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