TORONTO—Chef Brett Pottruff travelled the Road to the Royal
Chef Challenge from Paris, ON, all the way to the championship spot.
The head chef at The Forks Restaurant at the Arlington Hotel
beat out the other two finalists, Tom Wade (Farmhouse Tavern, Toronto) and
Scott McRae (David’s Restaurant, Port Dover), at the Royal Agricultural Winter
Fair on Nov. 15 at Toronto’s Exhibition Place.
With sous chef James Griesser, Pottruff prepared a dish with
mandatory ingredient wild rice by using it and duck sausage to stuff a deboned
Cornish hen and a deboned quail also stuffed with wild rice, morel mushrooms
and truffle paste, a scotch egg bread with wild rice, served with a wild rice purée
and candied sweet potatoes and an apple layer trifle with apple butter, almond
tuile, custard, apple chips, caramel, fresh honey crisp apples and angel food
cake served with a whisky apple cider.
Pottruff started his foodservice career at the Arlington
Hotel in 2000, working his way from dishwasher to junior sous chef over five
years. He spent time workingin Toronto and St. John’s, NL, before
returning to Arlington Hotel this year for the June opening of The Forks.
Pottruff won the chef challenge at The Paris Winter Fair in
late August to earn a spot in the semi-finals along three Toronto competitors
and six regional Ontario fair winners including: McRae; Mark Andrade, The
Bridge Eatery, Campbellford; Dennis Thorton, Bistro 26, Stayner; Justin Miller,
Cabin Bistro, Collingwood; and Pedro Pereira, Stouffville.