A week has almost come and gone and I felt it was time to post a brief recap of last week’s competition.  If you don’t know what this post is in reference to, see the previous post.  When all was said in done, I emerged victorious over the other two chefs in the competition.  It was a hard fought battle, and I squeezed by with a few points to spare.

I’d like to take this opportunity to thank my awesome sous chef, the cooks, dishwashers, waitstaff (including the one who dropped one of the plates), bartenders and everyone else involved in the process. I couldn’t have done it without you.

I was also pleasantly surprised that the story was picked up by our newspaper and made the next day’s cover story with three pictures.  I have lots of pictures, though no good ones of my dishes have surfaced yet.  So, here is my 3 course menu that I served to the judges, along with what we served for the grand tasting.  I hope to add a few of the recipes in the coming days.

Tête de Cochon (Pig’s Head 3 Ways)

Traditional Accompaniments

Fried Pig’s Head Torchon on Bulls Blood with Apricot Vinaigrette, Pork Cheek Rillettes on House Made Rye Crostini, Head Cheese with Celery Leaves & Pepperoncini on Dijon Mustard. Served with Pickled Cantaloupe, Watermelon Rind & Enoki Mushrooms



Southern Inspiration

Seared Sea Scallop on Smoked Gouda Cream of Wheat with Sauteed Ramp Greens, Stewed Tomato Puree, Bacon Powder & Country Ham Dust. Served with my Jalapeno Pale Ale homebrew

The Last Word

Gin, Lime, Green Chartreuse, Maraschino

Lime Curd, Green Chartreuse (ISI) Sabayon, Bombay/Maraschino Coulis & Corn Pop/Gin Sugar Crumble


Pork Cheeks Braised in Red Wine with Rosemary, Juniper & Ramps. Served over Smoked Gouda Cream of Wheat.  Country Ham Tasting & Assortment of House Made Pickles, Mustards & Bread