2011 Award Winners: Most Colourful Creation: The Fairmont Empress Assistant: Chef D’oyen Christie Colour: Purple Thai Chili & Cointreau Spiced Bavarois, Purple Chocolate Rain with Lavender infused Starling Lane Black Berry Port Shooter. People's Choice Award: The Fairmont Empress Purple Rain Semifreddo (see above for description) Best Tasting: Camille's Fine Westcoast Dining Assistant – Chef Francois Boule Colour: Black Georgia Strait Black Cod Ceviche Squid Ink & Black Sesame Cracker, Blackstrap Molasses Suckling Pig Ham, Black Chinese Vinegar Beads, Black Trumpet Mushroom Fluid Gel Judges award: Flawless Execution in both Taste and Colour: Other Chefs' creations: 2011 Restaurants/Chefs Amusé Bistro/Chef Bradford Boisvert Colour: Green Stinging Nettle Vichyssoise
Colour: Green Key Lime Tarte, Peppermint Meringue and Green Tea Chocolate Pava
Colour: Purple Bi Bim Bahp a “Bo La” Forbidden Rice ‘Cracker’, Purple Cabbage Kim Chi, Red Wine Pickled Egg & Thai Basil
Colour: Blue No True Blue
Colour: Yellow Coconut Jasmine Rice Mango Salad Roll with Mint Jelly Balls Fireside Grill /Chef Morgan Milward Colour : Yellow Foie Brulee, Citrus Brandade, Lemon French Loaf Croute, Yuzu Emulsion and Passion fruit Sphere
Colour: Blue Beignet Blue Blue Curacao and White Chocolate Mascarpone filled Beignet, Crusted with Blueberry Cinnamon Sugar; Alize Vanilla Bean Yogurt
Colour: Black Black Heart Smoked Boca Negra Cake (Blackmouth Cake) topped with a Dark Chocolate and Liquorice Ganache and a Blackberry and Black Cherry Mousse. Garnishes are a Vanilla Crème Anglaise, a Sambuca and Long Black Peppercorn Gelee and Candied Red Chard
Colour: Red Vittore Carpaccio Venison Carpaccio on a Buckwheat and Beet Cracker, Citrus Goat Cheese Parmesan Spread, Sour Cherry, Pomegranite Raspberry reduction, Currant Jelly and Dehydrated Raspberry Powder Pablo's Dining Lounge /Chef Daryn Bennett Colour: Orange Cadeaux D’Orange
Colour: Orange Duck ala Orange Sauce Restaurant & Lounge/Chef Mike Ringland Colour: Red Raspberry Lamb Tartare
2010 Award Winners: Best Tasting: Inn at Laurel Point Colour: Blue Best Use of Colour: Feys + Hobbs Catered Arts Inc. Colour: Orange Sweet Roast carrot cream with Moroccan lamb shank; spiced carrot "Noodles" with Spring herbs People's Choice: Pablos Dining Lounge Colour: Green Island nettle risotto, Dungeness crab & Truffle asparagus salad Other Chefs' creations: Chef: Bradfort Boisvert Colour: Yellow Codes Corner Farm roasted spaghetti squash gateau with yellow beet chutney Canoe Brewpub Restaurant & Marina Colour: Purple Chemoula grilled Pacific octopus, purple potato salad, blood orange vinegrette and cumin creme graiche Fairmont Empress Colour: Yellow Golden beet cured albacore tuna, spaghetti squash, potato and cauliflower salad, curried yellow pepper and mustard seed vinegrette on saffron flat bread Fireside Grill Colour: Purple Pickeld purple potato and cured Ahi tuna with sunchoke and beet chips Hotel Grand Pacific Colour: Orange Yam and banana cake with a carmelized cashew centre enclosed in a yam and bourbon mousse, wrapped in a vanilla and maple poached sliced yam Chef: Cory Stachnowski Colour: Green "Vert Napoleon" - Pistachio cake, flambéed green banana with whote chocolate and basil ganache Chef: Megan Turner Colour: Blue Blue corn and ginger biscotti with wildflower mascarpone "marshmallows" and a white chocolate curacao-blueberry brittle Chef: Billy Feltmate Colour: Red "Spring Ceviche" - Red corn tortilla with red snapper ceviche and a strawberry red pepper salsa with a strawberry/rosewater coulis
2010 Launch event photos by Veronique da Silva
2009 Award Winners: Best Tasting: Canoe Brewpub Restaurant & Marina Colour: Purple Most Artistic Creation: Hotel Grand Pacific Colour: Orange An orange, saffron and tarragon pound cake, filled with an orange mousse, blood orange gelees and pieces of caramel sponge candy. Best Colour Representation: Fire & Water Fish and Chop House Colour: Green Rock Crab and Arugula Tortellini, Braised Leek and English Peas, Chive Butter, Basil oil People's Choice: Hotel Grand Pacific Colour: Orange An orange, saffron and tarragon pound cake, filled with an orange mousse, blood orange gelees and pieces of caramel sponge candy. Chefs from the following restaurants and hotels also participated in 2009: Ambrosia Catering, Amusé Bistro, Inn at Laurel Point, RC Grillhouse & Lounge, Rebar Modern Food, Tapa Bar, Topo's Ristorante Italiano and Vista 18
2008 Award Winners: Best Tasting: Westin Bear Mountain Victoria Golf Resort and Spa Colour: Blue Most Creative Colour/Food Inspiration: Camille's Fine West Coast Dining Colour: Blue Ranchlands organic beef tenderloin seared “Bleu” rare with Silver Rill Farm blueberry salsa on blue corn cake with Moonstruck “Blossom’s Blue” cheese. People's Choice: Temple Resturant Colour: Yellow Chefs from the following restaurants and hotels participated in 2008: Camille's Fine Westcoast Dining, Fireside Grill, Laurel Point Inn, Niche, RC Grillhouse and Lounge, Temple Restaurant, The Aerie, The Superior Cafe, Vista 18, Westin Bear Mountain Victoria Golf Resort and Spa
Judges | Chefs | Sponsors | Silent Auction | Photo Gallery | Contact
|
