Chef Briana Kim Wins Ottawa’s Great Kitchen Party Again and Goes to National Championship

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Chef Briana Kim will once again represent the National Capital Region at the Canadian Culinary Championship to be held in Ottawa in early February.

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Kim, the chef-owner of Alice in Adeline Street in Little Italy, won four other chefs at Le Cordon Bleu Ottawa Culinary Arts Institute Monday night when she won the Ottawa edition of Canada’s Great Kitchen Party. With her win, Kim, a self-taught chef who nevertheless has connections to several of the world’s top-ranked restaurants, qualifies for the national competition.

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In late 2017, Kim, then the chief owner of CaféIt is My House in Hintonburg, won Ottawa’s Gold Medal Plates competition, the precursor to the Kitchen Party event. She cooked at the National Championship which was then held in Kelowna, BC

Known for her highly creative and highly technical plant-based dishes at Alice, Kim served judges and nearly 170 event attendees a dish of onion tuile, smoked potatoes, rhubarb jerky, maitake mushrooms, pickled onion, dill-sour cream, lacto-fermented green tomatoes and koji broth.

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This is the winning dish on Monday night's Ottawa edition of Canada's Great Kitchen Party, a culinary competition that will send its winning chef to the Canadian Culinary Championship in early 2023.  Briana Kim of Alice Restaurant in Little Italy made this plant-based dish of onion tuile, smoked potatoes, rhubarb jerky, maitake mushroom, pickled onion, dill sour cream and lacto-fermented green tomato in koji broth.
This is the winning dish on Monday night’s Ottawa edition of Canada’s Great Kitchen Party, a culinary competition that will send its winning chef to the Canadian Culinary Championship in early 2023. Briana Kim of Alice Restaurant in Little Italy made this plant-based dish of onion tuile, smoked potatoes, rhubarb jerky, maitake mushroom, pickled onion, dill sour cream and lacto-fermented green tomato in koji broth. Photo by ERROL MCGIHON /ERROL MCGIHON

The jury unanimously judged Kim’s dish as the best of the pack. It also won the evening’s People’s Choice Award based on an online vote.

“It feels great,” Kim said in a statement after she won. “We were very excited to present our dish tonight. We hoped the guests would appreciate it as much as the judges, and we couldn’t be happier.”

National Chief Judge James Chatto said all five contestants went on a limb with “exciting and thoughtful dishes.

“The dishes were and looked delicious,” he says. “But in the end Briana’s dish shone brighter than anyone else and it was a unanimous decision. It’s exciting that it was also a plant-based kitchen.”

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Silver was taken home by Éric Chagnon-Zimmerly, North & Navy’s chef de cuisine in Centretown. In keeping with his restaurant’s luxurious Italian inspirations, Chagnon-Zimmerly created an elaborate and beautiful charcuterie of duck mortadella and rare duck, which were thinly sliced ​​and then colorfully garnished before serving.

This dish won silver at the Ottawa edition of Canada's Great Kitchen Party.  Chef Éric Chagnon-Zimmerly of North & Navy made what he ducks
This dish won silver at the Ottawa edition of Canada’s Great Kitchen Party. North & Navy chef Éric Chagnon-Zimmerly made what he called duck “kaleidoscope,” a charcuterie creation of duck mortadella, rare duck, duck fat aioli, Red Fife wheatberries, crab apple gel, pickled sea buckthorn, green sorrel, and gold. Photo by ERROL MCGIHON /ERROL MCGIHON

The winning bronze medal was Justin Champagne, chef-owner of Perch on Preston Street, a small and sophisticated tasting-based restaurant that opened in the fall of 2021, following in the footsteps of Atelier and Alice in Little Italy. Champagne, who, like Kim, is an avid lover of culinary trends such as fermentation, made lightly salted then koji dashi poached lake trout with sunflower tuile, sake aged mushrooms, dulse and tomato gel, black pudding, fermented koji sauce and cucumber.

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At Monday night's Ottawa edition of Canada's Great Kitchen Party, this dish took home bronze.  Chef Justin Champagne of Perch on Preston Street made lightly salted then koji dashi poached lake trout with sunflower tuile, sake-aged mushrooms, dulse and tomato gel, fermented koji sauce and cucumber.
At Monday night’s Ottawa edition of Canada’s Great Kitchen Party, this dish took home bronze. Chef Justin Champagne of Perch on Preston Street made lightly salted then koji dashi poached lake trout with sunflower tuile, sake-aged mushrooms, dulse and tomato gel, fermented koji sauce and cucumber. Photo by ERROL MCGIHON /ERROL MCGIHON
The three winning chefs at the Ottawa edition of Canada's Great Kitchen Party, held Monday night at Le Cordon Bleu Ottawa.  Briana Kim from Alice in the middle won gold, while Eric Chagnon-Zimmerly from North & Navy took home silver on the left and Justin Champagne from Perch on the right bronze.
The three winning chefs at the Ottawa edition of Canada’s Great Kitchen Party, held Monday night at Le Cordon Bleu Ottawa. Briana Kim from Alice, center, won gold, while Eric Chagnon-Zimmerly from North & Navy, left, took home silver and Justin Champagne from Perch, right, took bronze. Photo by Alex Pajot

Dominique Dufour of Gray Jay Hospitality on Echo Drive and Wapokunie Riel-Lachapelle of Nikosi Bistro-Pub in Wakefield also took part. All chefs except Kim participated in the Ottawa Kitchen Party for the first time.

During the Ottawa edition of Canada's Great Kitchen Party, Chef Dominique Dufour of Gray Jay served lamb with spiky ash sauce, sumac gravy, Niagara plums, and Gatineau Hills carrots.
During the Ottawa edition of Canada’s Great Kitchen Party, Chef Dominique Dufour of Gray Jay served lamb with spiky ash sauce, sumac gravy, Niagara plums, and Gatineau Hills carrots. Photo by ERROL MCGIHON /ERROL MCGIHON
Monday night during the Ottawa edition of Canada's Great Kitchen Party, chef-owner Wapokunie Riel-Lachapelle of Nikosi Bistro made red deer tartare with boreal herbs and cheddar bannock crostini.
Monday night during the Ottawa edition of Canada’s Great Kitchen Party, chef-owner Wapokunie Riel-Lachapelle of Nikosi Bistro made red deer tartare with boreal herbs and cheddar bannock crostini. Photo by ERROL MCGIHON /ERROL MCGIHON

The Ottawa event was the first to be held between nine competing cities, from St. John’s, NL to Vancouver, BC. The respective winners will record in Ottawa on February 3 and 4.

Among the seven judges judging the entries last night in Ottawa were Ian Carswell, chef-owner of Black Tartan Kitchen in Carleton Place, which won Ottawa’s Kitchen Party in 2019, and Marc Lepine, chef-owner of Atelier, the only two-time winner of the Canadian culinary championship.

Due to the pandemic, the Kitchen Parties and culinary championships in 2020 and 2021 did not take place.

Monday’s event was also a fundraiser for Spirit North and MusiCounts, two national organizations that support Canadian youth, and the Ottawa Boys and Girls Club.

phum@postmedia.com

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