Chefs Shane Straiko of Pantages Hotel and Misha

October 25, 2011
Chefs Shane Straiko of Pantages Hotel and Misha Nesterenko of Marben
announced as winners of the Vanguard of Culinary Fusion and Wine Pairing competition
Toronto’s top chefs compete in celebration of Alsace and Rhône Valley Wines
Toronto, ON – After an intense competition, Chefs Shane Straiko from Pantages Hotel and
Misha Nesterenko from Marben in Toronto have emerged as victors of the Vanguards of
Culinary Fusion and Wine Pairing contest, held last week at the Pantages Hotel.
Representing the city’s diverse and talented community of culinary tastemakers, nine
chefs from well-known local eateries went plate-to-plate during a food and wine pairing
competition in celebration of France’s Alsace and Rhône regions’ critically acclaimed
wines. Judged by a panel of industry insiders led by world renowned restaurateur and
chef, Susur Lee, contestants designed and created four platings to be paired with two
wines from each region. The participants and the two winning chefs were feted at Lee’s
restaurant today, with their winning culinary creations served to a select group of
Toronto’s luminaries.
“I am honoured to be involved in this competition and was impressed by the level of culinary innovation
displayed by Toronto’s talented chefs,” said Susur Lee. “Competitions like these highlight the sophistication and
breadth of the food scene in Canada and food & wine pairing was a wonderful challenge for all these talented
chefs,” he added.
The competition was very tight and the five judges had difficulty deliberating to determine the two winners.
Food and wine pairing was a decisive factor in selecting the winners. The judges had to evaluate the chefs on
four criteria: creativity and presentation, taste and texture, quality of food and wine pairing and justification of
wine pairing.
Chef Nesterenko of Marben, one of two selected winners commented, “This is a great opportunity to showcase
my restaurant. The recreation of my dishes, paired with these exceptional wines from France will offer my
guests a truly unique experience.”
Co-winning challenger, Chef Straiko of Pantages Hotel said “This event reflects the creativity that has become a
hallmark of our culinary scene. It’s exciting to know that guests in our restaurants will be able to indulge in the
creations made here today.”
Representatives of Alsace and Rhone wine regions heartily agreed that participating chefs were impressive and
the result was a celebration of the appellations.
Winning menu
Misha Nesterenko, Marben
Pig head Presskopf, celeriac remoulade, granny smith apple purée, endive and autumn leaf salad, maple
mustard jus
Alsace Pinot Gris, Léon Beyer, 2009
“Excellent dish, nice match”, said Laura Ruffolo, product consultant, LCBO
Braised short ribs, curly kale, horseradish pomme puree, butter glazed vegetables, fine herbs
Côtes-du-Rhône Villages Rasteau, Chapoutier, 2009
Lesley Provost, sommelier, commented, “Delicious, rich, earthy and well-balanced… with the ideal wine pairing”
Shane Straiko, Pantages Hotel
Chilean sea bass, citrus saffron fondant potato, baby spinach and strawberry balsamic salsa
Alsace Gewurztraminer, Pierre Sparr, 2009
“Fantastic! The fish was delish-perfectly cooked and the wine paired perfectly with the fresh vibrancy of this
dish.” said Nadine Angling, editor, Foodnetwork.ca”
Cinnamon citrus creme caramel, hickory chocolate ice cream, maple foie gras reduction
Gigondas, Ogier, Marquis de Valclair, 2009
“Very interesting match, innovative!” said Ian Campbell, executive director, Drinks Ontario
Everyone’s a winner as epicureans and wine lovers across the city will have the opportunity to indulge in the
gastronomic and wine delights at each of the contestant’s restaurants from October 20th to November 11th, as
part of a promotion in which all the participating restaurants will feature a recreation of the dishes paired with
Alsace and Rhône Valley Wines. For more information about participating restaurants visit
www.AlsaceRhôneChefs.com.
Participating chefs included Gaetano Ferrara, executive chef of Ultra Supper Club, Jason Maw, chef of The
Bowery, Craig Madore, head chef of Le Canard Mort, Benjamin Denham, chef de cuisine of Veritas, David Sider,
chef de cuisine of Langdon Hall Country House Hotel and Spa in Cambridge ON, Stephanie Guth, chef of TOCA by
Tom Brodi, Misha Nesterenko, chef de cuisine of Marben, Scott Bailey chef de cuisine of Ancaster Mill in
Ancaster, ON and Shane Straiko, chef of Pantages Hotel.
The judges panel of food and wine experts included Nadine Anglin, editor, Foodnetwork.com, Laura Ruffolo,
product consultant, LCBO, Lesley Provost, sommelier and Ian Campbell, executive director , Drinks Ontario.
-30For more information on Alsace (AlsaceWine.com) and Rhône Valley Wines (rhone-wines.com), please contact
Johanna Raynaud: Tel: (514) 288-5802 ext. 210. Email: [email protected]