The rules were simple. Each chef was asked to prepare four dishes using a secret ingredient: one appetizer, one main dish, one dessert, and one wild card dish of their choosing. The secret ingredient was the same for all chefs, is readily available, and gave each chef great creative opportunities, leaving a lot of room for interpretation.The winner was “Bill” Hoppe of Hoppe’s Garden Bistro in Cayucos, CA with the following menu:
Chefs were required to use one blue-veined, one soft ripened, one hard ripened, and one other cheese of their choice. There were no restrictions on which type should be used for which dish.
- Flan of Cauliflower and St. George, Morel and Venison Consommé Elevated by a Coronet of Mt. Tam Foam
- Butter Poached Lobster with Bacon, Spinach, Pumpkin, and Carmody
- Cast Iron Skillet Seared American Kobe New York with Belgian Endive, Pt. Reyes Blue, Green Beans, and Toasted Hazelnuts
- Goat Cheesecake with White Chocolate, Parmesan and Lemon Genache, Parmesan Almond Shard
Looks like I'll have to add some of these restaurants to my "To Eat At" list. Good eats here I come!