As representatives of their sponsor, the BC Salmon Farmer’s Association, the members of Culinary Team BC recently journeyed to the beautiful Comox Valley on Vancouver Island to participate in the 13th Annual B.C. Seafood Festival.
Extraordinary scenery, warm sunny weather, luxurious accommodations and especially the opportunity to join with friends and esteemed colleagues both old and new, all combined to make for a wonderful three days on Vancouver Island.
After the journey from the mainland and check in at the beautiful and luxurious Old House Hotel and Spa, the team immediately went to work preparing for the evening’s event, action stations and beverages for 300 invited guests, and international buyers. As is what has become commonplace, the team demonstrated their exemplary culinary skills to the very appreciative event attendees.
The next day began with a trip to the grocery store to purchase a variety of ingredients and to the town’s event centre to set up two small kitchens and prepare for a small black box competition between Team Captain, Aaron Hoffman and the team’s newest member Heejo Jung. The competition, hosted by the Salmon Farmers’ Association was designed to introduce many of those in attendance to the world of culinary competition. The competitors were shown the surprise ingredients, given five minutes to present a menu and twenty minutes to present four plates of their chosen creations. The main ingredients were farmed steelhead and clams. Three judges were selected, including Mr. John Paul, president of the BC Salmon Farmers’ Association. Soon thereafter a winner was declared. Heejo was the new exalted champion! Of course, this championship came with no prize other than bragging rights for Heejo and the opportunity for just a little team teasing for Aaron. The purpose was to demonstrate what competition was all about and why not?...the experts, Team BC were in attendance after all. Thanks to local students, Maria and Maisie for assisting the competitors during the competition.
That evening the team hopped on the shuttle bus to the Fanny Bay area and the beachfront home of Mac’s Oysters owner, Gordon McLellan. Here they joined the organizers and a large group of their fellow chefs all scheduled to participate at the festival. A wonderful beach party ensued complete with notable wines, ice cold beer, and a tasty and beautifully presented taco buffet prepared by the Pickled Carrot Catering Company all with the backdrop of a truly spectacular ocean view. Old acquaintances renewed and new friendships established, the team returned to the hotel with what will undoubtedly be special memories of their night on the beach.
The following morning the team gathered to eat breakfast and drink probably too much coffee on the shaded patio of Mudsharks Coffee Bar in Courtenay and more importantly to update their calendar of events, further develop their menu for the community catering competition in Stuttgart and plan for the day’s activities.
The buzz was that the Festival’s Gala Dinner, to be held that evening ,was completely sold out and 450 guests were expected. Team BC arrived and with military precision set up their beachside station and eagerly awaited the go ahead to cook and serve their ambitious contribution to the Gala dinner:
Pan seared, miso glazed salmon / Pan fried prawn gyozas / Pickled daikon and shimiji mushrooms / Cucumber and herbs with yuzu vinaigrette / Shiitake mushroom foam and shrimp cracker.
Cook and serve they did! Heads down, fully focused and determined to provide the attendees with a memorable culinary experience, the team served the seemingly endless lineup of guests with skill, exactness and flair. It was estimated that more than four hundred plates were served. Based on the smiles and compliments, the vast majority were both happy, and very impressed.
Despite everyone’s wanting to stay longer, the team members went in their various directions home the following morning. All were exhausted, satisfied and able to proudly proclaim.…. Mission Accomplished!
