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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

1 cod puttanesca

 Tuna & Cucumber Cebiche, Honduran Style with Coconut, Jalapeno, Ginger & Red Onion, over Grilled Pears & Blood Oranges

 2 tuna cebiche

Pepper Crusted Beef Chateau, Shaved Delta Asparagus, Roasted Hon Shimije & Oyster Mushrooms, Red Onion & Truffle Oil

 3 pepper beef

 

Blake Richards, Lead Chef, Simcha San Diego Kosher Catering, San Diego, CA

Seared Tuan Nicoise Salad, Herb Vinaigrette

4 nicoise

 Mini Sirloin Burger with Black Truffle Shavings, Horseradish Cream, Kumquat Jalapeno Marmalade & Caramelized Onion

 5 burger

Brown Butter Poached Sablefish, Veggie Hash, Crispy Leeks, Beurre Blanc Foam

 6 butter cod

 

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

7 sushi

 Roasted Alaskan Black Cod, Teppan Carrots & Summer Squashes, Roasted Hon Shimije & Oyster Mushrooms, Sweet-Chili Sunomono

8 teppan cod

Grilled Sirloin Chateau, Dashi Braised Heirloom Carrots & Icicle Radishes, Grilled Asparagus, Mirin-Shoyu Reduction, Charred Scallions

 9 chateau

The plates used in this exercise:

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