Written By Cynthia Annett-Hynes Edibles Jul 18, 2013 “Top Chef Canada” Winner, Matthew Stowe, Serves BC MLAs Lunch SHARE VIA: Facebook Twitter PinterestVictoria, BC “Top Chef Canada” season three winner, Matthew Stowe, was in the capital yesterday to promote BC food to newly minted MLAs at the Legislature Dining Room. Press were invited to watch and take a few photos as Stowe—partnered by Brian Vickstrom, head of the legislative dining room, and assisted by Marko Nizic of Aura Restaurant —prepped for the event. So, before lunch service began, I presented myself at security, handed over my driver’s license and was led down through the bowels of the hallowed building to the dining room kitchen.Top: Chef Matthew Stowe in the BC Legislature Dining Room kitchen. photos by G. HynesThere I found a brigade of white-hatted chefs busy setting up for lunch service. Chef Stowe, whose day job is product development chef at Cactus Club Cafe restaurants, was preparing his three course, made-in-BC dishes that would be added to the day’s Legislature menu – a soup, a main course and dessert. I watched as Stowe prepared demo plates of Summer Pea Ravioli and a dessert of Vanilla Poached Okanagan Cherries with white chocolate cremeux, Agassiz hazelnut crumble and Langley blueberry wafer. The ravioli was plated with an assortment of gorgeous, fresh BC veg—among them Saanich carrots, fava beans and English peas. While working, Stowe talked of the importance of supporting BC farmers and shopping at local farmers markets. “After spending a month in Ontario for the taping of ‘Top Chef Canada’, I realized how fortunate we are here [in BC] to have such amazing, high quality produce,” says Stowe as he strips the top off a pea pod to reveal the glistening orbs inside. “When you buy BC produce, you’re able to buy it locally; you’re able to buy it fresher, more ripe and the flavour is better.” With all the beautiful BC products that are now available, I ask how things have changed for chefs. “Fifteen years ago, there were only a few pioneers who cooked with local products; places like Bishop’s in Vancouver were at the forefront. Now restaurants that feature BC products are nearly everywhere. Just look at the ingredients we have to cook with today,” he says, pointing at his ravioli dish. To further illustrate his comments, Stowe shows me some sea salt that was harvested in nearby Sooke and then sprinkles it around the ravioli plate. As I left, Stowe was putting together Premier Christy Clark’s lunch, to be brought up to her office. After dining on great local products prepared by one BC’s most talented chefs, Premier Clark and her MLAs will know firsthand that made-in-BC is best .Facebook ChefsEdibleslunchmade in BC SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like EAT Magazine News / Food News November 30, 2020 CITY EATS December 2020 | January 2021 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food News October 10, 2020 Green Sauce — Jambalaya Recipe Oct|Nov Issue We neglected to provide a recipe for green sauce in this recipe. There are many recipes online if you want to make your own, or can’t find one ... Read More EAT Magazine News / Food News October 1, 2020 CITY EATS October|November 2020 Despite everything happening in our industry right now, there is still such resilience. Businesses are changing their service models, and some are ... Read More Comments are closed.