Chef Shows His Mettle
Once again, another Tidings Maverick Chef, C Restaurant’s Chef Robert Clark, won a gold-medal at Vancouver’s 2010 Gold Medal Plates competition in front of a sold out crowd at the Sheraton Vancouver Wall Centre. Chef Clark went head-to-head with nine other of the area’s finest culinary masters, and now goes on to compete at the Canadian Culinary Championships, the Gold Medal Plates Finale, held in Kelowna Feb. 18th and 19th, 2011.
Clark wowed over 500 guests and convinced the culinary judges that he deserved the first place win with a terrine of Fraser Canyon rabbit and spot prawns paired with an aromatic 2009 Viognier from BC’s Black Hills Estate Winery.
“We are all very proud of our Olympic athletes, and everyone participating at Gold Medal Plate is truly a champion, it’s an honour that C Restaurant could help in some small way. Of course winning gold was a really great bonus!” stated a jubilant Clark. “We’ve supported GMP since its inception. The results of people, everybody, supporting our athletes are evident. Seeing Alexandre Bilodeau on Friday, posing for pictures with his admirers, holding the first Olympic gold medal won on Canadian snow, makes it all worth it.
Chef Dale MacKay of Lumière in Vancouver, claimed the silver medal for the second year in a row with his creation of Baked B.C Black Cod in a BBQ Pork Consommée, kale nestled on corn and smoked tomato which was paired with 2009 Riesling from Tantalus in B.C.
Taking the bronze medal was Chef Neil Taylor of Cibo Trattoria, with his creation of Wild venison carpaccio, pine mushrooms, black truffle and celery root aioli, watercress and pecorino brillo, paired with with Foxtrot Vineyards 2007 Pinot Noir from BC’s Okanagan Valley.