The Venetian Room at the Fairmont Hotel in downtown Dallas was full last Friday night for one of the most unusual culinary events of the year. The Culinary Showdown consisted of two teams: one led by the Fairmont’s André Natera, executive chef of the hotel, and the other by Paul Peddle, executive sous chef. They faced off in an Iron Chef-type competition in which scallops were the mystery ingredient. Each team leader had an assistant. Chef Natera snagged Eric Marting, a member of the Fairmont’s Dallas culinary team and their likely entrant in the 2012 Rising Star Chef Competition. Peddle worked with sous chef Andrew McDonald, also on the Fairmont Dallas culinary team, is a 2011 Rising Star Chef Winner.
Each team had 90 minutes to create as many dishes as they wished that featured the secret ingredient. Team Natera produced.
Go.
· Scallop tartar with Texas olive oil and tarragon wrapped in avocado
· Sliced raw scallops, lemon soy, Asian pear, radish and jalapeno
· Bay scallops, wilted melted leeks and sautéed mushrooms
· Seared Scallops, red wine onion “risotto” and Tuscan kale
· Seared scallops with beurre rouge, and butternut squash caponata
While Team Peddle produced
· Bay scallop ceviche with lime and jalapeno
· Seven spice tempura scallop with sweet chili emulsion and Asian greens
· New style scallop sashimi, chili thread and ginger ponzu and hot oil
· Scallop, shiitake mushrooms, Vietnamese hot pot, with udon noodle, jalapeno
After 90 minutes the dishes were handed over to the panel of judges
Chef Arturo Romanillos. Le Cordon Bleu College of Culinary Arts
Chef Patrick Mitchell. World Master Chefs Society board member
Mike Hiller. Escape Hatch Dallas.
According to the judges , the competition was close, but Team Natera won by a ,well, scallop.
Spectators did not starve. They dined on a four-course meal prepared by the Fairmont kitchen with wine pairings by Pyramid Sommelier , Hunter Hammett.
Fairmont Chefs’ Culinary Competition Menu
Butternut Squash Bisque with Spanish Chorizo En Croute
Heirloom Carrot and Local Goats Cheese Salad with Roasted Onion Vinaigrette and Fried Capers
Bleu Cheese and Mushroom Crusted Filet Mignon with Smoked Mashed Potatoes and Red Wine Cippolini Onions
Chocolate Pomegranate Pavé with Pomegranate Ice Cream
A great night and an innovative idea. Hopefully to be repeated soon.
