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.............