What happens when you throw a handful of Vancouver's finest chefs in to a room on a Sunday morning? A battle of the brunch of course!
The 3rd annual Food Fight! The Battle for Brunch was held last Sunday at the Terminal City Club in an effort to raise funds for Variety, the Children's Charity. And boy did they ever raise money! A whopping $40,000 from ticket sales, prize boxes, a silent auction and a live auction was made from the event, and will help support the foundation in raising funds and distributing grants to inspire hope, enrich lives, and build a better future for children in British Columbia who have special needs.
The emcee of the event was CBC's Fred Lee, who has built up quite the following due to his witty humor and natural presence at the podium. He also led the live auction, and kept the crowd entertained with sassy comments as he auctioned off a Trevor Linden jersey, sold for $1,000 to Melanie Voth, a hotel resort stay, sold to Dave McConachie and a round trip for two to anywhere WestJet flies, sold for $1,700 to Jeffrey Barnett.
The $10 prize boxes, for which I was warned to buy early as they sold like hot cakes, contained gift certificates valued at $10 or more for a variety of companies. Donations for these boxes were given by Everything Wine, Gillanders Wine Cellar, Mink Chocolates, Richmond Go-Kart Track, Skoah, Sugar and Co., Terra Breads and more. There were a total of 92 take out boxes at the event, and as expected they sold out quickly.
But what they guests were there for was ultimately the food. Over 200 guests attended with empty stomachs ready to sample the delicious dishes and use their discerning palate to choose the chef with the best brunch. This event is unlike most food events where the champion is chosen solely by peoples vote rather than a set of judges.
In no particular order, the items shown below are the dishes that were served that day.
Ebo Restaurant - Chef Brian Wong
House-candied steelhead, aerated goat cheese, sweet corn blini, green pea crumb
Bread pudding french toast with maple glazed pork belly
Save On Meats - Chef Mark Brand
Eggs benny - Quail egg (hard-boiled) and corned beef on a cheese and chive scone served with banana bread and bacon
Yew Restaurant and Bar - Chef Ned Bell
"Reverse eggs benny" - Crab & hand-peeled shrimp salad, pickled ramps & quail eggs served with a warm preserved lemon scone
Vanilla citrus and chocolate raspberry cakepops
Tigh-Na-Mara Seaside Spa Resort - Chef Eric Edwards
West Coast seafood salad - Poached ocean wise prawns and salt spring island mussels, peach and ginger vinaigrette with a slice of foccacia