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Brianna Kim, chef the Hintonburg vegan restaurant Cafe My House, took home the gold Thursday night at Ottawa’s Gold Medal Plates competition at the Shaw Centre.
Competing for the first time in the contest, which is the centrepiece of a fundraiser for Canada’s Olympians, Kim won over a panel of judges with her ginger-marinated mushroom “steak” and mushroom mousse in a kombu and charred onion broth, with pearl onion, pickled pear, citrus honey shishito pepper and shiso, with a fennel rice cracker balanced on the rim of the bowl.
Chef Brianna Kim from Cafe My House prepared a bowl of ginger marinated steak and smoked mushroom, as the annual Gold Medal Plates, which challenged ten different area chefs to prepare a winning recipe, took place at the Shaw Centre. Photo Wayne Cuddington/ Postmedia
Wayne Cuddington, Postmedia
Kim finished ahead of nine other chefs including the winner of the competition in 2012 and a selection of young chefs at some of the Ottawa area’s most celebrated restaurants.
Coming in second this year was chef Yannick LaSalle of Les Fourgères in Chelsea for his dish that paired Arctic char with a rich butternut squash purée. Taking home bronze was chef Steven Harris of two six {ate} on Preston Street for a whimsical dish that featured sea urchin in charcuterie-like preparations.
Kim will represent the Ottawa area next year at the Canadian Culinary Championships, which Ottawa chef Marc Lepine of Atelier has twice won.
Said head judge James Chatto: “There was so much originality in Ottawa tonight — nothing predictable or conventional. Ingredients used were sea urchin and seal for example, with interesting matches such as sour beers, ciders, cocktails and more. Everyone was trying new things in Ottawa tonight. “
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Competing for the first time in the contest, which is the centrepiece of a fundraiser for Canada’s Olympians, Kim won over a panel of judges with her ginger-marinated mushroom “steak” and mushroom mousse in a kombu and charred onion broth, with pearl onion, pickled pear, citrus honey shishito pepper and shiso, with a fennel rice cracker balanced on the rim of the bowl.
Chef Brianna Kim from Cafe My House prepared a bowl of ginger marinated steak and smoked mushroom, as the annual Gold Medal Plates, which challenged ten different area chefs to prepare a winning recipe, took place at the Shaw Centre. Photo Wayne Cuddington/ Postmedia
Wayne Cuddington, Postmedia
Kim finished ahead of nine other chefs including the winner of the competition in 2012 and a selection of young chefs at some of the Ottawa area’s most celebrated restaurants.
Coming in second this year was chef Yannick LaSalle of Les Fourgères in Chelsea for his dish that paired Arctic char with a rich butternut squash purée. Taking home bronze was chef Steven Harris of two six {ate} on Preston Street for a whimsical dish that featured sea urchin in charcuterie-like preparations.
Kim will represent the Ottawa area next year at the Canadian Culinary Championships, which Ottawa chef Marc Lepine of Atelier has twice won.
Said head judge James Chatto: “There was so much originality in Ottawa tonight — nothing predictable or conventional. Ingredients used were sea urchin and seal for example, with interesting matches such as sour beers, ciders, cocktails and more. Everyone was trying new things in Ottawa tonight. “
查看原文...
