Month: October 2008

MEDALS at the Culinary Olympics, part 2!

MEDALS at the Culinary Olympics, part 2!

Congratulations to Chef Greg Skibinski who won a bronze medal in Category B competition at the International Culinary Olympics in Erfurt, Germany today! Greg’s plates looked amazing! And, for the person who emailed Greg mentioning that he should smile more, here is a shot for…

Germany Wrap-Up

Germany Wrap-Up

It’s been an absolutely amazing, exhausting, enjoyable visit to Germany. The kind folks at the Quality Hotel in Gotha made us feel welcome and appreciated as we prepared for and participated in the 2008 International Culinary Olympics in Erfurt Germany. The hotel chef and the…

About the Culinary Olympics

About the Culinary Olympics

The IKA, the so-called Culinary Olympics, is among the most prominent of culinary competitions. Held every four years, the most recent was held in Erfurt Germany, in October 2008 and was the 23rd competition.

Competing for medals and top honors were a record 32 national culinary teams from 32 countries, 12 pastry teams, 16 student teams, 12 military teams, and more than 30 regional teams representing many countries, plus individual competitors from around the world. Chefs from all over the world take time from their families and jobs to have a chance to step onto the world culinary stage and cook at this competition.

National Geographic photo from the event.

Quote of the Day, 10/28/2008

Quote of the Day, 10/28/2008

This resounded with me today… “Play: Work that you enjoy doing for nothing.” — Evan Esar

Chef Greg Skibinski’s Category B Entry

Chef Greg Skibinski’s Category B Entry

The following is Chef Greg Skibinski’s Category B Entry in the 2008 International Culinary Olympics in Erfurt Germany. Photos after the jump. West Side Three Course Meal Smoke Roasted Squab Breast with Cucumber Black Peppercorn Creamy Herb Sauce=-=- Poached Lobster Tail with Corn Custard and…

Chef Alan Neace’s Category A Entry

Chef Alan Neace’s Category A Entry

DSC_4632 The following is Chef Alan Neace’s Category A Entry in the 2008 International Culinary Olympics in Erfurt Germany. Photos after the jump.

  • Turkey Platter for Eight
    • Nadine Roasted Turkey Breast
    • Tewis Style Corned Turkey Thigh
    • Applewood Smoked and Stuffed Burlington Wing
    • Kinsella Neck Sausage with Dried Fruit
    • Celery and Golden Raisin Salad
    • Marinated Haricot Vert
    • Markham Poached Pears with Stilton Mousse
    • Spiced Peach Chutney
    • Creamy Chive Herb Sauce
  • Kent Island Fruits de Mer
    Sole, lobster, and mussels, warm herb scented tomato water, concasser, corn, and cucumber noodles.
  • Phillipe Foie Gras Trio
    Terrine with pickled sweet potato tear drops and orange pomegranate reduction; Torchon with aged balsamic, roasted figs, appled and  petite greens; Mousse atop toasted fennel scented brioche, grey sea salt, and caramelized apple.
  • Kentucky Rabbit
    Roasted rack of Owensborough-raised rabbit, fine herb farce, rich rabbit jus, warm roasted beet, and almond leg croquette atop warm sweet and sour red potato.
  • St. Rona’s Divers Plate
    Sea scallop and serrano paired with snow crab agnolloti, bokchoy, spaghetti squash, fava beans, orange herb reduction and a Soubise citrus sauce.
  • Duck Vonden Bancon Style
    Duck Osso Bucco style with pinot noir braising sauce paired with a hot smoked shiitake barded breast, celeriac puree, butternut squash, zucchini and rutabaga, cranberry compote.
  • Vegetarian Splendor
    Grilled portabella with florentine panada, warm sumac crusted calypso bean sausage, crispy polenta with gorgonzola, asparagus and sundried tomato, black mustard seed and smoked tomato jam, and green curry.

Continue reading Chef Alan Neace’s Category A Entry

HAPPY MOUTH — October, 2008

HAPPY MOUTH — October, 2008

At the end of October, it was my month again to pick for the monthly outing of the Happy Mouth Supper Club. I selected the Iron Horse Inn, which has newly reopened in Glendale after being closed for a while. Chef Stefan Marcus is at…