Rob Feenie wins gold at Gold Medal Plates Vancouver
After deliberating an hour, judges awarded first place to Chef Feenie with a total of 556 points and second place to Chef Dale McKay at 555 points. It was the closest race in Gold Medal Plates history.
Paired with the 2010 Haywire Pinot Gris, Chef’s “Rabbit leg confit, apple wood smoked bacon, chestnut ,veal tongue and porcini ragout and brown butter squash purée” was crowned the best dish of the night.
“I am thrilled, and genuinely surprised”, says a glowing Chef Feenie last night “there was some amazing talent in the room tonight and I am honored to be awarded the top prize. I am so proud and so appreciative of my team.”
As a result of last nights win Chef Feenie and his team will be competing at the Canadian Culinary Championships in Kelowna in February 2012.
For more information on gold medal plates, please go to www.goldmedalplates.com.