Gold Medal Plates 2014

A culinary and musical extravaganza

Published on October 11, 2014
Chef Ivan Kyutukchiev

Published on 10 October 2014

Chef Ivan Kyutukchiev<br />Bacalao, 65 LeMarchant Rd., St. John’s<br />Ivan Kyutukchiev holds the distinction of being the first Gold Medal Plates St. John’s champion. He won the gold plate in 2009, beating a field of the city’s most talented and skilled chefs. He was also a key member of the Bacalao team when Mike Barsky won the competition in 2011.<br />Dish: Smoked pork cheek, pig’s liver crème caramel, porridge of chestnuts, apple, celery root, boudin, buckwheat, golden raisins, chicharron, white port and cider pork jus<br />Beverage: 2013 Gewurztraminer Riesling, Pelee Island Winery, Pelee Island

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Chef Ken Pittman

Published on 10 October 2014

Chef Ken Pittman<br />One 11 Chophouse, Murray Premises, St. John’s<br />Ken Pittman is another first-time Gold Medal Plates participant but no stranger to culinary competition. He has vast experience working with many styles of cuisine and ingredients. These days he’s bringing out the best in cuts of beef at the high-end steak house, One 11 Chophouse.<br />Dish: Braised hanger steak, chanterelle and sunflower seed risotto, onion ring, Newfoundland and Labrador berries and carrots, pea sprout purée <br />Beverage: 2012 Pinot Noir, Orofino Winery, Similkameen Valley

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Chef Gregory Bersinski

Published on 10 October 2014

Chef Gregory Bersinski<br />Black Sea Restaurant and Bar, 193 Water St., St. John’s<br />Gregory Bersinski returns as a Gold Medal Plates competitor after an absence of four years. He’s a veteran of the St. John’s culinary scene, having made his name as a star chef at Bianca’s during its formative years. <br />Bersinski’s current passion is creating comforting dishes reminiscent of those he enjoyed as a young man in his native Sofia, Bulgaria. &nbsp;<br />Dish: Pan-seared veal sweetbreads with fresh fava bean cassoulet<br />Beverage: Red Paw Vineyard 2010 Pinot Noir, Coyote’s Run Estate Winery, Niagara

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Chef Chris Chafe

Published on 10 October 2014

Chef Chris Chafe<br />The Doctor’s House Inn and Spa, Old Hopeall Road., <br />Green’s Harbour<br />Chris Chafe is a past Gold Medal Plates silver medallist, where he was one of the youngest competitors. He’s gained considerable experience since then, leading to a refinement in his thoughtful, honest cuisine. <br />Dish: Duck charcuterie (liver pâté, leg rillettes, prosciutto, sausage) with local Trinity Bay berries and apples from the Doctor’s House gardens<br />Beverage: 2012 Pinot Noir, Meyer Family Vineyards, Okanagan

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Chef Shaun Hussey

Published on 10 October 2014

Chef Shaun Hussey<br />Chinched Bistro, 7 Queen St., St. John’s <br />As a previous Gold Medal Plates gold medallist and Canadian Culinary Championships competitor, Shaun Hussey brings formidable knowledge and experience to the St. John’s competition. <br />Once again he will present a dish highlighting pork (his favourite ingredient) along with other local fare.<br />Dish: “An Unlikely Trio of Pork with Seasonal Flavours”<br />Beverage: To be decided

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Chef Mark McCrowe

Published on 10 October 2014

Chef Mark McCrowe<br />Aqua, 310 Water St., St. John’s<br />Mark McCrowe is a Gold Medal Plates St. John’s silver and bronze medallist. Like MacPherson, he has competed in every GMP event. These days, McCrowe prefers to work with local ingredients as often as possible. That preference is reflected in this year’s dish.<br />Dish: “Moose and Juice” (charcoal grilled loin with chanterelle dust, ragout of shank and fatback) Nan’s toast, roasted roots, moose jus with Labrador tea, pickled berries and crispy moss<br />Beverage: 2013 Zweigelt, Norman Hardie Winery and Vineyard, Prince Edward County

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Chef David Langmead

Published on 10 October 2014

Chef David Langmead<br />Oliver’s Restaurant, 160 Water St., St. John’s<br />What David Langmead may lack in Gold Medal Plates experience is made up by his obvious enthusiasm for the event. A first-time competitor, having recently assumed the mantle of executive chef at Oliver’s, Langmead is the third Oliver’s chef to take part in a GMP competition. <br />Dish: Pulled rabbit, lentil and bean cassoulet topped with shaved duck breast, partridgeberry gastrique, butternut squash, corn tuile <br />Beverage: Quidi Vidi special brewed beer

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Chef Roary MacPherson

Published on 10 October 2014

Chef Roary MacPherson<br />Oppidan, 115 Cavendish Sq., St. John’s<br />Roary MacPherson is a veteran Gold Medal Plates St. John’s competitor. He’s participated in every event since 2009 and has received a GMP bronze medal. He is renowned as a mentor chef and champion of local farmers, fishermen, producers and their products.<br />Dish: “Goose and Chips” (goose roulade rolled in smoked pork belly, pommes pont-neuf with seabuckthorn ketchup) apple and parsnip purée, confit of giblets and leg with root vegetables <br />Beverage: Farm Reserve 2012 Riesling, Lang Vineyards, Naramata Bench, Okanagan

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As sure as the leaves turn colour and autumn breezes cool, the thoughts of St. John’s chefs turn to Canada’s pre-eminent culinary competition and Olympic Foundation fundraiser, Gold Medal Plates.

Not to mention the philanthropic souls, foodies, friends and fans who usually turn out in large numbers to attend the glittering blockbuster gala which is Gold Medal Plates St. John’s.

This year’s event, under the chairmanship of businessman Scott Giannou, will take place at the Delta Hotel on Thursday, Nov. 13.

Of course, Gold Medal Plates St. John’s is also about the Olympic athletes in attendance, all of whom will be introduced by Gold Medal Plates St. John’s master of ceremonies Ron McLean of “Hockey Night in Canada.”

Top-flight entertainment is a hallmark of Gold Medal Plates St. John’s and this year, Blue Rodeo’s Jim Cuddy heads a lineup that includes singers Ed Robertson, Barney Bentall, Neil Osborne and the incomparable fiddle player, Anne Lindsay of the Jim Cuddy Band.

As senior judge of the St. John’s event, it’s my pleasure to welcome an outstanding group of chefs this year.

For short bios and a description of the dishes they'll prepare, click on their pictures.

We also have a masterful Gold Medal Plates St. John’s culinary judging panel in place: GMP national culinary adviser James Chatto, chef Bob Arniel of Chef to Go, Peter Gard, a former food critic and cook, Telegram food columnist Cynthia Stone, Nicholas Gardner, a food writer and chef, Deborah Youden, a certified home economist and cook, Gold Medal Plates St. John’s 2013 champion Chef Roger Andrews and yours truly.

Gold Medal Plates St. John’s has an enhanced wine panel this year. David Lawrason, GMP national wine adviser, will be joined by Tom Beckett, a wine and spirits educator, Telegram wine columnist Steve Delaney and Andrew Facey, senior product knowledge consultant with the Newfoundland and Labrador Liquor Corp.

If you’d like to purchase a table or tickets for the Nov. 13 event, contact co-chair and co-ordinator Mark McCarthy at 579-4444 or by email at mark@mccarthysparty.com.

 

Karl Wells is an accredited personal chef, author of

“Cooking with One Chef One

Critic” and recipient of awards from the national body of the Canadian Culinary Federation and the Restaurant Association of Newfoundland and Labrador.

Contact him through his website,

www.karlwells.com

Follow him on Twitter: @karl_wells