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Gold Medal Plates 2010: A Competition Between Friends – updated

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Ottawa’s food community is small and extremely tightly knit. Everyone knows one another. Many chefs and restaurateurs are friends. When they compete in an event like the Gold Medal Plates competition, which raised funds for the Canadian Olympic Foundation this past Tuesday, it is a friendly one.

Chefs being Presented on Stage with Canadian Olympic and Paralympic athletes

Chefs being Presented on Stage with Canadian Olympic and Paralympic athletes

Jenn and I watched the chef teams help each other with tear down. They likely helped each other with setup as well. There was gentle ribbing and boisterous laughter when event-goers were served their plates. When the chefs sat down together at the Chef’s table afterward, a case of beer “appeared.” They quietly toasted each other, trying not to disturb the reception portion of the event.

Two competing chefs, Jenn and I learned through our “Meet a Gold Medal Plates” interviews, are good friends: Chefs Steve Mitton (@murraystreetkwc) of Murray Street Kitchen Wine and Charcuterie (110 Murray Street) and Charlotte Langley (@charlotke) of The Whalesbone Oyster House (430 Bank Street). They were stationed beside each other on the Mezzanine in the National Arts Centre (53 Elgin Street) for the event.

The Murray Street Team (lead by Chef Mitton)
Co-owner Paddy Whelan first greeted us when we arrived at the Murray Street station, he sporting the same warm smile he shares with patrons of his restaurant. Chef Mitton recognized us thereafter, telling someone in the line, “I know these guys. They spread the word of good food.”

His team was busy preparing, building, and finishing their plates.

Chef Mitton

Chef Mitton

Expert hands preparing Chef Mitton's Plate

Expert hands preparing Chef Mitton’s Plate

His Plate:

Mairposa Boreal Forest Piglet, Head to Tail

Mairposa Boreal Forest Piglet, Head to Tail

Pork sausage roulade, pork liver spaetzle and smoked trotter broth. Think concentrated pork deliciousness!

It was paired with a 2008 County Pinot Noir, from the Norman Hardie Winery and Vineyard

County Pinot Noir

County Pinot Noir

Norman Hardie himself was pouring that evening.

Norman Hardie

Norman Hardie

The Whalesbone Team (lead by Chef Langley)
Chef Langely assembled the all-female team she described when we interviewed her, putting together quite the star-studded line. According to the Whalesbone’s Junior Pastry Chef Lynne (@letwistedchef), the line included she, Merrill O’Malley and Chloé Berlanga from the Whalesbone, Chef Trish Larken (@PatriciaLarkin) from the Black Cat Bistro, Chef Anna March from Farbs Kitchen & Wine Bar, and Natalie.

All-star Line

All-star Line

Expert hands working with Impossibly Smooth and Rich Foie Mousse

Expert hands working with Impossibly Smooth and Rich Foie Mousse

Smoked Mackerel

Smoked Mackerel

Inspection and Burnt Honey Finish by Chef Langley

Inspection and Burnt Honey Finish by Chef Langley

Her Plate:

Burnt Honey Smoked Mackerel with a Foie Mousse, Rye Crostini, Creme Fraiche, Spinach Purée, and Espresso powder

Burnt Honey Smoked Mackerel with a Foie Mousse, Rye Crostini, Creme Fraiche, Spinach Purée, and Espresso powder

Ours was served sans hazelnuts (Jenn’s allergic) and Espresso powder.

It was paired with a 2008 Chenin Blanc, from Vineland Estate Winery.

If you would like to read more about Chef Mitton, click here for his “Meet a Gold Medal Plates Chef” post.

If you would like to read more about Chef Langley, click here for her “Meet a Gold Medal Plates Chef” post.

If you want to know which chef team at Gold Medal Plates I was rooting for, I will never say.

Never!

Never!

Particulars:
Murray Street
110 Murray St
(613) 562-7244
Murray Street on Urbanspoon

The Whalesbone Oyster House
430 Bank St
(613) 231-8569
Whalesbone Oyster House on Urbanspoon

Mild-mannered IT professional by day and food blogger by night, I founded foodiePrints with a single intention, to share my love of all things food. My first post shared a recipe. Many followed. Eventually, I learned Ottawa prepares and serves great food. Thereafter, I started meeting restaurateurs, chefs, cooks, farmers, and other local producers, all good people. Ideas for food-related content swirled in my head. foodiePrints grew into a place to put them. From exploring foreign and domestic cuisines to shopping for exotic ingredients and cobbling together my takes on dishes in my meager kitchen, there are stories to tell. Welcome to foodiePrints. Here, you will find stories about food and drink, cooking, and eating in Canada’s capital. Be it food-related or just food-for-thought, I hope you find something tasty here.