La Truffe Sauvage in Lake Charles, LA

La Truffe Sauvage in Lake Charles, LA

Lake Charles not only impressed me with the tour around town, boudin and cracklins, and seafood feasting, but at night we also got to experience a spectacular meal at Lake Charles' premiere fine dining restaurant. La Truffe Sauvage is a French style eatery that clearly puts a lot of passion behind their food. We went through a culinary journey on a wine dinner the night before Lake Charles' annual Rouge et Blanc wine festival. I'll attempt to walk you through all the courses as I salivate while I remind myself of all the deliciousness. The Hors d'Oeuvres, not pictured here, included octopus with extra virgin olive oil, lemon, and oregano, Parmigiana Reggiano crusted asparagus with sauce verte, white truffle macaroni and cheese with beef tenderloin, and duck confit with onion marmalade. Served with some bubbly, a Gosset Brut Excellence, the passed appetizers prepared us for our sensational meal from Chef Mohamed Chettouh and wine pairings by D.C. Flynt.

Louisiana Jumbo Lump Crab Cake and Shrimp Bourek

Our first seated course came in the form of a shrimp stuffed Turkish pastry atop a luscious crab cake and a red, green, and yellow tomato relish. The dish paired with a Fevre et Fevre 2011 Chablis. I really appreciated the combination of flavors and techniques between south Louisiana and a dish like Bourek which dates back the Ottoman Empire.

Crispy Red Snapper, Porcini Mushroom Risotto, Extra Virgin Olive Oil, Lemon

Course two stayed in the seafood category and again combined a classic Louisiana protein with a European starch. The creamy porcini mushroom risotto gave an earthy flavor that contrasted the brightness from the lemon and the acidity in the wine, a Meursault Clos du Cromin 2011 from winemaker David Moret in the Burgundy region of France. The dish really dazzled even more due to the true crispiness of the skin on the red snapper. It added a depth of texture next to the risotto and flesh of the Gulf fish.

Double Duck Consomme, Poached Quail Egg, Rice Noodles, Asparagus Tips, White Truffle Oil

For a soup course we feasted on a duck consomme. The flavorful broth conjured up memories of duck hunting and my childhood... not that I ever ate anything quite like this growing up. A couple 2010 wines from Roland Rapet were served with the duck conomme: a Aloxe Corton and the Corton Grand Cru. Both were stellar accompaniments to the delicious consomme. The poached quail egg also added a great richness in the soup.

Colorado Lamb Two Ways: Roasted Rack & Braised Shoulder, Spanakopita, Ratatouille, Natural Jus 

I looked forward to this lamb course the most and fortunately it did not disappoint. Getting back to eastern European flavors, Chef Mohamed used lamb to create a magical dish. The spanakopita is a Greek style savory spinach pie, which this time also included braised lamb shoulder. The ratatouille came wrapped in cucumber and the lamb chops were delightful. I love lamb. I think I remember sneaking another chop off somebody else's plate to get more. They were full already anyway! The lamb course also came with a pair of wines for us try. This time from Bernard Gros, we had the Vosne Romanee 2008 and the Clos Vougeot Grand Cru "Musigni" 2006. I need to learn more about French wine. I just know it was red and delicious.

Warm Montrachet with Thyme, Heirloom Tomato, Arugula, Herb Cracker, Roasted Shallot Vinaigrette

The salad and cheese course finished off the savory part of the meal. I liked having the salad toward the end as opposed to at the beginning of the feast. I still had a little room for some greenery, so I made it work. The warm cheese worked extremely well with the green tomato and the spicy arugula with the roasted shallot vinaigrette. 

Rum Savarin, White Chocolate - Passion Fruit Mousse, Almond Tuile

The savarin is a yeast cake soaked in rum (or it could be a different hard liquor) and filled with cream. I personally did not find the texture to be all that appealing as it was like a soggy donut, but the flavors were certainly well conceived and delicious. The dessert came served with the Kracher Trockenbeerenauslese. Yes, that's really what it is called. Mr. Kracher is apparently one of the bigger names in Austrian wine and the Trockenbeerenauslese is a style of German and Austrian wine making that produces a very sweet dessert wine from dried grapes with high sugar content. Like I said, I could really use some lessons in European wines, so if anyone is reading this and wants to send me on an adventure around Europe doing "professional development," just let me know!

Assorted Truffles

Second dessert? Yes, please! The meal didn't fully end after the rum savarin course. We still had time for coffee, and along with coffee came some assorted truffles for our dining pleasure. I ate a couple for research purposes, but by that time I had reached my limit and was stuffed. What an amazing meal. Thanks to Chef Mohamed, D.C. Flynt, and everyone at La Truffe Sauvage for having me, as well as the Lake Charles CVB for lining it all up for us. The next day we were off to Rouge et Blanc. More on that later.

Martinique Bistro is a Gem in the Big Easy

Smoked Salmon Starter at Martinique Bistro

Every now and then I have a culinary experience at a restaurant which blows me away. With so many options in New Orleans for world-class cuisine, I've been equally impressed and disappointed over the course of time. It takes a unique combination of tradition and innovation to truly impress me these days. Not to say that I don't like almost everything that I get to eat. I most certainly consider myself to be a food and beverage enthusiast rather than a critic, but I mean to really impress me, it takes something special. To stand out to the point that I'll tell my closest friends that they have to eat somewhere. To meet a chef that reminds me about why the term culinary arts truly is an art, and why a master of kitchen magic is every bit an artist as someone whose medium is canvas or lyrics. Martinique Bistro on Magazine Street in New Orleans had that kind of impact on me. Sitting five blocks away from Audubon Park, it is a quaint gem with an outdoor seating area that is sure to bustle in the fall and an inside dining room small enough to shake everyone's hand from the center table. I got a spot with Aimee Abernathy next to a window overlooking Magazine. Chef Eric Labouchere greeted our table and told us to enjoy the ride as he prepared to unleash a flurry of his finest creations on the summer menu at us.

Double Thyme at Martinique Bistro

Manager Jennifer Sherrod started me off with a Double Thyme to go with a couple starters before our main courses started flowing. The Double Thyme blended High West Double Rye whiskey, Meletti Amaro, Rothman and Winter Apricot, Lilet Blanc, and thyme. I do love a good, well balanced whiskey cocktail, and the Double Thyme worked perfectly to whet my appetite and prepare me for the ensuing gorge.

Chilled Watermelon Gazpacho with Cucumber-Lime Granita

Our meal began with the smoked salmon, a reimagined crostini dish on housemade brioche with vidalia onion, hard boiled Louisiana quail egg, flying fish roe, and caper aioli. The visually stunning dish put together expected flavors with a modern focus to create a couple fantastic bites of scrumptious salmon. At the same time chef sent out a cup of chilled watermelon gazpacho with Louisiana blue crab and a scoop of cucumber-lime granita. The cold appetizer beautifully blended the fruit flavors and it all worked well with the crab at the bottom. During a hot New Orleans summer, this is a go-to dish for a refreshing starter!

Socca

Our tasting menu kicked in with the Socca. A trio of chickpea crepes were garnished with chili oil and topped separately with field pea hummus, heirloom squash ratatouille, and feta. The creative pancakes were delicious savory bites that served as vessels for multiple mediterranean flavors. Next up came a fish dish featuring loup de mer or European seabass. The sauteed fish sat atop butter poached chanterelles and some tender greens. The mushrooms and fish played off each other in the red wine and butter sauce. The taste danced on my tongue as I took bite after bite. It truly is one of the best, more refined seafood dishes that I've had in awhile. It had nothing too complex. Nothing molecular happened to any element of the dish. It simply featured great products, simply prepared, seasoned wonderfully, and combined on plate to make a beautiful arrangement of complementary flavors. I want to cook like that.  

Loup de Mer with Beurre Rouge and Butter Poached Chanterelles

The meat course excited me from the moment I sat down in Martinique Bistro and laid my eyes on the menu. A boneless new zealand lamb loin with cucumber and sweet onion pickles, israeli couscous, meyer lemon-watercress aioli, and tomato-sherry vinegar demi-glace awaited my taste buds. Anybody that reads enough Bite and Booze knows that I detest pickles. They are my arch-nemesis of food. But here, I almost, sorta, maybe looked forward to them. I certainly admired the choices that went into the flavor combination on the dish. There was a lot happening on one plate and I didn't want anything to overpower the lamb, but that didn't happen. The medium rare lamb loin took on the medley of gastronomy and came out a winner because of it. The dish had a certain tang to it for sure due to the vinegar in the pickles and demi as well as the lemon in the aioli and the garnishing tomatoes. Still, it worked. Every bite of lamb and couscous with accoutrement felt like middle eastern flavored fireworks exploding on my tongue. Bravo, chef. Bravo.

Boneless New Zealand Lamb at Martinique Bistro

Of course, with this much goodness, there had to be dessert. I wouldn't dare ruin an epic meal like this without giving it the proper ending that it deserves. Chef sent out a couple sorbets and a couple ice creams to kick off the sweet tooth rally. I don't actually remember what they all were, but I do recall that the ice cream on the far right below is a chanterelle mushroom ice cream. If that doesn't sound good to you, well, you'd be wrong. The earthiness of the mushrooms made love to the rich creaminess and sugar in the ice cream to create a truly unique and amazing dessert. Chef Labouchere had one last trick up his sleeve. He presented Aimee and I with a blueberry cornmeal tart complete with blueberry curd and lavender chantilly. Another splendid dish, this dessert hit right on the money balancing the natural sweetness from the berries with the nearly savory cornmeal crust.

Blueberry Cornmeal Tart

My experience at Martinique Bistro came to an end but I know for sure that I'll be back. This uptown eatery impressed me immensely. I know they'll have a fall seasonal menu coming out soon, so your chances to try any of these dishes may be limited to only the next couple weeks. I'll have to make sure I get back there once the new menu is out. I can't wait to see what Chef Labouchere comes up with next.

ChefDance at Sundance

Beetroot Macaroon, Foie Gras, Sherry Reduction

While I didn't get to watch any films at the Sundance Film Festival, nor did I do any skiing on the famous Park City slopes, I did get to attend one event worthy of noting (other than the party at which I cooked).  MorningStar Farms ChefDance, a series of celebrity-chef crafted dinners at Sundance, clearly has made a name for itself as the go-to culinary event during the festival.  Each night, a different chef takes center-stage to put on a multi-course dinner offering for celebrities, festival attendees, and members of the culinary media.  Fortunately for me, I fell into one of those categories!  The crowd at ChefDance was huge.  I spied the likes of Tony Danza as I found my seat, and after some cocktails from the Snake Oil Cocktail Company and a brief delay, food started to come out of the kitchen.  Chef Shawn Armstrong led the brigade to create a stellar menu for the multitude of diners.

Snake Oil Cocktail Co's Bulleit Bourbon Beverage

Aspen Smoked Salmon, Blood Orange, Avocado Cream, Tangerine Lace, Citrus Creme Fraiche

Parsnip Cream & Crisp, Sugar Cured Pork Belly, Seasonal Mushrooms, Oregon White Truffle, Micro Chive, Green Onion Oil, MorningStar Farms "Chix" Pea Powder

Femme Fatale: Bulleit Bourbon, Smoked Maple-Chicory Soda,  Dried Apple Chip

Lamb "Ribeye", Charcoal Tortellini, Local Honey Glazed Butternut Squash, Puffed Black Barley, Roasted Brussels Sprout Petals, Black Garlic

Ginger Graham Crusted Sweet Potato Cupcake filled with Cinnamon Honey Creme Brulee, topped with Orange Whipped Cream and Candied Pumpkin Seeds

On the whole, the meal was quite extraordinary.  Despite the long wait time and lengthy dinner service, each course impressed me enough to stay in my seat until the end.  The macaroon had a savory element with sweetness from the sherry redux.  The salmon may have been the best course, though I'll never argue with lamb or pork belly.  Both of those dishes were outstanding as well, and the lamb came out cooked beautifully, especially considering the crowd of 300+ plates that went out.  The cupcake was a creation of Megan Brown from Sweet Tooth Fairy, winner of Cupcake Wars.  It may not quite have been one of Christina Stephen's cupcakes, but it was really damn delicious!

I'm definitely glad that I got to experience MorningStar Farms ChefDance while in Park City.  Hopefully I'll be back again... perhaps even as a chef.  Hey, you can always tweet @chefdance and let them know that @biteandbooze should be there next year!

Three Gluttonous Sins Class: Butter

Fresina's Whole Wheat Elena Piccola Pasta, Mushroom-Oregano Brown Butter Sauce

Since February I've been doing monthly cooking demos at Fresina's Pasta Company in the Drusilla Shopping Center in Baton Rouge.  Fresina's is a family-owned pasta company that makes their Italian specialties from scratch.  You can go check out the great Italian market with more amazing food crammed between the walls that I can imagine.  In the back, between where the pasta is made, Frank and Linda have a little Tuscan-style kitchens where chefs conduct cooking classes and guests get to learn, socialize, and eat!  I'll be there with my brother Eric from BR Beer Scene on June 15th and 16th to do a pizza and beer class, then again July 27th and 28th for some TBD Italian specialties.   To sign up for any classes that I'm teaching or that anybody else is teaching, just stop in Fresina's or give Linda a call at 225-926-1341.

Pinot Grigio with Course 1, Sangiovese with Course 2, Presecco with Course 3

I titled a recent class "Three Gluttonous Sins: Butter, Bacon, and Chocolate."  Each course was also paired with an exceptional Italian wine from International Wine and Spirits. Here is the recipe and result from course one.  The other two will follow in other posts.

Course 1: Fresina's Whole Wheat Elena Piccola Pasta, Mushroom-Oregano Brown Butter Sauce

1/2 Pound (two sticks) of Sweet Cream Butter, Divided
1 Yellow Onion, Finely Diced
8 Cloves Garlic, Minced
1/2 Cup of Fresh Oregano Leaves, Plus More for Garnish
1 Tbsp Veal Demi-Glace
1 Cup Chopped Mushrooms (Mini Portabellas)
Fresina's Whole Wheat Elena Piccola Pasta
Parmesan Reggiano Cheese
Kosher Salt and Freshly Ground Black Pepper

Boil slightly salted water over high heat to prepare for the pasta.

As water is heating, prepare the sauce.  Over medium high heat in a sauce pan, melt 2 Tbsp of butter.  Add the chopped onion and sauté until they start to become translucent.  Add the garlic, oregano, demi-glace, and mushrooms and continue to sauté for a few minutes.  Add the remainder of the butter and melt into the sauce, stirring all the flavors together.  Reduce heat and allow the sauce to simmer, browning the butter slightly.  Taste, and adjust seasoning with salt and pepper.

With water at a rolling boil, add the 8 ounce box of Fresina's Whole Wheat Elena Piccola Pasta.  Stir until the water returns to a rolling boil.  Cook for approximately 4-5 minutes, stirring occasionally, until the pasta reaches and al dente stage.  Remove the pasta from the water and add it to the sauce pan with the sauce.  Stir it all together and plate.  Add freshly chopped oregano and grated Parmesan cheese.  Bellissimo!

Artisana Nut Butters for Virtual Potluck: Shrimp Stir Fry and French Toast

Dana's Mystery Ingredients

My sister, Dana, recently challenged me to a "Chopped" style cooking experiment where she would bring home a range of mystery ingredients and I would have to prepare a meal using all of them.  I added my own wrinkle by also making this little culinary challenge into a post for Virtual Potluck.  Artisana Raw Organic Nut Butters had previously gifted each of the VP bloggers with some various butters and asked us to use them in some recipes.  Not knowing what Dana would come up with, I thought it may make my day even tougher to incorporate a couple nut butters into my dish as well!  

Shrimp Stir-Fry with Artisana Cashew Butter

I decided to split the ingredients into two dishes.  Obviously the highlight of Dana's mystery ingredients were the large, head-on Louisiana shrimp.  I know I had to do something fun with those.  Along with the shrimp were portobello mushrooms, water chestnuts, blackberries, eggs, and a loaf of bread.  I also added the Artisana cashew butter and the pecan butter for good measure. My first dish went a little Asian in nature.  I decided to stir-fry the shrimp with the mushrooms, water chestnuts, and cashew butter.  I also added a little onion and carrot along with some sesame oil, rice wine vinegar, and soy sauce.   The resulting dish had plenty of flavor!  The cashew butter added a nuttiness to the dish and worked well with the flavors of the oil and vinegar to make an interesting sauce.  Peanut sauces are fairly common in Thai cuisine, so I figured that the cashews ought to work in the stir-fry, and they did.

French Toast with Blackberry-Pecan Cane Syrup

I still had blackberries, bread, and eggs in addition to the Artisana pecan butter so it seemed like a dessert was in order.  I decided to go for a French Toast with Blackberry-Pecan Cane Syrup.  I sliced up the bread and dredged it in some beaten eggs spiced up with a little cinnamon.  The strips of egg covered bread were then grilled on a pan to give them a golden brown crust on the outside.  I also took some pureed blackberries, pecan butter, and cane syrup and whisked them all together to make sauce which I then drizzled over the French toast.  After adding a couple fresh blackberries as a garnish, this breakfast-turned dessert was ready to be devoured!

GIVEAWAY!

Artisana Organic Foods makes quite a few different organic raw nut butters.  They are manufactured in a gluten free and peanut free facility.  They are pure, with no sugar added, and are extremely healthy to cook into recipes or just eat them with some fruit on the go.  If you'd like to receive your own bottle of one of their nut butters and some sample squeeze packs, leave a comment on this post telling me about your favorite nut!  I'll pick one winner and get Artisana to send you a little something special.

Anything Special About Magoo's Grill and Bar?

Magoo's Diesel Dog

Magoo’s Bar and Grill on Sherwood Forest sits in a building formerly occupied by Schlotzsky's Deli.  How Subway makes it where Schlotzsky's failed is beyond me, but that's another story. Magoo's owner Rick White wanted a fun name in the style of old cartoons and came up with the concept based on the old Mr. Magoo character. Frustrated with the fact that he couldn't always give his diners exactly what they desired in the franchise world that he previously lived in, Rick opened Magoo's with different intentions. According to White, everything on the menu can be tweaked in order to accommodate to the tastes and preferences of his customers. For example, anything on his menu that is deep fried, which is a lot, can also be ordered grilled with no questions asked.

Magoo's Appetizer Sampler with Fried Green Tomatoes on the Left

I started with a couple of different appetizers including Magoo chips, which are potato chips made in house, and fried green tomatoes. White explained that he personally enjoys fried green tomatoes and wanted to offer a southern favorite that you can’t usually find at chain restaurants. The tomatoes were hearty and a nice green color, but not too tart. They were surrounded with a flaky, crunchy crust and topped with Parmesan cheese. They went well with the spicy ranch dressing that Magoo’s serves on the side. The appetizer sampler also came served with fried mushrooms and an interesting take on fried pickles. 

Another look at the Diesel Dog

Next on the menu was the Diesel Dog. Being a fan of hot dogs, I had to try it. It turns out, it’s almost as intimidating as it sounds. Magoo’s takes an all beef frank, wraps it in bacon, then deep fries the whole dog before covering it with jalapeno ranch. Unlike a normal American hot dog, Magoo's uses an England style bun that is more similar to a soft, buttery toast. Everything about the dog works. The beef frank is nothing amazing, but when wrapped in bacon it certainly gets the job done. The spicy jalapeno ranch adds extra flavor to this not so average hot dog. And the bun is something that truly has the ability to set this dog at Magoo's apart from its competition. I definitely thought the Diesel Dog to be one of the better items on the menu.




Mr. White seemed eager for me to try an item on the menu with the signature “Magoo sauce.” I certainly am not the kind of man to turn that down. He brought out the Saucy Magoo, which is a decent sized, hand crafted burger topped with bacon, grilled onions, and Magoo sauce, served on a Ciabatta bun. The Magoo sauce might be a little misleading. Don't try to dip a french fry in it, that's for sure. The sauce really contained a combination of normal burger fixings all mixed and bound together including shredded lettuce, onion, pickle relish, mustard, and mayonnaise. I had to think twice about it, but when I dove into the burger it all made sense. I didn't have to work about any topping sliding off or escaping from underneath the bun. Instead, all the goodies were held in place as one condiment. Not too shabby at all.

Magoo's Cheesy Grilled Shrimp Croissant

Switching gears from turf to surf, I tried the shrimp croissant which consists of fried shrimp dressed with cheddar cheese and mayo on a croissant. I opted for grilled shrimp (which, as Rick White pointed out, is never a problem) on what seemed like a mediocre dish to eat after having cheeseburgers and hot dogs loaded with sauces. The shrimp croissant presented itself as a simple, flat sandwich. However, the first bite proved otherwise. The flaky croissant exploded with cheesy shrimp flavor that actually kept me going back for more despite being fairly full by this point. Simple, yes, but while this popular Magoo's dish sticks to the basics, it still stood out as something a little different.  A few more shrimp may have been nice though.

I liked Magoo's. I liked Rick. I'd love to see businesses like his succeed because they are what we need to continue to grow our food scene. By no means is Magoo's fine dining or even a stellar place to impress a date, but it is something local and authentic. It is the kind of place that reminds me to hang my head in shame at how many people go to boring chain restaurants instead of supporting the stores owned by their neighbors. I hope Rick decides to take some chances. I hope he commits to having a decent beer selection and a cool bar if he really wants one. If he conforms to the array of franchised crap out there then he'll struggle. However, a narrowed focus on building solid dishes like his Diesel Dog and burgers, and he'll have a chance to make a splash that sends some ripples through the Sherwood area. I'll definitely be back to keep supporting them, and I encourage you to check Magoo's out and tell them Bite and Booze sent you!

YTAC's Kiss My Grits Gulf Coast Throwdown

Last Thursday evening I had the extreme pleasure of judging the YTAC (Young Texans Against Cancer) Kiss My Grits Gulf Coast Throwdown in Houston, TX.  Sara Jackson recruited me to come serve as a judge and represent Louisiana on the grits judging panel.  I was joined by Houston Texans's Quarterback Matt Schaub, the Food Editor of the Houston Chronicle, Greg Morago, and Sarah Rufca from Houston's Culture Map. The star-studded panel knew we'd be eating some good food, but nothing could prepare us for the constant flow of gastronomic grits glory that was about to unfold.

Jay Ducote and Matt Schaub prepare to gorge on some grits

My mom also came to the event to support the cause and sample a few grits.  Some of Houston's best chefs were there to try their hand at grits cooking in order win foodie trips to New Orleans and Dallas.  But most of all, the event raised $45,000 to benefit cancer awareness and Houston area cancer centers.  Oh, and Saint Arnold brought some local beer, which is always nice!  Now, on to the food!

Dish number one came from Chef Jeramie Robison of Zimm’s Little Deck and Restaurant Cinq.  Chef Robison featured jalapeño grits underneath a seared Gulf grouper filet and a poached quail egg.  I loved the southwestern flavor of the grits that also had cilantro in them.  The crispy exterior of the grouper added a great contrast to the egg and grits as well.  Plus, he served the dish with a smoked lime margarita.  Extra points there!

The first attempt at Shrimp and Grits came from Chef Chris Shepard of Catalan and Underbelly.  The dish featured a pair of cold cocktail style shrimp with a fried ball made out of blue corn grits and pork served over a parsnip puree.  The grit and pork ball ended up being rather similar to a Cajun boudin ball.  It also had a little sweetness from a syrup in it that worked really well.

Chef Randy Evans of Haven presented the judges with a duo of Grits Congee.  Congee is a porridge traditionally made out of rice in many Asian countries.  To step outside the box and use grits to make congee certainly showed a little creativity.  Chef Evans had two types of congee for us to try: Louisiana crawfish and Texas pork.  Each bowl also included a touch of chili oil as well as an assortment of additions that were served on the side including homemade cracklins!  This dish certainly got extra points for being inventive as well as delicious.

Another fascinating dish came from Chef Jamie Zelko of Zelko Bistro.  Chef Zelko used all sorts of local ingredients to create her seemingly simple yet surprisingly complex dish of sausage, grits, and greens.  The sausage had a wonderful flavor and everything on the plate came out very delicious.  At the bottom of the leaf bowl there was also an agave nectar that took everything up even another notch on the taste bud chart.

The second shrimp and grits plate we were served came from Chef Elouise Adams of Ouisie’s Table.  The shrimp were warm and had great flavor after being cooked down in white wine and lemon juice.  I also really liked the mushrooms and other flavors in the grits.  Everything tasted fine and well prepared, but the other judges and I had a hard time finding the creativity in this dish like we found in some of the others.

Speaking of creativity and interesting dishes, Chef Jason Gould of Cyclone Anaya’s and Quench presented us with this masterpiece on a plate.  The dish featured a bacon, herb, and cheese fried grit cake stuffed with braised pork served over fresh arugula and julienned apples that had been tossed in a little apple cider vinegar.  On the side came a little cold corn mustard to add some extra flavor.  The grit cake highlighted the dish while the greens, fruit, and mustard all kept the dish light and refreshing.  This was one of my favorites for sure.

Chef Mark Holley from Pesce took us for another trip around the world with his gnocchi grits and charcuterie plate.  It also featured a bouillabaisse reduction and everything being cooked down in fennel.  The gnocchi style grits brought a great texture that certainly made the dish unique.  The sausage and greens were salty and delicious.  I found that everything on the plate had a consistent salty flavor.  While it tasted good, there was nothing else there to balance out the dish.  Still, bravo to Chef Holley, because this dish was good!

Next up were the Kimchi Grits from Chef Seth Siegel-Gardner of Kata Robata.  Served with some sake and Asahi beer from Japan, this dish was already off to a good start.  The kimchi flavor in the grits left them tasting a little sweet and tart at the same time.  Atop the grits was a pickled lamb wonton and some flowery greens that provided more than just eye appeal.  The dish had superb balance and creativity, and tasted phenomenal.

Chef Randy Rucker of Bootsie’s Heritage Cafe took the biggest risk of the evening by serving his version of breakfast in a cup.  Chef Rucker used instant grits to go along with his scrambled egg mousse, fried honeycomb cow stomach, and maple syrup.  The bowl did have excellent, classic breakfast flavors.  Unfortunately, I felt like the texture of the instant grits wasn't ideal for this dish, especially when paired with the scrambled egg mousse of the same consistency.  The fried tripe, however, tasted amazing!

The final dish of the evening came from Chef Jonathan Jones of Beaver’s.  The dish, in his words, represented Texas on a plate.  His grits were unique in that they were baked in the oven low and slow with mixture of eggs, local sheep's milk feta and all sorts of goodies.  The grits ended up acting almost like a cake.  Chef JJ baked them until a crust formed on the top to provide some extra texture.  In addition to the unique take on grits, the plate also had some Texas-style pork shoulder grillades, mushrooms and pearl onions.  The dish as a whole was every bit as interesting as it was delicious.  The only complaint I had was that the pork didn't quite end up being as tender as I would have liked.  All we had were forks and we we almost needed a knife to cut the grillades.  Still, Chef JJ presented an excellent final dish of the contest, and I knew that the judging would be close!

I know my buddy Alvin Schultz, who writes the blog Eat. Drink. Experience., cast his vote for Chef JJ's baked grits and grillades.  My mom dropped her voting beads for Chef Jason Gould's grit cake.  For me, the top point earner was Chef Siegel-Gardner's Kimchi Grits with 35/40.  Next was a tie between Chef Gould and Chef Evans with 34 points each.  Several others were close with 32 or 33 points.  The top two in audience votes and judges points were announced:

People's Choice:
1. Chef Jason Gould's grit cake over greens with corn mustard
2. Chef Mark Holley's grit gnocchi and charcuterie

Judges results:
1. Chef Seth Siegel-Gardner
2. Tie: Chef Jeramie Robison and Chef Randy Rucker

A huge thanks to all the chefs who participated, all of YTAC board members and volunteers for putting on such a great and well-attended charity event, and especially to Sara Jackson for inviting me to be one of the judges for such an amazing culinary contest for a cause!