The Ingredient; Italian Tomatoes
The judgment; pure deliciousness!
This past week on Thursday June 3rd 2010 the Regional cook offs of the Bravo Chef Competition came to a close in Bravo Summit; the Bravo located in Akron Ohio is where the chefs from Joe Isbell’s region came to compete.
This was some of the most inventive and best tasting food in the contest!.….
First to draw the short straw was Jorge Martinez from Bravo Canton Ohio with his version of Roasted Tomato Zuppa; Roasted plum tomatoes and fresh tomatoes with a touch of garlic, cream and roasted vegetables, super concentrated flavor! Chef paired it with a roasted eggplant, Portobello mushroom, sandwich spread with a honeyed mustard and goat cheese spread.
Next up was Chef Leonard Hines from the Bravo Summit Mall location. His dish of Pollo Pomodoro e Formaggio was such a simple title for a fantastic dish. Two chicken breasts stuffed with Roasted Roma Tomatoes and Goat Cheese, the breasts were sautéed until done and served atop a Roasted Tomato Sauce Risotto tossed with some goats’ cheese. Chef paired that dish with Sonoma Cutrer Chardonnay.
Jim Konerth from Bravo Walden in Cheektowaga NY came ready to challenge with his dish of Warm Potato Salad under Spinach and Fontina Stuffed Chicken with Eggplant Ragout. Chef made a hearty potato salad tossed with Capers, Red onions, Kalamata Olives and Red Wine Vinegar, then he placed a chicken breast on top of it that was pounded and stuffed with Spinach, Onion , Parmesan and Fontina. He then topped it with a rich sauce made from Italian Tomatoes and Roasted Eggplant.
Maurice (Mo) Thornhill presented a very unique dish. It was Torte di pomodoro con il fromaggio e le cippole or for those of us to whom Italian is not a well know language that Italian Plum Tomato Tart with Field Greens and Tomato Sorbet topped with Balsamic Dressing. Mo made his own crust, spiking it with cayenne along the way.
Next Up was Chef Andrew Higgins from Mentor Ohio with his dish of Stuffed plum Pomodori. Canned plums carefully drained and seeded, stuffed with Fontina, Boursin and Oregano, breaded, fried crisp and placed on a bed of Marinara – made from…….You guessed it Italian Plum Tomatoes.
First Timer Louis Lake was next representing Bravo Toledo. His dish was Pasta Cotta Del Pomodoro or his version of a baked pasta. Chef focused on low use items for the contest with his pasta filling coming from Italian Tomatoes, Red Bell Peppers, Asparagus, oregano and Gorgonzola. The flavors that he coaxed from the dish were very good, big comments from the Judging panel on sticking to the criteria.
After congratulating all the chefs we announced the last bravo top regional contest winner......
Joe tallied the scores and the top three were announced.
Andrew Higgins, Leonard Hines and Maurice Thornhill stepped up.
Second runner up was Leonard Hines of Summit (Akron)
Runner up Mo Thornhill from Eton
Andrew Higgins from Mentor took the top prize and earned the last spot in July at the finals.
Congratulations to Andrew, John, Carol, Cassie, Jason and Maynor. I look forward to seeing all the chefs compete for bragging rights on whom will be Bravo’s 2010 Top Chef!
May the best chef win!
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