Colour Your Palate 2017 Award Winners
Best Tasting Savoury Creation and People’s Choice Award
Saveur Restaurant / Chef Rob Cassels
Colour: Red
Smoked Sun Wing Farm Tomato Risotto Cake, Tomato “Tartar,” and Dungeness Crab Salad.
Best Tasting Sweet Creation
Toque Catering / Chef Nick Waters
Colour: Yellow
Passion fruit panna cotta, golden beet cake, turmeric burnt honey cracker, and candied beet salad.
Best Use of Colour
Sooke Harbour House / Chef Thomas Yesdresyski
Colour: Red
Beet cured sockeye salmon, tulip & savoury shortbread bar, huckleberry glee, garden herb cream, and crispy beets.
Other participating chefs’ creations
10 Acres Group / Chef Kalpesh Jain
Colour: Red
White Chocolate and Cherry Cake Pops.
Agrius Restaurant / Chef Sam Harris
Colour: Yellow
Roasted squash mousse, squash cracker, and cured egg yolk.
Bard and Banker / Chef Tung Vo
Colour: Yellow
Blueberry Akvavit cured Salmon Gravlax, Fennel Avocado Cream, Shiso, Blueberry Ginger Foam, and Purple Prawn Cracker.
Castro Boateng Catering / Chef Castro Boateng Catering
Colour: Yellow
Cured Pineapple Saffron, Citrus Marinated Sable Fish, Mango Habanero Gel, Curry and Lemon.
Hotel Grand Pacific / Chef Ian Goard
Colour: Purple
Beet and purple potato sausage, purple yam biscuit purple cabbage sauerkraut, and blueberry mustard.
Lure Restaurant / Chef Brendan Walker
Colour: Green
Seeded Bark, marscapone, soil, and herbal canopy.
Pizzeria Prima Strada / Chef Aaron Hubley
Colour: Orange
Salmone Affumicato.
Bear Mountain Resort / Chef Mahesh Bhambure
Colour: Green
Pea Shoot Salad with Basil Gelee and Dill Cracker.
Colour Your Palate 2016 Award Winners
Best Tasting and Most Colourful Creation
Toque Catering / Chef Nick Waters
Colour: Orange
Gin & Juniper Age Cured Arctic Char, Carrot Papaya Gazpacho, and Smoked Orange.
People’s Choice Award
Brentwood College School / Chef Morgan Milward
Colour: Purple
Crispy pork belly with an opal basil coconut crust.
Other participating chefs’ creations
Fireside Grill / Chef Jonathan James
Colour: Orange
Spiced Honey Glazed Pork Belly, Apricot, Kumquat and Cranberry Chutney, Orange Caviar, Sweet Potato, Carrot and Ginger.
Food For Thought Catering / Chef Kevin Gomes
Colour: Yellow
Saffron Meringue filled with a apricot & lemon curd with fresh turmeric whip cream.
Saveur Restaurant / Chef Rob Cassels
Colour: Blue
Blue potato gnocchi, galette, blue crab salad, blue corn crisp, and blue curaçao gel.
Shel’s Kitchen on Pender Island / Chef Shelley Richards
Colour: Blue
Once in a Blue Moon Dumpling: pork & spring onion dumpling in a blue cornmeal wrapper, served with blue curaçao sweet chili heat sauce.
10 Acres Group / Chef Marcelo Najarro
Colour: Yellow
Crab Mango Curry with Belle river crab, potato, mango, curry, and Thai basil.
The Royal Victoria Yacht Club / Chef Andrew Dickinson
Colour: Purple
Beetroot Bao buns, with blueberry glazed pork belly, pickled purple slaw and Hoi Sin.
The University Club / Chef Mark Davie
Colour: Red
“Heart of Pom” Raspberry Lemon Cheesecake, pomegranate Almond Shortbread Crust, Pomegranate Pearls, and Strawberry Swiss Meringue.
Westin Bear Mountain / Chef Mark Wadsworth
Colour: Green
Warm spinach and parmesan flan with a tomato pickle shallot pea shoot salad.
2015 Award Winners
Best Tasting
Saveur Restaurant / Chef Robert Cassels
Colour: Orange
Annatto Carrot Marinated Scallop, Fraser Valley Duck Confit, Smoked Squash Goat Cheese Puree, Pickled Orange Fennel Slaw and Crispy Yam.
Most Colourful Creation
Hotel Grand Pacific / Chef Ian Goard
Colour: Yellow
Palm Sugar and Ginger Pound Cake, Lemongrass Creameaux, Saffron, Banana and Coconut Meringue, Roasted Pineapple and Passion Fruit Gelee.
People’s Choice Award
Fireside Grill / Chef Morgan Milward
Colour: Blue
Blue Crab Dumpling – Pickled Blue Pansy and Ginger Aioli, Elderberry Teriyaki and Blue Corn Crisp.
Other participating chefs’ creations
Ambrosia Catering / Chef Karl Cordick
Colour: Orange
Yam Gnocchi with Carrot Chive Coulis
Beacon Landing Restaurant and Lounge / Chefs Sam Houle and Ian Woodward
(Executive Chef Miguel Goncalves)
Colour: Purple
Portuguese Venison Chourico
Bella Montagna Restaurant at Bear Mountain / Chef Mark Wadsworth
Colour: Green
Sweet Pea Popsicle
Haro’s Restaurant & Bar / Chef Drew Parisian
Colour: Red
Raspberry Custard and Strawberry Meringue Napoleon
Pendray Restaurant / Chef Travis Rawluk
Colour: Red
Beef Carpaccio, Beet Slaw, Horse Radish Panna Cotta, Sundried Tomato Crisp and Raspberry Port Reduction.
The Royal Victoria Yacht Club / Chef Andrew Dickinson
Colour: Green
Pistachio Foie Gras Torchone, Avocado, Spinach Rouladen, Krispy Kale and Green Onion Conserve.
Toque Catering / Chef Nicholas Waters
Colour: Yellow
Lightly Smoked Corn and Dungeness Crab Truffle.
The University Club / Chef Mark Davie
Colour: Blue
Blue Macaron with Hazelnut filling and coconut.
The Victoria Golf Club / Chef Nathan Waters
Colour: Purple
Huevos Racheros – Beets, black beans, quails eggs, red onion and sour cream.
2014 Award Winners
Most Colourful Creation
Castro’s Toque / Chef Castro Boateng and Nicholas Waters
Colour: Purple
Purple cauliflower, panna cotta, beet cured halibut, red cabbage caviar, beet and almond praline.
Best Tasting
The Royal Victoria Yacht Club / Chef Andrew Dickinson
Colour: Yellow
Kedgeree Arancini with Saffron Poached Quail Egg, Mango Chutney Aioli and Turmeric Oil.
People’s Choice Award
Saveur Restaurant and Catering / Chef Robert Cassels
Colour: Yellow
Moroccan Lamb – Lamb Loin, polenta, carrot emulsion, beet meringue and carrot powder.
Other participating chefs’ creations
Ambrosia Catering / Chef Guy Le Monnier
Colour: Orange
Tropical Spring Blossom – Flour, sugar, baking powder, salt, butter, egg, cream, orange zest and juice, chocolate, vanilla, black pepper, cora cora, orange and vanilla balsamic.
Beacon Landing Restaurant and Lounge / Chef Miguel Goncalves
Colour: Green
Green Cabbage Rolls –
Boneless braised beef short ribs, green tomato sauce, rice cake and sage foam.
Fireside Grill / Chef Morgan Milward
Colour: Red
Sumac buttered lobster, Blood orange and roasted pepper Chimi churri, Pancetta, Red kalamata tapenade, Fried pomegranate paella and oven dried tomato paprika crisp.
The Gatsby Mansion / Chef Jesse Cummings
Colour: Green
Scallop Tartar and Sweet Pea Veloute – Peas, shallots, vegetable stock, chicken stock, lemon, salt, pepper, mint, truffle, scallops, jalapeno, celery, chives, olive oil, truffle oil, cream, parsley, chervil, assorted micro greens.
Haro’s Restaurant & Bar / Chef Drew Parisian
Colour: Purple
Beetroot Gravlax with Okinawan blini – Whole wheat flour, baking powder, Okinawan sweet potato, egg, milk, blueberry, salmon, sugar, beetroot, sea salt, cream, buttermilk, horseradish
Hotel Grand Pacific / Chef Ian Goard
Colour: Red
Piperade Tart, Beef Sirloin Tartare, Petite Radish Salad.
The University Club / Chef Mark Davie
Colour: Blue
Finnerty Blues – Flowered Welsh Cakes, Blue Berry Cream Cheese, Powder Blue Meringues, Sugar Dipped Violet and Hanna Savoy.
The Victoria Golf Club / Chef Nathan Waters
Colour: Orange
Carrot, Orange and Ginger Cake –
Carrot tuille, candied orange and crystallized ginger.
2013 Award Winners
Most Colourful Creation
Castro Boateng Catering / Chef Castro Boateng
Colour: Yellow
“Curry & Vanilla Sous -Vide Scallop”
Saffron & Cauliflower Panna Cotta, Preserved Lemon, Pickled Mango, Crispy Plantain
Best Tasting
Fireside Grill / Chef Morgan Milward
Colour: Purple
“Beet Brined Scallop with Austrian bacon”
Purple corn polenta, opal basil aioli, and creton
People’s Choice Award
Fireside Grill
See above for description.
Other 2013 Chefs’ creations
Ambrosia Catering / Chef Guy Le Monnier
Colour: Red
“Ambrosia Cup”
Roasted Beet, Red Pepper and Tomato Brushetta in a Filo Pastry Cup.
The Beach House Restaurant / Chef Rod Gordon
Colour: Red
“Bloodshot Sock-eyes”
Gin cured Sockeye salmon, Orange scented cranberry sticky rice, Pickled Blood Orange, Wasabi crisp
Beacon Landing Restaurant and Lounge / Chef Miguel Goncalves
Colour: Black
“Black rice pudding”
Black rice, oregon black truffles, onion, garlic, vegetable stock, white wine, cream
Belmiro’s Restaurant and Lounge / Chef Tom Corless
Colour: Green
“Green Goddess”
Matcha powder crisp, gelatine, mint, bourbon, lime, pistachio, cream, vanilla
Camille’s Restaurant / Chef Stephan Drolet
Colour: Orange
“Seafood Salad in the theme of Orange”
Sooke Trout Belly, Qualicum scallop rouille, BC Shrimp “Tagliatelle”, Trout Roe, Carrot Sticks
Hotel Grand Pacific / Chef Ian Goard
Colour: Blue
Lemon Thyme Blue Cornmeal Cake, Gorgonzola and White Chocolate Mousse, Blueberry Pate de Fruit, Blueberry, Corriander and Fennel Meringue.
The Royal Victoria Yacht Club / Chef Andrew Dickinson
Colour: Black
Chocolate Glazed Doughnut, Black Currant Cream, Black Jack Soda
Spinnakers Gastro Brewpub and GuestHouses / Chef Ali Ryan
Colour: Yellow
“Golden Monsoon”
Dragonfly farm’s Lamb scented with Monsoon Coast’s Mogul Curry on naan with fresh organically grown turmeric topped with a BC apple, golden beet & India Pale Ale chutney & locally foraged Calendula flowers.
The University Club / Chef Mark Davie
Colour: Purple
“Purple Wave”
Beet Anise Blinis, Cassis Cream Cheese, Blueberry Gin Sockeye Salmon Gravlax, Purple Majesty Potato Chip
2012 Award Winners
Most Colourful Creation
Chef: Chef Kamal Silva, The Fairmont Empress
Assistant: Chef D’oyen Christie
Colour: Blue
Blueberry Cheescake with Blueberry Kirch Compote and Cardamom Shortbread
Best Tasting
Chef: Morgan Milward, Fireside Grill
Assistant: Jeff Gair
Colour: Orange
Deep Fried Maltaise, Flambeed Yuzu Prawns, Butternut Squash Pancetta & Almond Caponata with Carrot Crisp
People’s Choice Award
Fireside Grill
See above for description.
Judges’ Award
Chef: Stephan Drolet, Camille’s Restaurant
Colour: Green
Metchosin Pork Paté, Green Mango Powder cured Pork Shoulder, Green Apple “Skin”, Pistachio Cracker, Verjus Vinaigrette spheres, Crispy Burdock Root, Green Curry Oil Powder
Other 2012 Chefs’ creations
Sauce Restaurant & Lounge/Chef Andrew Hrushowy
Colour: Black
Dip on a Black Corn Tortilla topped with Spicy Blackened Tomato Relish
The O Bistro at the Oswego Hotel/Chef Colin Davidson
Colour: Blue
“Out Of The Bleu”
Blue buck braised beef short ribs, sour candy crème fraiche, blue potato blinis and blue cheese foam
The EdGe Restaurant /Chef Edward Tuson
Colour: Green
Snapper Ceviche
Beacon Landing Restaurant and Lounge/Chef Miguel Goncalves
Colour: Orange
Wild Sockeye Salmon with Candied Kumquat and Soybean Ragout
Hotel Grand Pacific – The Pacific Restaurant/Chef Brock Bowes
Colour: Purple
Sloping Hills Pork Belly, Qualicum Bay Scallop Ceviche, Preserved Stone Fruit Essence, Purple Cabbage & Black Sesame Seed Cracker
Flavour/Chef Rob Cassels
Colour: Purple
Lobster Carpaccio
AJs Organic Café/Chef Cathryn Kissinger
Colour: Yellow
Crispy Organic Quinoa “Empiler”
The Royal Victoria Yacht Club/Chef Andrew Dickinson
Colour: Yellow
Yellow Fin Tuna, Cheese Cracker, Young Pickled Beet, Cured Saffron Marbled Chevre
2011 Award Winners
Most Colourful Creation: The Fairmont Empress
Chef: Kamal Silva
Assistant: Chef D’oyen Christie
Colour: Purple
Purple Rain Semifreddo
Thai Chili & Cointreau Spiced Bavarois, Purple Chocolate Rain with Lavender infused Starling Lane Black Berry Port Shooter.
People’s Choice Award: The Fairmont Empress
Purple Rain Semifreddo (see above for description)
Best Tasting: Camille’s Fine Westcoast Dining
Head Chef: Stephan Drolet
Assistant – Chef Francois Boule
Colour: Black
Georgia Strait Black Cod Ceviche
Squid Ink & Black Sesame Cracker, Blackstrap Molasses Suckling Pig Ham, Black Chinese Vinegar Beads, Black Trumpet Mushroom Fluid Gel
Judges award: Flawless Execution in both Taste and Colour:
Camille’s Fine Westcoast Dining
Georgia Strait Black Cod Ceviche (see above for description)
Other Chefs’ creations
Amusé Bistro/Chef Bradford Boisvert
Colour: Green
Stinging Nettle Vichyssoise
Blue Crab Bar & Grill/Executive Chef Andrew Dickinson
Colour: Green
Key Lime Tarte, Peppermint Meringue and Green Tea Chocolate Pava
Bistro 28/Chef Sam Chalmers
Colour: Purple
Bi Bim Bahp a “Bo La”
Forbidden Rice ‘Cracker’, Purple Cabbage Kim Chi, Red Wine Pickled Egg & Thai Basil
Delta Victoria Ocean Pointe Resort & Spa/Chef Dan Bain
Colour: Blue
No True Blue
EdGe Restaurant/Chef Edward Tuson
Colour: Yellow
Coconut Jasmine Rice Mango Salad Roll with Mint Jelly Balls
Fireside Grill /Chef Morgan Milward
Colour : Yellow
Foie Brulee, Citrus Brandade, Lemon French Loaf Croute, Yuzu Emulsion and Passion fruit Sphere
Flavour/Chef Rob Cassels
Colour: Blue
Beignet Blue
Blue Curacao and White Chocolate Mascarpone filled Beignet, Crusted with Blueberry Cinnamon Sugar; Alize Vanilla Bean Yogurt
Hotel Grand Pacific (Pacific Restaurant)/Chef Ian Goard
Colour: Black
Black Heart
Smoked Boca Negra Cake (Blackmouth Cake) topped with a Dark Chocolate and Liquorice Ganache and a Blackberry and Black Cherry Mousse. Garnishes are a Vanilla Crème Anglaise, a Sambuca and Long Black Peppercorn Gelee and Candied Red Chard
The Oswego Hotel/Apprentice Chef Maeve Melenius
Colour: Red
Vittore Carpaccio
Venison Carpaccio on a Buckwheat and Beet Cracker, Citrus Goat Cheese Parmesan Spread, Sour Cherry, Pomegranite Raspberry reduction, Currant Jelly and Dehydrated Raspberry Powder
Pablo’s Dining Lounge /Chef Daryn Bennett
Colour: Orange
Cadeaux D’Orange
RC Grillhouse n’ Lounge/Chef Cory Stachnowski
Colour: Orange
Duck ala Orange
Sauce Restaurant & Lounge/Chef Mike Ringland
Colour: Red
Raspberry Lamb Tartare
2010 Award Winners
Best Tasting: Inn at Laurel Point
Chef: Jesse Cole
Colour: Blue
Blueberry White Chocoloate and Yogurt Mousse
Best Use of Colour: Feys + Hobbs Catered Arts Inc.
Chef: David Feys
Colour: Orange
Sweet Roast carrot cream with Moroccan lamb shank; spiced carrot “Noodles” with Spring herbs
People’s Choice: Pablos Dining Lounge
Chef: Rob Cassels
Colour: Green
Island nettle risotto, Dungeness crab & Truffle asparagus salad
Other Chefs’ creations
Amusé Bistro
Chef: Bradfort Boisvert
Colour: Yellow
Codes Corner Farm roasted spaghetti squash gateau with yellow beet chutney
Canoe Brewpub Restaurant & Marina
Chef: Ian Dufton
Colour: Purple
Chemoula grilled Pacific octopus, purple potato salad, blood orange vinegrette and cumin creme graiche
Fairmont Empress
Chef: Ken Nakano
Colour: Yellow
Golden beet cured albacore tuna, spaghetti squash, potato and cauliflower salad, curried yellow pepper and mustard seed vinegrette on saffron flat bread
Fireside Grill
Chef: Morgan Milward
Colour: Purple
Pickeld purple potato and cured Ahi tuna with sunchoke and beet chips
Hotel Grand Pacific
Chef: Ian Goard
Colour: Orange
Yam and banana cake with a carmelized cashew centre enclosed in a yam and bourbon mousse, wrapped in a vanilla and maple poached sliced yam
RC Grillhouse n’ Lounge
Chef: Cory Stachnowski
Colour: Green
“Vert Napoleon” – Pistachio cake, flambéed green banana with whote chocolate and basil ganache
Rebar Modern Food
Chef: Megan Turner
Colour: Blue
Blue corn and ginger biscotti with wildflower mascarpone “marshmallows” and a white chocolate curacao-blueberry brittle
Salute
Chef: Billy Feltmate
Colour: Red
“Spring Ceviche” – Red corn tortilla with red snapper ceviche and a strawberry red pepper salsa with a strawberry/rosewater coulis
2009 Award Winners
Best Tasting: Canoe Brewpub Restaurant & Marina
Chef: Ian Dufton
Colour: Purple
Beetroot Cured Scallop Gravlax, PIckled Purple Cabbage, Candied Orange Zest
Most Artistic Creation: Hotel Grand Pacific
Chef: Ian Goard
Colour: Orange
An orange, saffron and tarragon pound cake, filled with an orange mousse, blood orange gelees and pieces of caramel sponge candy.
Best Colour Representation: Fire & Water Fish and Chop House
Chef: David Roger
Colour: Green
Rock Crab and Arugula Tortellini, Braised Leek and English Peas, Chive Butter, Basil oil
People’s Choice: Hotel Grand Pacific
Chef: Ian Goard
Colour: Orange
An orange, saffron and tarragon pound cake, filled with an orange mousse, blood orange gelees and pieces of caramel sponge candy.
Chefs from the following restaurants and hotels also participated in 2009
Ambrosia Catering, Amusé Bistro, Inn at Laurel Point, RC Grillhouse & Lounge,Rebar Modern Food, Tapa Bar, Topo’s Ristorante Italiano and Vista 18
2008 Award Winners
Best Tasting: Westin Bear Mountain Victoria Golf Resort and Spa
Chef: Josh Houston
Colour: Blue
“Panache Cheesecake” which featured Stilton cheesecake with a blueberry glaze and blueberry/silver tuile
Most Creative Colour/Food Inspiration: Camille’s Fine West Coast Dining
Chef: David Mincey
Colour: Blue
Ranchlands organic beef tenderloin seared “Bleu” rare with Silver Rill Farm blueberry salsa on blue corn cake with Moonstruck “Blossom’s Blue” cheese.
People’s Choice: Temple Resturant
Chef: Dany Lapierre
Colour: Yellow
“Yellow Fin Tuna Wonton Taco”. Flavourful layers included shredded lettuce and radicchio, an avocado emulsion, blackened yellow fin tuna, mango salsa, marinated turmeric lotus chips and yellow pea shoots.
Chefs from the following restaurants and hotels participated in 2008
Camille’s Fine Westcoast Dining, Fireside Grill, Laurel Point Inn, Niche, RC Grillhouse and Lounge, Temple Restaurant, The Aerie, The Superior Cafe, Vista 18, Westin Bear Mountain Victoria Golf Resort and Spa
