Last night eleven chefs competed in the Colour Your Palate competition held at the Hotel Grand Pacific and four awards were given out. Each chef had to prepare a colour-specific appetizer sized plate (either cold, hot or a dessert) to present to the three judges (Eric Akis, Gary Hynes and Denise Marchessault). Points were awarded for Overall Appeal, Presentation, Execution, Taste, Colour Expression and Degree of Difficulty. It was clear the competitors put a lot of creativity into their dishes as they vied to not only come up with a flavourful dish but to outdo each other in picking ingredients to best show off the colour they were working with.
After the judging, the chefs served their creations to ticket holders. Proceeds went to raise funds for the artsREACH Project
2012 Award Winners:
Most Colourful Creation: Chef: Chef Kamal Silva, The Fairmont Empress
Assistant: Chef D’oyen Christie
Colour: Blue
Blueberry Cheescake with Blueberry Kirch Compote and Cardamom Shortbread
Best Tasting: Chef: Morgan Milward, Fireside Grill
Assistant: Jeff Gair
Colour: Orange
Deep Fried Maltaise, Flambeed Yuzu Prawns, Butternut Squash Pancetta & Almond Caponata with Carrot Crisp
People’s Choice Award: Fireside Grill
See above for description.
Judges Award:
Chef: Stephan Drolet, Camille’s Restaurant Colour: Green Metchosin Pork Paté, Green Mango Powder cured Pork Shoulder, Green Apple “Skin”, Pistachio Cracker, Verjus Vinaigrette spheres, Crispy Burdock Root, Green Curry Oil Powder
Other 2012 Chefs’ creations:
Sauce Restaurant & Lounge/Chef Andrew Hrushowy Colour: Black Dip on a Black Corn Tortilla topped with Spicy Blackened Tomato Relish
The O Bistro at the Oswego Hotel/Chef Colin Davidson Colour: Blue “Out Of The Bleu” Blue buck braised beef short ribs, sour candy crème fraiche, blue potato blinis and blue cheese foam
The EdGe Restaurant /Chef Edward Tuson Colour: Green Snapper Ceviche
Beacon Landing Restaurant and Lounge/Chef Miguel Goncalves Colour: Orange Wild Sockeye Salmon with Candied Kumquat and Soybean Ragout
Hotel Grand Pacific – The Pacific Restaurant/Chef Brock Bowes Colour: Purple Sloping Hills Pork Belly, Qualicum Bay Scallop Ceviche, Preserved Stone Fruit Essence, Purple Cabbage & Black Sesame Seed Cracker
Flavour/Chef Rob Cassels Colour: Purple Lobster Carpaccio
AJs Organic Café/Chef Cathryn Kissinger Colour: Yellow Crispy Organic Quinoa “Empiler”
The Royal Victoria Yacht Club/Chef Andrew Dickinson Colour: Yellow Yellow Fin Tuna, Cheese Cracker, Young Pickled Beet, Cured Saffron Marbled Chevre