Chef Rob Feenie Takes Top Honours at Vancouver Gold Medal Plates

 VANCOUVER, BC (Nov. 4, 2011) – Chef Rob Feenie of Cactus Club Restaurants proved his culinary prowess tonight taking home the gold medal at the Vancouver 2011 Gold Medal Plates competition held at The Westin Bayshore. Chef Feenie went head-to-head with 10 of British Columbia’s finest culinary masters at the prestigious culinary competition and will go on to compete at the Canadian Culinary Championships, the Gold Medal Plates Finale, in Kelowna on February 10th and 11th, 2012.


Gold Plate winners: Rob Feenie, Dale MacKay & Joël Watanabe. Photos by Ron Sombilon


Chef Feenie, who also won in 2009, wowed the judges with a dish of Rabbit Leg Confit, Applewood Smoked Bacon,

Feenie's Rabbit Leg Confit, Applewood Smoked Bacon, Chestnut, Veal Tongue and Porcini Ragout and Brown Butter Squash Purée

Chestnut, Veal Tongue and Porcini Ragout and Brown Butter Squash Purée paired with Switchback Vineyard Pinot Gris Clone 52, 2010 from Summerland’s Haywire Winery.


“It was a challenging and exciting competition and I am very honoured that the Gold Medal Plates judges chose my dish as the best,” said Chef Feenie. “My team and I worked very hard to make our dish the best it could be, and I’m thrilled our efforts resulted in the gold. Now, I’m looking forward to taking this to the next step, and competing for the national title!”


Chef MacKay’s dish was BC Spot Prawns with Pork Thai Broth and Bok Choy

Chef Dale MacKay of ensemble Restaurant, rose to the occasion as well, taking the silver medal for the third year in a row. Chef MacKay’s dish was BC Spot Prawns with Pork Thai Broth and Bok Choy paired with Laughing Stock Vineyards’ Pinot Gris, 2010.


Taking the bronze medal was Chef Joël Watanabe of Bao Bei Chinese

Chef Joël Watanabe's Pork Belly with Poached Asian Pear, Superior Stock Gelée, Buckwheat Honey and Soy Reduction

Brasserie, whose dish was Pork Belly with Poached Asian Pear, Superior Stock Gelée, Buckwheat Honey and Soy Reduction paired with Road 13 Vineyards’ Sparkling Chenin Blanc, 2007.


“The closest vote ever in Gold Medal Plates history between first and second,” said Head Judge James Chatto. “The difference was 0.15 per cent. We debated for an hour but the numbers do not lie. An awesome evening, a fabulous lineup. Two superb dishes: creative, complex, balanced, harmonious, courageous. This is the Olympics and fractions of a fraction count!”


The theme for this year’s event was “When London Calls: Canada Will Answer,” referencing next year’s Olympic Games in London, England. Music for the evening was provided by Canadian legends Barney Bentall (Barney Bentall and the Legendary Hearts), Alan Doyle (Great Big Sea) and other musicians, who treated guests to an evening of British classics.


Mark Filatow (Waterfront Restaurant & Wine Bar, Kelowna)

The other chefs competing for top prize in Vancouver were Ned Bell (YEW

Rod Butters (RauDZ Regional Table, Kelowna

restaurant + bar & Four Seasons Hotel Vancouver), Lee Cooper (L’Abattoir Restaurant), Alana Peckham (CRU), Adam Pegg (La Quercia), Neil Taylor (Cibo Trattoria), Tim Cuff (Aura, Whistler), Rod Butters (RauDZ Regional Table, Kelowna), Mark Filatow (Waterfront Restaurant & Wine Bar, Kelowna).


Gold Medal Plates is the ultimate celebration of Canadian excellence in food, wine, athletic achievement and entertainment. In addition to the finest food and excellent music, guests had the opportunity to mingle with 28 celebrated Olympians and Paralympians such as Marnie McBean (Rowing), Simon Whitfield (Triathalon), Ashleigh McIvor (Ski Cross) and Steve Podborski (Alpine Skiing), along with athletes that will be competing for Canada in London in 2012.


Lee Cooper (L'Abattoir Restaurant)

Proceeds from Gold Medal Plates go to the Canadian Olympic Foundation, supporting programs that further Canadian high performance athletes’ pursuit of excellence on the world stage – programs like Own The Podium and the COC’s Athlete Excellence Fund. Since 2004, Gold Medal Plates has generated $5 million for Canada’s Olympic and Paralympic athletes.


“Gold Medal Plates has been an outstanding success,” said COC President Marcel Aubut. “The money raised by these events will help prepare our Canadian athletes for London 2012, just as it helped our athletes in Vancouver in 2010.”


Judging the 2011 competition in Vancouver was: James Chatto (Head Judge) John Bishop, Sid Cross, Barbara-Jo McIntosh, Lesley Stowe and last year’s Vancouver winner, Chef Robert Clark. Each dish was judged out of 100 points, based on visual presentation (20%), texture (20%), taste (30%), wine compatibility (10%), originality (10%) and wow factor (10%).


Gold Medal Plates Vancouver also featured a silent auction as well as a live auction, with spectacular getaways with Olympians and Canadian entertainers to destinations such as Tuscany, Napa Valley, Chile, Provence, Burgundy and Kelowna for the Canadian Gold Medal Plates finale.


photo credit


Written By:

We get many people writing guest articles for us, as well as past contributors. This is the Guest ...

Comments are closed.