This past Monday I had the honor of competing in Baltimore’s Mason Dixon Master Chef Tournament. I competed as part of Team Roasthouse Pub, a Frederick restaurant, in Battle Bacon. It’s a bracketed culinary competition that takes place over the summer. The mandatory ingredients we were given were slab bacon, duck bacon, Canadian bacon, pork belly, Boordy Vineyards Albarino wine and florentine powder. For the competition we had to make a 3 course meal in 90 minutes for 3 judges and 75 audience members, all of whom had an opportunity to vote for their favorite team. For the competition we prepared:
Hoisin Glazed Pork Belly on a Scallion/Caramelized Shallot/Canadian Bacon Pancake with Apple/Kohlrabi Slaw, Hatch Chili Sauce, Spicy Tomato Sauce and a Pickled, Fried Cape Gooseberry
Pan-Seared Duck Breast on Mushroom and Duck Bacon Risotto with Swiss Chard, Vidalia Onions, Bacon, Bacon Vinaigrette & Poblano Peppers with Kale Flowers
Mini Peanut Butter Mousse Tart in a Nilla Wafer/Bacon Crust with Bananas Foster, Rum/Espresso/Chocolate Sauce, Whipped Cream and Cashew/Bacon Brittle
Sadly, we didn’t pull off the win. I want to thank everyone who supported us, both in person and long distance.
If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you.
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