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estaurant News R March 2013 Vol. 28 No. 2
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Strong showing for Ontario at Gold Medal Plates By Leslie Wu, editorial director
DANNY MEYER GETS HOSPITABLE AT NAFEM
GOING GREEN IN A LARGE SCALE KITCHEN
CENTENNIAL COLLEGE GOES CULTURAL
JONATHAN HUGHES HONOURED BY CAFP
KELOWNA, BC—Marc St. Jacques remembers sitting around the Auberge du Pommier kitchen at 2 a.m. taste-testing the dish that would win him this year’s Gold Medal Plates Canadian Culinary Championship. “Sometimes the best part of the tempura comes from the bowl after you’ve taken the stuff out to put it in the fryer,” the executive chef told ORN after his triumphant return from Kelowna in early February. “We had the idea to put black sesame seeds in tempura and just drip them into the fryer.” The dish he plated for the grand finale—a foie gras terrine with white soy gelee, mirin and Meyer lemon juice, as well as roasted lemon curd and fresh lemon and the black sesame seed tempura and shisho— impressed judge James Chatto. “To do foie was quite brave,” Chatto said to ORN. “There were only three or four ideas on the plate, but it was so well balanced and interesting. Soy and foie was a clever addition. It was like using a string quartet rather than an orchestra to make a musical point.” St. Jacques and newcomer to the competition Jamie Stunt, head chef of Ottawa’s Oz Kafe, took the gold and silver spots at the podium this year, marking a strong showing for the province. Chef Milton Rebello of Regina’s Saskatchewan Radisson Plaza hotel placed third.
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Marc St. Jacques from Auberge du Pommier. Photo by Cindy La.
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