Canada’s New Food Guide encourages that your daily plate have lots of fruit and vegetables as part of a healthy and vibrant diet.
The British Columbia Produce Marketing Association (BCPMA) and BC Chefs’ Association (BCCA) are holding a yearly event that invites the food industry and the public to fête local apples, cucumbers, carrots, kale, and many, many more. The evening involves a chef competition, a lively auction, and plenty of delicious and nutritious eating.
For the tenth year running, the BCPMA and BCCA are holding their highly popular and anticipated gala event, the Healthy Chef Competition, on March 20, 2019, from 6:30pm-9:30pm at the Hyatt Regency (655 Burrard Street).
Over 500 guests will first mingle at the Hyatt Regency as tasty appetizers, like chicken satays, are circulated among the crowd. Once the ballroom doors are open, you will find your table and your seat. Each place setting will have an envelope that will give you the destination for your mystery entrée and dessert.
The event will be centred on a competition between ten different hotels, restaurants, and culinary schools. Last year’s participants included the Hyatt Regency Vancouver, Vancouver Community College, and Vancouver Airport Marriott Hotel. Each participant is tasked with creating an entrée and a dessert that utilize BC Produce in starring roles (with protein on the side).
BCCA judges will sample each dish and evaluate it in terms of its use of colour, taste factor, play with textures, its usage of fruit and veggies, and its protein selection. Winners will be crowned for best entrée and best dessert. As well, the various competitors also have the possibility of winning for Best Table Showcase. Last year’s tables were highly inventive in terms of their eye-popping visual displays that were produce themed.
You too will be helping out with the judging with a People’s Choice Award. At your table, everyone will have different entrée and dessert destinations in their envelopes. That way, if you’re in a sharing mood, you can sample a variety of items. There may be the potential for going for seconds once everyone has had the chance to eat their first helping.
Items will be highly creative, like a dish last year that showcased beet cured smoked sous vide pork loin with polenta yam; dehydrated candied grape tomatoes; fennel corn puree; micro intense greens; pineapple, pear and apple brunoise; chimichurri spears; Brussels sprouts leaves; blackened mesh tuile; and beet and berry ketchup.
One of the desserts was a play on carrot textures with carrot and yogurt panna cotta, sponge cake, carrot fluid gel, candied carrots, carrot cake crumble, and charred lemon meringue.
Throughout the evening, there will be a variety of entertainment, including DJ music, roaming entertainers, and presentations. CTV’s Marke Driesschen will be hosting the soirée that features live and silent auctions, with proceeds going to the Heart and Stroke Foundation and the Canadian Cancer Society. In addition, a $6,000 scholarship to the BC Chefs Junior Chef Program will be awarded.
At the end of the night, you’ll leave full, carrying your very own swag box, chockfull of BC fruits and vegetables for you to take home. Hopefully, you’ll have gained some ideas on how to use them based on the creativity of the chefs.
Tickets are $90 and include appetizers, an entrée, and a dessert, as well as a swag box of fruit and veggies goodies. You can reserve a spot by calling 604-785-0765 or emailing firstname.lastname@example.org. Further info is available on-line.