Entrées and Desserts from the
BCPMA Healthy Chef 2018 Event
Entrée Hyatt Regency Vancouver
Dark Chocolate Crusted Venison Loin
Beef Tendon Crisp/ Apple Potato Pave/Red Cabbage Puree/Pickled mushroom / Stinging Nettle/Fried Sunchoke/Rosemary Oil / Juniper & Blueberry Jus
Vegetarian Option - Hyatt Regency Vancouver
Foraged Mushrooms
Beet & Chickpea Fritter/Apple Potato Pave/Red Cabbage Puree /Stinging Nettle/Fried Sunchoke/Rosemary Oil
Entrée – White Spot
Twisted Surf & Turf ** Gluten Friendly Entree**
24-hour Star Anise Pork Cheek and Pork Cheek Ragout finished with Summer Squash Preserve
Jasmine Smoked Peas with Dry Minted Apple
Fondant Potato
Spiced Lotus Chip
Fresh Jumbo Scallop
Sweet Corn Sabayon
Pressed Celery
Salmon Caviar
Entrée – Delta Hotels Burnaby Conference Centre
Poached Swiss chard wrapped sockeye salmon
Sunchoke four ways,
chips, salsa, puree, roasted
sunflower sprouts
charred green onion soubise
buckwheat and barley tabbouleh
sea asparagus
Little Potato Company™ purple potato chips
Entrée – Beach Grove Golf Club
Dry aged CAB with red beets hummus
Green peppercorn sauce, yellow potato Terrine,
Carrot marinated lemon oil, Asparagus
Entrée – Vancouver Community College
Seafood Pot au Feu
Lobster Spot Prawn Globe, Seared Scallop, Corn & Chorizo Fritter, Carrot Terrine, Fresh Peas, a little potato, Clear Fish Fume
WINNER 2018 BEST ENTREE
Entrée – Executive Plaza Hotel, The Wild Fig
Beet cured smoked sous vide pork loin
Pork loin cylinders
Fig and cream cheese beet pave
Polenta Yam
Dehydrated candied grape tomato
Fennel corn puree
Micro Intense greens
Pineapple, pear and apple brunoise
Chimichurri spears
Brussel Sprouts leaves
Blackened Mesh tuile
Beet and berry ketchup
Entrée – Culinary Institute of Vancouver Island
Poached B.C. Farmed Salmon with Miso Glaze
Red Pepper and Fingerling Stir fry
Gingered Purple Yam
Wakame Pearls, Stuffed Carrot, Shiitake, Brussels Sprouts
Entrée – Carver’s Steakhouse & Lounge
Sous vide pork tenderloin
Applesauce puree
Classic Lyonnaise Potatoes
WINNER 2018 BEST TABLETOP goes to!
Entrée – Vancouver Airport Marriott Hotel
Leek Ash Petite Tenderloin
Mushroom tarte
Little Potato salad
Celeriac spaghetti with cured egg yolk
Red wine jus
Entrée – Sandpiper Resort Clubhouse
Salmon Wellington
“Pacific Provider” Coho Salmon
Delicate puff pastry filled with artichoke and parmesan farce
Fresh spinach and asparagus
Accompanied by Lemon Dill Cream Sauce
Vegetable spaghetti &
Little Potato Company Confit Baby Creamer potatoes
Dessert Hyatt Regency Vancouver
BC Apple Dessert
Carrot Cake/Apple Mouse/ Caramel/Meringue/ Dehydrated Apple/Hazelnut Dust/lemon Balm
Dessert – White Spot
Chocolate and Sweet Beet Torte
Hazelnut Sponge Cake with Chocolate Mousse and Roasted Beet Bavarian
Torched Beet Root Meringues
Dessert – Delta Hotels Burnaby Conference Centre
Kid had a rough day
Charred corn and coconut ice cream
Beet brownie
Carrot beet yogurt mousse
Cocoa soil – quinoa, pumpkin seed, cocoa nibs, oats, dehydrated beets
Coconut tofu pebbles
Puffed wild rice
Dessert – Beach Grove Golf Club
Apricot and Pistachio Delice
Apple caramel glaze, coconut gel
Orange dash
Dessert – Executive Plaza Hotel, The Wild Fig
Forbidden green apple surprise (revised 2018-03-21)
Apple cinnamon compote
White Chocolate Mousse
Gelatin Condense milk
Macerated mint melon balls
Chocolate Shavings
Crispy Crunch
Pearl balls
Berry emulsion
Mango Coulis
WINNER 2018 BEST DESSERT AND PEOPLE'S CHOICE
Dessert – Vancouver Community College
Pear Custard Bar
Pear Sorbet, Almond Crumble, Raspberry Fluid Gel, Tear Drop Meringue, Apple Gastique
Dessert – Culinary Institute of Vancouver Island
Cocoa Barry White Chocolate Passion Fruit Cremeaux
Hazelnut Crunch
Fresh Fruit
Dessert – Carver’s Steakhouse & Lounge
Crème caramel flan
Triple Berry compote
Dessert – Vancouver Airport Marriott Hotel
Textures of Carrots
Carrot yoghurt pancetta
Candied carrots
Microwave sponge
Carrot cake crumble
Carrot gel
Dessert – Sandpiper Resort Clubhouse
Fruit Terrine
Red and green grapes, Gooseberries
Fresh strawberries
Lemoncello Chantilly cream
Black & Raspberry Coulis
Coconut tuile
Dark Chocolate Crusted Venison Loin
Beef Tendon Crisp/ Apple Potato Pave/Red Cabbage Puree/Pickled mushroom / Stinging Nettle/Fried Sunchoke/Rosemary Oil / Juniper & Blueberry Jus
Vegetarian Option - Hyatt Regency Vancouver
Foraged Mushrooms
Beet & Chickpea Fritter/Apple Potato Pave/Red Cabbage Puree /Stinging Nettle/Fried Sunchoke/Rosemary Oil
Entrée – White Spot
Twisted Surf & Turf ** Gluten Friendly Entree**
24-hour Star Anise Pork Cheek and Pork Cheek Ragout finished with Summer Squash Preserve
Jasmine Smoked Peas with Dry Minted Apple
Fondant Potato
Spiced Lotus Chip
Fresh Jumbo Scallop
Sweet Corn Sabayon
Pressed Celery
Salmon Caviar
Entrée – Delta Hotels Burnaby Conference Centre
Poached Swiss chard wrapped sockeye salmon
Sunchoke four ways,
chips, salsa, puree, roasted
sunflower sprouts
charred green onion soubise
buckwheat and barley tabbouleh
sea asparagus
Little Potato Company™ purple potato chips
Entrée – Beach Grove Golf Club
Dry aged CAB with red beets hummus
Green peppercorn sauce, yellow potato Terrine,
Carrot marinated lemon oil, Asparagus
Entrée – Vancouver Community College
Seafood Pot au Feu
Lobster Spot Prawn Globe, Seared Scallop, Corn & Chorizo Fritter, Carrot Terrine, Fresh Peas, a little potato, Clear Fish Fume
WINNER 2018 BEST ENTREE
Entrée – Executive Plaza Hotel, The Wild Fig
Beet cured smoked sous vide pork loin
Pork loin cylinders
Fig and cream cheese beet pave
Polenta Yam
Dehydrated candied grape tomato
Fennel corn puree
Micro Intense greens
Pineapple, pear and apple brunoise
Chimichurri spears
Brussel Sprouts leaves
Blackened Mesh tuile
Beet and berry ketchup
Entrée – Culinary Institute of Vancouver Island
Poached B.C. Farmed Salmon with Miso Glaze
Red Pepper and Fingerling Stir fry
Gingered Purple Yam
Wakame Pearls, Stuffed Carrot, Shiitake, Brussels Sprouts
Entrée – Carver’s Steakhouse & Lounge
Sous vide pork tenderloin
Applesauce puree
Classic Lyonnaise Potatoes
WINNER 2018 BEST TABLETOP goes to!
Entrée – Vancouver Airport Marriott Hotel
Leek Ash Petite Tenderloin
Mushroom tarte
Little Potato salad
Celeriac spaghetti with cured egg yolk
Red wine jus
Entrée – Sandpiper Resort Clubhouse
Salmon Wellington
“Pacific Provider” Coho Salmon
Delicate puff pastry filled with artichoke and parmesan farce
Fresh spinach and asparagus
Accompanied by Lemon Dill Cream Sauce
Vegetable spaghetti &
Little Potato Company Confit Baby Creamer potatoes
Dessert Hyatt Regency Vancouver
BC Apple Dessert
Carrot Cake/Apple Mouse/ Caramel/Meringue/ Dehydrated Apple/Hazelnut Dust/lemon Balm
Dessert – White Spot
Chocolate and Sweet Beet Torte
Hazelnut Sponge Cake with Chocolate Mousse and Roasted Beet Bavarian
Torched Beet Root Meringues
Dessert – Delta Hotels Burnaby Conference Centre
Kid had a rough day
Charred corn and coconut ice cream
Beet brownie
Carrot beet yogurt mousse
Cocoa soil – quinoa, pumpkin seed, cocoa nibs, oats, dehydrated beets
Coconut tofu pebbles
Puffed wild rice
Dessert – Beach Grove Golf Club
Apricot and Pistachio Delice
Apple caramel glaze, coconut gel
Orange dash
Dessert – Executive Plaza Hotel, The Wild Fig
Forbidden green apple surprise (revised 2018-03-21)
Apple cinnamon compote
White Chocolate Mousse
Gelatin Condense milk
Macerated mint melon balls
Chocolate Shavings
Crispy Crunch
Pearl balls
Berry emulsion
Mango Coulis
WINNER 2018 BEST DESSERT AND PEOPLE'S CHOICE
Dessert – Vancouver Community College
Pear Custard Bar
Pear Sorbet, Almond Crumble, Raspberry Fluid Gel, Tear Drop Meringue, Apple Gastique
Dessert – Culinary Institute of Vancouver Island
Cocoa Barry White Chocolate Passion Fruit Cremeaux
Hazelnut Crunch
Fresh Fruit
Dessert – Carver’s Steakhouse & Lounge
Crème caramel flan
Triple Berry compote
Dessert – Vancouver Airport Marriott Hotel
Textures of Carrots
Carrot yoghurt pancetta
Candied carrots
Microwave sponge
Carrot cake crumble
Carrot gel
Dessert – Sandpiper Resort Clubhouse
Fruit Terrine
Red and green grapes, Gooseberries
Fresh strawberries
Lemoncello Chantilly cream
Black & Raspberry Coulis
Coconut tuile
