Eating & Drinking

Ottawa’s top chefs throw down the gauntlet at Gold Medal Plates

Entries in this year’s Gold Medal Plates culinary competition ranged from duck to trout, forcing judges to make some difficult decisions. And even if you couldn’t attend to sample the dishes yourself, OTTAWA Magazine’s Anne DesBrisay was the contest’s Senior Judge — she has shared these photos of some of the plates vying for top honours.

Roasted lamb loin in banana leaf with yucca coconut mash from Joe Thottungal of Coconut Lagoon. Photo by Anne DesBrisay, Ottawa Magazine.
Roasted lamb loin in banana leaf with yucca coconut mash from Joe Thottungal of Coconut Lagoon. Photo by Anne DesBrisay, Ottawa Magazine.
Lamb from Chef Jonathan Korecki of Sidedoor. Photo by Anne DesBrisay, Ottawa Magazine.
Lamb from Chef Jonathan Korecki of Sidedoor. Photo by Anne DesBrisay, Ottawa Magazine.
Fish and fowl from Chef John Morris of the National Arts Centre's Le Café. Photo by Anne DesBrisay, Ottawa Magazine.
Fish and fowl from Chef John Morris of the National Arts Centre’s Le Café. Photo by Anne DesBrisay, Ottawa Magazine.
Emu carpaccio from Chef Jon Svazas of Fauna. Photo by Anne DesBrisay, Ottawa Magazine.
Emu carpaccio from Chef Jon Svazas of Fauna. Photo by Anne DesBrisay, Ottawa Magazine.
Duck breast sous vide with pickled cherries and pork chicharonnes from Chef Trisha Donaldson of Ace Mercado. Photo by Anne DesBrisay, Ottawa Magazine.
Duck breast sous vide with pickled cherries and pork chicharonnes from Chef Trisha Donaldson of Ace Mercado. Photo by Anne DesBrisay, Ottawa Magazine.
Cured scallops and squash from James Bratsberg at Mena. Photo by Anne DesBrisay, Ottawa Magazine.
Cured scallops and squash from James Bratsberg at Mena. Photo by Anne DesBrisay, Ottawa Magazine.
Chicken seven ways from Chef Jordan Holley at El Camino. Photo by Anne DesBrisay, Ottawa Magazine.
Chicken seven ways from Chef Jordan Holley at El Camino. Photo by Anne DesBrisay, Ottawa Magazine.
Braised veal cheek with foie gras crust & brioche from Chef Jean-Claude Chartrand at L'Orée du Bois. Photo by Anne DesBrisay, Ottawa Magazine.
Braised veal cheek with foie gras crust & brioche from Chef Jean-Claude Chartrand at L’Orée du Bois. Photo by Anne DesBrisay, Ottawa Magazine.
Smoked steelhead trout with miso molasses glaze, cured pork belly, corn and barley porridge, corn cob broth from Atelier's Chef Marc Lepine. Photo by Anne DesBrisay, Ottawa Magazine.
Smoked steelhead trout with miso molasses glaze, cured pork belly, corn and barley porridge, corn cob broth from Atelier’s Chef Marc Lepine. Photo by Anne DesBrisay, Ottawa Magazine.