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