Tutto Fresco: 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.