Chef Competition Video Highlights

ZONA ROSA HAS BRAGGING RIGHTS!!!!!!!!!

Yes, it is true. Chef Shon Mickles "Heismaned" his way to victory in Bravo's! Third Annual Top Chef Contest.

The day started in the test kitchen at 7 am. It was hot and muggy on the line and 6 chefs were reading themselves for the battle royale. The judges and the Chefs were introduced to the crowd and the cooking order was picked.



Chef Anthony Phenis from Eton (Cleveland) had the entree category. came out swinging for the fences with his grilled Tuscan Veal Chop - It was served atop a pine nut and goat cheese creamed spinach with White Truffle Brioche Crostini, Caramelized Shallot Marmaletta and Crispy Julienned Pancetta. This was a favorite of several of the Judges.

Next Up was the first entry in the oven category with Jason Kapela-Jordan Creek (West Des Moines) and his Manzo Italiano. Juicy Eye of Round beef roasted to Medium Rare rolled up with house made sweet and spicy pickled peppers portobello mushrooms, provolone cheese in a lavosh bread and baked in the pizza oven












This was Chef Leonard Hines from Summit Mall in Fairlawn Ohio's Favorite!!







Third up was "the Carter" Chef Eric Carter From Dellagio (Orlando) and his dish fo Stuffed Veal Braciole Parmesan with Sausage and Gnocchi. Stuffed breaded Veal with artichoke hearts, feta, Italian sausage, SDT and Bread Crumbs. Fried to GBD (golden brown delicious) and served over spinach gnocchi an a rich hearty marinara sauce with capers and caramelized onions.




Next up was Fire Roasted Garlic Bulb from Chef Shon Mickles. This dish was inspired from the need to provide some "noshing " food for thier guests who love the patio but didn't want to commit to a big meal. It was made from roasted whole garlic bulbs, roasted until they became meltingly tender, served with boursin cheese drizzled with housemade pesto, toasted ciabatta bread, roasted and marinated red bell peppers, and garnished with fresh grapes




Mike "Biggie" Kyle came with his Frutta Griglia - Wood Grilled Balsamic Marinated Peaches stuffed with Prosciutto Di Parma and Boursin Cheese and drizzled with a Honey Balsamic Reduction. It was sublime.














Finally it was Mr. Minch's Turn he wowed the crowd with his Fireside Scallops - Speck Wrapped Scallops Stuffed with Boursin Cheese, Served in a cast iron skillet with a sizzling limoncello butter sauce. The judges really had a affinity with this dish. It was as visually appealing as it was tasty.













Congratulations to all the chefs who competed in the regionals and the finals. The competition is not to announce a winner but it's to announce we are about the food and our Chef Culture. Thanks Again for a great competition and I look forward to next year...................

The Chef Contest Dinner Bell

The past 24 hours have been a whirlwind for the 6 finalists and 6 chef judges. The afternoon started with the arrival in Columbus yesterday.

Chef Lorenzo Boni - Corporate Chef from Barilla led the team through some interesting data about what trends are happening in food in Italy right now, he also talked about the cuisine and regionality of Italy in respect to its food products.

The team then left for Lindey's German Village, the Original restaurant that the Doody family opened, and still operates to this day....28 Years Later!



Chef Jon O'Carrol prepared for the group a fabulous menu. It started with an amuse bouche of Yellow Watermelon Gazpacho with poached lobster and Shrimp
The first course was Asparagus and Poached Egg Salad with Speck, Herb Salad and a Cherry Gastrique. It was paired with Banfi - Princepessa Perlante and the Banfi, Santa Angelo Pinot Grigio

The Second Course was Belize Shrimp and Black Peppercorn Fettuccine with Organic Spinach, Chili, Lemon Pressed Extra Virgin Olive Oil and Barrel Aged Feta- The wine pairings were The Ruffino - La Solatia Chardonnay and the Suavia Le Rive Soave Classico. Both Outstanding wines.

Next was an intermezzo of a Pear and Riesling Sorbet.

Fourth Course came in the way of a 6 oz Prime Tenderloin with Crispy Sweetbreads, Macerated Cherry Tomatoes over a potato Rosti Cake. This course was paired with FIVE wines, the La Salette Amarone, Banfi Summus, Ruffino Romitorio Santedame, Ruffino Chianti Classico Reserva and a Monster Sagrantino di Montefalco from Colepetrone.

Dessert was an anwesome Dark Chocolate Souffle Cake served with Banfi - Rose Regale Brachetto D' Acqui

A special thanks to our Hosts, Barry Glovitch From Vias Wine Importers, Judith Anter Constellation/Ruffino and Eric Bahn from Banfi Vineyards and our sponsors, Culinary Concepts, The Wasserstrom Company, Jade Range and PRO*ACT