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.