Pasta Challenge Winners 2024
The 10th annual Vancouver Foodster Pasta Challenge was a success featuring creations from restaurants around greater Vancouver. Each restaurant featured their Pasta creation from October 3-27, 2024. Our media judging panel determined the ultimate winners of the challenge, and this was quite the task as each judge who tasted each creation with a rigorous process based on taste, originality/uniqueness and presentation/appearance.
The Winners are:
1st Place:
{112 points}
Lift Bar & Grill
Seafood Carbonara
Price: $45
Created by: Chris Andraza,
Description: Indulge in the allure of the sea with this exquisite take on Seafood Carbonara. The journey begins with velvety squid ink Mafalda, its dark, ribbon-like strands weaving through the dish like ocean waves. Smoky bacon lardons lend a rich, savory depth, harmonizing with the briny sweetness of tender mussels and succulent clams. As you savor each bite, bursts of delicate salmon roe add a pop of freshness, while hints of seaweed evoke the essence of coastal breezes. It’s a dish where land and sea embrace, creating a symphony of flavors that linger long after the last bite.
Ingredients: squid ink Mafalda, smoked bacon lardons, mussels, clams, black tiger prawns, salmon roe, and seaweed.
Offered: All day, everyday
Available: for dine-in only
Lift Bar & Grill
333 Menchion Mews, Vancouver
Tel: (604) 689-5438
Web: https://www.liftbarandgrill.com/
Instagram @liftbarandgrill
2nd Place:
{104 points}
Seraphina Restaurant
Stop and Taste the Roses
Price: $29
Created by: Chef Rory Byrne
Description: Everyone is so busy in life, I wanted to create a dish that would remind people, to slow down and appreciate the beauty of life. Food has an effect on people, whether you are stopping and enjoying this on your own, or you’re sharing this bouquet with your loved ones, it was important for me to create something that would make people, Stop and Taste the Roses.
Ingredients: Caramelized red onion, truffle butter, cream, truffle infused ricotta, pasta girella.
Available: Tuesday 5pm – close, Wednesday – Saturday 2pm to close.
Offered: Dine-in only.
Seraphina Restaurant
905 Dunsmiur Street, Vancouver
Tel:604-632-4942
Web: https://www.vesperlounge.ca/about-2
Instagram @seraphinayvr
3rd Place:
{102 points}
Pasta Polo
Scusa Mi! Pomodoro
Price: $24.95
Created by: Chef/Owner Ahyoung Baek
Description: Our Pasta ‘Scusa Mi! Pomodoro’ features a base of Aglio e Olio, mixed with sun-dried tomatoes and spinach. It’s topped with prawns and Macedonian feta cheese, served over homemade linguine.
Ingredients: Garlic, Extra virgin Olive oil, Sundried tomato, Roma tomato, spinach, prawn and Macedonian Fetta
Available: 12-9pm; 7 days a week
Offered: take out and dine in.
Pasta Polo
2754 Barney Hwy, Coquitlam
Tel: (604) 464-7656
Instagram @pastapolocoquitlam
In the People’s Choice Awards category, the public who tried the Pasta creations were the ones who had the opportunity to cast their vote throughout the challenge.
The Winners are:
1st Place People’s Choice:
Seraphina Restaurant
Stop and Taste the Roses
Price: $29
Created by: Chef Rory Byrne
Description: Everyone is so busy in life, I wanted to create a dish that would remind people, to slow down and appreciate the beauty of life. Food has an effect on people, whether you are stopping and enjoying this on your own, or you’re sharing this bouquet with your loved ones, it was important for me to create something that would make people, Stop and Taste the Roses.
Ingredients: Caramelized red onion, truffle butter, cream, truffle infused ricotta, pasta girella.
Available: Tuesday 5pm – close, Wednesday – Saturday 2pm to close.
Offered: Dine-in only.
Seraphina Restaurant
905 Dunsmiur Street, Vancouver
Tel:604-632-4942
Web: https://www.vesperlounge.ca/about-2
Instagram @seraphinayvr
2nd Place People’s Choice:
Pasta Polo
Scusa Mi! Pomodoro
Price: $24.95
Created by: Chef/Owner Ahyoung Baek
Description: Our Pasta ‘Scusa Mi! Pomodoro’ features a base of Aglio e Olio, mixed with sun-dried tomatoes and spinach. It’s topped with prawns and Macedonian feta cheese, served over homemade linguine.
Ingredients: Garlic, Extra virgin Olive oil, Sundried tomato, Roma tomato, spinach, prawn and Macedonian Fetta
Available: 12-9pm; 7 days a week
Offered: take out and dine in.
Pasta Polo
2754 Barney Hwy, Coquitlam
Tel: (604) 464-7656
Instagram @pastapolocoquitlam
3rd Place People’s Choice:
Stanley’s Bar & Grill
Short Rib Pappardelle
Price: $27
Created by: Stanley’s Bar & Grill culinary team
Description: Braised pulled beef short rib, marinated mushrooms, tomato red wine sauce, crispy kale, oven-dried cherry tomatoes, basil, parmigiano reggiano.
Available: all the time
Offered: dine-in only
Stanley’s Bar & Grill
610 Pipeline Rd (inside Stanley Park), Vancouver
Tel: (604) 602-3088
Web: https://stanleysbargrill.com/
Instagram @stanleysbargrill
Our Media judges for this challenge were: Maggi Mei, Ray Lee and Shelley Hayashi
Each media judge will have scored the creation with a maximum of 40 points as follows: Overall Taste 20 points, Originality and Uniqueness 10 points, Presentation and Appearance 10 points). The total number of points a pasta creation could earn is 120 points.
Thank you to the chefs and restaurants that accepted my invitation and featured their pasta on the menu for the past few weeks during this challenge.
I encourage you to visit the winning restaurants to try their pasta creations! See the entries here.
By: Richard Wolak