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10
Mar
- Sophie Gayot judging along with Michel Richard, Gail Simmons, Michael White, Nick Stellino (visible on the picture)
by Sophie Gayot
If you have been following the
2009 Almost Famous Chef competition
by San Pellegrino and Acqua Panna. Nestlé Waters North America
I am happy to present you the dishes that the ten contestants made from the Mystery Basket, which took place on March 8th as the first part of the contest. I was a judge along with eighteen others.
See the winners of the competition on the awards page.
You can click on each photo to enlarge. (All photos by Sophie Gayot)
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- Sophie Gayot judging along with Michel Richard, Gail Simmons
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- #10 Jason Flato dish: my rating 6/10. Pan-seared sturgeon with seared trumpet mushrooms and risotto with pan-roasted asparagus.
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- #9 Francisco Lopez dish: my rating 5/10. Pan seared sturgeon wrapped in apple wood bacon served with trumpet mushroom and fingerling potato and asparagus liaison.
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- THE WINNER #8 David Awad dish: my rating 8/10. Pan-seared sturgeon filet with braised pork belly, sauteed asparagus with trumpet mushrooms and roasted fresh herb fingerling potatoes.
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- THE WINNER #8 David Awad in front of the judges
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- #7 Joe Branton dish: my rating 7/10. Pan-seared sturgeon with citrus and bay beurre blanc, sauteed trumpet royal mushrooms, roasted fingerling potato and grilled asparagus.
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- #6 Erik Powers’s dish: my rating 7/10. Pan-roasted sturgeon with grilled fingerling potatoes, asparagus salad and trumpet royal mushroom puree and bacon vinaigrette.
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- #5 Gerardo Avalos’s dish: my rating 5/10. Pan-seared sturgeon with gremolata, roasted fingerling potatoes with bacon lardons, trumpet mushrooms and tomato ragout with asparagus.
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- #4 Daniel Agregaard dish; my rating 6/10. Sauteed sturgeon perfumed with smoked bacon, toasted fingerling potatoes, blanched asparagus and mushroom reduction sauce.
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- #3 Kendra Orng’s dish: my rating 6/10. Pan-roasted sturgeon, roasted marble fingerling potatoes, trumphet royal mushroom ragu, pickled asparagus salad and vanilla bean bay leaf jus.
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- #3 Kendra Orng talking to the judges
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- #2 Lyssa Barrera dish: my rating 6/10. Orange parfum pan-seared sturgeon, mashed potatoes with bacon, blanched asparagus and pan-seared oyster mushrooms.
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- #2 Lyssa Barrera cutting the sturgeon
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- #1 Jerome Rejano’s dish: my rating 7/10. Pan seared sturgeon with fresh bay leaf beurre blanc, bacon fingerling potatoes, sautéed trumpet mushrooms and asparagus with bacon fat herb salad with lemon vinaigrette
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- #1 Jerome Rejano presenting his dish to the judges
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- #1 Jerome Rejano in full prep
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[…] can see the dishes all the competitors on a dedicated page. .gallery { margin: auto; } .gallery-item { float: left; margin-top: 10px; […]
Pingback by GAYOT’s Blog The Mystery Basket — March 11, 2009 @ 12:11 am
[…] “Mystery Basket”; David Awad, from Connecticut Culinary […]
Pingback by GAYOT’s Blog And The Winners Are… — March 11, 2009 @ 5:38 pm