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Langdon Hall’s Jonathan Gushue holding his gold medal–winning dish
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Jonathan Gushue: kitchen garden brussels sprouts, white and black salsify chips, preserved oysters, duck egg and smoked trout caviar
Paired wine: Organized Crime, 2009, Fume Blanc
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Buca’s Rob Gentile won the silver medal for this dish.
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Rob Gentile’s Tortelli d’Oca: goose offal– and porcini-filled pasta with cured goose breast, hazelnuts, crisped rosemary and 13th Street Merlot vincotto
Paired wine: 13th Street Winery, 2010, Merlot
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Michael Steh of Reds won the bronze medal.
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Michael Steh’s three components were all inspired by bacon without actually containing any: deep-fried brioche with scallop mousse and smoked duck breast; onion and cheddar soup topped with apple tuile; and eggshell filled with “coconut bacon,” Riesling jelly and soy-lavender custard
Paired wine: Château des Charmes, 2008, “Old Vines” Riesling, Estate Bottled
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Luma’s Jason Bangerter
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Jason Bangerter: confit chicken terrine with liver parfait and port wine shallots
Paired wine: Henry of Pelham, 2010, Riesling
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Tom Brodi of Toca, the restaurant at the Ritz-Carlton
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Tom Brodi: palacsinta-wrapped veal cheek, braised red cabbage and pickled cinnamon cape mushroom
Paired beer: Mill Street Organic Helles Bock
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Ted Corrado, until recently executive chef at C5, now regional executive chef at Compass Leisure
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Ted Corrado: beef short rib, parsley root purée, toasted barley and roasted grape jus
Paired wine: Stratus Vineyards, 2008, Stratus White
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Tony de Luca of De Luca’s Wine Country Restaurant in Niagara-on-the-Lake
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Tony de Luca: icewine-roasted Ontario venison tenderloin with chestnut tuile
Paired wine: Niagara College Teaching Winery, 2007, Dean’s List Meritage
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David Lee, chef and co-owner of Nota Bene
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David Lee: roasted squab and David’s tourtiere with black pudding sauce
Paired wine: Closson Chase Churchside, 2009, Pinot Noir
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Lorenzo Loseto of George
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Lorenzo Loseto: veal blade, harvest vegetables and chestnut potato
Paired wine: Hidden Bench, 2008, Terroir Cache Meritage
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Jason Carter of Centro
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Jason Carter’s bison dish
Paired beer: Beau’s Night-Marzen, Oktoberfest Lager