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After a thorough tour of the Hatchery, guests cozied up with a mushroom consommé featuring
lion’s mane mushrooms, paired with a glass of sherry that warmed from within. The main fish
course included Kolapore Springs rainbow trout prepared three ways; hot-smoked trout over
white bean hummus; grilled trout with poached eggs and ramp vinaigrette; gravlox-style trout
with red onions, capers and dill. Norman Hardie Winery supplied a bevy of wines to compli-
ment each course, including the Pinot Gris 2010, County Chardonnay 2009 and County Pinot
Noir 2009. Next we sampled beef, also prepared in three ways; roasted marrow; braised
shank over polenta with watercress; and roasted rib eye served with a brown butter hollandaise
(similar to Heinrich’s beef preparation in episode six of Top Chef Canada). The duo even
churned their own butter, which they served with mouth-watering rolls made with the buttermilk
left from the butter. After dinner, a warm aperitif made from locally produced apple cider and
bourbon was enjoyed outside by the bonfire. For the finale, Carl served his delicious and sharp
lemon tart. The event was feast for the senses and a truly unforgettable culinary experience at
the Kolapore Springs Fish Hatchery.
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Hailing from the small town of Sooke, BC, 26-year-old Heinrich has been working in kitchens
since he was 13 and is uniquely ambitious and accomplished for his age. His resume includes
time at Camille'sWest Coast Fine Dining in Victoria, Marron Bistro in Toronto, Gramercy Tavern
and Daniel in New York, Georges Blanc, La Regalade, and Le Comptoir in France and Alain
Ducasse' Le Louis XV in Monaco. Heinrich also spent time in Vancouver where he worked
alongside Top Chef Canada season one winner Dale MacKay. Currently residing in Toronto,
Heinrich and Donovan have opened their own restaurant downtown at Bay & Richmond, fea-
turing farm-to-table and nose-to-tail cooking, which they superbly demonstrated at the Kolapore
Springs Cabin.
Carl Heinrich, Top Chef Canada season two
winner preparing farm-fresh local produce
and Kolapore Springs Trout.
Ryan Donovan and Carl Heinrich creating
magic in the humble cabin kitchen.
For more information on the Kolapore
Springs Hatchery and to inquire about
hosting your own special event
featuring celebrity guest chefs, log onto
The event was a feast for the senses and
a truly unforgettable culinary experience
at the Kolapore Springs Fish Hatchery.
71
Summer 2012
Escarpment Magaz ine
