Fresh Pasta with Crawfish Ragout

The wonderful surprise in this dish was Morel Mushrooms and Fava beans – yummy!  It was paired with a nice 2008 Livio Felluga Map Label Pinot Grigio.  We were told that this PG is left on the lees for 6 months, providing an interesting depth to this varietal. So, what would Besh do next but Chicken and Dumplings with Chanterelles?  Most interesting in his rendition of the classic Chicken and Dumplings was the use of fresh ricotta to make the Dumplings and oh, were they good and perfectly textured.  It’ll be hard from here on out to eat dumplings prepared any other way.  His use of fresh stock for his broth, combined with the chicken thighs and peas made this dish impressively balanced. This was paired with a 2007 Numanthia, which is a well-regarded wine, but we didn’t feel paired well with this particular course, as the tannins overpowered the delicacy of the dish.  But that’s just our opinion.     

Chicken and Dumplings with Chanterelles

The finale was a Warm Berry Tart, and quite a finish this was.  This was a simple, but beautiful dessert, both on the eyes and on the palette.  Chef Besh spoke often of the importance of his family growing up and his family now (his lovely wife, Jennifer, who attended the class and his 4 boys, ages 5-14).  He spoke of his grandmother making a dessert like this, and it sure reminded us of something our grandmothers made as well.  The “clean plate club” arrived for this round!  This tart crust had great texture and taste, combined with fresh berries and not too much sugar, made it splendid.  (see recipe below) This was paired nicely with a glass of Chandon Sparkling Riche.   

Warm Berry Tart

You can tell that Chefs Besh and McHugh enjoy what they do and working together.    

Chef Besh and Chef McHugh

For our evening pleasure following the class, Crave Communications threw a great bash at Parkside for Chefs Besh and McHugh.  Again, the resounding message from both Chefs for their restaurants is quality and consistency in their dishes using fresh, seasonal products. Chef Besh believes that we need to “understand where our food comes from so that we can connect with the food, allowing us to cook with passion”.   

We asked Chef McHugh if the menu at Lϋke San Antonio would be the same as Lϋke New Orleans.  He said that the menu at Lϋke San Antonio would be different as he would be using fresh, seasonal products from the San Antonio area rather than New Orleans.   Ok, they mean what they say. We look forward to a Keeper trip to Lϋke San Antonio in the near future.   

And one more thing, another “coming soon” spot to look forward to in Austin – Chef Shawn Cirkiel told us that he will be using the space where the Besh VIP Party was held for a new place next door to Parkside to serve oven pizza.  Can’t wait to see Chef Cirkiel’s Austin expansion as well!  We know Crave will keep us posted on the details.

Warm Berry Tart Recipe   

(Serves 6)   

This recipe is easily adaptable to all sorts of berries, use those local to you. I love serving this hot, just out of the oven, or removed from molds and reheated in a warm oven just before serving. Use your favorite ice cream to serve over it, in my home it’s home made vanilla.   

• 4 tablespoons butter, softened
• 3 tablespoons flour
• 1 Basic Pie Dough
• 1/2 cup granulated sugar
• 1 egg
• 3 cups berries
• 1 teaspoon grated lemon zest
• 1/4 cup powdered sugar

Preheat oven to 375. Prepare one 9-inch tart pan or 6 individual 3-4 inch pans by greasing each with softened butter using almost 2 tablespoons. Then dust the molds with one tablespoon of flour.   

Roll the basic pie dough on a lightly floured surface to a thinkness of 1/4 inch. Fit the large pan or 6 individual pans with pie dough, making sure to trim the excess dough around the edges.   

Beat together the remaining 2 tablespoons of butter, the granulated sugar and the egg, in a mixing bowl, until smooth and creamy.   

Fold in the berries, the remaining 2 tablespoons of flour, and lemon zest into the sugar. Fill the larger pie pan, divide the berry filling between 6 prepared tart pans. Arrange the tarts on a baking sheet and bake until crust is golden brown, about 20 minutes. Remove from the oven and dust with powdered sugar.   

Basic Pie Dough   

(Makes one 9-inch crust)   

Every one of our pastry Chefs comes up with his own “better” pie dough, but none has stood the test of time like this one. Here’s the secret: make sure not to handle it too much. Once you’ve added the ice water, stop. You can roll it out in advance, then wrap it and store in in the freezer for a couple of days, if you wish. Or make the dough ahead, shape it into a disk, cover it with plastic wrap, and refrigerate it for a few hours before you need it. If your’re using this basic dough for another recipe, follow directions in step 1.      

• 1 cup all purpose flour, plus  more for dusting the pan
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 7 tablespoons cold butter, diced, plus softened butter for greasing the pan

Whisk together the flour, sugar, and salt in a large bowl. Using a pastry cutter or 2 knives, cut the butter into the flour until it resembles cornmeal. Sprinkle in ice water, as needed, as many as 4 tablespoons, mixing it into the dough until it comes together into a ball. Press the dough into a round, flat disk, then wrap it in plastic wrap. Refrigerate for about 30 minutes before rolling it out.   

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Chef Name: Chef, Cuisine, and Menu change daily, but this particular night featured Celebrity Chef Haim Cohen, Tel Aviv, Israel

Type of Meal:
Hors d’Oeuvres and Dinner – 7pm

Kitchen Prep at the James Beard House

7 experienced servers quickly set our 10 top table filled with glasses and silverware!

Celebrity Chef Haim Cohen, Tel Aviv, Israel does a question and answer with our table! Great interaction with the Chef!

Chef Cohen was asked “How do you like the US products provided for the dinner and are they different than products you typically use at home?” ANSWER: Chef Cohen found the products to be a satisfactory substitute for the ingredients he uses as home, and he was generally impressed with the quality of the products provided. BUT, he did have to make adjustments in cooking times and such because of some textural differences in some of the products. One example was eggplant, a very common ingredient used in his cooking.

Some of What We Enjoyed (Food & Wine):

Tuna Sashimi with Lentil Salad, Fennel, Tomatoes, and Avocado paired with Yarden Viognier 2007

Puff Pastry–Wrapped Crabmeat with Poached Egg paired with Ella Valley Vineyards Chardonnay 2007

Seared Calamari with Hummus and Garbanzo Beans paired with Yarden Pinot Noir 2005

Lamb Chop with Roasted Eggplant and Focaccia paired with Ella Valley RR VC 2004

Rose Water Malabi with Pistachio Cream–Filled Kadaif paired with Yarden Heights 2006

Turkish Coffee Sundae with Shredded Halva and Rice Crispies paired with Yarden Heights 2006

Favorite Dish: As if the night wasn’t impressive enough, we were introduced to a new dessert and two new culinary terms – we love expanding our culinary encyclopedia – especially when it gives us fresh things to test in the Keeper Kitchen! The Malabi with Pistachio Cream Filled Kadaif was an intriguing dessert for us. Malabi (also called Blancmange) is a dairy based dessert similar to one of our favorite treats, panna cotta. It is made with milk, cream, sugar, gelatin, cornstarch, Irish moss, and sometimes flavored with almonds. It is traditionally set in a mold and served cold. Kadaif (also spelled Kataif) is made by layering a specific type of Kadaif pastry dough (similar to shredded phyllo), adding your choice of filling (in this case, an outstanding Pistachio Cream Filling) and baking it until golden brown.

Least Favorite Dish: The Shredded Halva Dessert was a little too sweet for us, especially for the finale dish.

Other Highlights: Being a part of a dinner at the James Beard House was a treat for sure, but to also have that dinner be the first time an Israeli Celebrity Chef is in the “JB House” made the night even more interesting. The chef and his team were very friendly and excited to be there. The four hors d’oeuvres were delightful and almost a meal alone. The best of the four was a lettuce leaf stuffed with barley that was so flavorful that we thought it must have a meat protein in the mix somewhere.  The Keeper Kitchen has recently been testing and educating ourselves on a macrobiotic diet, and this macrobiotic friendly dish only furthered our respect for that cooking style. Chef Haim Cohen is a talented and engaging chef.

Ultimate Question – Would You Go Back If You Lived in NYC? Yes, we would go back. The setting was charming. It felt good to support a good cause. The food was outside of our norm and educational to our palates, which is always a plus.

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Keith Hildebrandt's Deconstructed Chicken Cacciatore

As all three of the judges noted, each contestant created drastically different versions of each recipe, which made the judging exceptionally challenging. Despite the stiff competition between the contestants, the three best dishes certainly stood out, and both Keeper Collection and The Wine & Food Foundation of Texas are very proud of 3 the acclaimed winners! We also want to give a special thank you for the commitment, cooperation, creativity, and above all, the magnificent attitudes of all nine finalists. In addition to the three winners, Alysha Cable (of World Beat Cuisine), Trysh Gonzales and Eli Ollinger (of The Art Institute of Austin) Steve Crisler (of Chefs Creative), Tonni Hinojosa (of HinoSpices™ Rio Grande Catering), and Maite Palma (a graduate of the Hospitality & Culinary Education program at Collin College) were carefully selected as finalists among numerous applicants.  Their dishes—and dedication—deserve high praise. Everyone who attended the event would agree that each contestant brought his or her own unique spice to the night!

Keeper Collection, LLC and The Wine & Food Foundation of Texas would also like to recognize Jon Pluskota and his Audio-Visual Team from the Art Institute of Austin for their hard work and organization that was vital in capturing the entire event on film. We can’t wait to release the footage! In addition, we want to thank the AT&T Executive Education and Conference Center for providing such a state-of-the-art setting for Chefs Under Fire.

Thank you to everyone who contributed in making Chefs Under Fire a flaming success! After all, the dedication, support, and enthusiasm of everyone involved is what truly fueled the night’s flame.

Did you attend Chefs Under Fire?  Comment here to let us know what you thought!

For those of you who didn’t get to attend Chefs Under Fire, check out these great photos from John of Austin and Austin Food Journal’s recap of the event!

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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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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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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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Don’t miss your chance to be named winner of Chefs Under Fire 2009!  Visit our Frequently Asked Questions blog post for more information about what the winners will receive!

* Scheduling for this opportunity will be determined at the convenience of each chef.

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Uchi uses the freshest possible ingredients and the fish menu board changes daily.  On this particular night we were enticed by a myriad of fresh fish options.

Menu Board at Uchi for the Night

To celebrate our dinner with Ian at Uchi, appropriate world-class wine pairings had to be coordinated.  We will post about the wine pairings in an upcoming blog, so stay tuned!

After a long weekend of ACL music, it was such a treat to relax at Uchi and put ourselves in the hands of Uchi’s talented Chefs to feed us whatever they thought was best.

We started our dinner with an amuse bouche – the play on sunchokes in this dish was like revving the engine at the beginning of a race – we knew we had quite the ride ahead of us.

Amuse Bouche 1: Sunchoke Puree with Crispy Sunchoke chips and Evoo with Chives

Our second dish included a Huckleberry Boshi – hmmm – we knew it tasted good, but we were not familiar with the term Boshi.  Masa, our Uchi Chef, explained that Boshi is a traditional Japanese base made from salt, vinegar, and sake.  Interesting and good!

Course 2: Hawaiian Moon Fish with Beets and Huckleberry Boschi

Our next course of mussels in Heirloom Tomato Water was so refreshing, yet full of light savory flavors!

Course 3: Chilled Heirloom Tomato Water with Sake Steamed Mussels, Celery, Basil Oil, and Garlic

Then, we were spoiled with a fabulous seared Toro dish that made us want more.  The accentuating flavors of the dried cranberries, garlic, almonds, and gold jelly worked perfectly in this dish without taking anything away from the beautiful taste and texture of the Toro.  The Gold Jelly was new for us and added a dimension to the dish.

Course 4: Seared Toro with Marcona Almonds, Dried Cranberries, Garlic, and Gold Jelly

This Diver Scallop dish was superb- yummy butter and beer reduction!

Course 5: Seared Marine Diver Scallops with Corn, Maple, and Jalapeno Puree with a Brown Butter and Beer Reduction, Parsnips, and Candied Fried Peanuts

You simply cannot go to Uchi without ordering their Shag Roll, with the miso-squid ink sauce!

Course 6: The Famous Uchi Shag Roll

And how about a dish that reminded us of Louisiana Jambalaya with a Japanese twist.

Course 7: Kona Kampachi

And next up – 3 days of ACL, why not Sushi served 3 ways!

Course 8: Pepper Shishito, Mushroom, and Cuttlefish Sushi (from left to right)

The ninth course consisted of Foie Gras Sushi.  It was so enticing that we ate it so fast we forgot to take a pic.

Course 10: Foie Pate with Figs, Pears, and Almonds

After our tenth course, Uchi gave us a special treat.  We tasted Brook Trout Roe that came from Michigan on a spoon.  Keeper Collection is always up for delicious surprises!

Course 11: Uchiviche

Course 12: Anago Sushi

Thought we couldn’t eat anymore until we were told about the dessert special and couldn’t resist.  We were glad we didn’t.

Course 13: Soft Verona Chocolate with an Orange Sorbet and Kobochi Ganache with an Orange Gel and Spiced Pumpkin Seeds

So, if you were to compare Rock Star Uchi to a Rock Star band, tell us in the comments which one you would name Uchi.

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Q: What, if any, are the prizes for the three winners?

A: If you are named the winner by a Celebrity Chef/Judge, you will receive the following:

1. Your original recipe will be published in the Plate & Vine Interactive Cookbook, along with you picture, bio, and website link of your choice. 
2. Your name will be announced and publicized via the social networks and websites of Keeper Collection, Wine & Food Foundation of Texas, and other affiliated groups and organizations.
3. You will receive a photograph with the Celebrity Chef on an award plaque, naming you as that chef’s selection as winner of Chefs Under Fire 2009.
4. You will receive a 3 pack of maple Boos Cutting Boards.
5. You will receive a Soda Stream Penguin home soda maker.
6. You will receive a two night stay in a studio suite at the Stoneleigh Hotel & Spa with dinner for two at Bolla - valued at over $500!
7. You will receive a Kiolbassa Sausage gift certificate.
8. You will receive a gift certificate to Mission Restaurant Supply.
9. You will receive a gift certificate for one GelPro Kitchen Floor Mat. 

Other reward details are still being finalized by the Chefs Under Fire™ team.  As the event approaches, these details will be released to the public.

Q: How much time is allowed to execute the recipes?

A: On the day of the competition, each set of finalists will be given a scheduled prep time of 1 ½ hours during the day.  For example, all of the Chef David Bull’s finalists will prep in the same 1 ½ hour time block, Chef Tyson Cole’s finalists will prep in the following 1 ½ hour time block, and Chef Kent Rathbun’s finalists will prep in the following 1 ½ hour time block (order may vary).  On that evening of the competition, the finalists will have an additional 30 minutes to finalize and plate all four of their dishes to present to the judges.   

Q: If selected as a finalist, will I be allowed to cook with a sous chef or assistant?

A: No, all finalists must cook alone on the day of the competition. 

Q: If I chose to submit recipes for all three chefs, will that mean I would compete in all three “heats,” or would being selected for one mean that I am barred from competing in others?

A:  Absolutely not! If you would like to compete in front of multiple chefs,  just submit an entry fee and recipe submission for each chef that you would like to have the opportunity to compete in front of.  If selected as a finalist for multiple chefs, you will be assigned multiple prep times, multiple plating times, and multiple presentation times for each chef.

Q: What if I do not live in Austin and am selected as a finalist and don’t have a place to stay in Austin on the night of November 30th?

A: To encourage participation by out of town contestants, Housing accommodations, determined by the Wine & Food Foundation, will be available for out of town finalists if needed.  All other travel costs associated with the competition for out of town finalists will be the responsibility of the contestants.

Q:  Once I apply as a contestant, will I have access to the original recipe?

A:  Once you submit your entry fee to compete in Chefs Under Fire, you will receive a gift certificate to Plate & Vine Interactive Cookbook.  You will need to redeem this gift certificate for yourself in order to view the recipes needed for this competition.

Q: As a contestant, how much creative license will I have? What, within the recipe, must remain?

A: Each chef has outlined specific guidelines for his Chefs Under Fire competition recipe, specifying the original ingredients and/or recipe components that must remain.  After you submit your entry fee, you will receive an email from that specific chef identifying these guidelines and further instructions for your contestant submission.  Besides the specific guidelines in that email, the goal of this competition is creativity!  Use your unique style and flair to prove to the chefs why you deserve to be named winner of Chefs Under Fire 2009!

Q: Will I be allowed to add a component to my final recipe, such as a side dish or beverage?

A: If selected as a finalist, you will be judged only on the components of the recipe specified in the original recipe.  No additional components, such as side dishes or beverages, will be taken into consideration.  

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