Josh Dueck was correct.
The Vernon Paralympic silver medallist knew that, according to the Canada Food Guide, adult men aged 19 to 50 are recommended to consume eight-to-10 servings of fruit and vegetables per day.
Unfortunately for Dueck, he listened to his Full Garlick Press teammates – Coldstream Mayor Jim Garlick, Vernon Chamber of Commerce past president Deb Leroux and Morning Star reporter Roger Knox – and incorrectly answered five.
The slip-up allowed the Simply Delicious quartet of actors Matt Brown and Christine Pilgrim, Vernon Farmer’s Market president Joel Allen and Vernon councillor Mary-Jo O’Keefe to win the first Roots and Brews Food Feud, held in front of a sell-out crowd of more than 230 at the Prestige Inn Saturday.
The event was part of a delightful evening of local food and beverages, hosted as a fundraiser by the Food Action Society.
“It was a great evening, but some of the questions were very hard,” said O’Keefe.
Simply Delicious edged Full Garlick Press 24-23 as each person was asked three individual questions. They got more points if they answered the question on their own, and less points if they asked teammates or the audience.
Local naturalist Roseanne Van Ee and agrologist Kevin Murphy were the judges for the feud.
Sun-FM Sunrise Show co-host Brian Martin served as emcee and quiz show host for the evening. The audience got to participate as well by answering specific questions, or they could help out the two teams if they were stuck for an answer.
“It’s great to see a full house,” said society president Andrea Gunner. “We are excited and delighted to help support the incredible development of agriculture, food and culinary expertise in our region.”
The capacity crowd was treated to appetizers from local farms and producers, as well as beverages from Crannog Ales, Okanagan Spirits and Gray Monk wines.
The three-course, locally-sourced menu drew rave reviews.
Patrons were treated to a thinly-sliced beet salad with crumbled goat cheese, raspberry pickled onions, tiny greens with a seabuckthorn vinaigrette and honey-candied walnuts to start.
The main course was a braised beef shank with organic lentil vegetable sauté, candied parsnip, baby rainbow carrots and a natural sauce reduction.
A vegetarian option, consisting of a carrot press, wilted beet greens, assorted farm vegetables and organic lentil vegetable sauté, was offered.
Dessert consisted of white wine poached pears with essence of green cardamom.
The meal was prepared by Chef Neil Porter of the Prestige’s Ora Restaurant. Porter is an award-winning chef which includes returning from the World Culinary Olympics in Germany in 2004 with a gold medal.
Porter and his team received a well-deserved standing ovation from the appreciative crowd for the meal.
“It’s always a gamble with something new, but we were very encouraged by the response,” said Wendy Aasen, one of the driving forces behind the creation of the event. “The food and beverages spoke for themselves, and the planning crew learned a lot.”