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Top StoriesOttawa’s 2017 Gold Medal Plates chef-contestants have been announced

Ottawa’s 2017 Gold Medal Plates chef-contestants have been announced

Ottawa’s 2017 Gold Medal Plates chef-contestants have been announced

The organizing of Ottawa’s 2017 Gold Medal Plates event is well underway. In a recent press release, Gold Medal Plates announced the chefs participating in Ottawa’s 2017 segment of the culinary competition. Since 2004 the event has served to celebrate and recognize outstanding Canadian cuisine, wine, arts, and athletic achievement.

The event is set to be held at the Shaw Centre on Thursday November 9th where the following ten Chefs from some of Ottawa’s premier restaurants will prepare their most outstanding culinary creations.

2016 winning chef Joe Thottungal preparing a dish
Photo credit: Greg Kolz

Kevin Benes from Carben Food + Drink:

Located in Hintonburg, Carben Food + Drink is led by Chef Kevin Benes and his wife Caroline Ngo. Benes not only prepares meals that are visually appealing, but creates flavours inspired by local and international ingredients.

Jeff Bradfield from Social:

In the ByWard Market, Jeff Bradfield produces Canadian free-style cuisine that complements Social’s vibrant atmosphere.

Briana Kim from Café My House:

On Wellington Street, Café My House features a primarily vegetable focused menu including Smoked Beet, Sausage & Cabbage. The dishes are seasoned and sautéed in flavourful dressings like mustard seed chutney and almond purees.

Walid El-Tawel from Fairouz:

Chef Walid El-Tawel is known for creating modern Middle Eastern cuisine carefully crafted with fresh local produce at Centretown’s Fairouz.

Marc Doiron from town:

This Elgin Street chef’s dishes contain ingredients that aim to transform one’s traditional conception of Italian cuisine.

Steve Harris from two six {ate}:

In the heart of Little Italy, Steve Harris’ creations are a contemporary combination of traditional Italian dishes and our favourite comfort food classics.

Jorden Holley from Riviera:

Tucked away on Sparks Street, Riviera’s dishes are prepared with an emphasis on finding a balance between fresh vegetables and flavourful meat and seafood.

Yannick LaSalle from Les Fougères:

Les Fourgères is invested in producing dishes that reflect the region of Quebec through ingredients such as the black walnut and cold pressed sunflower oil. Les Fourgères is recognized not only for their plates, but for their social responsibility to the community including hosting a recent charity dinner for the Maison Libère-elles.

Jamie Stunt from Soif bar à vin:

This wine bar in Gatineau serves creatively crafted platters and smaller dishes while achieving to truly capture the fresh flavour of their ingredients.

Kyle Mortimer-Proulx from La Maison Conroy:

Located on the lively yet historic street of rue Principal of Aylmer, the bold interior of this restaurant parallels perfectly with the rich-in-flavour dishes it serves.

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