Trevor Robertson wins Saskatoon Gold Medal Plates

The Radisson Hotel's Trevor Robertson. Photo by David Stobbe.

The Radisson Hotel's Trevor Robertson. Photo by David Stobbe.

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SASKATOON—Chef Trevor Robertson of the Radisson Hotel,
Saskatoon will represent the region at next February’s
Canadian Culinary Championships in Kelowna B.C.

He took home the gold on Nov. 8 at the 2013 Saskatoon Gold
Medal Plates competition at Prairieland Park. Robertson prepared a dish of
local Muscovy “duck press,” fried duck prosciutto, haskap berry gastrique and
corn, which was paired with Nk’Mip Pinot Noir (2010).

Chef Mike Link of Western Concessions earned silver and chef
Mike McKeown, from Prairie Harvest Café, brought home bronze.

“The dishes we felt were best this evening were the ones
that ate best. We didn’t so much look for spectacular presentation, but rather,
dishes that simply tasted really, really good,” said national culinary advisor
James Chatto in a release. Chatto praised Robertson for his use of corn five or
six different ways to “provide a unique frame for the duck itself.”

Trevor Robertson's duck dish. Photo by David Stobbe.

Trevor Robertson's duck dish. Photo by David Stobbe.

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