Number 5 of 6.
This is the week of the tomato. Later this week on Thursday the remaining chefs will compete in Akron Ohio.
L to R;
Eric Carter, Carol Scott, Brian Flowers, Juan Romo, Eddie Franko, Zach Osborne, Curtis Sizemore and Steven Fusaro
The Order of drawing was pulled from the hat with Westchester Ohio’s Juan Romo going first. Juan presented a dish of Tomato Tomatoes Braised Osso Bucco with Fresh Fettuccini, Roasted Vegetables and Reggiano Parmesan. He chose the front shanks for their presentation of the dish.
Next came Steven Fusaro, Bravo Naples (Mercato) Chef. His dish of Uova in Purgatorio was one of the best uses of the ingredient. It was a dish he learned from his Grandmother , basically taking last nights tomato sauce and baking eggs in it. It was delish…
Dellagio’s Chef and our host Eric Carter was third up. His dish of Braised Osso Bucco with Tomatoes and Egg Fettuccini sounds like Juan’s but just the opposite. Chef focused not only on the tomato component but he infused his newfound love of sweet roasted Cippolini onions into the dish as a perfect foil to the tang of the tomato.
Dayton Ohio’s Executive Chef Curtis Sizemore offered up his take on baked shrimp with Parmesan Crusted Jumbo Shrimp with a Tomato and Leek Ragout. He started out with U-15 Shrimp and roasted them in the shell to assure moisture and flavor, topping them with Parmesan Bread Crumbs. He placed them on a bed of Bruschetta bread and that sauce – so simple, but so perfectly balanced. It had chili flake in it with fresh thyme and basil mixed in with the leeks. Really a well designed dish.Notice Lance in the background double checking some of the chefs spelling……
Zach Osborne – Executive Chef Bravo Memorial Square in Oklahoma City was up next and really impressed the judges with his Bisteca al Fonduta. Two pan seared beef medallions topped with a Italian plum tomato, served with housemade black pepper and tomato pasta tossed with Roasted Italian Tomatoes and Roasted Fennel. Anyone who knows what a Shun is will also know that Fennel and Tomato is a match made in heaven. Chef also took some of his “scrap” pasta and fried it so there was a contrast in the fresh and different texture.
Brian Flowers Executive Chef at Bravo Louisville was out next and came at the judges with Plum Tomato Trio; A combination of soup, appetizer and sandwich. Chef made a roasted plum tomato and red onion Bruschetta and topped it with Cappicola and goats cheese. He also presented his version of a Manhattan clam chowder and finished the dish with a fried plum tomato slider with a roasted garlic and chive cream cheese and fresh arugula.
Carol Scott Executive Chef at Bravo Knoxville in her first contest knocked the judges out with her “Roulade of Veal”. Pan seared veal filled with Prosciutto Buffalo Mozzarella and Parmesan Cheese. It was served over Caramelized Onions and Grilled Asparagus. It was finished with a Roasted Tomato Marsala sauce.
The coveted spot of the last contestant of the day was Chef Eddie Franko from La Cantera Bravo in San Antonio Texas. He was keen in letting the judges know why they thought his dish should win. Yes, you read that right. Chefs dish was simple in execution using Barilla’s Campanelle Pasta in the dish he called Shrimp Primavera. Italian Plum Tomatoes were the base of this dish and tossed in were Red Bell Peppers, Asparagus, Shrimp, Fennel and topped with some breadcrumbs for texture. The judges were looking for a bread spoon to soak up the juices.
The judges decisions were close. A HALF POINT separated the first from third place.
2nd Runner up was Steven Fusaro from Naples
Runner up was Eddie Franko from La Cantera
And the winner….. CAROL SCOTT from Knoxville!
Congratulations to Carol, Eddie, Steven and the rest of the Chefs!
See you after Akron!
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