Another Time Around.......

Michael Minch - Chef, wine enthusiast, winner of the second Bravo 2009 Top Chef Competizion Contest and finalist for the second year in a row......

Tuesday morning at Fairlawn Town Center in Dearborn Michigan we had Woody and Tim's Chefs for another battle of appetizers.

The short straw was drawn by Jim Konerth from Buffalo.. He started off by presenting it was combination of roasted Anaheim peppers and crab meat rolled into a spiral and baked topped with breadcrumbs

Next came Greenwood, Indiana's Chef Demetrio Estrada with the Crab Stuffed Grilled Calamari with a Balsamic Citrus sauce, Delicious and chef, at the last minute, had decided to change the sauce on the bottom of the calamari. It was a great balance to the richness of the stuffed calamari

Chef Jack Sekeres of Lansing laid down a supreme dish of Prosciutto Wrapped and Roasted Giant Shrimp with Polenta, Portobello Mushrooms and Arugula. I liked this dish very much from the intricate look of the dish but it was componently easy to assemble. He finished second this year and will be in Columbus to judge the final!!

Chef Rick Rodriguez (Livonia) brought Crispy Stuffed Mushrooms to the party. This dish was very well recieved and was a favorite. As one judge put it "I don't like mushrooms and I like this dish". First breaded and fried then stuffed the pick up was quick and the flavor was incredible.

Chef Mark Daverio from Rochester Hills also did a stuffed calamari, this one had a sausage stuffing, then grilled and sliced on a small bed of Mariniara sauce and surrounded by a boldly flavored saffron sauce.

Livonia's Chef Michael Meyer's Judging panel favorite of Mediterranean inspired Sesame Crusted and Seared Tuna with an Orange, Red Bell Pepper and Mesclun Salad with Orange Balsamic was our third place winner seperated by .2 of a point.


Raul Sanchez's of Bravo #2 (Castleton) Entry of Grilled Scallops with a portobello mushroom and potato salad was, I think, the days boldest move. Garnished with crispy pasta, pesto and the palate cleansing creamy vinaigrette, It ate very light and had a great flavor profile.

In the end It was Mike Minch with his Fireside Scallops. His presentation with the carved out wooden log that held the Lodge cast iron cookware. The dish was comprised of sliced scallops wrapped in speck (Produced in Alto Adige, the German-speaking province in Balzano, Speck received its name from the German word for bacon) and cooked in a Limoncello and scampi butter in the iron skillet topped with fried beet chips.

Two down and four more to go, look for Thursdays post later..............