Wednesday, October 28, 2009
Eat, Drink & Be Fair, Part II
The Chefs get to work at their stations.
In Part II we will meet the chefs involved in the cook-off competition at the Eat, Drink & Be Fair event and their creations.
Chef Richard Garcia of Tastings Wine Bar and Bistro in Foxboro.
Chef Jay Silva of Bambara restaurant in Cambridge.
Chefs Peter McCarthy (foreground) of EVOO in Somerville and Will Gilson of Garden at the Cellar in Cambridge.
Chef Garcia in action preparing the sea urchin.
Chef station assistance.
Sea urchin coffee anyone?
Chef Garcia wins plaudits for the most daring, bold use of flavors in an unusual twist. "Coffee and Doughnuts" consisted of Sea Urchin and Green Mountain Coffee Vanilla "Cappuccino" with Lobster Beignets. The "coffee" was frothy and foamy like cappuccino but had the salty flavors of sea urchin.
Smoked sirloin of beef.
Chef Gilson prepared Fair Trade Tea Smoked Sirloin of Beef with Banana Squash Puree and Green Mountain Fair Trade Coffee-Sunchoke Gravy. The sirloin was perfect and the coffee-sunchoke gravy richly flavored.
A table of sirloin beef.
Duck breast dish.
Chef McCarthy prepared Green Mountain Fair Trade Dark Roast Coffee Marinated Hudson Valley Moullard Duck Breast with Verrill Farm's Parsnip Puree, Pete's Pickled Pumpkin and Royal Gala Apple and Expresso-Vanilla Chimichurri. Due to the sponsor of this event chefs were, obviously, asked to incorporate a coffee product. Chef McCarthy seemed to do this in the most subtle yet spectacular way.
Plating the pork tenderloin.
Chef Silva prepared Bacon and Green Mountain Fair Trade Coffee Crusted Pork Tenderloin with Sweet Potato Puree, Fair Trade Vanilla Cayenne Glaze and Sweet Potato Chips. The crispy textures and subtle flavors here set this a bit apart from the others and worked well.
For dessert attendees could create their own Ben & Jerry's ice cream sundae with a choice of their fair trade flavors and sip Green Mountain Fair Trade Coffee.
In our next post we'll prividing TBF readers with the award-winning recipe!