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Posts Tagged ‘carpaccio’

For the past 4 years, I have been blessed with the opportunity to attend the BC Healthy Chef Competition. Co-sponsored by the BC Chefs’ Association and the BC Produce Marketing Association, the purpose of this event is to promote a healthier diet with the use of fruit and vegetables, while raising money for the Mix it Up! campaign, Canadian Cancer Society and the Heart and Stroke Foundation. Chefs representing 8 units were competing against each other by cooking up some tasty entrees and desserts using fruit and vegetables. Despite I received a media invitation this year, I once again joined a few other colleagues at work at this event. Here is the list of competing units this year:

  • The Art Institute of Vancouver
  • Beach Grove Golf Club
  • Burnaby Central Secondary School
  • Delta Hotels (Burnaby and Vancouver Airport)
  • The Hyatt Regency Vancouver
  • Pretty Estates Resort
  • Rational
  • Vancouver Community College

Healthy Chef Competition 2014

Before we followed the tradition and opened our envelope to retrieve our entree and dessert tickets, we each received a plate of Salmon Carpaccio prepared by the team at Hyatt Regency Vancouver. Because the team was led by Chef Thomas Heinrich, it had the resemblance of the beef carpaccio we previously had at the Mosaic Bar & Grille downstairs from the ballroom. A different protein but this still composed a good flavour and texture combination using fish, crispy garlic chives, the aioli and liquid vinegar gel.

Salmon Carpaccio

I couldn’t resist. In addition to my assigned entree and dessert, I also picked up a couple more dishes after we were allowed for “seconds”; therefore, I have tried a total of 3 entrees and 3 desserts. Ooops hehe!

Entrees

The Hyatt Regency Vancouver’s Braised Beef Short Rib was very tender. (more…)

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Rajio is a sister restaurant of Kingyo and Suika Snackbar, located in Kitsilano near West 10th and Alma. With an invitation from the team at VANEATS, we checked out their latest Rockin’ RAJIO package.

Rajio Japanese Public House

Rajio Japanese Public House

Food

As soon as we were seated, we were given a bowl of Cabbage Salad to start. It’s given to each table for free at the start of the meal. It came with a simple soy-based dressing. I ordered myself a Honey Pom-Pom Mojito while Mr. grabbed a Sapporo. The Honey Pom-Pom Mojito was refreshing, sweet with tartness from the pomegranate juice and prominent minty flavour.

The 4-item menu started with our choice of Cold Tapas. With an exception of two items, you can basically choose from either the list on the regular menu, or from the fresh sheet. We went for the Seafood Marinated Mekabu Cold Tofu on the fresh sheet. The kelp marinate gave the scallop and topshell bits a savoury taste, which made the otherwise “blank canvas” tofu quite flavourful. The ikura (salmon roes) added extra saltiness to the dish, as well as a bit of a crunch. For some reason it reminds me of Chawanmushi, except this is in a cold form, and it’s tofu instead of steamed egg custard.

Seafood Marinated Mekabu Cold Tofu

Seafood Marinated Mekabu Cold Tofu – Seaweed kelp “Mekabu” with scallop, ikura and topshell on cold tofu

Continuing with another cold dish we had the Mini Carpaccio of Salmon, Tuna and Hamachi. (more…)

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