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