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
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