Gold Medal Plates 2016: All Heart

Posted by Christine Vu, November 04, 2016
Final Plate GMPToronto

Gold Medal Plates is an annual event that celebrates Canadian cuisine, wine, and the arts while supporting Canadian athletes. The prestigious event happens in eleven cities across Canada and invites distinguished chefs to participate in an adjudicated competition with esteemed judges. This year, Executive Chef Ted Corrado led The Drake team and created a dish that highlights the flavours of tender duck hearts on a skewer as well as on a bed of corn, black garlic + smoke.

Chef Alexandra
Matt Ravenscroft

The Drake Hotel's Chef de Cuisine, Alexandra Feswick as well as Head Catering Chef Matt Ravenscroft were on board to assist Chef Ted Corrado.

Smiling kitchen crew

Kitchen Squad assemble: Complete with matching hunting hats and all decked in plaid, members of The Drake Hotel + Drake One Fifty came together to help cook for judges, Olympians + hundreds of guests.

GMP Skewers

Duck hearts "à la brochette."

Wine Dan

Dan Sullivan of Rosehall Run was on hand to offer guests the perfect pairing.

Art being one of the main pillars of Gold Medal Plates and of the Drake, The Drake was excited to call on none other than Robert Hengeveld to create an installation as ambitious as that night's menu. The result was a bold setting that culminated the theme of Canadian excellence and brought it to the forefront. To compliment the menu, touches of wildlife and whimsy adorned the tables and roving mechanical deer looked over guests as they took in Hengeveld's vision.

A photo posted by Marc Dorfman (@marcdorfman) on



Chef Ted Corrado with Olympian, Kylie Masse.

Posted in: Food + Drink

Tags: Alexandra Feswick  Gold Medal Plates  Matt Ravenscroft  Ted Corrado