Timing and mood is everything when it comes to food, and both elements were put into play for a Valentine-themed cooking contest held in the auditorium on February 8th. When the chill of winter closes in, what better to taste than chocolate in every dish?
Teams of two chefs, from each Pine Run kitchen, were tasked with three rules:
- Prepare three courses and each course must include chocolate
- Bring food and equipment – no one can leave after the start
- Incorporating partially prepared food into the dish is permitted
The panel of tasting judges included members of senior management along with Villagers Susan Davis and Mary Terpening. They were eager to consider things like how chocolate was blended into the recipe or if it was simply added as a garnish to the plate. Portion size was also rated accordingly for each course.
Soft murmurs of appreciation rose from the audience as rich aromas filled the room and the artful creations were passed around as a visual feast. The eager judges dug into their plates and announced the following winners (See the winner list on the left.)
Executive Chef Ernst Friedermann & Dawn Teat, Service Manager, Village
Beet and goat cheese Napoleon with small micro greens, toasted walnuts, chocolate balsamic glaze, and walnut oil
Executive Chef Diane Koban & Vince Saunders, Cook II, Lakeview
Filet of beef, chocolate cognac demi-glace, white bean puree
Coriander crusted sea scallop, blood orange gastrique, and dark chocolate, forbidden bamboo rice cake
Long Island duck breast, wilted greens, Juniper berry/chocolate balsamic glaze
Exec. Chef Richie Gordian & Justin Martin, Sous Chef, Health Center
Chocolate Mousse with edible chocolate cup, whipped cream and berry