Ok, so, this was an F3 category/ mystery basket food competition hosted at the "Le Cordon Bleu" Culinary School in Atlanta, GA and sponsored by "Buckhead Beef". There were only 25 competitors (I was number 23) which made it nice and intimate. We had access to a common pantry of many popular and well known common items and the protein was revealed to us right before we were to begin.
Our allotted time consisted of 10 minutes to bring in our tools and set up our stations, 30 minutes to write a menu based on our newly discovered protein (which was one of five items; Red Footed Chicken, Free Range Lamb, Milk Fed Veal, Sustainable Alaskan Halibut or Wagu Flat Iron Beef Steaks, all top quality all the best there was to offer.) and the previously mentioned common pantry items, 1 hour to cook 4 servings of 1 course, 10 minutes to plate up and 10 minutes to clean up. And, believe me, it was the fastest 2 hours of my life! WHAT A BLAST MAN!!!
I got to show my stuff a little and won a silver, not too shabby. Not too happy with the way the pictures of the food looked, especially since I wasn't able to take any pics until about 20 minutes after completion. So, the sauces look a little messy and the meat a little dry, but you'll get the gist of things!
I did, however, make kudos from the judges for working very clean and organized as well as making my own pasta. I was surprised no one else attempted it, not even ravioli! Slackers, lol.
My menu was:
Roasted Asparagus with Thyme Citrus Hand-Made Tagliatelle, Pan Seared Lamb Loin, Pan Jus and Basil Oil.
The judges mentioned that they would have liked to see the meat sliced thinner, so I got a silver instead of a Gold. Better luck next time :/
Competition Kitchen
My dish (dried out from the lights, lol)
Another view of the competion kitchen
A close up of that wicked pasta :D
Judgement :o
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