Go For Gold: Winning Recipes From Gold Medal Plates Chefs
Celebrate Canadian excellence with us! Host a gold medal event in your home with winning recipes from Gold Medal Plates Chefs. Below are a cross country look at some of the best Olympic-inspired recipes offered by Canada's leading chefs.
"It is always a very exciting time when the Olympics draw near. I am very proud of our Olympic athletes and the passion and focus they have exhibited to compete on the world stage as the best in their sport. Gold Medal Plates is delighted to assist our Canadian Olympians to realize their dreams. Gold Medal Plates celebrates excellence in the culinary arts, wine and athletic achievement and encourages all Canadians to enjoy these Summer Games and support our Olympians as they "Go For Gold"!"
Stephen Leckie
CEO Gold Medal Plates
EDMONTON
Blair Lebsack, Madison's: Baked Brie, "Fondue Style" With Cranberry-Apple and Calvados Compote
MONTRÉAL
Chef Deff Haupt, Le Renoir - Sofitel Montréal: Cinnamon-Scented Halibut, Red Beets and Spinach in a White Wine and Port Sauce
Roland Ménard and Francis Wolf, Hovey Manor: "Beausoleil" oysters in the half shell marinated with star anise, smoked herring roe and red beet foam
Roland Ménard and Francis Wolf, Hovey Manor: Green pea soup with "blue point" oysters "au gratin"
Roland Ménard and Francis Wolf, Hovey Manor: Roasted sweetbreads with fresh herb gnocchi, black
chanterelles and bacon broth
OTTAWA
Yannick Anton, Le Cordon Bleu: Seared red mullet with char grilled octopus, Olive oil emulsified zucchini mousseline, Radish salad with soy
Michael Blackie, Perspectives:
Derek Benitz, Benitz Bistro: Arctic Char
Patrick Garland, Absinthe: Absinthe Steak Frites Marinade, Cocktails
Stev George, Olivea: Lobster Cocktail with Lime and Hibiscus Salt
Charles Part, Les Fougeres: Grainfed Chicken Breast from La Ferme aux Saveurs des Monts with Mi Carême, Chanterelles, Raspberries and Lemon Thyme
Steve Wall, The Whalesbone Oyster House: Lake Erie Perch Fish Sandwiches fried with celeriac and chorizo on a bun
TORONTO
Lorenzo Loseto, George: Lemon Thyme Foie Cookies
VANCOUVER
Frank Pabst, Blue Water Café: BC Sardine Escabeche
Hidekazu Tojo, Tojo's: Sautéed B.C Spot Prawn with 21st Century Sauce
Edward Tuson, Sooke Harbour House: Sooke Harbour House smoked sablefish puree nestled in a sea lettuce crown surrounded by pools essence of sablefish sea foam, grand fir oil, jelled rhubarb vinegar and dried daylily flour-phyilo crisps garnished with early spring wild greens
Edward Tuson, Sooke Harbour House: Sooke Harbour House braised opal squid and pacific octopus and sugar kelp upside down cake with a black currant, sweet woodruff and salt spring island sheep's milk yogurt sauce garnished with geoduck clam crisps
Edward Tuson, Sooke Harbour House: Sooke Harbour House Flounder Boutargue (Bottarga, Poutargue, Poutarguier, Caviar Sarde, Caviar de Sardaigne, Karasumi, Batrakh)
Celebrate Canadian excellence with us! Host a gold medal event in your home with winning recipes from Gold Medal Plates Chefs. Below are a cross country look at some of the best Olympic-inspired recipes offered by Canada's leading chefs.
"It is always a very exciting time when the Olympics draw near. I am very proud of our Olympic athletes and the passion and focus they have exhibited to compete on the world stage as the best in their sport. Gold Medal Plates is delighted to assist our Canadian Olympians to realize their dreams. Gold Medal Plates celebrates excellence in the culinary arts, wine and athletic achievement and encourages all Canadians to enjoy these Summer Games and support our Olympians as they "Go For Gold"!"
Stephen Leckie
CEO Gold Medal Plates
Blair Lebsack, Madison's: Baked Brie, "Fondue Style" With Cranberry-Apple and Calvados Compote
Chef Deff Haupt, Le Renoir - Sofitel Montréal: Cinnamon-Scented Halibut, Red Beets and Spinach in a White Wine and Port Sauce
Roland Ménard and Francis Wolf, Hovey Manor: "Beausoleil" oysters in the half shell marinated with star anise, smoked herring roe and red beet foam
Roland Ménard and Francis Wolf, Hovey Manor: Green pea soup with "blue point" oysters "au gratin"
Roland Ménard and Francis Wolf, Hovey Manor: Roasted sweetbreads with fresh herb gnocchi, black
chanterelles and bacon broth
Yannick Anton, Le Cordon Bleu: Seared red mullet with char grilled octopus, Olive oil emulsified zucchini mousseline, Radish salad with soy
Michael Blackie, Perspectives:
Derek Benitz, Benitz Bistro: Arctic Char
Patrick Garland, Absinthe: Absinthe Steak Frites Marinade, Cocktails
Stev George, Olivea: Lobster Cocktail with Lime and Hibiscus Salt
Charles Part, Les Fougeres: Grainfed Chicken Breast from La Ferme aux Saveurs des Monts with Mi Carême, Chanterelles, Raspberries and Lemon Thyme
Steve Wall, The Whalesbone Oyster House: Lake Erie Perch Fish Sandwiches fried with celeriac and chorizo on a bun
Lorenzo Loseto, George: Lemon Thyme Foie Cookies
Frank Pabst, Blue Water Café: BC Sardine Escabeche
Hidekazu Tojo, Tojo's: Sautéed B.C Spot Prawn with 21st Century Sauce
Edward Tuson, Sooke Harbour House: Sooke Harbour House smoked sablefish puree nestled in a sea lettuce crown surrounded by pools essence of sablefish sea foam, grand fir oil, jelled rhubarb vinegar and dried daylily flour-phyilo crisps garnished with early spring wild greens
Edward Tuson, Sooke Harbour House: Sooke Harbour House braised opal squid and pacific octopus and sugar kelp upside down cake with a black currant, sweet woodruff and salt spring island sheep's milk yogurt sauce garnished with geoduck clam crisps
Edward Tuson, Sooke Harbour House: Sooke Harbour House Flounder Boutargue (Bottarga, Poutargue, Poutarguier, Caviar Sarde, Caviar de Sardaigne, Karasumi, Batrakh)