Chefs from Rossland and Nelson participated in the The Kiss Off Cancer 2012 Cook Off Sunday. The fundraiser challenged chefs to use ingredients proven to help fight cancer risk to serve up delicious dishes.
Community members could join in by bringing foods that use the same anti-cancer ingredients that the professional chefs will be using to create some potluck dishes and dinner.
The competing restaurants from Rossland were Gabriella’s Pasta Place and The Alpine Grind, while the Nelson restaurants are Re-lish Bistro and Mana’eesh Market Deli.
Organizer and Prevent Cancer Now member Diana Daghofer said the night went really well.
“We more than doubled the number of people from the first year,” Daghofer said. “We’re just tallying up the final donations and stuff, but we’ve cleared at least $6,000. Our goal was $5,000, so I’m really happy about that.”
She said they were able to reach such a lofty goal because of all those extra people and because their expenses were lower.
Last year they held it at the high school, which was a great venue, but since it isn’t a food service location, volunteers had a lot more work to do, including bringing in tables, dishes and linens, and then wash everything afterwards.
This year, having it at the Prestige helped to streamline everything.
There was also lots of support from volunteers, including the RSS girls soccer team.
“I just think it’s a great opportunity for people to get really hands-on with cancer prevention,” she said. “It starts with the cooking, but I’ve received emails from people saying: “You mentioned what you’re doing on pesticides, I’d like to know more about that.” It kind of opens the door for people to look around them and see what they can do both in their own homes and also more broadly to support cancer prevention.”
She added that there are still a lot of misconceptions.
“Today on the radio, I heard a doctor saying that colorectal cancer is one of the only preventable ones and you know what, he’s wrong, he’s dead wrong,” she said. “We have lots of good information that many cancers can be prevented. So it’s a great opportunity to get that out.
Here are the results:
Professional Chefs
Consumer choice:
Best overall - Alpine Grind
Best appetizer - Alpine Grind
Best main - Gabriella's Restaurants
Best dessert - Alpine Grind
Judges choice:
Best overall - Re-lish Bistro
2nd best - Mana'eesh Market Deli
3rd best - Gabriella's Restaurants
Best appetizer - Re-lish Bistro
Best main - Re-lish Bistro
Best dessert - Gabriella's Restaurants
Community Cooks
Appetizer:
1st - Deb Nelson (Veggie Pakoras with a Coriander Chutney and Yogurt)
2nd - Avril Symington (Spinach, Roasted Beet and Garlic Salad with Goat Cheese and Pecans)
3rd - Danielle Daroux (Salad of sweet potato, kale, dried cherries, feta and groats)
Main
1st - Don Pacey (Brocolli Quiche)
2nd - Jayne Doxtater (Cape Malay Curry)
3rd - Deb Dovgala (Spagetti Squash Lasagne with Carmelized Onion and Eggplant)
Dessert
1st - Talia Symington-Kruus (Red Velvet Cupcakes with Chocolate Almond/Cashew Cream)
2nd - Diana Daghofer (French Apple Tart with Almond Frangipane)
3rd - Tracy Mercer (Oatmeal Chocolate Cake)