Chef Competition Video Highlights

ZONA ROSA HAS BRAGGING RIGHTS!!!!!!!!!

Yes, it is true. Chef Shon Mickles "Heismaned" his way to victory in Bravo's! Third Annual Top Chef Contest.

The day started in the test kitchen at 7 am. It was hot and muggy on the line and 6 chefs were reading themselves for the battle royale. The judges and the Chefs were introduced to the crowd and the cooking order was picked.



Chef Anthony Phenis from Eton (Cleveland) had the entree category. came out swinging for the fences with his grilled Tuscan Veal Chop - It was served atop a pine nut and goat cheese creamed spinach with White Truffle Brioche Crostini, Caramelized Shallot Marmaletta and Crispy Julienned Pancetta. This was a favorite of several of the Judges.

Next Up was the first entry in the oven category with Jason Kapela-Jordan Creek (West Des Moines) and his Manzo Italiano. Juicy Eye of Round beef roasted to Medium Rare rolled up with house made sweet and spicy pickled peppers portobello mushrooms, provolone cheese in a lavosh bread and baked in the pizza oven












This was Chef Leonard Hines from Summit Mall in Fairlawn Ohio's Favorite!!







Third up was "the Carter" Chef Eric Carter From Dellagio (Orlando) and his dish fo Stuffed Veal Braciole Parmesan with Sausage and Gnocchi. Stuffed breaded Veal with artichoke hearts, feta, Italian sausage, SDT and Bread Crumbs. Fried to GBD (golden brown delicious) and served over spinach gnocchi an a rich hearty marinara sauce with capers and caramelized onions.




Next up was Fire Roasted Garlic Bulb from Chef Shon Mickles. This dish was inspired from the need to provide some "noshing " food for thier guests who love the patio but didn't want to commit to a big meal. It was made from roasted whole garlic bulbs, roasted until they became meltingly tender, served with boursin cheese drizzled with housemade pesto, toasted ciabatta bread, roasted and marinated red bell peppers, and garnished with fresh grapes




Mike "Biggie" Kyle came with his Frutta Griglia - Wood Grilled Balsamic Marinated Peaches stuffed with Prosciutto Di Parma and Boursin Cheese and drizzled with a Honey Balsamic Reduction. It was sublime.














Finally it was Mr. Minch's Turn he wowed the crowd with his Fireside Scallops - Speck Wrapped Scallops Stuffed with Boursin Cheese, Served in a cast iron skillet with a sizzling limoncello butter sauce. The judges really had a affinity with this dish. It was as visually appealing as it was tasty.













Congratulations to all the chefs who competed in the regionals and the finals. The competition is not to announce a winner but it's to announce we are about the food and our Chef Culture. Thanks Again for a great competition and I look forward to next year...................

The Chef Contest Dinner Bell

The past 24 hours have been a whirlwind for the 6 finalists and 6 chef judges. The afternoon started with the arrival in Columbus yesterday.

Chef Lorenzo Boni - Corporate Chef from Barilla led the team through some interesting data about what trends are happening in food in Italy right now, he also talked about the cuisine and regionality of Italy in respect to its food products.

The team then left for Lindey's German Village, the Original restaurant that the Doody family opened, and still operates to this day....28 Years Later!



Chef Jon O'Carrol prepared for the group a fabulous menu. It started with an amuse bouche of Yellow Watermelon Gazpacho with poached lobster and Shrimp
The first course was Asparagus and Poached Egg Salad with Speck, Herb Salad and a Cherry Gastrique. It was paired with Banfi - Princepessa Perlante and the Banfi, Santa Angelo Pinot Grigio

The Second Course was Belize Shrimp and Black Peppercorn Fettuccine with Organic Spinach, Chili, Lemon Pressed Extra Virgin Olive Oil and Barrel Aged Feta- The wine pairings were The Ruffino - La Solatia Chardonnay and the Suavia Le Rive Soave Classico. Both Outstanding wines.

Next was an intermezzo of a Pear and Riesling Sorbet.

Fourth Course came in the way of a 6 oz Prime Tenderloin with Crispy Sweetbreads, Macerated Cherry Tomatoes over a potato Rosti Cake. This course was paired with FIVE wines, the La Salette Amarone, Banfi Summus, Ruffino Romitorio Santedame, Ruffino Chianti Classico Reserva and a Monster Sagrantino di Montefalco from Colepetrone.

Dessert was an anwesome Dark Chocolate Souffle Cake served with Banfi - Rose Regale Brachetto D' Acqui

A special thanks to our Hosts, Barry Glovitch From Vias Wine Importers, Judith Anter Constellation/Ruffino and Eric Bahn from Banfi Vineyards and our sponsors, Culinary Concepts, The Wasserstrom Company, Jade Range and PRO*ACT

Name Dropping for Quality

I had the distinct please of watching a demonstration between Nancy Silverton and Mario Batali this weekend. They were cooking some signature dishes from their smash restaurant Mozza in Los Angles. Now I'm a pretty "been around the block" when it comes to chefs and Food Network Quasi Chefs, but listening to Nancy and Mario talk....2 Icons in our industry, who actually are great chefs talk about food ingredients and to see the lengths that they go through to get their restaurants products is simply amazing. It was inspiring!

I had an opportunity to talk to her later and she passed along a vendor of Fresh Mozzarella that I fell in absolute love with when I first tasted it.

It was Burrata - that delicate mix of mozzarella curd and cream mixed together and fresh mozzarella is stretched over the outside to encase this looser lovely mixture of creamy goodness.

Why pray tell do I bother you with this namedrop? To illustrate the fact that quality matters, quality matters when we apply it correctly and treat it with love and reverence.

How does this apply to Bravo, we already have quality?

In the past month a lot of you have either read or heard that we were mentioned in Consumer Reports under Best Italian Restaurants. We placed a respectable second, and the first place went to another regional chain.

The top two spots went to restaurants that the guests view as better quality and a better experience! I know, I've seen many of you make that difference.

This fact is important because Quality, Value and Experience matter!

The mission of Bravo is simply to dominate the segment with Flavor and Experience.
It wasn't luck that placed us on that list, It is the unwillingness that you all express in your daily routines to be average that makes the difference.

Thanks.

Seemed Simple Enough?

Friend or Foe........ Just ask Laura's Chefs

Wednesday May 20ths Competition brought the 2009 Bravo Top Chef Competizion Regional contests to a close. A bright sunny day at Zona Rosa in Kansas City , Mo. The competition, from a chef perspective, was stated as difficult with the medium being Wood Oven. Laura Tappen’s Chefs converged on the store with one thing in mind. Why does Chef Harding hate us for giving us Wood Oven?

Well, team, I don’t, however I do think that we have a competitive advantage to our business that we need to capitalize on. It was also apparent from the dishes, with the range of diversity that we really have some great talent in our ranks.

First out of the gate was the Host Chef Shon “P90X”Mickels with his great appetizer entitled “Celebrare l’ Aglio or a Celebration of Garlic – Not the flavor of raw garlic; but the flavor of sweet, soft, caramelized garlic, and bright Garlic. With a fall apart butter soft head of garlic, crisp Ciabatta bread; roasted peppers and toasted garlic; Boursin and Pesto and he paired it with the Ruffino Chianti Superior – The panel of judges was very impressed with his pairing.

Next came Chef Michael Timm from Leawood with his wood fired Pancetta wrapped shrimp with shaved fennel, arugula, and a roasted red pepper Tuscan vinaigrette. Five tender 13-15 shrimp crispy and good and fresh from the oven and draped over the salad of fennel, apple and arugula. Spectacular! In flavors and presentation

Chef Zack Osborne from Oklahoma City and his dish of Wood Roasted Chicken with Apple Honey Chicken Demi and Sweet Potato Bread Pudding and OMG *(sorry, appropriate adjectives are forbidden, this is a family page) Braised Red Swiss Chard, was just as he promised – super crispy, the chard was out of this world and the sauce, as Zack said, alone would be worthy of the whole price of the dish……………….It was……..He cooked the chicken from a raw state in 8 minutes! Breast and Boneless thigh!!!!!!!!!!!

Britt Sonnier of Baton Rouge injected a little southern Louisiana into Tuscany with his shrimp Calzone – Our crisp and delicious pizza dough wrapped around a Italian Shrimp Etouffee sauce that was thick with shrimp and peppers and several secret ingredients that he refused to comment on…..The guests really loved this dish, and interestingly it received the most nostalgic comments from the guests.

I thought it showed just how powerful that memory is tied with food.

Chef Jarred Bissell l brought the most adventurous dish to the competition with his Texas Hillbilly Fire Roasted Figs. I’d be lying if I said I wasn’t in heaven when I ate it……Texas Fresh Figs with wrapped in a Phyllo and boursin cheese purse, Sliced Proscuitto Di Parma, Popcorn Sprouts (tiny 2 inch long corn sprouts) Micro Greens and the plate was garnished with a Tawny Port Reduction and a Saffron Vinaigrette. It Really Worked and the sweetness played so well with the vinegar. Unfortunately he got torpedoed by one, then two of the judges. Sorry Charlie..........

I am very excited and invigorated by the chance to see all of our chefs , We are and should always be PROUD of the food we cook and serve for our guests. In this age of what can we take away from the guest so we can make some or any money we haven't done that!......

We continue to do just the opposite, we are running into the proverbial house on fire. With your excellence in running your businesses we CAN afford to use reggiano cheese, Porcini Mushrooms, Proscuitto di Parma, and all the things that truly give us the ability to say we use better food than anyone.

Thank You for all your commitment and hard work; making this the company I have been proud to call my home for so long.

*OMG is like LOL , something best left to young people

Almost To The Finals.........

Number 5 of 6.

5/6ths........ kind of a strange part of the whole.

Glendale Wisconsin, a suburb of Milwaukee.

Gary Ertl - District Partner & Eazy Swarthout and
Chef Chris Endress's home store, Number 59 opened November 2, 2006....



The day started off like one in early spring, the tulips are just in full bloom in Wisconsin..... Jason Kapela woke up that morning and drove from West Des Moines Iowa. Phil Pomykalski drove in from Evanston, Illinois.

John Leonard had flown in the night before from Virginia Beach as so did Mike Seigman from Greensboro

Tony Evans came from the west side of Milwaukee stopping at his store Brookfield before getting here.


John Leonard started off the competition strong with a Italian take on a fish sandwich. His Piccolo Pesce Calzoni! It was very fresh and summery with a good bit of heat. It looked reminiscent of a fish taco - it was awesome.

Chef Jason Kapela came out next and presented Manzo Italiano a great cross between a Philli cheese steak sandwich and a Chicago Hot Beef sandwich - as usual chef, running it all the way to the top, pickled his own peppers and added pictures in his presentation of his daughter enjoying the dish!

Tony Evans from Brookfield came next with his dish of Wood Oven Roasted Chicken cooked over a can of pineapple juice (think beer can chicken) with Risotto Pancetta cake that was like a gratin - Super Yummy! Chef used the Tomato Dipping concentrate for the base of his chicken. Chef scored two first place votes for his entry

Chef Chris Endress who, almost didn't make the competition delivered a straight forward plate entitled Lavosh Stromboli - using our lavosh bread to make the Stromboli with Shaved Chicken, Provolone Cheese, Boursin, fresh Tomatoes and Oregano - His entry offered the ability to customize the side - (a big guest favorite)

Chef Pomykalski delivered the most amazing looking Calzone, Steak Pepperenata Calzone
a fresh pizza dough wrapped around Filet Mignon, Red and Green peppers, and Banana Peppers for heat - It looked Awesome.

Chef Mike Seigman followed up with a not so traditional pizza called Bistecca Pizza, with cooked tenderloin, Greco Sauce, Roasted Roma Tomatoes and fresh Cilantro - the Judges LOVED this item with the cilantro that set the dish off in the right note.

In the end it was a tough contest - With Chef Jason Taking Top Honors and a right to compete in the finals in Columbus on the 16th of July.

Chef Phil took second place and will cast his vote for Bravo's Top Chef on that same date.

Chef John Leonard finished out the top three.

Thanks to Chef Chris Endress and the entire team at Bayshore for hosting the event, Thanks to all the chefs and the home teams that let them compete and to our last regional competition next week in Zona Rosa.

Entree to the Big Event

The setting was West Chester, Ohio April 30th.

Lou Rio's Regional contest and his chefs.

Chef Miguel Rodriguez from West Nyack, Ny and his entry of Tuscan Arctic Char set off the intense competition for the 4th coveted spot at the Bravo Culinary Competizions' Top Chef Event July 15th and 16th in Columbus Ohio. He pulled out all the stops on his dish of Arctic Char with Wilted Spinach, Poached Egg, Chianti Glaze with a Morel and Chanterelle Mushroom Sauce. He even went as far as getting fresh Chanterelles!!, They were delicious!!!

Next out was the Host store West Chester and Chef Juan Romo's Polenta Crusted Pork Tenderloin. Italy's most common comfort food transformed in the dish that almost took second place (missed by .2)3-3oz pork medallions breaded with a polenta and wondra flour crust, mush like a schnitzel and served with a fresh and piquant salad of Julienned and pickled summer vegetables, and a honey pepper vinaigrette. Very nontraditional but the Judges LOVED it!! Really Unique


Chef Rich Schnell from Knoxville , scratch that, North Lake (Charlotte) hit the judges with his version of Bravo Sausage and Artichoke Manicotti - Tender, with two fillings and decorated with the colors of the Italian flag. visually very exciting. He took the dish one step further and had a Lunch and Dinner version. He scored high points for his presentation and the simplicity of the execution.

Mentor Ohio's Chef Maurice Thornhill's dish of Pesche E Patate was unique and complete. Enough to score this first time Chef a second place finish and secure him a spot at the judges table in July! Pan Fried Tilapia light seasoned and served on a bed of white beans, pancetta and shallots in a light lobster broth and a great twist on lemon vinaigrette with puree parsley, lemon juice and Extra Virgin OO


Cincinnati Ohio, #6, reborn as Deerfield and it's Chef Maynor Hernandez dish of Roasted Pork Tenderloin. It was very vegetable centric dish with a a bed of grilled sliced eggplant topped with a saute of Diced red peppers, Sweet Potatoes, Fresh Rosemary and Sage. The sauce was a lobster broth with feta and basil.


Last came Chagrin Falls (Eton) Bravo Chef Anthony Phenis Our Winner!!!

His dish was a Tuscan Veal Chop. It was landed on a bed of Pine Nut Creamed Spinach, White Truffle Crostini, Caramelized Shallot Marmelatta and Crispy Pancetta. It wowed the Judges on it's flavor profile and the sheer luxury of the dish


Congratulations to our Chefs, Special thanks to Lou Rio, Matthew Schmidt, our judges and the entire team at West Chester....

By the way, the veal was poke you eye out good.............