HALIFAX — Nova Scotia chefs marked the 10th anniversary of the Gold Medal Plates last night with seven toques battling to take home the prestigious award and advance to the finals in Kelowna, B.C.
Martin Ruiz Salvador from Fleur de Sel in Lunenburg won gold, while Thomas Carey from Fresh Twenty One in Dartmouth took home silver and Ardon Mofford from Governors Pub & Eatery in Sydney won bronze.
“It was an amazing evening, there was an incredible energy in Halifax and our strongest line-up of chefs here yet,” said national judge James Chatto. “Martin’s gold medal dish was technically impeccable. He prepared classic French dishes but with a completely original Nova Scotia twist.”
Salvador’s rabbit-and-snails themed dish was comprised of braised Nova Scotia rabbit shoulder; a rabbit loin stuffed with sea snails; a leg of rabbit stuffed with rabbit Toulouse sausage; and rabbit liver parfait. He paired it with a 2013 Ancienne Chardonnay from Lightfoot & Wolfville Wines.
Salvador will go on to compete at the Canadian Culinary Championships, the Gold Medal Plates Finale, in Kelowna from February 5 to 6, 2016.
