I thought you might like to see the Finale dishes of the Canadian Culinary Championship 2015 bronze, silver and gold medallists. Yes?
Here they are: from Vancouver’s Hawksworth Restaurant, chef Kristian Eligh, an incredibly delicate ‘bread bowl’ that acted as edible cloche for a gorgeous sablefish and lobster chowder.
From chef Antonio Park of Park Restaurant in Montreal, a dish he called ‘Bibimbap’ where gochujang ‘sheets’ wrap roulades of julienne vegetables, a ring of spinach and a heart of chicken boudin blanc, crowned with a 63 degree/40 minute quail egg, and with five sorts of puffed rice and quinoa delivering crunch to the striking plate.
And from our gold medallist: Edmonton chef Ryan O’Flynn, gave us a ‘Taste of Canada’ – Alberta river sturgeon smoked in pine, ribboning through a terrine of cured Quebec foie gras, with NWT black morels, dots of Okanagan apple gelée, and a brunoise of toasted brioche (Alberta wheat!)