Just a few weeks ago, The Breakers’ banquet kitchen became the stadium of an exciting culinary competition, where 20 of the resort’s talented chefs teamed up to battle in their own annual Iron Chef-style competition.

The Breakers Second Annual Iron Chef-style Competition

{Guest Host Amen LaRosa, right, interviews Chef Josh during the Iron Chef-Style competition}

Led by Executive Chef Jeff Simms, the five teams put their artistry to the test under a ticking clock. And just like Iron Chef, each tapped a basket of mystery ingredients to produce the most impressive menu that demonstrated their passion, ingenuity, and knowledge of flavors, textures and presentation.

The Breakers Second Annual Iron Chef-style Competition

The mystery ingredients unveiled to The Breakers’ chefs were:
· Whole Pork Belly
· Madagascar Prawns
· Bison
· Rabbit
· Rhubarb
· Popcorn Kernels
· Squid Ink
· Hibiscus
· Horseradish Root

The Breakers Second Annual Iron Chef-style Competition

With only a half hour of menu prep and two hours of cooking time, each team of chefs got right to work – collaborating on menu creation and presentation of four courses.

The Breakers Second Annual Iron Chef-style Competition

Each team served a panel of judges, and left them with the extremely difficult task of crowning a winner. (From left to right): David Thall, Assistant Food & Beverage Director; Michele Wilde, Director of Conference Services & Event Sales; Jeff Fowler, Senior Event Sales Manager; Clay Conley, Chef/Owner Buccan, Imoto & Grato; Jeff Persinger, Food & Beverage Director – Event Sales; and Tim Byrnes, Assistant Director of Banquets.

The Breakers Second Annual Iron Chef-style Competition

As the judges deliberated, Chef Simms shared with the competitors, “I can’t wait to put some of these inspiring dishes on the menu. Really amazing work by all and I’m very impressed with your teamwork and creativity.”

After an exciting afternoon in the kitchen, Team 4 was crowned the winner!

The Breakers Second Annual Iron Chef-style Competition


The Menus…

TEAM 1

The Breakers Second Annual Iron Chef-style Competition |Team 1-Amuse

Amuse (pictured) – Shrimp Escabeche with Citrus Squid Aioli

Appetizer –Bison and Potato Timbale with Asaparagus

Entrée – Pork Belly with Sweet Potato Hash with Rabbit Ragu

Dessert – Rhubarb and Lemon Cake with Hibiscus Gel

TEAM 2

The Breakers Second Annual Iron Chef-style Competition | Team 2-Entree

Amuse – Buerre Monte Prawn, Crispy Pork Belly Chicharones,
Causa with Olive Puree and Squid Ink

Appetizer – Seared Bison with Horseradish and Squid Ink

Entrée (pictured) – Rabbit Stew with Jasmine Rice and Mixed Vegetables

Dessert – Blackberry Rubarb Mouse with Hibiscus Sauce and Popcorn Crunch

TEAM 3

The Breakers Second Annual Iron Chef-style Competition | Team 3-Appetizer

Amuse – Prawn Tiradito with Crispy Prawn Head with Salsa Criolla

Appetizer (pictured) – Crispy Pork Belly Crouton, Arugula Salad
with Lemon Vinaigrette and Compressed Kale

Entrée – Braised Rabbit with Guava Demi Glace, Peppercorn Crusted Bison
with Horseradish Demi and Squid Ink Risotto

Dessert – Vanilla Bean Pound Cake with Hibiscus Sabayon,
Rhubarb Compote and Popcorn Brittle

TEAM 4
Winning Team!

The Breakers Second Annual Iron Chef-style Competition | Team 4-Entree

Amuse – Bison Ravioli

Appetizer – Poached Prawn with Red Quinoa, Squid Ink Foam, Melon Gel

Entrée (pictured) – Stuffed Leg of Rabbit with Celery Root Puree and Braised Fennel

Dessert – Hibiscus Panna Cotta with Rhubarb Compote and Popcorn Brittle

TEAM 5

The Breakers Second Annual Iron Chef-style Competition | Team 5-Desert

Amuse – Crispy Pork Belly with Red Wine Hibiscus Reduction
and Squid Ink Popcorn

Appetizer – Warm Rabbit Confit Salad with Hibiscus Vinaigrette

Entrée – Prawn Stuffed Bison and Warm Potato Salad with Horseradish

Dessert (pictured) – Hibiscus and Rhubarb Floating Islands
with Grand Marnier Crème Anglaise and Caramelized Almonds

~~

Congratulations to all of our chefs, we are so incredibly proud of this talented team!

no comments

Add Comment