The BCPMA Healthy Chef competition has wrapped up for another year! This year at the Hyatt Regency Downtown Vancouver the BC Produce Marketing Association and BC Chefs’ Association put together a great event that highlights fresh, local produce in plates created by 10 different restaurants.
Each attendee receives an envelope that contains a mystery entree and dessert from a random competitor.
Between floating appetizers, flowing wine and main courses, there were silent and live auctions, awards and entertainment throughout the evening.
Some of the notable dishes that evening:
75 West Coast Grill’s Sous Vide Octopus. Made with Romesco & Manchego Cheese, Romesco Cannelloni, Charred Corn Segments, Sweet Corn Foam, Avocado Puree, Mole Sauce.
Hyatt Regency Hotel’s Lamb. Made with Little potato CO fingerlings, Sun choke, English peas
Foraged mushrooms, Fermented wild blueberry and apple bordelaise sauce.
The Hyatt Regency’s “The dark chocolate forest”: Chocolate moss, spruce chocolate mousse
Chocolate soil, meringue mushroom, Pistachio streusel.
The winners this year include:
Wild Fig – Executive Plaza Hotel Metro Vancouver – Best Entree 1/2 Your Plate Winner
Vancouver Community College – Best Dessert Winner
White Spot – People’s Choice Winner
Wild Fig – Best Table Showcase
Congratulations to all the winners!
$8000 was donated to the BC Chefs Junior Scholarship program and over $5000 was raised for the Heart & Stroke Foundation, Canadian Cancer Foundation and Half Your Plate Program.
They will be back again next year March 18, 2020!
For more information, check out their website here: https://www.bcproducebc.ca/