The Finest Blend of Taste & Technology » Chefs Under Fire

Piedmont Part 7

KeeperTeam — Mon, 06 Dec 2010 13:46:30 +0000

As we prepare to wrap up 2010, the Keeper Team is taking a look back at the many great trips we’ve taken over the past twelve months – all with the goal of giving you, our faithful readers, firsthand accounts of the culinary scene around the globe. Where in the World has Keeper been? We’ve wined & dined in Piedmont, Barcelona, New York, Charleston, Burgundy, Austin… It’s been quite a year! In fact, we’ve enjoyed so many outstanding meals that we didn’t have the opportunity to share them all with you at the time. So, we’re closing out the year with a few “bonus posts” – stories of experiences so delicious that we’re still savoring them months later! And, since this week marks the one-year anniversary of our memorable trip to Piedmont, our first flashback post recalls our bittersweet last day in this awesome corner of Italy.

Our last day made us sad; we didn’t want to leave Piedmont. Where did we go for our last morning coffee and pastry? Barolo of course. While so close to the fresh pasta shop that had been closed for several days in Barolo, we zipped by to find it finally open. It was interesting to see that the pastamaker’s shop did not have as many different types of his own pastas as there were in the small pasticceria in the nearby town of La Morra!

It was time to go back to the Scavinos in Castiglione Falletto for a tour and tasting with winemaker Elisa Scavino and Director of Marketing, Weston Howard. We tasted 2005 Carobric, Cannubi, Bric del Fiasc, and Bricco Ambrogio, along with a 2003 Rocche dell’Annunziata. Then we tasted a vertical of Bric del Fiasc 2006, 2007, and 2008 with 2005 for comparison. Elisa then offered a blind tasting of 2008 Bricco Ambrogio that had been aged with three different fermentation methods in casks – one as fermented in old time casks, one in new casks for 7 days and then another in new casks for 23 days! What an interesting comparison.

Our group then went for lunch in the Alta Langa at Trattoria La Coccinella in Serravalle Langhe.

Trattoria La Coccinella

What a wonderful place with three brothers, Alessandro, Massimo, and Tiziano, who run the restaurant.

Brothers

– one manages the front of the house, one oversees service, and one is the Chef! The food was very good and offered some different types of food than what we had been served during the week so far. They use fresh seasonal local products, complemented by a large, well-versed wine list. We had an antipasto and then 5 different courses, with our favorites being a Veal Carne Cruda with White Truffles,

Veal Carne Cruda with White Truffles

a Porcini Pasta,

Porcini Pasta

and a Pork Tenderloin with Pumpkin Sauce.

Pork with BBQ Sauce

The last dish even reminded us of the creation by Chef Martin Weaver, winner of 2009 Chefs Under Fire as selected by Chef Kent Rathbun.

And we of course had to wrap up the meal with several amazing desserts!

Something special for you devoted Keeper followers; we saved the best for last. We ate our weight through Piedmont in Vitello Tonnato, so we want to share the recipe we brought back jotted down on a note pad straight from Italy to you. The recipe isn’t quite as refined as our typical Keeper cookbook recipes, so when you try it, let us know what you did differently than the recipe and how it worked best. Ciao!

Vitello Tonnato

(Serves 8-10)

800 gm lean veal, well tied into a roll, 1 medium onion, 1 carrot, 1 celery stalk, 1 clove garlic, 1 bay leaf, parsley (?), 2 “glasses” dry white wine

Sauce

2 egg yolks, 250 cc olive oil, ½ lemon, juiced, 100 gm tuna, 2 tablespoons washed and salted capers

Vitello Tonnato

Put onion, carrot, celery, garlic, bay leaf, salt, and wine in pot. Heat to boil. Put meat in a braising pot. Bring to a boil for 90 minutes. Cool to room temp. Slice thin for serving & sauce.

Sauce

Prepare mayonnaise with egg & oil & lemon. Chop tuna & capers. Make into paste. Mix tuna and caper paste into mayonnaise.

Serve mayo on sliced meat and garnish with parsley.

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Chefs Under Fire 2010 Grand Prize Announcement

KeeperTeam — Tue, 10 Aug 2010 20:26:07 +0000

Chefs Under Fire 2010 Finals

Chefs Under Fire Grand Prize Announced! 7-night stay for up to 4 guests in a Grand Suite at The Grand Mayan Los Cabos exclusive luxury resort, December 10-17, 2010.

A visit to The Grand Mayan Los Cabos luxury resort is truly an intimate escape. Based upon the concept of a boutique hotel, everything about The Grand Mayan Los Cabos is unique, luxurious, and designed to provide the most romantic getaway possible. Located in the beautiful Los Cabos region, The Grand Mayan Los Cabos luxury resort is surrounded by beautiful Pacific views and is lulled by lush, tropical breezes.

At The Grand Mayan Los Cabos luxury resort, you can participate in exciting water sports like swimming with dolphins, or spend a day-or two-at Brio Spa enjoying rejuvenating treatments at this gorgeous destination. Los Cabos fine dining restaurants, nightlife from a chic cocktail bar to a sultry poolside bar, and total relaxation are all part of the ultimate indulgence found at The Grand Mayan Los Cabos luxury resort. Get a preview of what you can expect during your stay at this Los Cabos resort and spa by browsing the stunning Los Cabos photo gallery.

View the Grand Suite Accomodations

Airfare not included. Dates are non-transferable. Primary guest name must be 21+. Winner is responsible for any extra charges or damages.

More details about the Chefs Under Fire Final Competition soon to come! Follow Chefs Under Fire on Twitter and Facebook for timely updates.

Event Sponsor:

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Basking in Beaune – The Beaune Farmers Market

KeeperTeam — Wed, 28 Jul 2010 17:09:25 +0000

**CHEFS UNDER FIRE CHALLENGE: Until Friday July 30, name an older Farmers Market than this one or give us details about the oldest Farmers Market you have visited in the comments section of this post and we will email you a code for a FREE ENTRY to Chefs Under Fire 2010! You may not repeat a Farmers Market that has already been said.

Don’t know much about CUF? Learn more at www.ChefsUnderFire2010.com.

In honor of our French intern, Eleonore, Keeper is dedicating this blog to her – a quick look at a weekly staple of her life and a must-do when we visit Burgundy, the Beaune Farmers Market. In general, one of the first things that we do before we take a trip is do some research on the local farmers’ markets. If you find yourself in Burgundy, a Saturday visit to the Beaune Farmers Market is a no-brainer. We thought that we are loyal patrons to this market as we have visited it for the last 6 years on our annual Burgundy trips, but it turns out that we are only blip on their radar screen as research says that this market has been around for 864 years! Now that’s a tradition – can you tell us about any Farmers Markets that are older than this?

The Beaune Farmers Market is supported by locals and visitors alike. The locals have their favorite purveyors that they support every week, whether they are buying meats, cheeses, fruits, pates, breads, desserts, pastas, or just fresh flowers. If you’re not in the mood to cook, want to have a picnic, or don’t have a kitchen to use while in the area, the Beaune Market offers many options.

La Boucherie; Butcher Shop

Les Caneles; Mini Pastries

Les Fromages; Cheese

Les Fruits; Fruit

Les Olives; Olives

Les Pates; Pasta

Les Legumes; Vegetables

Most people love to bask in the sun on the beach on their vacations; we prefer to bask in colors, smells, flavors, textures, and combinations from the culinary world. While most fill their totes with sunscreen and a towel, we’re filling our bags with the finest produce France has to offer. We highly recommend visiting this long running tradition if you ever find yourself in the area. It is truly something to be experienced.

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Cirque du Soleil de Dîner – Pierre Gagnaire, Paris

KeeperTeam — Wed, 21 Jul 2010 17:10:26 +0000

By Eléonore, Keeper’s French Intern

**CHEFS UNDER FIRE CHALLENGE: Until Friday July 23, correctly translate one sentence of this post from French to English in the comments section and we will email you a code for a FREE ENTRY to Chefs Under Fire 2010! Each comment must translate a different sentence. Give it a shot! (Here’s a tip – Google Translate is pretty helpful!)

Don’t know what CUF is? Learn more at www.ChefsUnderFire2010.com.

Les créations extremes avec gout et texture, les combinaisons de nourriture avec des présentations étonnantes, planning incroyable et execution du service de nourriture-Quel spectacle nous attend? Un spectacle de nourriture par le chef Pierre Gagnaire a son premier restaurant a Paris. Le chef Pierre possède neuf restaurants dans les villes les plus célèbres du monde:

1. Paris, Pierre Gagnaire 1996
2. Paris, Gaya rive gauche 2005
3. London, Sketch 2002
4. Tokyo, Pierre Gagnaire a Tokyo 2005
5. Hong Kong, Pierre a Hong Kong 2006
6. Dubai, Reflets by Pierre Gagnaire 2008
7. Seoul, Pierre Gagnaire a Seoul 2008
8. Las Vegas, Twist by Pierre Gagnaire 2009
9. Moscow, Les Menus par Pierre Gagnaire 2010

Il a été un pionner de la cuisine moléculaire et au premier rang du mouvement de fusion. S. Pellegrino a évalué son vaisseau comme numéro 13 des 50 meilleurs restaurants du monde. L’équipe de Keeper a mangé dans beaucoups de restaurants du top 50 inclus

#6 Alinea
#8 Daniel
#10 Per Se – Keeper Review
#15 Le Bernardin – Keeper Review
#26 Momofuku Ssam Bar – Keeper Review
#32 The French Laundry
#44 La Masion Triosgros
#45 wd~50
#50 Eleven Madison Park – Keeper Review, pour en nommer certain. Donc, pour voir le restaurant de Pierre Gagnaire baisser cette annee de six place est incroyable pour notre equipe.

Bien, assez pour les informations de base – laissez le spectacle de Pierre Gagnaire commencer! Nous présentons le menu et il parait si simple et elegant, imaginant que le repas va être le même, tipiquement francais.

Menu de Pierre Gagnaire

Quand nous ouvrons pour voir ce que le magasin du chef nous propose , nous sommes transportés dans un autre monde, réalisant que nous sommes en train d’embarquez dans une nouvelle aventure culinaire.

Menu de Pierre Gagnaire

Est cepossible? Et avant même que nous commencions, nous voyons le chef Pierre sortir de sa cuisine pour etre sure que ses invites apprécient le spectacle. (Désolé pour le flou nous devenons un peu chancelant en apercevant des célébrités!)

La table présente des surprises. Nous nous attendons au glorieux beurre francais, mais qu’est ce que cette étrange boite aux points rouges recouvre?

Beurres

Nous avons demandé au serveur et appris que notre second beurre est un beurre au safran.

Beurre au Safran

Trois pains pour allez avec le beurre arrivent ensuite. Le pain aux algues est unique et glorieux.

Pains assortis, Cereales, Pain au lait & Algues

Le personnel attentif nous présente les amuse bouche. Imaginez commencer avec pas un, mais huit differents amuse bouche. Les voila.

Pasteque avec Reduction de Fraises

Cracker avec Puree de Pommes de Terre Violette & Noisette Surprise Emince

Baton de Thym Infuse Dans de l'huile d'olive et une Purée de Thon/Macarons de Mures Savoureuses

Deux Canapes Savoureux

Nous pourions sentir nos papilles gustatives applaudire et commencer de bouger de leurs sieges en anticipant la suite. Comme les serveurs présentent l’entrée, ils passent du temps a expliquer les nombreux éléments combines pour créer ce plat. Le chef fait du cabillaud royal. Il selectionne le “Coeur” du cabillaud et le prepare si légérement pour monter la beauté de sa selection. Ensuite il utilise sa maitrise avec les autres éléments qui sont la rhubarbe,la grenade, le pamplemousse, nettlefish, les concombres. Ce plat montre l’inteligence du chef pour la cuisine, comparé avec sa capacité de faire de la prose avec ses ingredients innatendus et multiples dans un plat. Nous somme souvent suspect d’un chef qui utilise trop d’ingrédients dans un plat. Mais dans ce cas le chef montre son incroyable fléxibilité culinaire.

Couteaux, Coques et Bouchots Maceres dans Une Eau de Rhubarbe Aux Grenades Liebig de Pamplemousse, Haricots Verts et Comcombres Croquants du Jardin Coeur de Cabillaud á la Nacre Enrobé d’ortie

Nous avons pensé que le plat précédent était savoureux et puis le serveur présente un plat appelé velouté Turner. Nous ne nous sommes pas souciés pourquoi ou comment il a obtenu ce nom, comme nos papille gustative sautent de leurs sièges pour gouter ce plat. Wow, bravo au chef. Les girolles et amandes fraiches sont comme une ballerine tout en bas notre palais suivi par une performance de l’agastache.

Velouté Turner : Fleur de Courgette á l’abricot, Girolles Boutons et Amandes Fraiches; Crème Glacée á l’agastache

Le plat suivant inclu trois plats séparés indépendants mais aussi interessant q’un trio.

Soupe de Petits Pois, Fevettes et Culatello, Quenelle de Parmesan, Moutarde de Cramone

Soupe de Petits Pois, Fevettes et Culatello; Quenelle de Parmesan, Moutarde de Cramone

Raviole Pourpre d'olive Taggiasche et Capra la Nicchi; Crunchy de Main de Bouddha

: Foie de Canard Roti/Laque; Fraicheur de Melon, Aubergine et Chou Tendre

Le Trio Servi Ensemble Comme un Meme Plat

Le plat suivant est du homard, des petites langoustines, la poche parfaitement texturée avec un martini de homard sur le coté-maintenant nous dansons vraiment!

Aiguillettes de Homard Bleu avec du Basilic, Gambas de Palamos au Piment et Poele de Petits Encornets

Cremeux d'araignee de Mer Knodel Marin et Salicornes

Combien de plats pouvons nous encore manger? Bien sur, le chef nous tente avec un plat de truffles blanches d’été.

Galettes Souflees a la Mascarpone; Navet Kabu, Jeunes Poireaux et Fondu d'epinard; Salade de Truffes Blanches d'ete a la Croque au Sel

Finalement, avant le fromage et les desserts,nous est servis un plat d’agneau oriental épicé parfaitement préparé.

Petale d'oignon Rouge au Pain d'epice

Gigot d'agneau de Lait a l'orientale; Moousseron, Riz et Panse a la Coriandre

Maintenant, c’est l’heure du fromage. Le chef Pierre, dans sa créativité, son style inconventionnel, n’a pas roulé un plateau de fromage jusqu’a notre table. Au lieu de cela, il nous offre trois fromages préparés de facon intérressante.

Tome de Brebis Corse Cendree d'une Chapelure de Chataigne, Miel d'arbousier et Tome Seche a la Sauge

Anneau de Vic-bihl, Gelee d'hibiscus aux Groseilles

Bleu des Causses, Confiture d'eglantine; Feuille de Datte Arrose de Biere

Le serveur annonce alors que nos 12 desserts sont sur le point d’être servis.

Crème Fouettee Sur Puree de Peche avec Bande de Rhubarbe et 6 Pieces de Desserts Individuels

Glace au Cafe et Cerises

Meringue aux Fraises et Mousse de Fraises avec des Fraises Fraiches

Petites Fraises avec Tuille et Creme Fraiche

Chocolat avec Noisettes et Sauce au Chocolat

Ce spectacle mérite une ovation de notre part et nous reconnaisons qu’un bis serait le bienvenu. Chef Pierre Gagnaire a préparé un repas extraordinaire, complexe, renversant, créatif élevé pour notre groupe. Juste comme un performance du Cirque du Soleil. Le chef nous laisse excité de voir ce qui viendra ensuite-quand nous pensions avoir tout vu, Nous avons été surprise par quelque chose d’encore plus grand. L’énonciation que nous avons été impressionné ne fait pas honneur au chef Pierre Gagnaire. Nous étions dans la crainte de l’approche culinaire de ce chef.

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CUF Chats with 2009 Winner, Martin Weaver

KeeperTeam — Tue, 06 Jul 2010 13:43:40 +0000

Martin Weaver, named winner of Chefs Under Fire 2009 by Chef Kent Rathbun, has grown up in the restaurant industry. At the age of sixteen, he worked with his dad to open up his third barbecue restaurant. Martin went on to attend the Texas Culinary Academy (now Le Cordon Bleu College of Culinary Arts) to further his knowledge of food. As a TCA student, Martin also won the Texas Culinary Academy Barbecue Competition as well as Chefs Under Fire 2009 with his killer Pork Tenderloin and Fall Pumpkin Barbecue Sauce (see recipe below), a take on Chef Rathbun’s Wood Grilled Pork Tenderloin with Peach Barbecue Sauce featured in Plate & Vine Interactive Cookbook. And to top it all off – Chef Kent Rathbun is confirmed to be a Celebrity Chef Judge for Chefs Under Fire 2010! Follow Chefs Under Fire on Facebook this week for a chance to win a full case of Kent Rathbun Elements!

Q: How would you describe your style of cooking?
A: Modern American Backyard Cuisine.

Q: Who are your culinary influences?
A: Other chefs like me who are not afraid to try new things and combinations that no one has tried before (and are successful at it).

Q: What’s your advice for Chefs Under Fire 2010 Contestants?
A: Get to know what the judges look for in a dish, and just relax when you’re competing.

Q: What did you learn as a result of competing in Chefs Under Fire 2009?
A: That it feels great to win.

Q: Will you compete in Chefs Under Fire 2010?
A: Yes I plan to compete if my chef allows me to have off.

Think you’ve got what it takes to compete against Martin for his title?

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Uchiko – What would it feel like to win the US Open, the College World Series, or the World Cup?

KeeperTeam — Sun, 20 Jun 2010 01:53:29 +0000

If there was a tournament for new restaurants today, UCHIKO would know how winning would feel, as this restaurant deserves a trophy. Chef Tyson Cole unleashed his creative Executive Chef, Paul Qui, to create the menu for their “Japanese farmhouse”. The food spoke of the huge talent Chef Qui possesses. Just like Uchi, Uchiko is aiming for perfection. As we sat down and were greeted by Chef Cole, he told us that we were in for a night to remember. And WOW, we are still remembering!

Uchiko was designed by Michael Hsu, aiming to provide an interior that is said to be of “aesthetic, crafted materials and warm finishes to round out the dining experience”. We really like the feel of the restaurant, starting with the backdrop at the entry, to the openness of the kitchen at the sushi bar, and continuing to the glass-front private dining room.

The comfortable feel of the elements of wood, leather, glass, and perfect lighting just added to the culinary experience.

Now, for the food. Along with a Drinks list overseen by Wine Director, June Rodil, the menu is divided into 7 sections – TASTINGS (a selection of delicate hot and cool items); GREENS; GRILL;

SUSHI & SASHIMI; MAKIMONO (sushi rolls);

AGEMONO (a category of deep-fried dishes in Japanese cuisine); and DESSERTS, created by who other than Uchi/UCHIKO’s talented Executive Pastry Chef, Chef Phillip Speer.

UH, oh – on our first dish, we will have to describe the dish only, because the Keeper Team Member in charge of photography went in full force before taking the picture. It WAS Kai Jiru, which is Atlantic mussels, in heirloom tomato water, along with basil blossom and celery. Great starter and so refreshing in the summer – this was a nice balance of salt and acidity. (Note: We have insider scoop that the Alcoholian Blog may have a great picture of this dish, so watch out for their blog about UCHIKO.)

Kai Jiru - Atlantic mussels, heirloom tomato water, basil blossom, celery

After reining our photographer back down to Earth, we were WOWed with a dish called Koviche, composed of fresh day boat scallop over tomatillos, kalamata olive powder, black lime salt, and a corn flake tuille. The scallops were perfect, and they had a sweetness that paired well with the tomatillos, which were tart but not bitter. Our server suggested that we use the tuille as a chip under the layers of scallop and tomatillo, and yes that was a hit!

Koviche, fresh day boat scallops, tomatillos, kalamata olive powder, black lime salt, corn flake tuille

Our next surprise was Avocado Sushi Pieces with Yuzu kosho and tamari. The Yuzu Kosho is something special, and we think can be used in many ways, especially with fresh fish sashimi. Wish we could get the recipe for Yuzu kosho – hint hint, UCHIKO!

Avocado Sushi Pieces with Yuzu kosho and tamari

Our next two dishes were sashimi. The first was amberjack and the second was mackerel. The Shime saba (mackerel) is so incredible and a NOT TO MISS dish, so we must focus our writing on this one. The Norwegian mackerel was salt cured and topped with heirloom yellow cherry tomatoes, a slice of fresh truffle, and basil microgreens. We did not want this dish to end. The mackerel was not oily or strong in flavor, but rather, melted in your mouth. Even though we dream of truffles dancing in our heads, we had no idea that truffle would take mackerel to this level – thank you UCHIKO.

Hiramasa Yaki - seared yellow tail amberjack, fennel, fuji apple

Shime Saba -cured Norwegian mackerel, tomato, truffle, basil

Surprise from Chef COLE – Grapefruit sorbet with a fine dice of avocado and asian pear, candied fennel chip – YUMMY

Grapefruit Sorbet with a fine dice of avocado and asian pear, candied fennel chip

AND NOW – to maybe, the dish of the night – Usagi yaki, a mold of rabbit confit that was made crispy and topped with fresh sweet pea, along with two sides- a lightly poached egg over pea puree and a pear, mustard seed sauce. The second picture shows the dish after the egg is broken and combined with the sweet pea puree – WOW WOW!

Usagi Yaki - crispy rabbit terrine, quail egg, pear mostarda, sweet pea

Two sushi pieces were next, one eggplant – one beef tongue.

Nasu Japanese Eggplant, sumiso (on left); Gyutan Grilled Beef Tongue, fish caramel, maldon salt (on right)

Just when we wondered what else could be coming, we were presented with a dish from the Agemono section of the menu. Chef Qui created UCHIKO’s version of a great, fried chicken dish with a twist. Cornish game hen is dipped in a batter, fried, and topped with shaved onion and a medley of fresh greens. The dipping sauce is such an interesting combination using primarily sansho pepper and lemon. We are sure that some secret ingredients are lurking in there too.

Chicken Karaage - Fried half cornish game hen, sansho pepper, lemon

We were then presented the Oyster Mushroom Nabe – a hot bowl with rice, egg, oyster mushroom, parsley, and bonito flakes. If you want a great, filling vegetarian dish, this is the dish for you. The dish has great layers of flavor and is good comfort food too.

Oyster Mushroom Nabe – oyster mushroom, rice, egg, bonito flakes, parsley

Many think “bacon fat rules”! Appropriately, we were brought the Bacon Sen, pairing pork belly with two completely different apple sides. The apple kimchi was our favorite of the two.

Bacon Sen - Berkshire pork belly, fried green apple puree, fugi apple kimchee

For a taste of the ocean, try Uchiko’s Uni sushi – Uni lovers will not be disappointed.

Uni Sushi

Of course, not one, but two desserts from Chef Speer appeared! These desserts were both very creative and unique. We are always amazed at Chef Speer’s desserts.

Sweet Corn Sorbet, Polenta Custard, Caramel Salt, Lemon

Chevre Fondant Tomato Sorbet, sicilian pistachio croquant

At this dinner, UCHICKO knocked it out of the ballpark, only had birdies and eagles, and won with a hat trick. Chef Qui worked intently throughout the night overseeing the taste and presentation of his creations along with the rest of the crew.

Chef Paul Qui & Crew

We counted 17 chefs/sous chefs in the kitchen, along with 9 chefs manning the sushi bar – quite impressive. The service had Uchi written all over it – upbeat, caring, customer-oriented focus. We can’t wait to go back to UCHIKO and often.

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Calling all Chefs! Chefs Under Fire 2010 Entries Open Tomorrow – June 2

KeeperTeam — Tue, 01 Jun 2010 19:38:53 +0000

Calling all Chefs to the new & improved Chefs Under Fire 2010! If you thought last year was fun, wait ’till you see what’s in store for 2010. More events, more prizes, more chefs, and of course, more heat!

Beginning tonight at midnight, we will officially be accepting entries to compete in Chefs Under Fire 2010! Do you think you have what it takes? Prove it! Do you know someone in the food biz that you think can take the heat? Recommend Chefs Under Fire to them!

Visit www.ChefsUnderFire2010.com and read the Official Chefs Under Fire 2010 Rules to learn more about what it takes to compete in Chefs Under Fire 2o1o.

Follow Chefs Under Fire on Facebook and Twitter, sign up for email updates at www.ChefsUnderFire2010.com, and keep checking back here for the latest news and developments.

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Chefs Under Fire 2010 is Heating Up & We Need Your Help!

KeeperTeam — Mon, 12 Apr 2010 18:47:17 +0000

Chefs Under Fire™ 2010 planning is under way! Thank you for your time and help in making Chefs Under Fire 2010 even better than last year! By participating in this survey, not only will you help us decide on the Chefs Under Fire ticketing service, you will also be entered into a drawing for a Dinner for 2 at Chef David Bull‘s Bolla Restaurant at the Stoneleigh Hotel & Spa in Dallas. To be eligible, please provide a valid email address for us to contact you.

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Flames of Success!

KeeperTeam — Wed, 02 Dec 2009 20:28:43 +0000

Chefs Under Fire™ came and went and left us smiling from its success! From the fervent competition in the kitchen to Jim White’s flavorful commentary to the judge’s insightful remarks, Chefs Under Fire was chock-full of excitement, laughs, and entertainment. At the end of the night, our adept celebrity judges, Chef David Bull, Chef Tyson Cole, and Chef Kent Rathbun, were proud to finally announce the three outstanding winners. After quiet deliberation, Chef Bull selected Keith A. Hildebrandt II (of Texas Culinary Academy) for his exquisite (and inverted!) chicken and pancetta cacciatore, Chef Cole chose Loren Root for his unique, refined version of Cole’s Uchiviche dish, and Chef Rathbun picked Martin Weaver (also a graduate of Texas Culinary Academy) for his original, pumpkin-infused barbecue sauce and pork tenderloin. And as an additional surprise from the judges, they even awarded Keith Hildebrandt the Best in Presentation award for his beautiful Deconstructed Chicken Cacciatore!

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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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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