GALLERY: All the chefs and dishes from last night’s Gold Medal Plates gala

Toronto’s annual Gold Medal Plates gala took place last night at Metro Toronto Convention Center. Celebrated in nine cities across Canada, the event brings together some of the best chefs and wineries with the city’s well-to-do to raise funds for Canada’s Olympic and Paralympic athletes. Last night, Langdon Hall’s Jonathan Gushue took gold while Buca’s Rob Gentile got the silver and Michael Steh of Reds finished with bronze. Gushue will go on to compete in the Canadian Culinary Championships in Kelowna, B.C. next February. For those who didn’t manage to score one of the $400 tickets, we’ve got you covered. Check out our complete gallery of the chefs and their dishes »

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Jason Carter’s bison dish<br /><em>Paired beer: Beau’s Night-Marzen, Oktoberfest Lager</em>

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Jason Carter of Centro

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Lorenzo Loseto: veal blade, harvest vegetables and chestnut potato<br /><em>Paired wine: Hidden Bench, 2008, Terroir Cache Meritage </em>

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Lorenzo Loseto of George

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David Lee: roasted squab and David’s tourtiere with black pudding sauce<br /><em>Paired wine: Closson Chase Churchside, 2009, Pinot Noir </em>

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David Lee, chef and co-owner of Nota Bene

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Tony de Luca: icewine-roasted Ontario venison tenderloin with chestnut tuile<br /><em>Paired wine: Niagara College Teaching Winery, 2007, Dean’s List Meritage</em>

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Tony de Luca of De Luca's Wine Country Restaurant in Niagara-on-the-Lake

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Ted Corrado: beef short rib, parsley root purée, toasted barley and roasted grape jus<br /><em> Paired wine: Stratus Vineyards, 2008, Stratus White</em>

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Ted Corrado, until recently executive chef at C5, now regional executive chef at Compass Leisure

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Tom Brodi: palacsinta-wrapped veal cheek, braised red cabbage and pickled cinnamon cape mushroom<br /><em>Paired beer: Mill Street Organic Helles Bock</em>

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Tom Brodi of Toca, the restaurant at the Ritz-Carlton

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Jason Bangerter: confit chicken terrine with liver parfait and port wine shallots<br /><em>Paired wine: Henry of Pelham, 2010, Riesling</em>

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Luma’s Jason Bangerter

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Michael Steh’s three components were all inspired by bacon without actually containing any: deep-fried brioche with scallop mousse and smoked duck breast; onion and cheddar soup topped with apple tuile; and eggshell filled with “coconut bacon,” Riesling jelly and soy-lavender custard<br /><em>Paired wine: Château des Charmes, 2008, “Old Vines” Riesling, Estate Bottled</em>

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Michael Steh of Reds won the bronze medal.

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Rob Gentile’s Tortelli d’Oca: goose offal– and porcini-filled pasta with cured goose breast, hazelnuts, crisped rosemary and 13th Street Merlot vincotto <br /><em>Paired wine: 13th Street Winery, 2010, Merlot</em>

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Buca’s Rob Gentile won the silver medal for this dish.

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Jonathan Gushue: kitchen garden brussels sprouts, white and black salsify chips, preserved oysters, duck egg and smoked trout caviar<br /><em>Paired wine: Organized Crime, 2009, Fume Blanc</em>

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Langdon Hall’s Jonathan Gushue holding his gold medal–winning dish

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