| Copper Chef Charity Cook-Off - November 12, 2006
Chefs Christopher and Jordan vs. Chefs Matt and Lise
The Secret Ingredients chosen were:
Appy - Goat Cheese
Entrée - Pork
Dessert - Chocolate
21 Guests Attended - Members of the Cowichan Dragon Divas and their dates.
This was a big, noisy group and we had a special Commentator - Bruce.
The Best Copper Chef so far......................
Chef Christopher's & Jordan's Menu for the November 12th Competition
Appy
Warm goat’s cheese brulee served with a baby greens salad and sherry vinaigrette
Entrée
Cherry herb crusted rack of pork with a yam adobo sauce served with roasted root
vegetables and a parmesan polenta
Dessert
Trio of Chocolate
1. Chocolate Lava Cake
2. Hot chocolate shooter
3. Chocolate sorbet
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Chef Matt's and Lise's Menu for the November 12th
Competition
Appy
Ginger crusted goat cheese salad with warm apple/bacon vinaigrette and shaved fennel
with lemon zest.
Entrée
Cinnamon coated pork tenderloin with coffee and cinnamon and nutmeg rub with roasted
maple and spiced butter; yams with asparagus with ginger and shallots with oyster
mushroom demiglace.
Dessert
Flourless chocolate cake with bourbon whip and pomegranite granite.
Click on the pic to view Photo Montage
Copper Chef Charity Cook-Off - October 1, 2006
It's 4 pm at Shawnigan Shores
B&B Retreat and the Copper Chef Charity Cook-Off guests begin to arrive. Elly
explains that she's meeting our Chefs at Thrifty's in Mill Bay. Our duty now is to
vote on the key ingredients.
We chose - Lemon for the Appetizer, Beef for the Entrée
and Raspberries for Dessert.
Elly explained the rules, costs and invited anyone that wanted to watch the "shop"
to go with her to the grocery store. About half the troop went there - while the
others enjoyed the view and chatting with the other judges.
About an hour later, a noisy crew arrived back from the store and the cooking
began!!
Chef Christopher and Chef Matt both wowed their audience with beautiful and
original - appetizers, entrées and desserts.
The competition had been fierce and had gone a little longer than normal. (We agree
this was due to the absence our strict timekeeper - Elizabeth- she was truly missed.)
Elly took a long time to tally the scores, she had to
triple check the numbers. For the first time in Copper Chef history - there was a
tie! 869 points for each Chef. It is really unusual, especially considering that were
a lot of judges.
Another successful and surprising Copper Chef!
Laila Pera
 Click on Pic to view Video
Chef Christopher's Menu for the October 1rst Competition
FIRST COURSE
Pacific Coast Ceviche
- Wild Coho salmon and halibut cured in a lemon-lime
marinade served with a shaved lemon fennel salad
SECOND COURSE
Trio of Beef
- Braised chuck beef stew, ginger flank steak skewer
served
with raita, and classic steak tartare
THIRD COURSE
Raspberry Citrus Custard
- A citrus custard served with an oatmeal crust and
topped with fresh raspberries
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Chef Matt's Menu for the October 1rst Competition
FIRST COURSE
- Carmalized Lemon vin with mixed organic greens and with
strawberry tomatoes.
SECOND COURSE
- Dry rubbed top sirloin steak with maple roasted
butternut squash with cinnamon and espresso demi glace.
THIRD COURSE
-Maple and honey soaked ladyfingers with cream cheese
icing with raspberry coulis and fresh raspberries.
Copper Chef Charity Cook-Off - August 27, 2006
The Copper Chef event opened with a tour of the facilities on the grounds of
Shawnigan Shores. The day was perfect with the sun shining down on all of us.
First job: Pick the ingredients. Elly read from her list and items were voted on.
The food items with the most votes won! Now for the chefs to create delicious order
out of chaos.
To kick things off, the chefs and their assistants and a few onlookers piled into
their vehicles and made their way down to Thrifty’s. The starting gun went off
(chef’s given a 20 minute time limit) – and it was off to the races. Both chefs
hurriedly made their way down the aisles of the store hastily grabbing this and
searching for that. At the five minute mark Elly’s voice could be heard through the
loudspeaker: “Chefs! Your time is almost up, FIVE MORE MINUTES”.
They made it and off we set for Shawnigan Shores.
The Chefs were introduced as Brad and Fatima and the cooking began immediately.
First was an absolutely gorgeous appetizer – an “extra” – which the guests consumed
with looks on their faces that are rarely seen outside of bedrooms.
The appetizers – one from each chef were then presented. At this time a few of the
ladies present worried that they might have difficulty finishing everything. Our
gentlemanly guest, Shane, offered to be our own personal bottomless pit. We availed
himself but somehow, most of us managed to make it to the end.
Two portions of three courses later, we were all stuffed with food, glowing with wine
and absolutely overwhelmed by the quality of the food and the company we had just
experienced at this wonderful Copper Chef extravaganza.
Votes were counted and the lovely and talented Fatima took home the coveted win as
her nemesis Brad congratulated her enthusiastically. , In reality everyone won after
an evening spent surrounded by fabulous food, fascinating people and a perfect
environment. All proceeds from this event were sent to charities chosen by the chefs
involved. Thank you everyone for such a wonderful evening. Jean
Collins
 Click on Pic to
view Video
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