Martin Ruiz Salvador's winnding dish.
Photo Credit: Kelly Neil Photography
What do Chefs and Olympians have in common? How about always striving to be the best at what they do? Perhaps it is giving 100% in competition? Chefs and Olympians do have quite a bit in common, and in Halifax on October 17th, they united for a spectacular event, Gold Medal Plates.
Gold Medal Plates made it's return to Halifax after being on hiatus since 2007. The event, which has been going on nationally since 2006, is a celebration of food, wine and music that raises money for Canadian Olympic athletes. This year, Halifax had the honour of being the first of eleven cities that were participating. This event is a chance to shine the spotlight on our talented and hard working athletes, but it also focuses on our talented and hard working chefs too.
For me, this event is about the food and wine. I personally have not had a chance to participate as a competing chef, but this year was honoured to be asked to be a judge; a job fit for a feisty gal like myself. With national judge James Chatto leading the way, I was lucky to share my responsibilities with fellow Chef, Alain Bosse (aka The Kilted Chef), restaurant critic, Bill Spurr, a jack-of-all trades/winery owner/entrepreneur, Pete Luckett, and sommelier and educator, Amy Savoury.
Nine talented chefs from Nova Scotia competed this year; Martin Ruiz Salvador (Fleur De Sel), Luis Clavel (Seasons by Atlantica), Terry Vassallo (Cafe Chianti), Roland Glauser (Charlotte Lane), Matt Krizan (Mateus Bistro), Mark Gabrieau (Gabrieau's Bistro), Jason Lynch (Le Caveau Restaurant), Tahir Salamat (RCR Hospitatlity Group) and Sam Jaggi (Grand Taj). With a room filled with extraordinary Chefs, the food that was presented was awe-inspiring.
As a judge, the diversity of tastes, textures and ingredients was stunning. Every chef out doing themselves and showcasing their unbelievable talents. Choosing a winner on this evening, was a most difficult task. Not only was the food splendid, but the wine pairings were spot on with each dish.
After deliberations, a unanimous winner was chosen: Martin from Fleur De Sel. His dish of an "East Coast Breakfast" was more than we had imagined. A pigs head mortadella atop a salt cod and parsley root brandade. A perfectly fried quails egg with a salty and crunchy piece of Martin's guanciale. Edamame beans from Ted Hutten were cooked ever so delicately with honey and ginger, and a napa cabbage and beet-green kimchi was gently placed beside a pickled beet. Three condiments were on the plate too; a tomatillo confit, a tomato and garlic reduction and a saffron mayo rounded out the plate. All this was served with a delightful Mimosa made from Van Dyk's blueberry juice, Benjamin Bridge Nova 7, honey and thyme syrup, beet juice, lemon juice and Ironworks Pear Eau-de-Vie.
Martin's dish was spectacular, but so were Terry Vassallo and Jason Lynch's who placed second and third. All the chefs, regardless of winning or not, should be proud of the food that they served at Gold Medal Plates.
As if food, wine and Olympic athletes weren't enough, the musicians that entertained the crowd that evening were the icing on the cake. Sam Roberts, Jim Cuddy, Bruce Guthro, Anne Lindsay and Opera-star, Measha Bruggergosman, sang, played and were enjoyed by everyone. With Shaun Majumder as emcee, the night could only be described as a success.
With my belly full of food and wine, my toes tapping to the music, I was happy that Gold Medal Plates has made it's return to Halifax and I am already looking forward to next year, when Nova Scotia's talented chefs are able to come out and shine.
I wish Martin the best of luck as he will be heading to the national competition in Kelowna, British Columbia this coming February. Wouldn't it be great for a Nova Scotian chef bring home the gold?