We had a fun event at DU on Thursday. There were some of the best chefs in the area there. We ended up setting our station on the outside patio. Something about a 600 pound tank of liquid nitrogen and a unconfined fryer that gets you separated from the rest of the pack. We made the "ultimate wonton", a mixture of foie, tuna, lobster, truffle shavings, white truffle oil, white soy and yuzu that is flash fried and served with soy bubbles. We also did our Mexican fried ice cream with frozen caramel powder. When it was done we won most creative dish. Chef Jean Luc from our sister property downtown won best food pairing with wine and my boy Hosea from Jax in Boulder won best overall. Pay close attention to Hosea, he is a contestant on Top Chef next season and I got my money on him. Thank you to Claire Walter fromhttp://culinary-colorado.blogspot.com/ for the picture
Saturday, November 1, 2008
Taste of Elegance Competition
We had a fun event at DU on Thursday. There were some of the best chefs in the area there. We ended up setting our station on the outside patio. Something about a 600 pound tank of liquid nitrogen and a unconfined fryer that gets you separated from the rest of the pack. We made the "ultimate wonton", a mixture of foie, tuna, lobster, truffle shavings, white truffle oil, white soy and yuzu that is flash fried and served with soy bubbles. We also did our Mexican fried ice cream with frozen caramel powder. When it was done we won most creative dish. Chef Jean Luc from our sister property downtown won best food pairing with wine and my boy Hosea from Jax in Boulder won best overall. Pay close attention to Hosea, he is a contestant on Top Chef next season and I got my money on him. Thank you to Claire Walter fromhttp://culinary-colorado.blogspot.com/ for the picture
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2 comments:
And congratulations to all three of you -- and the other talented contestants as well.
Ian,
You did it again! "Most Creative Chef" of The Denver International Wine Festival-Taste of Elegance 2008.
Thanks for your support and participation.
Chris Davies
Wine Country International magazine
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