Wild Tangerine WINS the 2007 "Gold Medal Plates"
The "Gold medal plates" gold medal went to Judy Wu of Wild Tangerine, the first woman ever to win a Gold Medal Plates event. She prepared an "Olympian Duck Trio" that began with impeccably tender slices of duck breast that had been smoked with jasmine tea, acquiring a subtle but exotic aroma. A miniature Vietnamese-style salad roll contained duck foie gras refreshed by chopped lettuce. The third component was a perfect little potsticker filled with minced shiitake mushroom and duck confit, its flavour ringing out across the palate like a carillon of bells. Wu decorated her plate with a tangy mandarin orange mayonnaise and a spoonful of bright green chili jelly that started sweet and finished with a sly spicy heat. The wine she chose worked well with all elements of the dish, especially the tea-smoked breast - Lake Breeze Seven Poplars 2005 Pinot Noir from the Okanagan.
Judy Wu will be coming to Toronto in February to take part in the Canadian Culinary Championship, pitting her skills against our other gold medal winners, Anthony Walsh of Canoe (Toronto), Martin Ruiz Salvador of Fleur de Sel (Halifax), Roland Ménard of Manoir Hovey (Montréal), Pino Posteraro of Cioppino's (Vancouver), Paul Rogalski of Rouge (Calgary) and whomsoever should emerge as the victor at our final event on Thursday in Ottawa-Gatineau.
James Chatto
National Culinary Advisor
Gold Medal Plates
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