There's Always Redemption..............

It is true that with some things in life the moment comes and goes and then there you are with the result, permanent and ever unchanging....However, sometimes life affords you that rare opportunity... that second chance..... to make a new history on where you have unfinished business.

For Chef Eric Carter that day was this past Thursday April 23, 2009 in Dayton, Ohio at Store number 4 (ish).

That's the day that Eric (finally) took top spot in his regions Chef Competizion!!!!!!!!

Chef Brian Flowers of Louisville went first, his dish of Crab and Scallop Mousse with Tomato and Pesto Couscous. The dish had great flavor of scallop and for me the Israeli Couscous fantastic, with flavors of pomodoro and pesto mixed together, Tim had also commented about the fantastic flavors of that dish

Next up was Canton, Ohio's Chef Jorge Martinez's Herb Crusted Pork Tenderloin with Roasted Red Peppers, Asparagus and a Red Wine Mustard Cream Sauce. Great flavors! The Judges loved the sauce and the colors on the plate, an A+ dish.

Bethel Roads Chef Mark Grant's entry was Couscous Crusted Halibut with Herb Cappelini, Spinach and Lemon. Loved the couscous crust on the halibut. the cappelini was formed into a cake and pan fried crispy and delicious, topped with spinach sauteed in applewood smoked bacon and then topped with the halibut, it was a great symphony between bold and subtle flavors.

Our 2nd place finisher and Chef Competizion Judge in July Chef Leonard Hines entry from Akron Ohio was Halibut Salvia - with the best (and most pandering) presentation to the judges of the day. Chef had paired the Simi Sauvignon Blanc to accompany the dish and poured some for the judges to try with the dish. The bed of the dish was the roasted butternut squash risotto with arugula topped by the sage studded and pancetta wrapped halibut and brown butter sauce. Just a great presentation...

Next was Jeremy Fultz, one of newest chefs at Bravo Franklin Park placing Third with his Cajun Dusted Tuna with Grilled Tomatoes, Asparagus and Pesto Butter Sauce and Crispy Red Onions. The Judges loved this dish....

Our gracious host at Dayton, Curtis Sizemore was the second to last to go with Chicken Scallopini Margherita, the most health conscious dish of the competizion. Seared chicken scallopini topped with fresh mozzarella, roasted roma tomatoes, fresh basil and served with roasted redskin potatoes and a small arugula salad. really fresh, light and healthy!!

It had been a long competition with Eric drawing last spot to present to the judges, typically not the best spot, The judges are full, their pallets fatigued and the tend to be "Fooded Out."

His dish of Veal Bracciole Parmesan with Gnocchi and Sausage was a great dish in design and flavor, with a delicate stuffing made from artichokes, sausage, feta and tomato around veal scallopini that was breaded and fried on a bed of gnocchi with spinach and marinara

I don't exactly know the moment that the room changed, but I noticed after 10 or so seconds, he had the room, he had the judges......


Eric had made up for his 2nd place finish in the first annual Chef Competizion in Livonia when to the amazement of Woody, Tim and Myself he did not take the top spot. Sometimes we get a chance to make thing right.


July 16th, In Columbus we will see if Eric can take Redemption Airlines all the way to Italy............