March 6, 2012
Preliminary competition has begun for the 2012 title of Diamond Chef (see previous post for background details).
Chef Matt Cooper and Sous Chef Mario Flores of Lulav collaborate on their dish in heat #1.
Heat #1 – 1 p.m.
Chef Cynthia Malik and Sous Chef Richard Goetz (Pulaski Technical College Arkansas Culinary School) vs. Chef Matt Cooper and Sous Chef Mario Flores (Lulav)
Mystery Basket ingredients: Whole chicken, flat iron beef, buttermilk, trail mix, blood oranges, fennel, Tanqueray.
Winner: Chef Malik and Sous Chef Goetz with 39.56 points, vs. Chef Cooper’s 38.19 points.
Winning dish for heat #1 by Chef Malik and sous chef Goetz. Pistachio encrusted flatiron steak and trail mix stuffed chicken, buttermilk potato pancakes, fennel & blood orange salad with gin vinaigrette.
Heat #2 – 2 p.m.
Chef Donnie Ferneau and Sous Chef Michael Miller of Ferneau Restaurant vs. Chef Jason Knapp and Sous Chef Coby Smith of UCA/Aramark.
Chef Knapp seriously contemplates his sauce during heat #2.
Mystery Basket ingredients: Sole, teres major beef (shoulder tender), sour cream, nacho cheese Doritos, mixed berries, bok choy, Patron Silver
Winner: Chef Knapp and Sous Chef Smith with 41.82 points, vs. Ferneau’s 37.57.
Winning dish for heat #2 by Chef Knapp and Sous Chef Smith.
Heat #3 – 3 p.m.
Chef Bonner Cameron (Ya Ya’s Euro Bistro) and Sous Chef Nathan Miller vs. Chef Stephen Burrow (Clinton Presidential Center) and Sous Chef Casey Copeland
Chef Stephen Burrow plates his final dish for heat #3. I got to eat this dish, and although it wasn't the winner, it was phenomenal!
Mystery Basket ingredients: Turkey fries, top butt beef, cottage cheese, Funions, cantelope, leeks, Bacardi rum.
Winner: Chef Cameron and Sous Chef Miller of YaYa’s with 36.84 pts vs. Chef Burrow’s 33.75.
Winning dish for heat #3 by YaYa's chef Bonner Cameron and sous Nathan Miller: Cantelope and cottage cheese crepe stuffed with Funyon-encrusted turkey fries and beef roulade with goat cheese, mushrooms, spinach, and dark rum butter sauce.
Heat #4 – 4 p.m.
Chef Jeffrey Ferrell and Sous Chef Jeff Owen (Capital Hotel) vs. Chef Diana Bratton and Sous Chef Ivon Nunez (Taco Mama and Café 1217)
Chef Diana Bratton (right) of Taco Mama and sous Ivon Nunez prepare their dishes for heat #4.
Mystery Basket Ingredients: Chicken livers, bone-in ribeye, heavy cream, powdered sugar doughnuts, seedless watermelon, Napa cabbage, cognac.
Winner: Chef Ferrell with Capital Hotel.
Winning dish for round #4 by Chef Jeffrey Ferrell and Sous Chef Jeff Owen of the Capital Hotel. Ribeye cap, herb gnocchi with shiitake mushrooms, napa cabbage chouxcroute, powdered donut liver mousse, brandied veal glacé, watermelon-cognac cocktail.
Heat #5 – 5 p.m. Semi-finals
Chef Bonner Cameron and Sous Chef Nathan Miller of Ya Ya’s Euro Bistro and Chef Cynthia Malik and Sous Chef Richard Goetz of Pulaski Tech.
Mystery Basket ingredients:
Whole steelhead trout, strip loin beef, chocolate milk, avocado, pink snoballs, arugula, Gentleman Jack bourbon.
Winner:
Chef Cameron and Sous Chef Miller of YaYa’s with 41.83 points, vs. 38.25 by Malik.
Winning dish for heat #5, semifinal, by Chef Bonner Cameron and Sous Chef Nathan Miller of Ya Ya’s Euro Bistro: Pan-seared New York strip with a chocolate milk demiglace with caramelized onions and fresh thyme and garlic. Fingerling potato salad with gorgonzola, and pan-seared trout with avocado mousse and fish fumé.
Heat #6 – 6 p.m. Semi-finals
Chef Jason Knapp and Sous Chef Coby Smith of UCA/Aramark vs. Chef Jeffrey Ferrell and Sous Chef Jeff Owen of the Capital Hotel.
Chef Jeffrey Ferrell of the Capital Hotel puts a finishing foam on his dish in the 6th and final heat, while a television camera looks on.
Mystery Basket ingredients:
Opakapaka, beef tenderloin, strawberry milk, banana Moon Pie, kiwi, jicama, and amaretto.
Winner:
Chef Jason Knapp and Sous Chef Coby Smith of UCA/Aramark. Chef Knapp will compete against Chef Cameron of YaYa’s at the ticketed final event on June 5.
Winning dish for heat 6 semifinal by Chef Jason Knapp and Sous Chef Coby Smith: Pan-seared filet with amaretto and strawberry demiglace, roasted potatoes, and pistachio and Moonpie-encrusted fish served with kiwi and jicama slaw, and Moonpie butter brussel sprouts.
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