Victoria Winners

Recent Winners


Takashi Ito
AURA waterfront restaurant + patio

Pairing: Renaissance Fraser Valler Junmai Nigori sake, Osake


Paul Moran
1909 Kitchen

Pairing: 2017 Saignée Rosé, Culmina, Oliver, B.C


Gabe Fayerman-Hansen
Little Jumbo

Pairing: 2016 Pinot Noir from Emandare Vineyard, Duncan, B.C

Best of Show Results


Stag’s Hollow Winery, 2016 Grenache


Averill Creek, Charm de l’ile


Summerhill Winery, Cipes Brut

Victoria 2019 Photo Highlights

Click on the thumbnails to view full-size photos.

Culinary Report

Victoria Culinary Report

By James Chatto

Summer always seems to linger a little longer in the west. We ran nto snow in Nova Scotia last week, but in Victoria the rose gardens were still in bloom around the grand old Empress hotel as we unpacked the Kitchen Party for our British Columbian event. Next year, we move to Vancouver, so this was a sweet farewell to a city that has been a splendid host over the years. Olympic gold-medallist and bold adventurer, rower Adam Kreek was our inspiring emcee – and who better to introduce a parade of renowned athletes, including Dom Gauthier (freestyke and CEO of one of our three beneficiaries, B2ten), hockey legends Russ and Geoff Courtnall, triathlete Simon Whitfield and dozens of other stars. And what would a kitchen party be without music? Our band in Victoria was amazing, like a rock festival distilled into a single evening, headlined by Jim Cuddy (Blue Rodeo), Neil Osborne (54-40), Barney Bentall (Legendary Hearts) and Geoffrey Kelly (Spirit of the West), with Anne Lindsay on fiddle, Daniel Lapp on trumpet and fiddle, Devin Cuddy on keyboards, Sam Polley on rhythm guitar, and Geoff Hicks and Rob Becker anchoring it all on drums and bass. They had the crowd on its feet with their very first number and there were hundreds dancing as the band played on late into the night. By then, star auctioneer Bill Brown had done his duty, selling a ton of trips with admirable speed and efficiency.

Victoria’s Great Kitchen Party draws on the whole of B.C. to find its competitors, a task that is made a little easier by having two Senior Judges – Sid Cross, one of Canada’s great authorities on food and wine and the global Honorary President of the International Wine & Food Sciety, and Andrew Morrison, author, restaurant critic and editor-in-chief of Scout Magazine. Tonight we were joined by chef, restaurateur and culinary mentor Peter Zambri and, of course, by last year’s gold-medal winner, the man who went on to win everything at the CCC in Kelowna, the reigning Canadian Culinary Champion, Chef Alex Chen of Boulevard Kitchen & Oyster Bar in Vancouver. As always in this city, the gastronomical standards were dizzyingly high and this year many of the dishes made use of the latest local treasure – black truffles that are now being harvested on the island from a grove of inoculated hazelnut trees..

Marks were extremely close but the judges all agreed on the final placings. Interestingly, no chef from Vancouver made it onto the podium this year – all three medals stayed on the Island. We gave the bronze to Gabe Fayerman-Hansen from Little Jumbo in Victoria. He made excellent use of B.C. lamb short loin, curing and roasting the meat medium-rare and leaving enough fat on the cut to perfume the entire plate. Chef grows his own kabocha squash and he prepared them as a silky mousse (three teaspoon-sized mounds, carefully positioned) and as a fine pavé, its top nicely crusted from the grill. Chef is also an avid forager and he fermented some wild plums he found in an abandoned orchard and turned them into an intensely flavourful purée, spiked with cinnamon and other spices to echo flavours he found in his wine. Foraged wild chanterelles were the final component, sautéed in butter with a suggestion of garlic, shallots and resinous herbs. A jus from the lamb bones was enhanced by black truffles – these ones from France – that added a wonderfully earthy, woodsy savour to the meat. It was a straightforward dish, full of bold, true flavours and attractive textures, very well paired with a super 2016 Pinot Noir from Emandare Vineyard in Duncan, B.C.

Our silver medallist was Paul Moran from 1909 Kitchen in Tofino, another dedicated forager and a chef who believes strongly in using ingredients that are often overlooked or discarded. He presented us with a slice of paté of extraordinary richness and with a texture that seemed as much of a jelly or a cream as a solid. It was made from calves’ liver enhanced by pork jowl which Chef smoked over alder wood then slow-cooked with sweet onions and finally emulsified. Such a bold, offally flavour! As a contrast, Chef presented wild Cornelian cherries that grow on a species of dogwood. Each plate was given two or three of them that had been preserved whole in kirsch and rosé wine; others were turned into a scarlet coulis that brought bright acidity and tannin to the dish and cut the richness of the paté. Tiny raw pine mushrooms were sliced tissue-thin while a frond of watercress added colour and pepperiness. A tiny pinch of powder made of salt and long pepper dusted the plate and the paté was finished with three small crackers made from dehydrated red river cereals. Chef chose a gorgeous rosé wine – the same one he used to preserve the Cornelian cherries – the 2017 Saignée Rosé from Culmina, in Oliver, B.C.

This year’s gold medallist is Takashi Ito from AURA waterfront restaurant + patio in Victoria. He presented a little orchestra of local seafood, starting with a dramatic, sculptural whole prawn head karaage, fried to a crunch, that shattered like puff pastry when one bit into it. Beside it was a very thin slice of pressed octopus “sheet” powerfully seasoned with sea salt while various sauces formed a delta of strong flavours across the plate – a black garlic aïoli, another aïoli flavoured with red pepper and gochujang and a togarashi mayonnaise. The second cluster of treats on the plate was based upon a slim quilt of okonomiyaki pancake stuffed with shrimp, Taiwanese cabbage and tenkasu, topped with shiso leaf and a delicate onion and soy salad. Neatly lined up on this busy bed was half a butter-seared scallop that had been deglazed with sake, a tender spot prawn poached in sake, half a soft-boiled quail’s egg garnished with fish roe, and a morsel of a soft, sweet Dungeness crab terrine. A tiny pipette of soy sauce was provided to give a final umame spritz but it really wasn’t needed – the flavours were big and brave, speaking most eloquently of the sea. Chef chose sake for his pairing – an admirable decision: it was the pungent, fruity, unfiltered Renaissance Fraser Valler Junmai Nigori sake from Osake, made on Granville Island in Vancouver.

So Chef Ito will make the journey to Kelowna next February. We of the Kitchen Party, meanwhile, turn our backs on the ocean and head for the prairies, arriving tomorrow in Saskatoon to throw another jamboree on Saturday. I can’t wait!

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Wine/Beer/Spirits Report

Island Bubbly and Okanagan Grenache Go Toe to Toe in Victoria

by David Lawrason

It was the closest vote that I can remember in a Kitchen Party Best of Show taste-off. A one vote variation among five judges might have a reversed the results. And even after the results were announced there was considerable, often emotional debate.  But the numbers stood and Stag’s Hollow 2015 Grenache emerged the winner, with Averill Creek Charme de L’Ille Brut from Vancouver Island’s Cowichan Valley in second place.  In third spot came Cipes Brut from Kelowna’s Summerhill winery.

Sparkling wine has finished in the top three in three out of five events so far in the 2018 campaign, a story that doesn’t surprise me on the Canadian scene.

The Stag’s Hollow Grenache was an immediate attention getter due to its rarity, with this late-ripening Mediterranean variety not suited to most terroirs in Canada. But it was not only unique, it was a classic example of grenache from a warm pocket in Okanagan Falls, with its spiced berry pie appeal, soft texture and surprisingly good balance and depth. Chateauneuf-du-Pape crossed my mind.

The Averill Creek sparkler belongs to a not-yet-official “style appellation” called Charme de L’Ille cleverly embraced by Vancouver Island sparkling wine producers. It is a subtle, complex bubbly that is light on its feet yet firm and flowing to unexpected length.  The Cipes Brut is being served at several events this season – showing zeal and balance.

More on the other winners and wines presented in a moment, but first an explanation of the judging.

Within each city event we conduct a separate Best of Show competition for wines, ciders, beers and spirits to highlight the generous donation of the producers. We gather local wine media, sommeliers, retailers and aficionados to taste all the wines and rank their top five. The winning wine goes on to the Canadian Culinary Championship in Kelowna to compete for Canada’s Great Kitchen Party Wine of the Year.

Each chef is responsible for selecting their wine and soliciting a donation, as the wine and food pairing is very much part of the culinary judges’ considerations. The wines served afterwards on tables during the Celebration are donated to the Kitchen Party by winery sponsors.

The other wines enjoyed during the VIP reception and on the Celebration tables were courtesy of some very generous sponsors who have and recognized that Canada’s Great Kitchen Party is the most important showcase for Canadian wine in the country.

Mission Hill Family Estate winery from B.C.’s Okanagan Valley is our national sponsor this year, donating to seven cities, including Victoria.  This is one of the largest, most dynamic wine companies in Canada, and from their Five Vineyard wines, through their Reserves, the portfolio of Cedar Creek and new super-premium wineries like Checkmate and Martin’s Lane, they are making some the best wines in B.C. under the direction of new winemaker Darryl Brooker.

This night in Victoria Stephanie Mosely from Tantalus Vineyards in East Kelowna was on hand to present the public debut of a bright new pinot noir called Maija.  The range of Tantalus sparkling, rieslings, chardonnays and pinot noirs are among the most respected in the Okanagan.

We also enjoyed a pair of lively yet complex white wines called Vivace and Leggerio – a pinot grigio and un-oaked chardonnay respectively – from La Stella Winery of Osoyoos. Winemaker Severine Pinte, who also makes the Rhone-inspired wines of sister property Le Vieux Pin, crafts the La Stella wines with an Italian accent.

Five B.C wine authorities assisted in judging all the wines poured, four from Victoria, and three of them being current judges and colleagues at the WineAlign National Wine Awards of Canada.

Treve Ring is perhaps the busiest and most well-travelled wine writer and editor in Canada these days.  Sharon MacLean is the busiest wine educator on Vancouver Island.  Brent Mueller is immersed in WSET Diploma wine studies and managing Vessel Wines and Spirits, and Megan Carson manages The Strath wine shop on Douglas Street. Sid Cross, palate extraordinaire from Vancouver also stepped in prior to sitting down with the Culinary judges.

The selection of non-wine beverages was very strong in Victoria, as is often the case on the west coast where the chefs are often edgy and experimental.  The craft beer scene is hopping with some very eclectic styles and brands by Category 12 Brewery, Riot Brewing and Twin City Brewing on display in the Craft Brewery Showcase.

And there was very fine Junmai Nigori Sake from the Fraser Valley, which actually accompanied the exotic, complex seafood creation by Gold Medal winning chef Takashi Ito of Aura Waterfront Restaurant in Victoria.

Elsewhere on the chef’s competition the dry, complex and almost savoury Culmina’s 2017 Saignee Rose was paired with silver medal chef Paul Moran of 1909 Kitchen in Tofino. And Vancouver Island’s Emandare 2016 Pinot Noir hooked up with bronze medal chef Bage Fayerman-Hansen of Little Jumbo in Victoria.

The Victoria event is always one the best executed and adventurous in the country. Next year the B.C. event returns to Vancouver but there will also be a strong Vancouver Island presence now that its chefs and wineries have proven the quality of which they are more than capable.

Many thanks to all the wineries, breweries, pourers and other volunteers who made Victoria such a successful evening.

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Thank you to the "Kitchen Party" sponsors and supporters who provide vital support to the project!


Scott Gurney
17 Black Events Ltd.
2138 Stone Gate
Victoria, BC V9B-6R5
P: 250-516-9797