The Olympics are well behind us but the equivalent of Canada's culinary games is looming large on the horizon. Ten B.C. chefs will be vying for top honours in the 2012 Gold Medal Plates competition in Â鶹´«Ã½Ó³»on Nov. 16. Regarded as one of the toughest contests around, the culinary showdown requires each chef to prepare an appetizer-sized dish for up to 800 guests in attendance.
The winners from cities across Canada will compete in the Canadian Culinary Championships in Kelowna next February.
Vancouver's heavyweight contestants add up to an impressive lineup-a snapshot of how much culinary talent this city boasts. Tossing their toques in the ring are: Angus An (Maenam), Joe Campo (The Westin Bayshore), Quang Dang (West Restaurant and Bar), David Gunawan (Wildebeest), Lee Humphries (C Restaurant) and Taryn Wa (Savoury Chef Foods).
Each dish is paired with a Canadian wine, and the contest is judged by an all-star panel, headed by John Bishop (Bishop's), with James Chatto, Sid Cross, Andrew Morrison, Barbara-Jo McIntosh, Lesley Stowe and last year's winner, chef Rob Feenie. The entire series benefits the Canadian Olympic Foundation. For tickets, email [email protected] or call 604-646-3566.
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Walk into Chewies Steam & Oyster bar (2201 West First Ave., 6045584448) and it's guaranteed you'll be given a warm welcome at this backbeat, loosely New Orleans-styled place, deep in the heart of old Kits, a block up from the beach.
Since the demise of the King's Head, laid-back, neighbourhood Chewies has emerged as one of the local watering holes of choice, with its bustling kitchen and well-stocked oyster bar to boot. Even on an early fall Monday night, the two-tier candlelit room is hopping. Walk in and you'll be greeted by baseball cap service that's casually brusque in a friendly kind of way and well-suited to the overall pub style that rules.
Order an appetizer and a main course and chances are they'll show up at the same time. But there you go. Such little details aren't really a big deal here. Flavours are fine and portions (including an adequately stocked, enthusiastically spiced jambalaya) are generous, served up with a rustic style, which suits the room, and where the T-shirts underscore the main mantra of oysters "Steamed, Stewed or Nude."
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A couple of smart new beers crossed the Hired Belly's threshold last week in the form of Steamworks Pilsner and Pale Ale. We're partial to both. The pilsner delivers a lot more hoppy heft and herbal bite than you might expect, while the pale ale is another strong contender. It's rich but not cloying, balanced by a hint of citrus.
In short, they both add up to good drinking.
We have a hunch, however, that the fanciful bottle design (conceived by wine label guru Bernie Hadley Beauregard) will also gain a firm following, with a whimsical salute to the steamdriven brewery and its location.
There is a little license at play here. Front and centre is the "flatiron" Hotel Europe, topped with two giant beer bottles, to give the appearance of an ocean liner. Gassy Jack, complete with barrel, is on the bow.
There's more, including a steamkettle hot-air balloon on the neck, a small squadron of "heli-kegs" flying around, and even a "redemption" angel heading heavenward.
It really is a thing of beauty. And we've never said that about a beer bottle before-not even a full one.
[email protected] Twitter: @hiredBelly
