View Full Version : Epicurean World Master Chef Olympics
This is what I enjoyed for dinner last night 1830-2330 at the Park Cities Club here in Dallas...which made it difficult to get up at 0430 this morning for my boot camp workout 0530-0630.
The event was a training dinner for the American team who will attend the Epicurean World Master Chef Olympics in Stockholm, Sweden, in 2013.
Attached menu, team chef bios, and grading sheets.
We diners (75 invitees) also graded the meal courses IAW the grading sheets.
The chefs explained their philosophy for and how they prepared each course, and the judges also explained what they were looking for and their expectations. Our grading sheets/comments are used to help the chefs develop their program for the competition next year.
If you know anybody who is a member of Chaine des Rotisseurs and get a chance to attend one of these events, I suggest you do so.
D - do you now any of these chefs?
And so it goes...
Richard :munchin
mark46th
04-02-2012, 08:06
Very eclectic! I would have settled for a plate of greasy enchiladas and a Dos Equis....
Now that's a lot of fun Richard, I would think dinner had to be wonderful, what a great way to spend a Sunday evening.
Guymullins
04-02-2012, 11:53
Did I miss a score sheet on the selection of wines that complimented the meal?
mark46th
04-02-2012, 13:19
Richard- How were the wines?
We added comments on the wine pairings as we saw fit to do so in the comment boxes for the various courses.
As far as wines went - they were OK - the Gary Ferrell 2002 Sonoma Cabernet Sauvignon served with the entree was good but not great.
Yeah, I know, as my Dad used to say, "Son, you'd find something to complain about if you were to be hung with a brand new rope!"
And so it goes...
Richard
Guymullins
04-03-2012, 02:05
I am not very familiar with your wines, but they all seemed American. While I have had some really nice American wines, it seems strange not to give some of the other countries a look-in. After all, the food seemed pretty eclectic. New Zealand makes some world class whites- Cloudy Bay being one. South Africa makes some top notch reds, Meerlust Rubicon for instance and of course France will tell you they are the best all round, but Germany makes some nice whites as well.
This was but one of a number of 'training' dinners the team will do as they learn to work together and develop what will eventually become the menu for their chef olympics bid. I assume their final menu will be quite different from the one I experienced Sunday evening.
As for the wines, these were chosen by the local chapter of the Chaine des Rotisseurs - not the chefs. For the olympics, they will select their own wines - but they are an American team and it would seem appropriate to me for them to also select American wines to high-light that national industry as others do.
Richard
Guymullins
04-03-2012, 09:02
I follow that thought, and would then like to see more authentic American dishes too. Maine Lobster Thermidor, New England Clam Chowder. Texas Longhorn Fillet Mingnon with creamed Idaho potato. Pressed Hickory smoked Turkey breasts with a Cranberry jus. Chesapeake Blue Crab or King Crab and shrimp stew. You are overflowing with dishes the rest of the world knows little about. American food is generally so fresh and wholesome that there is little need for exotic spices and creamy sauces to make them palatable.
mark46th
04-03-2012, 09:33
GuyM- Shhhhhh! Don't tell the French!
And that was exactly the chief critique from most of us - if you're an American team, where're all those great American dishes? :confused:
Personally, I was disappointed that they did the hamachi for the fish, not trout or smoked salmon, and a fairly ordinary kobe vice a hand-rubbed mesquite smoked peppered beef tenderloin in the Perini Ranch chuckwagon style.
https://www.periniranch.com/beef_tenderloin.php :lifter
Richard