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Food Notes: Feb. 6, 2013

Culinary Olympics

CHARLESTON, W.Va. -- Bocuse d'Or Team USU, headed by The Greenbrier's Executive Chef Richard Rosendale placed seventh place out of 24 countries competing last week in the Bocuse d'Or in Lyon, France. Rosendale and his assistant Corey Siegel trained for a year for the culinary competition, considered the Olympics of the culinary world.

Each team had almost six hours to prepare an exquisite meat dish featuring Irish beef tenderloin and fish dish containing European blue lobster and turbot. France, Denmark and Japan took gold, silver and bronze honors.

Rosendale developed his creations with an eye toward Appalachian influences. For the fish entrée, he poached and glazed the turbot with au jus and used cider-poached butternut squash, lobster mousse with cider, Virginia ham, black truffles and wild mushrooms. His beef dish was a twist on pot roast with asparagus, potato dumplings infused with beef broth and roasted carrots.

Team USA's best finish in the Bocuse d'Or finish was sixth place in 2011.

Cast Iron Cook-Off results

The Cast Iron Cook-Off, a culinary event that pairs teams led by chefs from all over the region who create dishes that best represent Appalachia was held Saturday at The Greenbrier.

This year organizers added a new category, as they did last year with a Throw Down that pitted the three top winners from the previous year's competition in a timed event and presentation. This year's Throw Down winning team was from Mountwest Community and Technical College in Huntington led by chef Isabel Cross.

The event introduced teams from neighboring states into the competition. Charleston native William Dissen, chef at The Marketplace Restaurant in Asheville, N.C., won the competition over chefs from West Virginia, North Carolina and Virginia.

The Cast Iron Cook-Off Winners:

Overall Champion: Pierpont Culinary in Fairmont

Best Menu: Pierpont Culinary in Fairmont

Best Single Course: Greenbrier Golf Classic in White Sulphur Springs

Best Use of Cast Iron: Tie between The Bank Food and Drink in Pearisburg, Va., and Panorama at the Peak in Berkeley Springs

Table Presentation: Diogis in Fayetteville

Best Teamwork: Diogis in Fayetteville

Whistle while you work: Panorama at the Peak in Berkeley Springs

Best Use of Appalachian Produce: Laurel Vista Farm in Somerset County, Pa.

Best Use of Protein: WV Generations in Martinsburg

The People's Choice Award: Bank Food and Drink in Pearisburg

Valentine wine event

The Liquor Company will hold A Private Affair to Remember from 6 to 8 p.m. today featuring wines and foods by D'Artangnan Event Culinary Designs. The menu features French creations such as roasted lamb and pine nut popovers crimini duxelle and lobster and veal roulade lemon butter marmalade in a six-course, wine-paired meal. Cost is $50. Reservations required. Call 304-346-6000.

Mardi Gras

St. Mark's Episcopal Church in St. Albans will host a Mardi Gras celebration featuring Cajun food from 11 a.m. to 3 p.m. Saturday. The menu includes pork barbecue, king cake, pecan pies and other baked goods, in addition to Cajun food.

Belated Fat Tuesday Fare

Pullman Plaza Hotel in Huntington will celebrate Fat Tuesday at 6:30 p.m. Feb. 15. The six-course, wine-paired dinner features a large assortment of Cajun and Creole foods for $75. Reservations required. Call 304-691-5414.

Chef's Challenge

Chef's Challenge Benefit Dinner to benefit Covenant House will be held March 27 at the Culture Center's Great Hall. Chefs Jeremy Still of Edgewood Country Club, Joe Zando of Catering Unlimited and Tim Urbanic of Café Cimino Country Inn in Sutton will create a gourmet meal for 200 people using food typically found in a food pantry.

Tickets are $100 per person. Call 304-344-8053, extension 22, for tickets, which are available in advance only.

Reach Julie Robinson at julier@wvgazette.com or 304-348-1230 with information to be included in Food Notes.

 

 

 

 


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