by Mary Bailey
All photos Canada’s Great Kitchen Party except where noted
Chefs Jason Greene (silver) Doreen Prei (gold) Julia Kundera (bronze)
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Julia Kundera’s (Out of Bounds Restaurant) robust Four Whistle Farm’s duck breast with cabbage roll and crispy beet chips, paired with the 2022 Fielding Beamsville Bench Cab Franc, wowed the judges with its forthright flavours and placed Julia on the podium in her first year of competing.
“My staff really wanted me to do it,” says chef Kundera. “Everyone had a great time, the staff really enjoyed it. I was happy to support charities across Canada and experience the night. It’s great to feature Canadian wines too.”
It was not silver medallist Jason Green’s (Braven Restaurant) first time at KP (he was with CCC Gold Medal chef Ryan O’Flynn in 2016), but it was his first time leading a team. Chef’s cheeky Lakeside Dairy Wagyu beef tongue tacos (made with chef Israel Alvarez’s masa from Victoria’s Maiiz Nixtamal) paired with Trial & Ale’s Writer’s Blanc was delicious.“I was trying to create a cool dish, something I wanted to eat, that was a little out there. “The important thing is to try not to predetermine your outcome. Make your pairing something you are proud of, something that’s good and that you can execute. And be relaxed. This is something I learned from Ryan.”
Chef Doreen Prei (Riverview at Glenora Park) snatched the gold with a nuanced dish of lobster and scallop with sea buckthorn, tomato, the snappiest peas and a silky uni vinaigrette, paired with Joie Farm’s 2023 A Noble Blend. It was a faultless dish that worked on every level.
“This was my sixth time competing—two silvers, bronze and two people’s choice.” And now the gold.
“I still can’t believe it,” says Chef Prei. “I went to work the next day, the residents had tears in their eyes, they were so proud of me. Representing retirement—this to me is very important.
The Great Canadian Kitchen Party supports youth organizations in sport, music and food—E4C, Spirit North and MusiCounts. Chef Prei competes at the Canadian Culinary Competition in February.
Congratulations to all the competitors!
Chef Joseph Vuong’s (Café Bicyclette) dish won over the crowd with its carrot, cucumber sesame tangle, Cantonese-style braised shitake mushroom and Teochew marinated shrimp. People’s Choice on first outing at KP? Boss move!