HALIFAX, N.S. — Chef Bryan Picard of Chanterelle Country Inn in Cape Breton took home first prize with his “Honey Pork Tenderloin” at the fourth annual Taste of Nova Scotia Cutting Edge Culinary Competition.
“What a great opportunity to put my skills to the test…I tried to keep things simple, stay focused on the ingredients, and make the most out of them,” said Picard in a statement.
“A lot of care goes into cultivating Taste of Nova Scotia products, so I wanted to make sure I did them justice. I think it turned out pretty well.”
Chefs participating the competition were given 45 minutes to create plates for three judges using secret ingredients from the black box of Taste of Nova Scotia.
The competition lasted three days and featured Bryan Picard of Chanterelle Country Inn & Cottages, Les Stevens of Harbour City Bar and Grill, Delta Halifax; Terry Vassallo of Trattoria della Nonna; Jamie Mullett of Delta Hotels; Roger Joharchy of Inn on the Lake; Chef Dale Nichols of Digby Pines; Martin Ruiz Salvador of Fleur de Sel; Alan Crosby of White Point Beach Resort Courtney MacDonald of Pictou Lodge and Shelley Steventon of Old Fish Factory.
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