Greensboro Culinary Salon 9/11/07

Well, went out and finally did it, entered my first cold food competition on the 11th! Was awesome and fun. Lots of work, but well worth it. A good buddy of mine helped me out, we both invested about 50 hours on it. Here are the pics. Yes, I won, a BRONZE MEDAL!! WOOHOO!!!

Here is the official menu I went with:

• Seafood Sausage w/ Roasted Fingerling Potato Terrine and Sauce Andalouse.
• Canapés Assortment: Sun-Dried Tomato and Goat Cheese Tartlet, Prosciutto and Melon Canapé and Roasted Yellow Pepper Mousse Profiterole.
• Pate de Campagne w/ Tart Apple Compote and Bosc Pear Crisp.
• Duck Galantine w/ Pistachios and Dried Cherries, Wood Fired Ginger Fig Tart and Balsamic Reduction.
• Rabbit Pie in Parmesan Prosciutto Crust, Tri-Colored Baby Beets and Beet Foam Essence.
• Trilogy of Salmon: Salmon Mousse w/ Sauce Gribiche, Gravlax w/ Dill Caper Aioli and Cedar Roasted Salmon w/ Red Onion Marmalade.