06/2013

Healthy breakfast in the summer.

Healthy breakfast in the summer heat.
1) tomato marinated in olive oil, rosemary and thyme, Garlik. Bake in the oven for 45 minutes 300 degrees cen.
2) Fry the mushrooms on olive oil, add spinach, salt, pepper and thyme.
3) baguette cut into 1 inch and lightly roast
4) white cheese mixed with chives and radish, a little bit of salt and pepper
5) placed on top of the poached egg
Bon appetite

Competition 2013 1 place Dessert

Copper Chimney Restaurant

Posted on March 6, 2013 by freshguru

Competitor #8 Copper Chimney Restaurant

Entree: Indian Spiced Rack of Lamb: Papaya seed creme fraiche marinade, roasted cabbage, micro greens, edible flowers, Chilliwack farm eggs dumplings, vegetable medley
Dessert: European style Indian Fusion Mousse Cake: Poppy seed mango mousse cake and coconut pitaya fruit cake, duo of berry coulis, dark chocolate and caramel swirl, Zobrowke vodka, tabasco
Jaroslaw Faryna – Executive Chef since 1997 Continues the family tradition as Chef, Master Chef, Pedagogy Course
Culinary Art, and culinary consultant in the HACCP system. In 2006, he moved to Chicago, IL. worked and learned about the culture of culinary arts in the Russian restaurant. In 2008 he emigrated to Canada, worked in a Greek restaurant. 2010 settled in Vancouver, BC. and worked in the Catering Company and Restaurant as Executive Chef.
Chef Jaroslaw in 2012 took over position as Executive Chef at the Executive Hotel Le Soleil – Copper Chimney Restaurant. He has won a number of recognitions and culinary awards in the National and International competitions in cooking. Guinness Record and Culinary maneuvers Prague (Czech Republic).
Team captain:   Executive Chef Jaroslaw Faryna
Lamoureux Elise Marie – Cook
Dhanesh Chatlani – Cook
Bartlomiej Faryna – Cook
Yuki Goto – Server
Copper Chimney – Hotel Le Soleil

Experience modern Indian fusion fare in our stunning dining room surrounded by exotic wood millwork, Murano chandeliers and awe inspiring hand painted murals . Located within the Hotel Le Soleil in downtown Vancouver.

Branch menu 2013 hotel Le Soleil Vancouver Bc.

 Beets Salad

 Indian Breakfast Burrito

 Indian omelet with kebab with fig and bacon 

 Beef Tenderloin with spinach , spaetzle and chorizo sausage

 zucchini lasagne

 tendoor Chicken with Doll

 Red borscht  with duck and quail egg

 Potato burgers witch egg and  chorizo sausage

 eggs "t-shirt" spinach and oysters mushroom with Indian pierogi

 Indian Cobb salad

 smoked Black Cod with herbs potato ," ghee" asparagus and horseradish - saffron sauce

FAWORKI/ CHRUST

Chrust (Faworki) Recipe

 

What are 'Faworki'?

'Faworki' are sweet, crispy, fried pastry straws called very often 'chrust' (in some parts of Poland also described as 'chrusciki' or 'jaworki').
Word 'faworki' came to Poland from Latin via France and means 'grace' or 'favour'. It is connected with the name 'faworki' that used to describe colourful ribbons attached to male or female clothes (especially those that were given by knights to their ladies). And so fried faworki resemble twisted ribbons. Word 'chrust' means in Polish 'brushwood' - as 'faworki' might also resemble small branches of dry wood that are collected to light the fireplace.
Faworki become popular in time of carnival and - especially - on Fat Thursday (the last Thursday before Lent). Polish housewives prepare on that day donuts, faworki and other pastries to celebrate that day. On Fat Thursday you can see in Poland long lines of people standing in front of confectioneries and purchasing all kinds of sweets (but donuts and chrust are the most popular among them). In Poland and Germany (where Fat Thursday is celebrated) it is believed that gluttony is allowed on that day as those meals will be soon forbidden during forthcoming Lent. Donuts are traditionally filled with marmalade or special jam made from fried rose petals. They are sprinkled with powdered or icing sugar. Faworki are sprinkled with powdered sugar to strengthen their sweet taste.

How to make 'Faworki?'

Ingredients:

250g Flour
5 Egg yolks
2 Tablespoons sour cream
1 Tablespoon sugar
1 Tablespoon vinegar, lemon juice or pure spirit

500g of oil for frying
powdered sugar to sprinkle Faworki


Mix flour, egg yolks, sour cream, sugar and vinegar together. Knead the dough until it is as hard as if you were making a dough for dumplings. Beat it with a rolling-pin so it blisters and leave for 30 minutes. Roll out the dough thinly and cut into stripes (about 10-12 cm long and 2-3 cm wide). Cut a small slit in the middle of each stripe, pass one of its sides through it and afterwards pull it through (to make a shape of a twisted ribbon).
Start frying Faworki in hot oil (on each side) until they gain golden colour. After taking Faworki out from the oil, place them on the kitchen roll (to drain). Put them on the plate and sprinkle with powdered sugar (might be mixed with vanilla sugar).

Good luck with making 'Chrust'! Just be careful - when you start eating them you cannot resist until the plate is empty.

The 2013 Healthy Chef Competition Winners & Recap!

2013 Healthy Chefs Competition Winners & Recap!

by Mijune on March 17, 2013 · 1 comment

in Uncategorized

The 2013 Healthy Chef Competition Winners & Recap!

Follow Me Foodie’s recap of The 14th Annual Healthy Chef Competition Event & Fundraiser.

It was my fourth year attending the Healthy Chef Competition event and fundraiser on March 13th at the Hyatt Regency in Vancouver. It’s an annual event organized by the British Columbia Chef’s Association (BCCA) and the BC Produce Marketing Association (BCPMA) to promote healthy eating and the consumption of fresh fruits and vegetables.
On behalf of the BC Chefs’ Association I would like to thank the 500 guests who came out to support our event and chefs. Without your attendance and the generous donations from our sponsors (Platinum sponsors: Sysco Vancouver, Gordon Food Service, The Little Potato Company and B&W Insurance, Gold sponsors: BC Tree Fruits and Farmers’ Fresh Mushrooms) this would not be possible. The fundraising efforts help to support the Canadian Cancer Society, the Heart and Stroke Foundation and the “Fruits and Veggies Mix it Up” for better health program.

Our BC Chefs’ president Chef Edgar Rahal and me (BC Chefs’ Social Media Liaison)!

It was an honour to judge the competition again this year, and scores were pretty close especially amongst the top contenders. The criteria was based on overall taste, use of ingredients, presentation, table showcase, and use of fruits and vegetables. It’s meant to be a fun and healthy competition, but the restaurants invest a lot of time and energy in preparing the dishes, so a big congratulations to all teams for their efforts. They do not go unnoticed.

2012 Healthy Chef Competition Winners:

2013 Healthy Chef Champion Romeo Oloresisimo plating his entree

Healthy Plate Award (Healthy Chef Champion): Chef Romeo Oloresisimo at Dine Prestons Kamloops

Best Entree: Tivoli – Executive Inn

Best Dessert: Chef Jaroslaw Faryna at Copper Chimney

Best Table Showcase: River Rock Casino

People’s Choice Award: Art Institute of Vancouver

Photo credits: Good Life Vancouver & Ed Lau.

1. Hyatt Regency Vancouver

Slow Roasted Beef Tenderloin, Potato and Mushroom Pomme Anna Cake, Crispy Mushroom Chips, Kale 

Blood Orange Panna Cotta, Quinoa Biscotti, Dark Chocolate Rum Gelee

2. Pacific Institute of Culinary Arts

Steamed Halibut on Apple-Purple Potato Puree with Broth

Angel Food Cake with Toasted Coconut, Passion Fruit and Mango Compote, Coconut Infused White Balsamic Reduction, Fresh Star Fruit, Dragon Fruit and Kiwi, Chantilly Cream with Pineapple

3. Dine Prestons Kamloops

Winner: Healthy Chef Champion

Baked Sablefish, Forbiden Rice, Medley of Stir Fry Vegetables, Black Bean Sauce

Goat Cheese Cake, Vanilla Parsnip Gelato, Beet Compote, Sunflower Seeds Praline

4. Art Institute of Vancouver

Winner: People’s Choice Award

Sous Vide Sword Fish, Tropical Fruit Salsa, Grilled Gapaya Puree with Coconut Lime Rice, and Pan Seared Scallop on top of a Pickled Fennel and Asparagus Salad.

Napoleon Fruit Cake with Coconut Coating, Lime Sorbet and Guava Sorbet with Banana Chips

5. River Rock Casino Restaurant

Winner: Best Table Showcase

These lovely ladies giving a yoga demonstration helped them win Best Table Showcase.

Fish & Seafood Soup – prawns, red snapper, scallop with sweet pea, red bell pepper, bean sprouts, green bean, purple eggplant, Napa cabbage, carrot, celery, red onion, basil, cilantro, scallion, coconut milk, chicken stock, sambal oelek.

Fruits and Coconut Jelly Nage – coconut jelly, rambutan, mango, prickly pear, dragon fruit, mangosteen, star fruit, papaya, pineapple, coconut and orange juice

Avocado Pandan and Green Tea Shake – Avocado, pandan leaf; sweetened condensed milk, ice, green tea

6. Grand Dynasty Seafood

Entree Shrimp with mushroom and Singapore style vermicelli

Dessert Osthamanthus jelly with osamanthus flower and goji berry

*Missing Photos*

7. Dynasty Seafood

Sirloin beef steak cubes in a mushroom beef gravy with fried rice, peas, long bean, butter and corn

Dessert: Goji Berry Jelly

8. Copper Chimney

Winner: Best Dessert

Indian Spiced Rack of Lamb: Papaya seed creme fraiche marinade, roasted cabbage, micro greens, edible flowers, Chilliwack farm eggs dumplings, vegetable medley
European style Indian Fusion Mousse Cake: Poppy seed mango mousse cake and coconut pitaya fruit cake, duo of berry coulis, dark chocolate and caramel swirl, Zobrowka vodka, tabasco

9. Tivoli (Executive Inn)

Winner: Best Entree

CAB Beef Tenderloin – roasted, grain-fed, 9 vegetable ragout, applewood smoked Yukon gold gratin potatoes.

Port Poached Bartlett Pear – White chocolate cherry parfait with fruit salsa

Healthy Chef Competition 2013 - 1st Place " The Best Dessert"

Chef Jaroslaw and  team Copper Chimney Restaurant, 1st place for the best dessert.
Competition took place on 3/13/2013 in Vancouver Hyatt. Took nine teams from hotels and restaurants. Dessert Chef Jaroslav Hotel LeSoleil - Copper Chimney Restaurant got najleprzy 1 place for dessert.

  

Entrée

Indian spiciest rack of lamb

Papaya seed crème fraiche marinade, roasted cabbage, Micro greens,

edible flowers, Chilliwack farm eggs dumplings, vegetable medley

˜˜˜˜

Dessert

European Indian Fusion Filled Cake

Poppy seed mango mouse cake & coconut pitaya fruit cake,

Duo of berry coulis, dark chocolate & caramel swirl   

Zobrowke vodka, Tabasco