Resort Chefs Team Up for Culinary Battle, Iron Chef-Style
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.
{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 mystery ingredients unveiled to The Breakers’ chefs were:
· Whole Pork Belly
· Madagascar Prawns
· Bison
· Rabbit
· Rhubarb
· Popcorn Kernels
· Squid Ink
· Hibiscus
· Horseradish Root
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.
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.
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 Menus…
TEAM 1
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
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
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!
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
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
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Congratulations to all of our chefs, we are so incredibly proud of this talented team!
