Jane’s chef Luc Jean lands at top of Plates’ podium

Winnipeg Free Press - Section G - - ENTERTAINMENT -

CHEF Luc Jean of Jane’s was the goldmedal win­ner at the Gold Medal Plates culi­nary com­pe­ti­tion Thurs­day night at the RBC Con­ven­tion Cen­tre. His dish of Man­i­toba pork ten­der­loin with maple and anise but­ter­nut squash purée, potato con­fit, can­died kumquats, crack­ling and spicy fer­mented cab­bage proved to be wor­thy of top of the podium, ac­cord­ing to the panel of judges. The sil­ver medal went to Norm Pas­torin of the Cor­ner­stone, who made pro­sciutto-wrapped rab­bit loin and rab­bit stew. Ed­ward Lam of Yu­jiro took the bronze. His dish was a loin of lamb glazed with sweet miso and kom­bu­crusted bal­samic shoyu brussels sprouts, wakame salad with yuzu sesame dress­ings and kabucha purée. Jean ad­vances to the Gold Medal Plates fi­nale in Kelowna, B.C., on Feb. 6 and 7, 2015.

BORIS MINKEVICH / WIN­NIPEG FREE PRESS

Chef Luc Jean (red shirt) of Jane’s will be go­ing to the Gold Medal Plates fi­nale in 2015.

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