TORONTO — The 2016 Gold Medal Plates competition is working its way through Canada, raising funds for Canada’s high-performance athletes, while celebrating Canadian excellence.
So far this year, competitions have taken place in Edmonton, St. John’s and Halifax. Chef Eric Hanson of Prairie Noodle Shop took home the gold award in Edmonton with his dish of spot prawn, peach and plum preparations. In St. John’s, Oppidan chef, Ruth Wigman claimed top honours with a dish of crisp seasoned chicken feet with Szechwan-style glazed dumplings, charred scallion purée, crustacean reduction and mixed pickle. Finally, in last night’s competition in Halifax, chef Mark Gray from Battery Park Beer Bar & Eatery produced the winning dish (details not yet released).
Each of these chefs, along with the winning chefs from competitions in the remaining cities, will go on to compete at the Gold Medal Plates Finale — the Canadian Culinary Championships — in Kelowna, B.C. in February. Eight regional competitions remain on the road to the finale.
Funds raised from these Gold Medal Plates events go to the Canadian Olympic Foundation to support high-performance athletes through programs facilitated by national sport organizations and the Canadian Olympic and Paralympic Sport Institute Network.
