REVscene Automotive Forum - View Single Post - 2011 Healthy Chef Competition (lots of pictures)

Ronin · 03-21-2011, 07:51 PM

I was invited to this event again this year. I went last year as well. Basically a competition to create healthy dishes worthy of fine dining.

More pictures can be found here:

http://www.ededition.com/2011-healthy-chef-competition/
http://edeats.com/2011-healthy-chef-competition/

My first entree from the International Culinary School at the Art Institute of Vancouver. Sous vide New Zealand lamb served with sunchoke barigoule, mint spring pea puree, pickled nameko mushrooms in a red wine reduction.

Second entree from the Chinese Canadian Chef Association. Poached prawns and scallops in ponzu sauce with asparagus, strawberries and soba.

I also gave this a try from Goldfish Pacific Kitchen. Yuzu marmalade-glazed Gelderman Farm's pork loin with five vegetable pave, roasted sunchoke puree in a maple bourbon gastrique.

The Rabbit's Feast, from The Well. Roulade of rabbit, pulled leg, and Dutch sausage with braised red cabbage, slow cooked cherry tomatos, roasted golden beets, sauteed zucchini and squash, honey glazed carrots, farro and cauliflower puree, in a natural reduction.

Desserts I tried included...

Executive Hotel’s dessert is a Parfait Pyramid with pistachio and chocolate parfait with minted mango, melon, and strawberry salsa as well as mandarin brandy glaze and raspberry coulis.

Carmella mousse and hazelnut cake with apple tarte tatin and cranberry and citrus sorbet from Vancouver Community College.

"Bacon and Eggs" from the River Rock Casino. The yolks are mango jelly and the whites are coconut tapioca. The "bacon" is some sort of Asian jelly with red bean or something. Didn't get much info on this.

Strawberry egg tart, strawberry/lychee jelly, strawberry mousse from the Chinese Canadian Chef Association.

The Well's Tropical Pavlova with coconut sorbet, orange gel, kiwi coulis, rum-glazed pineapple, and tropical fruit salad.

Winner of Best Entree was the Hyatt Regency Vancouver with this tandoori-rubbed beef tenderloin with Aloo tikki spring vegetables, mint chutney and beet coulis.

Best Dessert was this trio: pineapple yogurt mousse with fresh pineapple garnish and coconut brittle, white chocolate apple soft cake with apple compote and lavender anglaise, and a strawberry panna cotta with peanut butter shortbread and strawberry gastrique.

The Healthy Plate Award went to this...

Braised sea cuccumber with shiitake mushrooms, pea sprouts, prawns, a garden pea puree, lily bulbs garnished with beet powder and chive oil from River Rock.

03-21-2011, 07:51 PM	#1
Ronin ...in the world. Join Date: Oct 2001 Location: Richmond Posts: 28,466 Thanked 7,636 Times in 2,321 Posts Failed 609 Times in 221 Posts	2011 Healthy Chef Competition (lots of pictures) I was invited to this event again this year. I went last year as well. Basically a competition to create healthy dishes worthy of fine dining. More pictures can be found here: http://www.ededition.com/2011-healthy-chef-competition/ http://edeats.com/2011-healthy-chef-competition/ My first entree from the International Culinary School at the Art Institute of Vancouver. Sous vide New Zealand lamb served with sunchoke barigoule, mint spring pea puree, pickled nameko mushrooms in a red wine reduction. Second entree from the Chinese Canadian Chef Association. Poached prawns and scallops in ponzu sauce with asparagus, strawberries and soba. I also gave this a try from Goldfish Pacific Kitchen. Yuzu marmalade-glazed Gelderman Farm's pork loin with five vegetable pave, roasted sunchoke puree in a maple bourbon gastrique. The Rabbit's Feast, from The Well. Roulade of rabbit, pulled leg, and Dutch sausage with braised red cabbage, slow cooked cherry tomatos, roasted golden beets, sauteed zucchini and squash, honey glazed carrots, farro and cauliflower puree, in a natural reduction. Desserts I tried included... Executive Hotel’s dessert is a Parfait Pyramid with pistachio and chocolate parfait with minted mango, melon, and strawberry salsa as well as mandarin brandy glaze and raspberry coulis. Carmella mousse and hazelnut cake with apple tarte tatin and cranberry and citrus sorbet from Vancouver Community College. "Bacon and Eggs" from the River Rock Casino. The yolks are mango jelly and the whites are coconut tapioca. The "bacon" is some sort of Asian jelly with red bean or something. Didn't get much info on this. Strawberry egg tart, strawberry/lychee jelly, strawberry mousse from the Chinese Canadian Chef Association. The Well's Tropical Pavlova with coconut sorbet, orange gel, kiwi coulis, rum-glazed pineapple, and tropical fruit salad. Winner of Best Entree was the Hyatt Regency Vancouver with this tandoori-rubbed beef tenderloin with Aloo tikki spring vegetables, mint chutney and beet coulis. Best Dessert was this trio: pineapple yogurt mousse with fresh pineapple garnish and coconut brittle, white chocolate apple soft cake with apple compote and lavender anglaise, and a strawberry panna cotta with peanut butter shortbread and strawberry gastrique. The Healthy Plate Award went to this... Braised sea cuccumber with shiitake mushrooms, pea sprouts, prawns, a garden pea puree, lily bulbs garnished with beet powder and chive oil from River Rock.