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Canadian Culinary Championships
By Malcolm Jolley
Toronto's foremost food writer is excited. "It's a three day party!" enthuses James Chatto, one of the principle organisers behind this year's Canadian Culinary Championships to be held right here in Hogtown, February 7, 8 and 9. Competing will be the group of seven chefs who won their respective "Gold Medal Plates" competition in their home town across Canada:
* Martin Ruiz Salvador of Fleur de Sel (Halifax);
* Roland Ménard of Manoir Hovey (Montréal);
* Michael Moffat of Beckta Dining and Wine (Ottawa-Gatineau)
* Anthony Walsh of
Canoe (Toronto);
* Paul Rogalski of Rouge (Calgary);
* Judy Wu of Wild Tangerine (Edmonton); and
* Melissa Craig* of Bearfoot Bistro (Whistler).
The championships begin on Thursday, February 7th with a "black box' competition at George Brown College. The key ingredients in the black box will not be known to the star chef contestants, much like the popular Iron Chef shows. On the 8th, constants are brought back together for a wine matching challenge - very appropriate for a Friday night. The finale on the 9th will be held at the rather grand Arcadian court. (Tickets may be purchased at the CCC website.)
Chatto serves as National Culinary adviser to Gold Medal Plates, a charity committed to supporting Canadian Olympians and Paralympians. His colleague at Toronto Life, David Lawrason, serves National Wine Advisor and will lead a personal tour of Niagara wine country as part of the festivities. The CCC judges were deemed to be the senior judges from respective Gold Plate city competition: John Gilchrist (Calgary), Julian Armstrong (Montréal), Judy Schultz (Edmonton but this year Clayton Folkers is taking her place), Anne DesBrisay (Ottawa), Bill Spurr (Halifax), Andrew Morrison (Vancouver), Sasha Chapman (Toronto), Jeff Gill (Winnipeg), and Chatto himself.
Last year in Whistler, Canadian epicures were wowed when upstart Makato Ono from Gluttons in Winnipeg beat out industry heavyweights Michael Blackie and Mark McEwan. As Chatto remarks, "It is a very serious competition - Canada's most significant national culinary contest - but also a lot of star-studded fun as we need to bring the food-loving public in to sell tickets and pay for the events." The competition is financed, and in fact raises money for Canada's Olympic and Paralympic athletes, by selling tickets to the public. Tastings, tours and meals are all part of the festivities. Chatto believes this year's may be the best ever, not least because the winning chef will be extended a once in a lifetime honour: guest executive chef in the Canadian Olympic Village at the Vancouver Olympics.
Go Canada!
*Craig, who won the GMP silver medal at Vancouver, is taking the place of gold medal winner Pino Posteraro (Cioppino's) who is under doctor's orders not to travel.
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