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….