Last night, hundreds of people descended on the Cunard Centre for this year's Gold Medal Plates Chef Competition. It was truly a marvel of culinary delight as some of Nova Scotia's top chefs put together their best offerings. Our main man, Mark Gray went with NS lamb done in a fenugreek and maple braised roulade with kohlrabi puree, toasted quinoa, fermented chard stems, arugula gel, and maple lamb jus. After hundreds of plates by all the chefs, the judges decided Mark's was worthy of the Silver Medal! A big Congratulations goes out to Renée Lavellée (@feistychef) for her Gold Medal win and to Jason Lynch of Le Caveau restaurant on the bronze! The whole team at Brooklyn Warehouse is incredibly proud of our guy for putting together a great dish and team. Way to go, Mark!
Check out Mark below on the Global Morning News talking about the event!