Winners of 2018 Healthy Chef Competition by BC Produce Marketing Association

The 19th Annual Healthy Chef Competition presented by BC Produce Marketing Association(BCPMA) took place at Hyatt Regency Vancouver on March 21, 2018. This annual popular and media acclaimed event helps raise the awareness of the healthy aspects of putting fresh produce on everyone’s plate.

With the BC Chef’s Association, the BCPMA presents an evening of fine dining in which ten competing teams of chefs from the Lower Mainland’s famous restaurants, hotels, and culinary institutes create gourmet dishes using the best fresh fruits and vegetables.

The evening features celebrities, politicians, auctions, door prizes, and media coverage at this gathering of all the key participants in the shared goal of promoting a healthier lifestyle to British Columbians.  But on this special night, what the nearly five hundred guests enjoy most is, of course, the fabulous and unique dishes created by the chefs.

 

For the chefs, there are prizes and trophies to be won, and a scholarship is awarded.  Here are the winners of the evening:

Best entrée

Beet cured smoked sous vide pork loin
The Wild Fig, Executive Plaza Hotel

Best Dessert

Pear Custard Bar
Vancouver Community College

People’s Choice Award:

Vancouver Community College

Best Table Showcase:

American Grille, Marriott Vancouver Airport

The Competing Dishes

The level of culinary talents has reached a new level. All contestants presented beautiful dishes that are worth mentioning.

Hyatt Regency Vancouver

Dark Chocolate Crusted Venison Loin

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

BC Apple Dessert

Carrot Cake/Apple Mouse/ Caramel/Meringue/ Dehydrated Apple/Hazelnut Dust/lemon Balm

White Spot

Twisted Surf & Turf
** Gluten Friendly Entree**

24-hour Star Anise Pork Cheek and Pork Cheek Ragout finished with Summer Squash Preserve, Jasmine Smoked Peas with Dry Minted Apple, Fondant Potato, Spiced Lotus Chip, Fresh Jumbo Scallop, Sweet Corn Sabayon, Pressed Celery, Salmon Caviar 

Chocolate and Sweet Beet Torte

Hazelnut Sponge Cake with Chocolate Mousse and Roasted Beet Bavarian, Torched Beet Root Meringues

Delta Hotels Burnaby Conference Centre

Poached Swiss chard wrapped sockeye salmon

Sunchoke four ways/chips, salsa, puree, roasted/sunflower sprouts/charred green onion soubise/buckwheat and barley tabbouleh/sea asparagus/Little Potato Company™ purple potato chips

Kid had a rough day

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

Beach Grove Golf Club

Dry aged CAB with red beets hummus

Green peppercorn sauce, yellow potato Terrine, Carrot marinated lemon oil, Asparagus

Apricot and Pistachio Delice

Apple caramel glaze, coconut gel, Orange dash

Vancouver Community College

Seafood Pot au Feu

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

Pear Custard Bar

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

The Wild Fig, Executive Plaza Hotel, 

Beet cured smoked sous vide pork loin

Pork loin cylinders, Fig and cream cheese beet pave, Polenta Yam, Dehydrated candied grape tomato, Fennel corn puree, Micro Intense greens, Pineapple, pear and apple brunoise, Chimichurri spears, Brussel Sprouts leaves, Blackened Mesh tuile, Beet and berry ketchup

Forbidden green apple surprise

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

Culinary Institute of Vancouver Island

Poached B.C. Farmed Salmon with Miso Glaze

Red Pepper and Fingerling Stir fry, Gingered Purple Yam, Wakame Pearls, Stuffed Carrot, Shiitake, Brussels Sprouts

Cocoa Barry White Chocolate Passion Fruit Cremeaux

Hazelnut Crunch, Fresh Fruit

Carver’s Steakhouse & Lounge

Sous vide pork tenderloin

Apple sauce puree, Classic Lyonnaise Potatoes

Crème caramel 

Mixed Berry Compote

American Grille, Vancouver Airport Marriott Hotel

Leek Ash Petite Tenderloin

Mushroom tarte, Little Potato salad, Celeriac spaghetti with cured egg yolk, Red wine jus

Textures of Carrots

Carrot yoghurt pancetta, Candied carrots, Microwave sponge, Carrot cake crumble, Carrot gel

Sandpiper Resort Clubhouse

Salmon Wellington

 “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

Fruit Terrine

Red and green grapes, Gooseberries, Fresh strawberries, Lemoncello Chantilly cream, Black & Raspberry Coulis, Coconut tuile

500 Vancouverites celebrated another magnificent night, helping BCPMA promote the use of fresh fruit and vegetables to each and every menu in BC.  Just remember that you can always make a healthy choice and eat more fresh produce!