Juniors Cook Their Way to Conference
On April 20th, six Junior Chefs were given the chance to cook their way to the CCFCC National Conference in Windsor, ON. They were challenged to prepare a canape for the Welcome Reception event for SILGA (Southern Interior Local Government Association) that took place at the Laurel Packinghouse. All of the food and wine pairings were well received and the Junior Chefs represented the OCA well.
There were three teams of two competing. Patti DeBoer, from Wine and Art, and Bella Marangoni, from Delta Grand Okanagan Resort, presented a Lebanese spiced cracker with smoked salmon, mint yogurt and a relish and quinoa tabbouleh. Patti and Bella were paired with 2014 Sandhill White Label Viognier. Nigel King and Niel Fleischmann, both from Predator Ridge Resort, presented a seared scallop on a spiced pickled beet with goat cheese mousse, peach apple foam, hazelnut and honey oregano gel and topped with crispy pancetta. Nigel and Niel were paired with 2014 Spierhead Pinot Gris. Our final team, Sarah Maw and Danika Peltzer, both of Delta Grand Okanagan Resort, presented our winning dish. It was a potato pave, citrus prawn bar, green apple butter sauce, strawberry tomato, compressed green apple with crème fraiche and fennel frond. Sarah and Danika were paired with 2014 Vibrant Vine Whoops.
The winners were Sarah Maw and Danika Peltzer who will be joining selected board members from the OCA in Windsor.