Battle Bufala Due

Tuesday May 25^th 2010 Virginia Beach

The 4^th Installment of the 2010 Bravo Top Chef Competition came to Virginia along the Chesapeake Bay.

 Mike Myers, Rich Schnell, Jon Leonard, Joe Vavrek, Brian Leibhardt, Miguel Rodriguez, Joe Isbell and Mark Grant

The Contest – Buffalo Mozzarella, The chefs, 7 in all were competing for the 4^th spot of 6 to the final competition in Columbus Ohio on July 15^th and 16^th

Drawing the first straw was Chef Miguel Rodriguez from Palisades Bravo in West Nyack NY. He presented his version of Fresh Mozzarella Trio. Fresh hand stretched mozzarella Caprese with heirloom tomatoes and basil. Fresh Mozzarella Roulade stuffed with Prosciutto di Parma, pesto and Basil and Zucchini Timbalo with Roasted Roma Tomatoes Ricotta and Fresh Mozzarella

 Virginia Beach’s own John Leonard came out next with Mozzarella Arrolata – Buffalo Mozzarella rolled around Walnut Basil Pesto and Cappicola He finished the dish off with a Roasted Grape Tomato Relish and Parmesan Frico

 

Chef Rich Schnell delivered, what I thought was one of the best presentations of the day, Clear, Concise and Direct about His Mozzarella Trio – Mozzarella marinated roasted garlic, pecans and anchovies on sliced Capicolla, Marinated Heirloom Tomatoes, Grilled Asparagus and arugula tossed with EXVOO and Fried Mozz and finally Cold Smoked Mozz on top of a Shrimp and Cucumber Couscous.

 Columbus Ohio’s Joe Vavrek, Executive Chef at Crosswoods presented one of the judge’s favorite dishes of the day and taking 2^nd runner up with his Rosemary Polenta and Buffalo Mozzarella. Rosemary Polenta topped with layers of roasted roma tomatoes, grilled eggplant and Mozzarella di Buffala. Topped with baby arugula and balsamic glaze

Michael Myers, executive chef and the blood orange king of Lehigh Valley Pennsylvania offred his dish of Warm Duck Salad with Buffalo Mozzarella. Underneath a light mixed green salad with blood orange

Vinaigrette tossed with shaved red onion served with candied blood orange slices and garnished with a balsamic reduction.

Greensboro North Carolina’s Chef Brian Liebhardt Placed second with his creation of Quattro Formaggio and Portobello Mushroom Ravioli. Chef made ravioli from Gyoza wrappers encasing a cheese mixture of Ricotta, Buffalo Mozzarella, sliced mozz and Parmesan. The tender ravioli were served in a really light alfredo with grilled asparagus and garnished with lots of Parm.

Last to go was another of Columbus Ohio’s chefs Mark Grant Executive Chef at our original Bravo on Bethel Road. Chefs dish of a sampling of Mozzarella di Bufala had three distinct components. First was a fried mozz on a simple pomodoro sauce second was a room temperature Mozzarella Bruschetta with pancetta  and topped with pesto and finally under the Bruschetta a arugula salad with grape tomatoes and buffalo mozz.

Chef John came out on top today and will represent Virginia Beach and all the chefs at Bravo in July at the finals or the 2010 Bravo Top Chef Ccontest. See you all next Tuesday….

The Burgh and the Buffalo

The Burgh and the Buffalo;

Tuesday May 18, 2010 Bravo Cranberry Township, Bravo’s 2010 Top Chef Competition is in full swing with the third of the six regional contests taking place at the store of year two’s winner Jordan Eback.

With the districts recently redrawn the Pittsburgh chefs had some new blood in the mix with Chef Maynor Hernandez from Deerfield (Cincinnati) and recently opened Bravo Fredericksburg‘s Chef Patrick Gregory.

Lyle, Norm, Patrick, Maynor and Jordan before the results were announced

First to draw was Norm Scarberry from Bravo McKnight, our first Bravo of the eventual five in Pittsburgh. Norm came at the judges with his Spinach and Mozzarella di Bufala Salad. A tangy mix of spinach tossed with a warm and not too overpowering bacon vinaigrette. It also had hard cooked egg, big, crisp Bacon Lardons, Buffalo Mozzarella, Thinly Sliced Red Onions and Grape Tomatoes. Really Sublime, I was a big fan of the vinaigrette.  Norm missed being in the top 3 by .01 of a point. Close, really close.

Next was Maynor Hernandez from Cincinnati. Maynor’s dish Crostini con Prosciutto Cotto e Mozzarella di Bufala was not only fun to say and easy to pick up, but was super flavorful without being too much food. .  Our Leoncini Prosciutto Cotto (a Artisanal Hand rubbed with 14 herbs and spices cooked ham from Italy),  thinly sliced and baked with Mozzarella on top of thin sliced ciabatta that was schmeared with Roasted Garlic and olive oil. Chef focused on the “lightness” of the dish and the complex layering of the Buffalo mozz in the Bruschetta (hot) and in the tomato salsa (cold)

Jordan Eback – year two Bravo Top Chef Winner and Executive Chef of Bravo Cranberry came next presenting the judges with a salad with Grilled Portobello, Mozzarella di Buffalo, tender lettuces and lemon vinaigrette. The flavor from the Portobello was outstanding, Jordan explained to the Judges the Umami connection with the Portobello and they all agreed that it brought the dish over the top!

Lyle Owens III from Bravo Robinson presented Limone  Gamberetto Insalata di Bufala. Tender leaf lettuces tossed with Watercress, Grape tomatoes, and Mozzarella di Bufala in a light lemon vinaigrette with Crispy Shallots. The dish was probably the best combination of the day, he placed as our second runner up!

Our final presenter Patrick Gregory executive chef from Fredericksburg Virginia (halfway between Richmond and DC) had the most composed and tight dish of the day with his Roasted Jalapeño and Chicken Dumplings.  Really good use of current ingredients – chef took a pot sticker wrapper and wrapped it around a roasted Jalapeño studded chicken forcemeat. Sautéed it on both sides and served it on a Sundried Tomato sauce and Honey Balsamic glaze. Really good flavors, great visual but in the end the judges agreed that you couldn’t taste the Mozz in there.

In the end it was Maynor edging out the competition with a first place win. Patrick Gregory was in second and Lyle came in third came in a close runner up to Patrick.

3 down and 3 to go! Who will be the 2010 Bravo Top Chef? I would tell you but, I’ve never called it right yet……..

Prosciutto di Parma Due

http://translate.google.com/#en|it|Prosciutto%20di%20Parma%20two


Open a new tab and paste this link.(if possible)its a simple translation tool. Its the name of the post, in Italian.
Even with Google translate and my tinny little speakers on the computer it sounds FANTASTIC.... Prosciutto di Parma Due.....Amazing technology today, for a brief few seconds I thought I was in Italy.

Tuesday certainly seemed it with the Bravo Top Chef Competition rolling in Battle Prosciutto Due (two).

The competition took place in at the Bravo Greenwood Indiana a southern suburb of the second place winners at last years Super Bowl. (My condolences to Gary Ertl.)

The first Chef out of the gate was the host chef Demetrio Estrada he lobbed a slow and down the middle pitch with Veal Saltimbocca. the Roman specialty of Veal Scallopini pounded with sage and Parma's most famous cured meat. He received high marks from the judges on the dish, with major kudos coming from the roasted potatoes with fresh oregano and basil, just a flawlessly executed dish.

Next up and second runner up in the competition was Chef Raul Sanchez from Castleton. Raul's dish of Spinach Insalata with Prosciutto Wrapped Chicken was a mix of unexpected flavor combination's using Fresh Ripe Mango and Sliced Strawberries. Chef blended the mango in the blender to make his vinaigrette removing the need for an egg or large amount of oil to create the semi permanent emulsion.the dish was also garnished with roasted sunflower kernels and boursin cheese. well done, creative and on point with where Bravo is going with its food.

Third to present was Jack Sekeres from Bravo Lansing. Jack created a Turkey and Prosciutto Burger. he took an American classic and turned it uniquely Italian. Fresh Turkey mixed with lemon, basil pesto and a touch of egg to bind. Grilled and served in a housemade honey wheat bun and served with sweet potato fries. High marks went to chef for the full flavor on the burger mixture, bun and fries. Just a great dish.

Michael Meyer delivered the next twist on Prosciutto with Parma Wrapped Halibut Tacos. Simple in execution Chef Meyer sent his dish over the top with the addition of a mango relish to top off the crispy encased fish fillets. It was served on mini grilled pizza "tortillas" dressed up with a touch of herb mayonnaise. Bright and fresh flavors very pleasing on the pallet I could have eaten the dish all day long.....

Chef Mark Daverio from Rochester Hills a northern suburb of Detroit Michigan, fresh off his extended sabbatical to Tuscany came to win with his Prosciutto Wrapped Pork Tenderloin. Tender, cooked perfectly, topped with a fresh mushroom, Marsala and rosemary sauce and served with herb linguine.  Super well executed. Mark has a great touch with food.

Rick Rodriguez from Livonia was up next with his Prosciutto and Melon Pizza. Chefs twist on this was well engineered infusing flavor in the cantaloupe melon with a wine and sugar mix. He then layered the flavors on with a thin coating of Ricotta cheese, Roasted Garlic Pesto and Parmesan and Romano cheeses.  baked and topped with the Parma ham and fresh basil. the crust (our new recipe) was absolutely transcendental.

                                                  



Metairie Louisiana's Chef Cassie (Cassandra Presley) was the Winner of today's Competition with her Prosciutto wrapped shrimp salad. She completely wowed the judges with the flavor combinations in the dish. Spinach, Tomatoes and pears tossed with a herbed champagne vinaigrette and served with prosciutto wrapped and grilled 13-15 shrimp. Garnished with feta and spicy pecans it was clearly the judges favorite. It was a incredibly crave-able dish that guests would love.

John Haas put together one of the most complete dishes and presentations of the competition with his Agnolotti and Prosciutto en Brodo.  The well constructed dish came with a great story of his experience with an Italian chef from Veneto and his work with him. Great Dish, Judges fillet him almost alive from not using Prosciutto visibly in the dish. For me...not a deal breaker. Great Job John.

Mike Minch from Willow Lake in Indy drew the last straw and I have to say he has one of the best eyes for food visually of the competition so far. His use of pizza dough stretched and transformed into a great dish was a lesson. Fontina, Parmesan, mozzarella and provolone cheeses layed with Prosciutto folded cut and baked produced these results.

It's a shame that there is only one that advances to the finals each time, the creativity, resourcefulness, and ingenuity that each chef displays deserves equal recognition.

Look for my new posting spot at  https://pastanet.bbrg.com/TuttoFresco/Pages/Home.aspx