TORONTO — The 2017 Gold Medal Plates (GMP) competition wrapped up its cross-country trek with recent competitions in Ottawa and Toronto.
At the Ottawa competition, which took place on Nov. 9, the competition was won by chef Briana Kim’s vegan creation. The chef/owner of Café My House’s dish comprised miso-marinated crimini mushroom “steak,” whole smoked mushrooms, charred cabbage, pearl onion, Asian pear, blistered shishito pepper, citrus honey and shiso.
On Nov. 19, past Canadian Culinary Champion Lorenzo Loseto of George took home the gold medal in Toronto. Loseto’s winning dish featured lentils, poached lobster, lemongrass mayo, cured egg yolk, fennel, carrots, apple jelly and black garlic purée.
The Toronto competition marked the last regional competition in this year’s GMP tour. In the new year, the 2017 finalists from each of the 11 regional culinary competitions will be pitted against each other at the GMP Finale — the Canadian Culinary Championships — in Kelowna, B.C. Chefs vying for the title of Canadian Culinary Champion include, chefs Kim and Loseto, as well as Shane Chartrand of Sage (Edmonton), Alex Chen from Boulevard Kitchen & Oyster Bar (Victoria), Blake Flann of Blake (Calgary), Eric Gonzalez of L’atelier De Joël Robuchon-Montréal, Nick Jewczyk of The Fifth Ticket (St. John’s), James McFarland of the University of Saskatchewan (Saskatoon), Barry Mooney from The Prince George Hotel (Halifax), Mike Robins of Sous Sol (Winnipeg) and David Vinoya of Wild Sage Kitchen & Bar (Regina).
Further information on 2017 regional competitions and the Canadian Culinary Championships is available at goldmedalplates.com.
