Myrtle Beach Food Competition January 31st, 2008

Wow, what a great couple o' days I just endured! Just got home from this years food competition at the Myrtle Beach Convention Center in conjunction with the Hotel, Motel and Restaurant Supply Show of the Southeast. What a great time! There were gobs of vendors and stuff showing off their crap and, the best part, FOOD! I was one of the competitors this morning and was able to grab some pictures while I was there.

The competition was an F3, mystery basket. We didn't know what our protein was going to be until our 1:45 countdown started. This was what I made, my protein was Chicken, obviously. Won silver at 35/ 36 points, one point away from gold!!! Better luck next time :)

Menu:
Pan-Seared Chicken Breast of Chicken w/ Citrus Saffron Cream

Trilogy of Roasted Root Vegetables w/ Thyme and Rosemary

Autumn Spiced Double Smashed Potatoes


Another chefs skirt steak.

Look at all the trophies! :)

Behind the scenes...

Other competitors items...



This dude won best of show (AKA Grand Champion) at 39/ 40 points, almost a perfect gold! Man, gold and 1200 bucks! Nice job bro! (tasted good too, I got to have some, yum)

January 26th Private Catering for 30+!

Yowzers, what a night! Over 30 people and BOY WERE THEY HUNGRY! I'm not sure if they drank more than they ate, but everyone loved everything, so there :P







The menu for the evening:

Theme: Steak Night

• Starter Courses (3)
• Jumbo Shrimp w/ Grilled Avocado Cocktail Sauce
• Assorted Cheese Display with Crackers
• Pan-Seared Diver Scallops w/ Chunky Mediterranean Tapenade
  
  
• Salad Course
• Crisp Caesar Salad w/ Crumbled Bleu Cheese, Anchovies and House Made Dressing

• Main Course
• Pan-Seared Tenderloin of Beef w/ Caramelized Onion and Wild Mushroom Ragout

• Dessert Course
• Cranberry Orange Crème Brulee

January 19th Adult Cooking Class for 12...

Yes, another fun filled evening with Chef B! This weekend, I taught some adults how to cook a few simple dishes. 5 hours later, the wine all gone and the bellies full, I was able to make it safely home.











Here was the menu for the evening:

Theme: Steak Night

• Starter Course
• Fried Calamari w/ Three Chili Butter (Great course for a sweet white)
  
  
• Salad Course
• Grilled Romaine Caesar Salad w/ Crumbled Bleu Cheese, Anchovies and Home Made Dressing

• Soup Course
• Roasted Butternut Squash Soup w/ Toasted Pumpkin Seeds and Honey Sour Cream

• Refresher Course
• Orange and Pomegranate Sorbet

• Main Course
• NC Locally Grown Grilled NY Strip of Beef w/ Carmelized Onion and Wild Mushroom Ragout

• Dessert Course
• Cranberry Crème Brulee