“We are all very proud of our Olympic athletes, and everyone participating at Gold Medal Plates is truly a champion. It’s an honour C Restaurant could help in some small way. Of course winning gold was a really great bonus!,” said Clark, at the event that pairs Olympic and Paralympic athletes with top toques in eight Canadian cities to raise money for the country’s high-performance athletes through culinary competition.
Clark impressed judges and more than 500 guests with his dish of terrine of Fraser Canyon rabbit, with spot prawns, paired with a 2009 Viognier from B.C.’s Black Hills Estate Winery. Chef Dale MacKay of Lumière claimed silver for the second consecutive year with his baked B.C. black cod in a barbecue pork consomme, kale, corn and smoked tomato, paired with 2009 Riesling from Tantalus Vineyards in B.C. Chef Neil Taylor of Cibo Trattoria took home the bronze for his creation of wild venison carpaccio, with pine mushrooms, black truffle and celery root aioli, watercress and pecorino brillo, paired with Foxtrot Vineyards 2007 Pinot Noir from B.C.’s Okanagan Valley.
Clark will head to Kelowna B.C., for the Gold Medal Plates finale, Feb. 18-19.
For more information on the series of competitions, click here.
Photo courtesy of Gold Medal Plates Inc.
