TORONTO — The 2017 Gold Medal Plates (GMP) competition continued its cross-country trek with competitions in Winnipeg and Calgary last week.
Chef Mike Robins of Sous Sol took home the gold medal at the competition’s Winnipeg installment. His winning plate featured seared scallop with dashi and miso beurre blanc, pickled zucchini and crispy potato spirals dyed with cuttlefish ink.
In Calgary, chef Blake Flann of Blake won the night with a gojuchang-lacquered briquette of pork belly. The dish featured firm prawn mousseline flavoured with garlic butter, pickled raw prawn, yuzu juice pearls and nori-dusted ramen noodles.
Both gold-medal-winning chefs will move on to the GMP Finale — the Canadian Culinary Championships — in Kelowna, B.C. in February.
Further information on the regional competitions is available at goldmedalplates.com.
