There's Always Redemption..............

It is true that with some things in life the moment comes and goes and then there you are with the result, permanent and ever unchanging....However, sometimes life affords you that rare opportunity... that second chance..... to make a new history on where you have unfinished business.

For Chef Eric Carter that day was this past Thursday April 23, 2009 in Dayton, Ohio at Store number 4 (ish).

That's the day that Eric (finally) took top spot in his regions Chef Competizion!!!!!!!!

Chef Brian Flowers of Louisville went first, his dish of Crab and Scallop Mousse with Tomato and Pesto Couscous. The dish had great flavor of scallop and for me the Israeli Couscous fantastic, with flavors of pomodoro and pesto mixed together, Tim had also commented about the fantastic flavors of that dish

Next up was Canton, Ohio's Chef Jorge Martinez's Herb Crusted Pork Tenderloin with Roasted Red Peppers, Asparagus and a Red Wine Mustard Cream Sauce. Great flavors! The Judges loved the sauce and the colors on the plate, an A+ dish.

Bethel Roads Chef Mark Grant's entry was Couscous Crusted Halibut with Herb Cappelini, Spinach and Lemon. Loved the couscous crust on the halibut. the cappelini was formed into a cake and pan fried crispy and delicious, topped with spinach sauteed in applewood smoked bacon and then topped with the halibut, it was a great symphony between bold and subtle flavors.

Our 2nd place finisher and Chef Competizion Judge in July Chef Leonard Hines entry from Akron Ohio was Halibut Salvia - with the best (and most pandering) presentation to the judges of the day. Chef had paired the Simi Sauvignon Blanc to accompany the dish and poured some for the judges to try with the dish. The bed of the dish was the roasted butternut squash risotto with arugula topped by the sage studded and pancetta wrapped halibut and brown butter sauce. Just a great presentation...

Next was Jeremy Fultz, one of newest chefs at Bravo Franklin Park placing Third with his Cajun Dusted Tuna with Grilled Tomatoes, Asparagus and Pesto Butter Sauce and Crispy Red Onions. The Judges loved this dish....

Our gracious host at Dayton, Curtis Sizemore was the second to last to go with Chicken Scallopini Margherita, the most health conscious dish of the competizion. Seared chicken scallopini topped with fresh mozzarella, roasted roma tomatoes, fresh basil and served with roasted redskin potatoes and a small arugula salad. really fresh, light and healthy!!

It had been a long competition with Eric drawing last spot to present to the judges, typically not the best spot, The judges are full, their pallets fatigued and the tend to be "Fooded Out."

His dish of Veal Bracciole Parmesan with Gnocchi and Sausage was a great dish in design and flavor, with a delicate stuffing made from artichokes, sausage, feta and tomato around veal scallopini that was breaded and fried on a bed of gnocchi with spinach and marinara

I don't exactly know the moment that the room changed, but I noticed after 10 or so seconds, he had the room, he had the judges......


Eric had made up for his 2nd place finish in the first annual Chef Competizion in Livonia when to the amazement of Woody, Tim and Myself he did not take the top spot. Sometimes we get a chance to make thing right.


July 16th, In Columbus we will see if Eric can take Redemption Airlines all the way to Italy............

We Are Experiencing Technical Difficulties

I apologize for the not having all the chefs photographs posted, especially Michael Meyer. We had a camera malfunction and should have those pictures retrieved and the rest of the dishes posted next week.

Another Time Around.......

Michael Minch - Chef, wine enthusiast, winner of the second Bravo 2009 Top Chef Competizion Contest and finalist for the second year in a row......

Tuesday morning at Fairlawn Town Center in Dearborn Michigan we had Woody and Tim's Chefs for another battle of appetizers.

The short straw was drawn by Jim Konerth from Buffalo.. He started off by presenting it was combination of roasted Anaheim peppers and crab meat rolled into a spiral and baked topped with breadcrumbs

Next came Greenwood, Indiana's Chef Demetrio Estrada with the Crab Stuffed Grilled Calamari with a Balsamic Citrus sauce, Delicious and chef, at the last minute, had decided to change the sauce on the bottom of the calamari. It was a great balance to the richness of the stuffed calamari

Chef Jack Sekeres of Lansing laid down a supreme dish of Prosciutto Wrapped and Roasted Giant Shrimp with Polenta, Portobello Mushrooms and Arugula. I liked this dish very much from the intricate look of the dish but it was componently easy to assemble. He finished second this year and will be in Columbus to judge the final!!

Chef Rick Rodriguez (Livonia) brought Crispy Stuffed Mushrooms to the party. This dish was very well recieved and was a favorite. As one judge put it "I don't like mushrooms and I like this dish". First breaded and fried then stuffed the pick up was quick and the flavor was incredible.

Chef Mark Daverio from Rochester Hills also did a stuffed calamari, this one had a sausage stuffing, then grilled and sliced on a small bed of Mariniara sauce and surrounded by a boldly flavored saffron sauce.

Livonia's Chef Michael Meyer's Judging panel favorite of Mediterranean inspired Sesame Crusted and Seared Tuna with an Orange, Red Bell Pepper and Mesclun Salad with Orange Balsamic was our third place winner seperated by .2 of a point.


Raul Sanchez's of Bravo #2 (Castleton) Entry of Grilled Scallops with a portobello mushroom and potato salad was, I think, the days boldest move. Garnished with crispy pasta, pesto and the palate cleansing creamy vinaigrette, It ate very light and had a great flavor profile.

In the end It was Mike Minch with his Fireside Scallops. His presentation with the carved out wooden log that held the Lodge cast iron cookware. The dish was comprised of sliced scallops wrapped in speck (Produced in Alto Adige, the German-speaking province in Balzano, Speck received its name from the German word for bacon) and cooked in a Limoncello and scampi butter in the iron skillet topped with fried beet chips.

Two down and four more to go, look for Thursdays post later..............

We Have a Winner?

Chef Joe wondering, where is the love?

Controversy surrounded round one of Bravo's Top Chef Competizion in Pittsburgh at the Cranberry Bravo on the late morning of April 16th.

We had a tie between Chef Joe Vavrek of Crosswoods with his Pan Roasted Salmon cakes, Spring Pea Salad and Herbed Aioli and Chef Mike (a.k.a. Biggie) Kyle of Waterfronts' Fruitta Griglia. His dish of grilled Woodburn Farms peaches with balsamic vinegar, Proscuitto di Parma and Boursin Cheese was simply and perfectly executed.

As always we removed the high and low scores, they tied. We removed the second lowest score, Biggies threatening glance to all those whom oppose him.

They tied!!!!!........
We removed the second highest score and we finally had a winner!!! Chef Biggie. Representing Pittsburgh for the second time in three years!



Of the three scores between, Joe, Biggie and Liel there were .19 of a point difference......

The quality of your presentation will save your bacon if something goes slightly wrong.

In the subbattle that took place we were calling "Iron Chef Battle Funghi" chefs Robert Stackhouse of Galleria and Chef Leil Owens of Robinson, our second runner up, duked it out over stuffed mushroom presentations. Chef Norm Scarberry of McKnight bucked the trend by creating a great light dish with proscuitto wrapped scallops and a fresh and vibrant couscous salad.

Congratulations to all those who competed and those who had to sacrifice so our chefs could compete. Special thanks to Rich and Hope from Cranberry who orchestrated the environment like it was the academy awards!!


Next week brings two competitions, The first one In Michigan with Tim and Woody's regions followed by Lance's region on Thursday in Dayton.

This years competition has an added element to it......All runners up are also invited to Columbus, to JUDGE the final competition on the 15th and 16th of July at the home office!!

Grappa in a waterglass

I know some time has passed since the team has come home from Italy but I was downloading the Italy pictures the other night and I came across the best picture.
It appears to be an American hanging out in Italy without a care in the world.
What possibly would be going through his mind to make him use hand gestures like that?
Perhaps he was channeling the godfather.


This years contest has been shifted to early summer so look for the regionals to start a later than last year.

As always good luck and may the Top Chef win!

Bragging, Bragging, Bragging....Warning to those who will try....

Brian and Kim Windschitl, Rebecca Holder, Beppe aka "The Man", Danelle and Jordan Eback



Italy 2008


When we got off the plane in Florence, the skies were clear and sunny. You could see the simplicity of Italy in the sparse Florence airport. Although weary from the long flight we eagerly awaited the arrival of our trip mates wondering what great adventures might lie ahead. Finally, everyone made it to Italy and the adventure of a lifetime is ready to begin. On the way to our first stop, at the Ruffino Estates we were blown away by the incredible landscape which unfolded before us. Our eyes constantly scanning to take in every sight not wanting to miss a single second. The hour long drive through the winding hills left us wondering where exactly is this place? Way, way at the top of a mountain is where we would finally stop at the two huge stone gates sourounded only by cypress trees. As they opened, and we proceeded to drive in we were in awe of massive stone castle right in front of us which stood proudly high in the sky. The view was spectacular. It was 360 degree of pure beauty that went on for miles.




It was so quiet and towering cypresses trees all around us. There were lemon and lime bushes everywhere. It was a truly amazing beginning. We were greeted warmly and immediately shown to our beautiful rooms to get ready for dinner.
That night we went to the kitchen with Chef Aldo and made pizza in the wood burning oven. Everything was laid out for us and Chef’s gentle way and good humor made us all comfortable immediately. The Chianti, food and conversation flowed freely as an unforgettable sunset laid the perfect backdrop for the evening. He had all these fresh ingredients ready to go. The grappa in the sitting room was the perfect way to end our first day.
The first winery visit was to Lodola Nuova Estate (Ruffino) were we toured the estate when the harvesting of grapes was going on. We met up with our Ruffino guide Beppe who truly embodied the spirit of Italy and Ruffino. The 5 course lunch, including fresh made pasta, with wine and the blind tasting of Super Tuscans was unforgettable.
Day three we visited Felsina for a tour of the winery and the olive oil production. One tree produces one bottle of olive oil. The massive caves were the barrels were stored gave it that old world charm. How simple everything was but how much pride was in everything they did.

Saturday night was a true treat when we visited Rocca della Macie and had dinner with Sergio and Daniela Zingarelli. A winery started by his father a movie producer in Italy. They invited us in to their home were we sat at the table and ate and drank and shared stories. Many of the stories were similar to ours in the states. The same opportunities with raising a family, economy, work ethics of the younger generation, and being eco friendly. The food was full of flavor but very simple. We tasted 8 wines and then selected 3 for dinner.

The truffle hunting was incredible walking with Franciscan and Lia (the dog) who seeks out the truffles for her master to unearth. After the hunt we went to a local restaurant for a 5 course truffle lunch with wine. Beef carpacioo, risotto, prosicutto and so much more. Each dish featuring the black truffles that make the region so special.
Barilla Pasta was incredible in Parma. We went to the Academia Barilla for a cooking class. We made a 5 course lunch with wine. It was amazing how simple and flavorful everything was. Brian Koster, from Barilla, really went above and beyond ensuring that our stay in Parma was perfect. The first night we were there we walked to find Guido Barilla’s favorite pizza restaurant. It was off the main path in the back of a warehouse. No English spoken but we were able to enjoy the wine and food. Riding bikes with all the locals was very exlierating.
Banfi’s Elizabeth Koening took us on an adventure. The size of Banfi was amazing and how it started so small. We had Aperitifs in the reading room of the castle. Dinner at the restaurant which would be 3 stars but they only serve Banfi wines. The service was impeccable. The wine was outstanding.
It was a once in a life time trip. The hospitlay of the Italians was so warm and genuine. So much planning went into it and I would recommend everyone go.

I am planning on it next year by winning another contest so bring your best game on!


Ciao!
Brian Windschitl

The Best Pasta Bravo

There is no magic in the coming months. It's going to all be about taking care of each guest.

Yes, we can use Reggiano Parmesan, Proscuitto di Parma, Buffalo di Mozzarella and Porcini mushrooms as much as we like, sure it acknowledges our pride, our Chef Culture.

Now, Go run a consolidated system sales report and highlight the top 10 items.

Any Reggiano? Di Parma, Porcinis?

While those items are critical to who now we are and to how we will continue stretching the brand, the sales reports reflect what got us here......the Core Business. Things that have stood the test of time and continue to this day to define what Bravo is to the majority of our guests.

These stalwart, older than old school items...

When is the last time you pulled a Bravo out of the window and tasted it with the management team or better yet the cooks? Was the garlic cooked properly/enough? Was there enough sauce in the pasta? Seasoning? Was the compound butter added in at the end or with the chicken?

That's what your guests know about.

They may never have an affogatto or a eat the Proscuitto Porcini Risotto, but I'll be committed to their exceptional experience none the same and I know you are too.