Images courtesy: mountpleasantbia.com & chefstablesociety.com
The 10th Annual Curry Cup was held on March 11th by Chefs’ Table Society of British Columbia & Mount Pleasant Business Improvement Area showcasing a wide variety of curry culinary creations. The original idea was launched a decade ago as a result of several board members of @ChefsTableBC wanting to have a fun event spotlighting curry dishes – often the most popular restaurant staff meal. Talented Executive Director Shawna Gardham sums it up well as “The Curry Cup was created as a tongue in cheek competition about who had the “best” staff meal – and as we all know, we eat lots of curry as a staff meal. It also highlights that these meals, although having some similarities, come from all corners of the world, representing all peoples of the world. The event is meant to be educational for guests and a time for chefs and their brigades to showcase their culinary talents. ” Today it has become a vibrant popular event showing the diverse and delicious world of curry dishes in this region prepared by talented chefs. This edition had a wide diversity of ingredients used for dishes ranging from a refined sidestripe shrimp, butternut squash & crispy shallots to a full blown Texas style smoked brisket with cilantro yogurt. Diversity prevailed with exciting items of Jamaican spiced bison & wild rice, glazed chicken & masala paneer, Caribbean goat & plantains, Fraser Valley pork & vegetable dumplings with zingy Trini green sauce, Chettinad prawn with tamarind rice, Moringa bone marrow with taro pinwheel, authentic Goan fish curry with green mango, and 3 desserts plus wines, beers and sea ciders.
The judges awarded the Cup this year to Katy Cheung & Kyumin Kim of Andrea Carlson’s Burdock & Co with a superb vegetarian Cantonese Sunchoke, Black Salsify Ga Lei with Tofu & fragrant coconut on eight grain rice. Delicious.
Do you have a personal fav curry dish? Please let us know.
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