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Quady Batch 88 Starboard                              Plating his dessert - Sam Shem - Four Seasons Hotel       

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Quady Starboard Batch 88
20th Annual Q u a d y  D e s s e r t  C o m p e t i t i o n

The Top 10
Steve Hodge - Thomas Haas Fine Chocolates and Patisserie        Sam Shem - Four Seasons Hotel Vancouver - Bliss
#1  Steve Hodge - Thomas Haas Fine             #2  Sam Shem - Four Seasons Hotel
Chocolates & Patisserie                                    Vancouver 
Crispy macadamia-manjari napoleon          Bliss - Tonka bean mousse with dried fruit
with cassis & sun-dried kalamata                        puree, almond crunch and almond
figs                                                                 frangipane, served with apricot sorbet &
                                                                      raspberry decor

Tomiko Mayede - Deuce Restaurant         Celeste Mah - West Restaurant
Tomiko Mayede - Deuce Restaurant               Celeste Mah - West Restaurant
Horizon - Chocolate, hazelnut, fig, raisin          Figgy & The Blue Pear - Chocolate fig
cassis, creme fraiche                                       cake, molten Fourme d'Ambert centre, pear,
                                                                      fig, pecan compote with Fourme d'Ambert
                                                                      mousse. Pear and peppered port sorbet

Wendy Boys - Lumiere Restaurant        Anna Yeh - Fairmont Vancouver Airport
Wendy Boys - Lumiere Restaurant                  Anna Yeh - Fairmont Vancouver Airport
Almonds and Winter Flavours                     Temptation - Raspberry macarron with
Soft almond cake with crispy praline, dark         blue cheese butter cream, chocolate pate
chocolate mousse, puree of prune d'agen,         with candied walnut, vanilla & fig semifreddo
blood orange ice cream and caramel                 orange coulis

Elmo B. Pinpin - Blue Water Cafe & Raw Bar       Kim Collishaw - Culinary Capers Catering
Elmo B. Pinpin - Blue Water Cafe & Raw      Kim Collishaw - Culinary Capers Catering
Bar - C4 = (Chocolate +  Cheddar +          Dark Chocolate Caramel Brownie
Cranberry + Caramel)                             
Port soaked raisins and walnut brownie served
Dark chocolate marquis, aged cheddar          with a caramel foam, dark chocolate
cheesecake, dried cranberry layer cake &     semifreddo
cranberry ice cream, salted caramel sauce

Slavita Johnson - Northwest Culinary Academy of Vancouver       Lela Selmo - Stichelton Cheesecake - photo submitted
Best Student Award                                 Lela Selmo - Salt Tasting Room
Slavita Johnson
- Northwest Culinary         Stichelton Cheesecake       
Academy of Vancouver                                Stichelton* cheesecake with fig compote,
Cherries & Right Angles
- Cherry and       walnut croquant, gelato and almond tuiles
chocolate entremet accompanied by cherry   * Classic blue cheese made from unpasteurized
cubes and pecan ice milk                             milk                          


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