August 2011 Exercise – Eric Stein

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August 2011 Exercise – Eric Stein, Wellness Chef, Enlightened Flavors / Johnson & Wales University, White Sulphur Springs, WV

Chevre and Black Pepper Ice Cream, Salted Caramel, Spiced Pecans, Granny Smith Apple

 Heirloom Tomato “Roe”, Parmesan Crisp, Lemon Oil, Basil

Oxtail, Foie Gras, and Chicken Pave with Truffle-Bacon Dijonnaise

LET ME PLAY!  DEEP PLATE

Ever see a buffet fly? EMOTION

http://deepplate.wordpress.com

Challenge #4: Lord vs. Jankovich

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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