Chef's Gala 2014: The winners list

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The 29th annual Chef's Gala in benefit of the Colorado Springs Chorale took place this past Sunday at the Antler's Hilton. 

As usual, it was a festive food feast, highlighting many of the town's finest culinarians. 

Below, courtesy the Chorale, you'll see a list of this year's winning dishes, followed by some of my own pics of the beautiful food. This year's judging committee consisted of John Moeller, formerly a chef inside the White House, Michael Paradiso, chair of the Culinary Arts Department at Pikes Peak Community College, and Jacqueline Hamilton, the United States Olympic Committee's senior executive chef. 
2014 “Best of Show”
Chef Carl McCartney
Garden of the Gods Club
Peach Wood Smoked Salmon and Pork Belly Brioche Toast with Winter Harvest Salad and Blood Orange Gastrique

2014 “People’s Choice”
Chef Justin Boudouin, The Cliff House at Pikes Peak
Spice Rubbed Colorado Lamb Rack, Celery Root, Potato Gratin, Chervil Carrots, Tarragon Pearls, Apricot Cognac Jus

Appetizers
1st Place Appetizer: Chef Carl McCartney, Garden of the Gods Club
Peach Wood Smoked Salmon and Pork Belly Brioche Toast with Winter Harvest Salad and Blood Orange Gastrique
2nd Place Appetizer: Chef Brad Usiak, Mountain View Restaurant at Cheyenne Mountain Resort
Veal Sweetbreads, Fig Butter, Picked Beet and Cipolini Onion Salad, Apple Cider Reduction, Port Gastrique
3rd Place Appetizer: The Margarita Chefs, The Margarita at PineCreek
Crisp Smoked Oyster with a Creole Honey Butter Served with a Blackened Bacon Bloody Mary

Entrées
1st Place Entrée: Chef Mark Musial, Summit at The Broadmoor
Beef Cheek Bourguignon
2nd Place Entrée: Jason Miller, Springs Orleans/The Mining Exchange
Fish and Grits
3rd Place Entrée: Chef Justin Boudouin, The Cliff House at Pikes Peak
Spice Rubbed Colorado Lamb Rack, Celery Root, Potato Gratin, Chervil Carrots, Tarragon Pearls, Apricot Cognac Jus

Dessert
1st Place Dessert: Chef Jose Aguilar, Marigold Café & Bakery
Creme Brulee Napolean
2nd Place Dessert: Chef Matthew Richardson, Cheyenne Mountain Country Club
Blueberry and Peach Crumble with a Green Tea and Ginger Whipped Cream (gluten free)
3rd Place Dessert: Chef Audrey Landress, Antlers Hilton
Buttermilk Panna Cotta with a Raspberry Gelee with a Bottomless Dark chocolate Entreme
The Antlers Hilton's buttermilk panna cotta with raspberry gelee and a dark chocolate entreme. - MATTHEW SCHNIPER
  • Matthew Schniper
  • The Antlers Hilton's buttermilk panna cotta with raspberry gelee and a dark chocolate entreme.
The spirited Margarita at PineCreek staff. - MATTHEW SCHNIPER
  • Matthew Schniper
  • The spirited Margarita at PineCreek staff.
Second place winners in the entrée category, Jason Miller and Christine Adrian Miller from The Mining Exchange, with their fish and grits. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Second place winners in the entrée category, Jason Miller and Christine Adrian Miller from The Mining Exchange, with their fish and grits.
Chef Nate Dirnberger of the Cheyenne Mountain Zoo, dishing a juniper and apple braised pork cheek smoked over cherry wood, with caramelized bone marrow ragout, burgundy emulsion, yucca mofongo and cipollini onion straws. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Chef Nate Dirnberger of the Cheyenne Mountain Zoo, dishing a juniper and apple braised pork cheek smoked over cherry wood, with caramelized bone marrow ragout, burgundy emulsion, yucca mofongo and cipollini onion straws.
The Cliff House at Pikes Peak team and their spice rubbed Colorado lamb rack, which won third place in the entrée category. - MATTHEW SCHNIPER
  • Matthew Schniper
  • The Cliff House at Pikes Peak team and their spice rubbed Colorado lamb rack, which won third place in the entrée category.
The Best of Show-winning peach wood smoked salmon and pork belly brioche toast with winter harvest salad and blood orange gastrique. - MATTHEW SCHNIPER
  • Matthew Schniper
  • The Best of Show-winning peach wood smoked salmon and pork belly brioche toast with winter harvest salad and blood orange gastrique.
Chef Ott Mathias (right) and crew, serving a braised petite pork shank with a candied ginger chipotle sauce. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Chef Ott Mathias (right) and crew, serving a braised petite pork shank with a candied ginger chipotle sauce.
Marigold Café's first-place-winning Creme Brulee Napolean. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Marigold Café's first-place-winning Creme Brulee Napolean.


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