regency
Dulce de leche, poached pear, pineapple star anise panna cotta, goose berry mint pate
A big thank you to the organizing committee, chefs, and judges who helped to complete the evening. And for the beautiful produce box filled with tasty local goodies!
