Ding Ding!!!!

The first round bell has been rung!!!!

 
Gary's chefs were competing in Jordan Creek Iowa today in the 4th year of Bravo's Top Chef Competition!
8 executive chefs from around the country competed in Battle Prosciutto.




First out was Chef Chris Endress with his Pizza con Agrodolce. It worked with the prosciutto was a delicate item accented with spicy pecans and a raspberry balsamic vinaigrette. Tasting this dish I was amazed how well the raspberry and the prosciutto intermingled together. Remembering that Malvasia is the perfect pair for the salty cured pork leg.

                              Phil Pomykalski came next with a blistering rendition of Mushroom Prosciutto Lasagna. Very delicate, very clean, it highlighted the pasta and it was topped with a version of the ravioli crumb that provided a different texture.
                     


    Our regional Finalist Jason Kapella was next with his version of Porchetta Saltimbocca. Jason's version was made from a pork shoulder BRT with prosciutto and sage. Braised until meltingly tender and then served with tender carrots scented with coriander and dark rum. As one Judged stated "it captured the Prosciutto flavor beautifully."

Tony Evans from Bayshore came at the judges next with Prosciutto Pollo Rustica. A chicken breast pounded and wrapped around roasted red peppers, asparagus, and artichoke hearts.  then encased and Prosciutto and pan roasted crispy. It was served with a saffron and oregano risotto -- (great combination!)                                      

                   


Wesley Boston gave us pork on pork. A pounded, boneless pork chop wrapped in prosciutto, egg dipped and sauteed. It was served with a saute of red peppers, caramelized onions and a sauce made from green tea and amaretto. The flavor came across as a mild maple tones and finished with tea.

                 

Chef Aric Spiczka's Told the story of Giovanni Royale a young cook who prepared for the dish of Pesce Prosciutto Royale for the King and Queen of Italy in the late 1800's, Crusting Halibut with prosciutto di Parma and served with a an orange basil sauce and Langostino Potato Puree.

  Michael Timm came for the competition straight on with his rendition of Prosciutto "Carpaccio". Michael presented the prosciutto thinly sliced on an 18" oval platter with some crispy flatbread chips and a salad of Frisee, Arugula, Roasted Grape Tomatoes and Buffalo Milk Mozzarella. Silply prepared and flawlessly presented. It showcased the prosciutto beautifully.

Tom Barnett finished the competition with Prosciutto and Eggplant Gamberetti. Thinly sliced and sauteed eggplant was topped with a light fontina crumb topping and baked, placed on a platter and topped with crisp shrimp and thinly sliced Prosciutto di Parma. It was finished with a excellent Citrus Herb Sauce. It was a great shareable appetizer and full of flavor.





I look at this contest and am so proud of the chefs and their ability year after year to create and present great and flavorful dishes!

So thank you  to Cherisse, Jason and the team at Jordan Creek. Gary Ertl and all the chefs who competed.
 The next Contest is May 11th with Woody's team, until then....