Curry Cup 2019 is a wrap! I’ve judged at a few competitions over the years. But I’d have to say that the Curry Cup is one of the coolest. Maybe it has something to do with my U.K. upbringing. But I’ve always had a soft spot in my heart for a good curry—which is still a British staple!
Fast and furious! The judges check out the Cascade Room entry. Photo: Mount Pleasant BIA
However, what I love about the Curry Cup (March 11), is that it truly celebrates our Canadian diaspora. All you have to do is to look at the amazing range of entries to understand that. That point was brought home in particular by an entry from Northwest Culinary Academy. “Con-fusion Curry” (with paneer and coconut yogurt raita), so named because three students from entirely different cultures came up with it.
The Curry Cup is a fundraiser for Project Chef. Presented by the Chef‘s Table Society and Mount Pleasant BIA, It’s an excellent showcase for local restaurants in the neighborhood. And I like the crowd it attracts. But it also offers a snapshot of the genuine creativity that drives Vancouver’s culinary scene. This year’s lineup also included three culinary schools, who all impressed in various ways. A solid reminder of the vital role they play in the bigger Vancouver picture.
Last night we judged everything from classic Jogan Rosh to a vegan offering and a Japanese mussel curry—plus a few others in between. Among those at the table was Vij’s co-founder Meeru Dhalwala, who probably knows (and shares) more about curry than all the other judges combined!
We also had tastes of Gold Hill Charisma and Lake Breeze The Spice Jar White to go along.
Local R & B Brewing yielded a welcome palate cleanser at the night’s end. I always get a kick out of these labels—and the beers!
Sampling and scoring was fast and furious. But when all was done a solid winner emerged.
Curry Cup 2019 Judges’ Winners…
Cascade Room 2019 King Rama Thai Green Curry — Curry Cup winner
First Place. The Cascade Room, chef Tim Evans and crew knocked it out of the park. Their King Rama Thai Green Curry scored high on so many counts—for taste, creativity and originality. I’m pretty sure it was unanimous. This was one delicious dish, of nicely smoked wild boar shoulder and belly, with coconut rice, Miang of peanuts, crispy shallot, pork skin and Pomelo. It was well balanced and the meat was superb. Served in coconut shells for an added touch—and more sustainability points.
Organiser Neil Wyles with Chef Tim Evans. Photo: Mount Pleasant BIA
Second Place
Pacific Institute of Culinary Arts (chef/coach Ben Kiely) presented a beautifully assembled Japanese mussel curry. It yielded Dungeness crab and tofu seaweed on an egg nest, topped with a smoked tiger prawn, with crispy rice cake. Yes, it tasted as good as it looks. PICA rarely disappoints!
Third place
Vancouver Lawn Tennis Club (chef Brian Fowke). Pemberton Meadows Natural Beef short rib Rogan Josh. Cast iron seared, slow-braised beef, very tender, yielded intense flavours, with cumin and coriander. Served with beef tallow, banana leaf rice, dates and pickled fennel salad.
Curry Cup 2019 People’s choice winners – A tie!
Fable Diner: yellow coconut curry, with lemon grass and chilies.
Vancouver Lawn Tennis Club (as above).
The object of the exercise
… To raise funds for Project chef!
Monies raised for a good cause. Photo Mount Pleasant BIA
I was also struck by the commitment and passion shown by most of the participants, as they explained how their dish came to be. I also really like the idea of points for producing a sustainable dish.
Kudos to the Chef‘s Table Society for another great event – and for their actions beyond words to support sustainability. All napkins, spoons, knives and forks were compostable.
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