What a night! Edmonton’s Kitchen Party regional qualifier happened last week at the Convention Centre with eight fine, hard-working chefs participating. Chef Bri Campbell (Restaurant May) garnered bronze with an ode to Zsa Zsa the Mangalitsa—root veg Branson pickle served alongside a toothsome heritage pork paté en croute. Winnie Chen (Fu’s Repair Shop) won silver with a comforting dish of daikon and potato congee with duck, pork and century egg rillette. JP Dublado (Red Deer Resort and Casino) topped the podium with a harmonious pairing of sable fish and Hokkaido scallop with local corn miso sauce, enlivened with a calamansi and herb vinaigrette. (He had us at the tiny beet root tartelette holding a bijou sphere of corn and foie gras mousse.) A beautiful and delicious dish. JP moves on to the Canadian Culinary Championships in Ottawa, February 2-3, 2024. Tix: here. Congratulations chefs!
Chefs Bri Campbell, JP Dublado and Winnie Chen