Steady crowds took in the 100 Mile Diet Iron Chef competition at the Interior Provincial Exhibition.
The fast-paced environment of professional cooking proved popular in Armstrong.
Steady crowds took in the 100 Mile Diet Iron Chef competition at the Interior Provincial Exhibition.
“We had eight professional teams competing and the top four teams went on to the finals on Sunday,” said Andrea Gunner, event co-ordinator.
The black bag ingredients that they had to incorporate into a five-course menu in 60 minutes were goat cheese, smoked garlic, artichokes, mead, nectarines and hot peppers.
The teams in the bronze finals were from Vernon - BX Bar & Grill up against Bourbon Street Bar. After a heated competition, a tie was declared.
The silver/gold final was a showdown between Table 24 in Salmon Arm and Kamloops’ Ora Restaurant.
In the end, Ora captured top prize for savoury bread, a baby arugula salad, goat cheese and nectarine ravioli with an artichoke fondue, venison with a goat cheese polenta, honey-glazed pheasant with smoked garlic and morels and a goat cheese and honey
gelato ingredients with a toffee pudding.
The judges were chef Oliver Kienast from Sooke, Dawn Tyndall from Kiss FM and Jonathan McMurray, from A&W Restaurants, as well as two judges selected from the audience.
