Deep Plate’s fourth“Challenge” submission is between Keith Lord and Tom Jankovich
Please support these chefs by voting in the poll featured on the right through July 13th at 11:59 pm EST.
A special thank you to the chefs for their ongoing support.
Keith A. Lord, Corporate Executive Chef Food & Beverage Head, Festivities Catering & Special Events, TK&A Custom Catering, San Diego, CA
sea urchin flan, yuzu, truffle essence, catalina uni roe*
gaijin sushi a go-go on cool, cool marble
seared bay scallops, super sweet creamed corn & soy bean “succotash”, corn milk foam
edamame with lime & black truffle aioli in a fragrant herb bath, curried chicken udon with spring onions
“fish and chips” proper english battered skate wing, pommery roasted marble potatoes, connelly gardens haricots vert & garlic aioli
thai hot pot, shrimp, corn and eggplants, lemongrass hot & sour broth
early purple cherokee tomatoes from the backyard, st. agur bleu crouton, basil evoo, fleur de sel
pei mussels with thai eggplants, pak choy, kaffir lime & killer green curry broth
seared baby yellowtail white asparagus, king oyster mushrooms & mussel beurre fondue
warm & melty callebault belgian chocolate cake
- *photo by Juliana Twedt
- all other photos by Lauren Cerullo
Tom Jankovich, Executive Chef, Grandfather Golf and Country Club, Linville, NC
Eight courses of my favorite things
Foie Gras Brulee
Grilled Foie Gras with Raspberry Jam and Rosemary Crème Brulee
Salad Napoleon
Layers of Heirloom Tomato, Avocado, Kalamata Olive, Feta, Cucumber and Baby Spinach dressed with Sundried Tomato and Basil Vinaigrettes
Soup and Sandwich
Smoked Tomato soup topped with Basil Foam and Crisp Basil accompanied by grilled cheese with Vermont White Cheddar
Sushi
Ahi Tuna with Sriracha Aioli, Yellowtail with Sweetened Soy and Wasabi Tobiko and Tazmainan Salmon Belly with Wasabi Aioli
Burger and Fries
Mini Kobe Burger grilled Rare with Truffle Aioli, on a Toasted Ciabatta Bun with matchstick Yukon Potato Fries, sweet Gherkin and house made Hickory smoked Ketchup
Lamb Chop
Colorado Lamp Chop, Dijon brushed, Scallion bread crumb coated, roasted rare and served with mashed Sweet Potatoes and a rich Lamb Jus Lie
Cheese and Crackers
Cambozola Cheese with French Sourdough Crostini, and fresh Cherries and Berries
Stuffed Strawberries
Stemmed local Strawberries filled with Heirloom Tomato Marmalade, on crumbled Almond Biscotti, drizzled with aged Balsamic Syrup and finished with Honey sweetened whipped Mascarpone
My understanding of an an 8 course meal must be different from eveyone elsles. This challenges appeaers to show off your plates in an eight course meal mentality , but I personnaly could not eat every plate the Lord had to offer. Yes he had nice plate presentations but didnt follow an 8 course guideline. Hence I believe that Chef Jankovich WINS HANDS DOWN NO MATTER WHAT THE VOTE SAYS!!! Because Chef Jankovich followed the fact that he does not want to fill the diner up on a certain course, but wants them to taste all the great dishes that come from his kitchen,
So Lord…..thats a lot of sushi for one course especially if i’m having 7…….how is one expected to finish that much food? also I would like to comment that many of your dishes look cluttered and very dull…..