Saturday, May 21, 2016

Senior Competition Plates

Just like the junior competition I competed in, the convention also had a senior competition. This one was quite different; only five competitors, only two hours, blackbox and did not know the ingredients ahead of time, on-stage and videoed in front of a crowd, much more limited in space, equipment, and ingredients to work with. They had to make two different dishes, four plates each. Nevertheless, it was amazing what they accomplished with such constraints and definitely inspiring to watch. Here are the plates. I don't know all of the components of any of them, but I do know a few, and I can try to describe the rest.

Orange puree, asparagus tips, cauliflower pieces, white fish, shrimp.
Competitor #1 - white fish and shrimp
                             Beef, jus, potatoes.
Competitor #1 - meat
 White fish, shrimp, orange puree, green pesto
Competitor #2 - white fish and shrimp
 Beef, mashed potatoes, asparagus bundled in carrot, jus.
Competitor #2 - meat
 Crusted white fish, shrimp roll, thin veg, tomato sauce.
Competitor #3 - white fish and shrimp
 Beef, potato gratin, mixed baby veg.
Competitor #3 - meat
 Trout, mussels in the shell, leek, orange puree, baby radish, asparagus tips.
Competitor #4 - trout and mussels
 Leek-wrapped meat, cauliflower, potato pieces, orange sauce.
Competitor #5 - meat
Beef, lentils, squash cubes, leek, green puree.
Competitor #4 - meat
 Panko crusted trout roll with mussel mousseline, green puree, asparagus tips, carrot, lentils.
Competitor #5 - trout and mussels

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