By Jamie Drummond and Sarah Robichaud

Two nights ago Good Food Revolution attended the spectacular Gold Medal Plates event in Toronto and captured all of the delicious dishes created by ten of the city’s most exceptional chefs.

Reds Bistro crew in full production mode.

Chef Michael Steh from Reds Bistro's "Bacon" paired with 2008 Chateau de Charmes Bronze Award Winner

Chef Jason Carter from Centro's "Bison" paired Beau's Night-Marzen Oktoberfest Lager.

Non Competing Patrick McMurray from Starfish presented a marvellous Seafood table.

Chef David Lee of Nota Bene's Roasted Squab, David's Tortiere, Black Pudding Sauce paired with 2009 Closson Chase "Churchside" Pinot Noir.

Chef Ted Corrado and Stratus Vineyard's Nadia Skorupski

Chef Ted Corrado of C5's Beef Short Rib, Parsley Root Puree, Toasted Barley, and Roasted Grape Jus paired with 2008 Stratus White... actually my personal favourite pairing of the evening.

Chef Lorenzo Losetto of George's Veal Blade, Harvest Vegetables, Chestnut Potato paired with 2008 Hidden Bench Terroir Cache.

The judges hard at work: James Chatto, Anita Stewart, Christine Cushing, John Higgins, Lucy Waverman, and Chef Frank Dodd.

Chef Tom Brodi of Toca's Palacsinta Wrapped Veal Cheek, Braised Red Cabbage, and Pickled Cinnamon Cape Mushroom paired with Mill Street Brewery's Organic Helles Bock.

Chef Tony De Luca of De Luca's Wine Country Restaurant's Icewine Roasted Ontario Venison Tenderloin with Chestnut Tuille paired with 2007 Niagara College Teaching Winery "Dean's List" Meritage.

Chef Jonathan Gushue of Langdon Hall's Kitchen Garden Brussels, White and Black Salsify Chips, Preserved Oysters, Ducks Egg, Smoked Trout Caviar paired with 2009 Organized Crime Fume Blanc - Gold Award Winner

Chef Rob Gentile of Buca's Tortelli D'Oca: Goose Offal and Porcini filled Pasta with Cured Goose Breast, Hazlenut, Crisp Rosemary, and 13th Street Merlot "Vincotto"paired with 2010 13th Street Merlot - Silver Award Winner

Chef Jason Bangerter of Luma's Confit Chicken Terrine with Liver Parfait and Port Wine Shallots paired with 2010 Henry of Pelham Riesling.

Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… and that was undoubtedly the most impressive food he has ever seen at Gold Medal Plates. These Chefs are certainly at the top of their game.