EDMONTON—Ryan O’Flynn, of the Westin Edmonton, and Christopher Hill, of the Delta Bessborough, in Saskatoon, won top honours at 2014 Gold Medal Plates competitions held in their respective cities in late October and November.
Winners of these regional heats will go on to compete at the Canadian Culinary Championships Feb. 6-7, 2015, in Kelowna, B.C.
At the Edmonton event, held at the Shaw Centre, O’Flynn’s winning plate featured terrine of pine-smoked Alberta river sturgeon and cured Quebec foie gras, preserved golden Saskatchewan chanterelles, textures of Okanagan apples and toasted brioche, paired with Sandhill Small Lots 2011 Viognier.
Convened at Prairieland Park, the Saskatoon competition saw Hill clinch the gold medal with sous vide lamb sirloin, celeriac puree, pea textures and petite carrot, partnered with McWatters Collection 2012 Meritage.
Judges scored each dish out of 100 points, based on visual presentation (20 per cent), texture (20 per cent), taste (30 per cent), wine compatibility (10 per cent), originality (10 per cent) and wow factor (10 per cent).
Proceeds from Gold Medal Plates go to the Canadian Olympic Foundation, supporting programs that further Canadian high performance athletes’ pursuit of excellence on the world stage.