Tags
Ahi, “Challenge, Balsamic Syrup, Beef Chateau, Beurre Blanc, Black Cod, Black Truffle, Blake Richards, Blood Oranges, Bubu Arare, Burger, CA, Capers, carrots, Cebiche, Charisma, Charred Scallions, chef, coconut, cream, cucumber, Dashi Braised Heirloom Carrots, Deep Plate, Delta Asparagus, Festivities Catering, Festivities Catering & Special Events, Foam, Ginger, Ginger-Hoisin-Scallion Butter, Hash, Herb Vinaigrette, Horseradish, Icicle Radishes, Jalapeno, Jessica Potts, Keith A. Lord, Kumquat, leeks, Maki, Marmalade, Micro Cilantro, Mini, Mirin-Shoyu Reduction, Nicoise, Oyster Mushrooms, Pears, Pepper, Puttanesca, Red Onion, Roasted Hon Shimije, sablefish, Salad, San Diego, sauce, Seared, Simcha San Diego Kosher Catering, Sirloin, Sirloin Chateau, Summer Squashes, Surf & Turf, Sushi, Sweet Connelly Farms Basil, Sweet-Chili Sunomono, T300031, T301524, T301720, Tafelstern, Teppan, TK&A Custom Catering, Truffle Oil, Tuna, Veggie
Deep Plate’s third “Challenge” submission is a three way competition: Potts vs. Richards vs. Lord
“Not only did we use the same plates for the challenge, we all used the same “market basket” of ingredients that one of our Sous Chefs put together.” – Keith Lord
Please remember to vote on for your favorite in the poll featured on the right through June 4th (midnight).
A special thank you to the chefs for their ongoing support.
Jessica Potts, Event Site Culinary Trainer, Festivities Catering, San Diego, CA
Crispy Skinned Black Cod, Puttanesca Sauce, Sweet Connelly Farms Basil, Capers, Balsamic Syrup
Tuna & Cucumber Cebiche, Honduran Style with Coconut, Jalapeno, Ginger & Red Onion, over Grilled Pears & Blood Oranges
Pepper Crusted Beef Chateau, Shaved Delta Asparagus, Roasted Hon Shimije & Oyster Mushrooms, Red Onion & Truffle Oil
Blake Richards, Lead Chef, Simcha San Diego Kosher Catering, San Diego, CA
Seared Tuan Nicoise Salad, Herb Vinaigrette
Mini Sirloin Burger with Black Truffle Shavings, Horseradish Cream, Kumquat Jalapeno Marmalade & Caramelized Onion
Brown Butter Poached Sablefish, Veggie Hash, Crispy Leeks, Beurre Blanc Foam
Keith A. Lord, Corporate Executive Chef, Food & Beverage Head Festivities Catering & Special Events, TK&A Custom Catering
Surf & Turf Maki Sushi – Ahi, Grilled Asparagus & Truffle Oil, Seared Chateau, Micro Cilantro, Bubu Arare, Ginger-Hoisin-Scallion Butter
Roasted Alaskan Black Cod, Teppan Carrots & Summer Squashes, Roasted Hon Shimije & Oyster Mushrooms, Sweet-Chili Sunomono
Grilled Sirloin Chateau, Dashi Braised Heirloom Carrots & Icicle Radishes, Grilled Asparagus, Mirin-Shoyu Reduction, Charred Scallions
The plates used in this exercise:
http://deepplate.wordpress.com
Culinary experience: Apprenticed with Roux Restaurant Group and Academie de Culinaire de France, 1985 to 1994; spent 1993-1994 with Albert Roux in Amsterdam at the Grand Restaurant Hotel/Café Roux; executive chef at The Restaurant at Hurlingham Club in London, 1994-1995; moved to Charlotte, NC in 1995 as executive chef manager of Bank of America’s Roux Fine Dining Restaurant, Roux’s first in the United States; named vice president of culinary development of Compass Group in 2002. 
