Competition heats up
CHARLESTON, W.Va. -- Follow the progress of the Greenbrier Executive Chef Rich Rosendale as he leads Team USA in the elite international culinary competition Bocuse d'Or in Lyon, France, on Jan. 30. He and his assistant Corey Siegel will be cooking from 3:20 to 9 a.m. EST. Pesky time zones.
They compete on the second day of the two-day competition against teams from Denmark, Sri Lanka, Estonia, Australia, Italy, Switzerland, France, United Kingdom, Norway, Hungary and Japan.
The awards will announced between the more reasonable hours of 11:30 a.m. and 12:30 p.m. Jan. 30.
Look for up-to-date details on Facebook and Twitter and on the Gazette's Twitter feed. Follow the late night/early morning action by live stream at www.boscusedorusa.org/bdo2013, which will be active starting on Jan. 29.
The Wine Shop at Capitol Market will host a "California Affair" from 6:30 to 8:30 p.m. Jan. 30 at Capitol Market. The event will include samples of 15 wines from California, including the wines of Michael David Winery. Food will be provided by Luisa DiTrapano of Cucina Luisa with live entertainment by Due Divertado.
Cost is $55. Space is limited and reservations are required. Call 304-343-9463.
Scott Collinash, chef at Panorama at the Peak in Berkeley Springs, has recently been nominated to the James Beard Foundation. Officials will soon begin evaluating his cooking and presentation.
Collinash changes his menu weekly to accommodate the strong preferences of Panorama owners Patti Miller and Leslie Hotaling to use local foods as extensively as possible.
He will be leading a team to the Cast Iron Skillet Cook-Off at The Greenbrier Feb. 1 and 2. The meal he plans to prepare will be offered for $50 per person Friday at Panorama on the Peak. Call 304-258-0050.
Cabbage patch kid