The Finest Blend of Taste & Technology » 2009 » November

Chefs Under Fire Finalists Announced!

KeeperTeam — Mon, 23 Nov 2009 23:14:28 +0000

Congratulations to the Chefs Under Fire Finalists! These 9 lucky and talented chefs will get to compete for a chance to be named winner of the 2009 Chefs Under Fire Competition! Come cheer them on at the event on November 30 at the AT&T Executive Education & Conference Center! Limited Tickets still available!

Chef David Bull Finalists:

1. Alysha Cable

2. Trysh Gonzales

3. Keith A. Hildebrandt II

Chef Tyson Cole Finalists:

1. Steve Crisler

2. Eli Ollinger

3. Loren Root

Chef Kent Rathbun Finalists:

1. Antonio Hinojosa

2. Maite Rodriguez-Palma

3. Martin Weaver

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Great meeting with Chef Josh Watkins about His Chefs Under Fire Food Creations!

KeeperTeam — Sat, 21 Nov 2009 19:17:21 +0000

The Keeper Team had a great meeting to plan the food and festivities for Chefs Under Fire with Executive Chef Josh Watkins of the A T & T Executive Education & Conference Center. No doubt the lucky people who purchase a ticket to this event will enjoy some tasty treats! Josh also told us that he saw several of the Chefs Under Fire contestants at Big Reds and Bubbles last night, the Wine and Food Foundation‘s premier event of the year. The contestants were quick to admit that they hope to be one of the Finalists, which will be announced on this Keeper Blog on Monday, November 23rd. Come see the heat turned up in the Tejas Dining Room kitchen for this competition on November 30th. Thanks again, Josh for all of your hard work on this event – can’t wait to see you there!

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Media Veteran Jim White to Emcee Chefs Under Fire™

KeeperTeam — Tue, 17 Nov 2009 18:35:44 +0000

Jim White, a major market media veteran and founder of Savor Dallas, has graciously agreed to emcee the upcoming Chefs Under Fire event. With decades of TV and radio experience, Jim is no stranger to the microphone, and like the Celebrity Chef Judges, is a James Beard Foundation Award Nominee for his acclaimed “KRLD Restaurant Show with Jim White”. When we asked Jim why he agreed to join us he said, “Years ago Savor Dallas was just an idea that we were trying to put into action. I relied on friends, family, and the food and wine community to help it come to fruition, and now we’ve grown to host over 4000 people over the course of the weekend. I’m happy to support those who have the imagination and drive to create new culinary events in their respective communities and believe that Chefs Under Fire is truly a unique competition.” To learn more about Savor Dallas visit their website, or follow them on Twitter and Facebook.

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Exceeding Expectations: A Food & Wine Pairing Extraordinaire – Thanks to an Extraordinarily Talented Master Sommelier

KeeperTeam — Wed, 11 Nov 2009 00:08:22 +0000

Not too long ago, the Keeper Team had the opportunity to support TEXSOM, during a dinner at Mirabelle Restaurant in Austin, TX. Combining our resources with some close friends, we decided to advance the TexSom cause by experiencing how a “full-blown” Master Sommelier (or “MS” as they call it in the biz), James Tidwell – and Founder of TexSom- would pair wines from the Four Seasons, Las Colinas Wine List with the menu of Executive Chef Katie Natale. Wow, what a smart move we made – James exemplified the Four Seasons mark of exceptional product and service, resulting in a dining extravaganza that exceeded our expectations. It was a unique experience to have two wines paired side by side with each course, both from a wine perspective and a wine/food pairing. To heighten the experience, each course included two different food preparations to share among each couple. The combined thought and effort by Chef Natale and MS James resulted in each couple sharing 12 food presentations, matched with 2 wines each!! Next is a brief highlight on the food and wine- we invite James to add his comments about the unique wines as he so aptly and interestingly shared with our group.

Let the pairing begin!

Amuse Bouche:

Crispy Calamari, with Basil Pesto Aioli & Orange-Sweet Chili Vinaigrette

• Txomin Etxaniz, Getariako Txakolina Spain 2006
• Jim Clendenen Skin & Bones Reisling, Santa Barbara California 2006

Chestnut Apple Shooter with Herb Crème Fraiche

• Jim Clendenen Skin & Bones Reisling, Santa Barbara California 2006
• Eric Brodelet Poire Granite Loire Valley NV – (This selection was unique to all and really did well with the chestnut)

First Course- Dish #1:

This was kind of an Asian version of Oysters Rockefeller…

Cape May Tempura Oysters over Wilted Spinach & Apple Wood Smoked Bacon

• Domaine Henri Gouges Nuits-St.-Georges, 1er Cru La Perrieres, Burgundy, France 2004
• Querciabella, Batar, Tuscany, Italy 2004

First Course- Dish #2:

This next combo was awesome – the texture of crispy polenta went well with the quail egg…

Serrano Ham & Poached Quail Egg with Crispy Polenta & Leek Vinaigrette

• Domaine Henri Gouges Nuits-St.-Georges, 1er Cru La Perrieres, Burgundy, France 2004
• Querciabella, Batar, Tuscany, Italy 2004

Second Course – Dish #1:

Yellow & Red Beet Tartar with Foie Gras Mousse & Spicy Pecans

• Robert Ampeau Volnay, 1er Cru Santenots 1990
• Weingut Brundlmayer Gruner Veltliner Reid Loiser Berg Kamptal Austria 2005

Second Course- Dish #2:

Grilled Buffalo Brochettes with Nopalitos Fritos & Blood Orange Aioli

• Clos de Gat Har’El Syrah, Judean Hills Israel 2006
• Gilles Robin Crozes-Hermitage Papillon, Rhone Valley France 2007

Third Course- Dish #1:

Belgium Endive & Pear Salad with Dried Currants, Candied Walnuts, & White Balsamic Vinaigrette

• Tilenus Mencia, Bierzo Spain 2000
• Nino Negri 5 Stelle Sforzato di Valtellina DOCG, Lombardy Italy 2004

Third Course- Dish #2:

We easily awarded this dish most unique presentation of the night and one that all of the foodies at the table want to recreate!

Baby Greens Salad with Cucumber Belt, Prosciutto Crisp, Pear Tomatoes, & Gorgonzola Mousse

• Tilenus Mencia, Bierzo Spain 2000
• Nino Negri 5 Stelle Sforzato di Valtellina DOCG, Lombardy Italy 2004

Fourth Course – Dish #1:

Crispy Skin Black Cod, with Bacon & Leek, Green Lentils & Saffron Beurre Blanc

• Leonetti Sangiovese, Walla Walla Washington 2006
• Quinta do Crasto Touriga Nacional, Douro Portugal 2004

Fourth Course- Dish #2:

Pan Roasted Axis Venison Loin with Braised Red Cabbage & Huckleberry Demi

• Leonetti Sangiovese, Walla Walla Washington 2006
• Quinta do Crasto Touriga Nacional, Douro Portugal 2004

Dessert #1:

Brown Butter Pineapple Cake with Toasted Coconut Gelato

• Chateau Gilette Sauternes, Crème de Tete Bordeaux France 1975

Dessert #2:

Pumpkin Empanadas

• D’Oliveiras Bual Reserva, Madeira Portugal 1908

Thanks to James Tidwell, MS, Chef Natale, and the Four Seasons Los Colinas for your support of TexSom and for the opportunity to have yet another memorable evening of wining and dining!

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Three Chances to win a Contestant Entry to Chefs Under Fire Competition – Are You Up For The Challenge?

KeeperTeam — Mon, 02 Nov 2009 16:25:34 +0000

On November 30, Keeper Collection, LLC and Plate & Vine Interactive Cookbook will be hosting Chefs Under Fire™, an event that you do not want to miss! Things are “heating up” for all you passionate foodies out there, and this is your chance to compete in front of the celebrity chef of your choice. Chef David Bull (of Bolla at the Stoneleigh Hotel & Spa), Chef Tyson Cole (of UCHI), and Chef Kent Rathbun (of Jaspers & Abacus) are all excited about seeing what you have to bring to the table!

So what is Keeper doing to increase the heat? Keeper Collection is giving away one free entry for EACH celebrity chef to three lucky winners! Are you, or someone you know, up for the challenge? Post a comment on this blog to let us know! Give us the name and email address of the potential contestant, as well as the chef (or chefs) they’d like to compete in front of, by November 5th and look for Keeper Collection’s selected winners on Friday, November 6th. Not only is the competition heating up, but the pot is getting sweeter! As Chefs Under Fire garners more attention, the prize package for the winners and goodie bag for attendees are growing. Click here to learn more about Chefs Under Fire and its partners.

Three amazing chefs, spectacular food, great venue… an opportunity you don’t want to miss. Pass the word to all your friends and family about Chefs Under Fire, tickets are available today!

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