Chefs cook up support for arts

Colour Your Palate raises more than $19,000 for ArtsReach, a program that provides children with free fine arts workshops in the classroom

Maureen Weston presents Ian Goard with his award for best tasting canapé during the eighth annual Colour Your Palate fundraising event for the artsREACH held at the University Club on April 28.

A trio of chefs earned awards, but students were the real winners in the eighth annual “Colour Your Palate” fundraising event for the OCTA Collective Society’s artsREACH project, held April 28 at UVic’s University Club.

The event raised more than $19,000 for ArtsReach, a program that provides children with free fine arts workshops in the classroom.

A dozen chefs presented one canapé each that incorporated the colour they drew during a March launch event.

A trio of judges sampled each of the entrees and awarded Most Colourful Creation and Best Tasting.

Most Colourful went to chef Ian Goard, Hotel Grand Pacific, who pulled the colour yellow earlier this year and came up with a Palm Sugar and Ginger Pound Cake, Lemongrass Creameaux, Saffron, Banana and Coconut Meringue, Roasted Pineapple and Passion Fruit Gelee.

Best Tasting was awarded to chef Robert Cassels, Saveur Restaurant, who got the colour orange and created Annatto Carrot Marinated Scallop, Fraser Valley Duck Confit, Smoked Squash Goat Cheese Puree, Pickled Orange Fennel Slaw and Crispy Yam.

Colour Your Palate attendees voted for the People’s Choice Award winner chef Morgan Milward of Fireside Grill. Based on the colour blue, he created a  Blue Crab Dumpling – Pickled Blue Pansy and Ginger Aioli, Elderberry Teriyaki and Blue Corn Crisp.

 

reporter@oakbaynews.com

 

 

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