VanFoodies.com

For the past 3 years, I have been blessed with the opportunity to attend the BC Healthy Chef Competition. Once again thanks to work, I joined a few other colleagues at this much sought after event. The purpose of the Healthy Chef Competition is to promote healthy eating while raising money for the Mix it Up! campaign, Canadian Cancer Society and the Heart and Stroke Foundation. Chefs representing 9 units were competing against each other by cooking up some tasty entrees and desserts using fruit and vegetables. Here is the list of competing units this year:

• The Art Institute of Vancouver
• Copper Chimney
• Dynasty Seafood
• Grand Dynasty Seafood
• The Hyatt Regency Vancouver
• Pacific Institute of Culinary Arts
• Prestons
• River Rock Casino Resort
• Tivoli’s Restaurant

Guests waiting for the event to start

Besides cooking, the 9 restaurants also had to put together a creative display as they were being judged on that. Here are a few that caught my eyes:

“Display” by River Rock Casino Resort

Display by Art Institute of Vancouver

Display by Hyatt Regency

Before we went on separate ways to line up for our entrees and desserts, each of us was served the Al a Minute Warm Smoked Salmon prepared by the team at Hyatt Regency Vancouver. I had expected a smoke salmon texture but it tasted more like salmon sashimi with a hint of smoke. The watercress puree gave me chill because I don’t really like the taste of watercress.

Hyatt Regency Vancouver Appetizer: Al a Minute Warm Smoked Salmon, Watercress Pomme Puree, Pickled Mushroom Salad, Noble Maple Matured Sherry Bourbon Oak Fluid Gel

This year, they have kept all guests in suspense because we weren’t given our meal “tickets” until the very last moment, so we had no idea what we were getting, nor did we have the opportunity to swap cards prior to service. Each envelope contained a card that specified our entree and dessert selection randomly chosen among the nine competing units. In addition to that, we also picked up a few more dishes when each station was open for “seconds”; therefore, I have tried two entrees and two desserts in total.

Our tickets to dinner

River Rock Casino Resort not only gave you an entree, they also served a bonus smoothie, which was very tasty. The entree, on the other hand, was a little bland. The idea of a coconut curry broth was good, but the fact that the seafood and vegetables were cooked separately didn’t allow the ingredients to soak in the flavours. That being said, I really appreciated their effort in putting together a wholesome experience by having a big team of cooks and chefs to serve the guests.

Full experience at the River Rock station

Full experience at the River Rock station

River Rock Casino Resort: Avocado Pandan and Green Tea Shake

River Rock Casino Resort Entree: Fish & Seafood Soup

The entree by Art Institute of Vancouver was quite good. Swordfish can be dry easily but by sous-viding it the moisture was locked in; the scallop had a nice sear. AI’s pineapple upside down cake was not bad but it’s so thick that parts of it was a little dry; the two sorbets were very refreshing though. Hyatt’s Panna Cotta could’ve executed better; it was too gelatinous and the blood orange slices weren’t distributed evenly so the bottom of the piece was rather blah.

Art Institute of Vancouver Entree: Sous Vide Sword Fish with Coconut Scented Quinoa, Tropical Fruit Salsa, Seared Scallop on top of a Pickled Fennel and Asparagus Salad and Grilled Papaya Puree

Art Institute of Vancouver Dessert: Pineapple Coconut Upside Down Cake with Kiwi and Watermelon Sorbet, Mango Coulis and Plantain Chips

Hyatt Regency Vancouver Dessert: Blood Orange Panna Cotta, Quinoa Biscotti, Dark Chocolate Rum Gelee

Five awards were handed out and here is a list of winners:

• Healthy Plate Award: Prestons (Sadly I didn’t try any of their dishes, or take any pictures of the food – they weren’t on display prior to dinner service!)
• Best Entree: Tivoli’s Restaurant
• Best Dessert: Copper Chimney
• Best Table Showcase: River Rock Casino (they won last year too!)
• People’s Choice Award: Art Institute of Vancouver

Announcing the winners

Have to say, I was a bit disappointed by what the two Chinese restaurants put out. Fried rice and vermicelli with some protein and goji berry jelly just didn’t seem on par with other restaurants’ dishes. I think they even put the entree and the dessert on the same plate. And looking at what other Chinese chefs did in 2011 and 2012,  I know they could’ve done so much better. Hopefully they will have a great comeback next year!

Anyway, overall it was a wonderful evening. Hundreds of us gathered together to celebrate food while supporting great causes. Here are the rest of the photos:

Tivoli’s Entree: Roasted, Grain-fed CAB Beef Tenderloin, 9-vegetable Ragout, Applewood Smoked Yukon Gold Gratin potatoes.

Grand Dynasty Seafood Entree: Shrimp with Mushroom and Singapore-style Vermicelli, Osthamanthus Jelly with Osamanthus Flower and Goji Berry

Dynasty Seafood Entree: Sirloin Beef Steak Cubes in a Mushroom Beef Gravy with Fried Rice, Peas, Long Bean, Butter and Corn, Goji Berry Jelly

Hyatt Regency Entree: Slow Roasted Beef Tenderloin, Potato and Mushroom Pomme Anna Cake, Crispy Mushroom Chips, Kale

Pacific Institute of Culinary Arts Entree: Sake-marinated Halibut, Apple-Purple Potato Puree, Ginger Broth

Copper Chimney Entree: Indian Spiced Rack of Lamb, Papaya Seed Creme Fraiche Marinade, Roasted Cabbage, Micro Greens, Edible Flowers, Chilliwack Farm Eggs Dumplings, Vegetable Medley

River Rock Casino Resort Dessert: Fruit & Coconut Jelly Nage

Pacific Institute of Culinary Arts Dessert: Angel Food Cake, Passion Fruit Mango Compote, Pineapple Yogurt Cream

Copper Chimney Dessert: European style Indian Fusion Mousse Cake, Poppy Seed Mango Mousse Cake and Coconut Pitaya Fruit Cake, Duo of Berry Coulis, Dark Chocolate and Caramel Swirl, Zobrowka Vodka, Tabasco