International Hotel & Resturant Show

International Hotel & Resturant Show 

Societe Culinaire Philanthropique New York City Food Show Salon

The event was held at New York City’s Jacob Javits Convention Center, where over 75 chefs competing and 200 student helpers. Of the many categories, I competed in the Best Meat Presentation and Hors d'oeuvres Presentation. There were 20 chefs competing in this particular categories. The judging was based on a cumulative scoring system, in which points were received for meeting various criteria. Your total points were combined to determine where your platter placed. After three intense months of work, it paid off when I received enough points to earn a first place prize on both platter along with Best of Show for the Hors d'oeuvre presentation.

Meat Presentation Platter Menu

“Milk Fed Baby Pig In Autumn”

Pâté en Croûte

Ham, Sicilian Pistachios, Orange

Smoked Fillet Cochon de Lait

Peppercorn Crusted, Herb Mousseline

Cochon de Lait Zampone

Pine Nuts, Green Peppercorn, Truffle Wrapped House Cured Bacon

Garnish

Fall Long Island Pumpkin

Goat Cheese Herb Mousse, Thyme

Root Vegetable Mille Feuille

Carrot, Turnip, Rutabaga, Celery Mousse

Cornucopia

Marinated Fall Vegetables Salad and Crackers

Sauce

Cranberry Apple Chutney

Orange Whole Grain Mustard Remoulade

Hors d'oeuvres Presentation Menu

4028 Tartelettes Grillées Aux Champignons

“Rosendale” Super Carrot

Pickling Jelly, Yellow Carrot Mousse, Edible Dirt

The “Egg”

White Sturgeon Caviar, Gold Leaf, Parsnip Custard

Lobster

Roe, Black Brioche, Carapace Tuile

Midollo Osseo en Brodo

Veal Breast, Ricotta, Mushroom Broth

Cornet

Trois Foie Mousse, Truffle, Brandy Cherry

A meal for my AYA

Simple home-cooked meal for a very special Mom and Grandma. It's a true pleasure to cook for someone who has always been so inspirational in my life. It was in the kitchen where I first began to love cooking food. Flordia Flouder, Cauliflower Puree, Wilted Gem Lettuce, Roast Corn Salas. #cookingwithgrandma

Coffee Rub Porkloin

Simple Brine

1000g Water

30g Salt

20g Sugar

25g Soy Sauce

5g Ginger, smashed

2 sp Rosemarry

5 sp Thyme

1ea Onion

1 e Carrot

1 hd Garlic

1 tsp Black Peppercorn

- Brine the pork over night

Spice Rub

1/2 c Coffee grounds

30g Salt

30g Brown Sugar

20g Smoked Paprika

2g Cumin, ground

1g Garlic powder

- Marinate pork for 12 hours, grill to color and roast in the oven for 45 minutes at 250F

Flavors of Fall Tasting

COOL GOURMET CATERING'S FLAVORS OF FALL TASTING

This where all the cooking began, it was in Grandma Aya's kitchen. I am truly honored for having this opportunity to share my vision of food with all of our guest who joined us for the Fall Flavors Tasting. Special thanks to Grandma for always giving me the inspiration to be continue pushing myself.  Also, to the many great chefs that have each given me and my development so much with every recipe, late night advice, and responding to countless questions. This was my first tasting as a young chef, and like a painting I can really see a brush stoke throughout the menu of each of my mentors. 

Tasting of Fall Flavors

Amuse

Patatas Bravas con Chorizo

Tender Arugula with Prosciutto and Black Garlic

Frist Course

Hamachi Crudo

Yuzo Kosho Vinaigrette, Spice Pear, Compressed Diva Cucumber, Basil

Second Course

Black Eye Pea Salad

Corn Cake, Poblano Creama, Garden Herbs

Third Course

Pan Roasted Ocean Trout

Charcoal Onion Puree, Florida Shrimp Broth, Beer Braised Cabbage

Forth Course

Adobo Spiced Calabaza Soup

Fifth Course

Bacon Wrapped Pork Loin with Crispy Chicharron

Honey Crisp Apple Parsnip Puree, Cider Whiskey Jus, Onion Bacon Mustarda

Dessert

Citrus Cake

Whipped Lemongrass Anglaise, Citrus Salad, Limoncello

Home

Home

Floundering About

After just moving to Florida, my dad took me fishing. We decided to fish inshore in the bay. We drove to the Flying J, a bait shop that I have been going to since I could walk. 5 doz shrimp and we were fishing 5 minutes later. After getting many bites, pin fish small grunts, I got a big hit, after a good fight, I landed a keeper flounder. Later that night I deiced to play. A good friend and mentor of mine, Chef Erik Youngs, asked me to try one of his personal spice blends. The company name is Let's Do Gourmet, LLC and the spice is Colombian Rub. So with out going to any market, I began to create a dish using only what was in my grandmothers house and herb garden. This also gave me a chance to show my Abuela AYA, some of the things i have learned.

Colombian Rub Crusted Flounder

Cuban Salad of Avocado Tomato Cucumber,

Sweet Pickled Garden Peppers, Basil Aioli

For More Spice Information
 www.letsdogourmet.com

The Art of Pâté and Terrine "105" Country Style Pork Blood Terrine

Country Style Blood Terrine

Country Style Pork Blood Terrine 

 Makes: 1 terrine

Liver Marination:

100g Pork Livers, cleaned

900g Pork Shoulder meat, cleaned, cubed 50%

250g Fatback

15g Armagnac

15g Madeira

3g Tbsp Spice Mix

.5 gThyme

.5 g Sage

1g TCM (1 small pinch)

100g Blood, fresh

Pate de Spice

3 ea. Black Cardamon

15 grated Nutmeg

2  st. Cinnamon

9 ea. clove

2 Star Anise

1 Tbsp piment en espelette

2 tsp Coriander

1 tsp Black Pepper

Marinate all ingredients except for the blood. Allow 12 hour of marinating. Grind all the meat through a medium plate once, then take 1/3 of the mixture and grind once more. Place all the ground meat into the mixer with paddle attachment; whip until a sticky forcemeat has formed about 2-3 minutes. Fold in the blood and cook a tester. Lay belly into mold then add the first layer of forcemeat.  Pack in the remaining forcemeat and press in to fill mold. Fold over the overhang of cured belly to create a tight seal. Place the terrine into a 80°C Steam combi-oven for 30 minutes, then lower the temperature to 75°C until 64°C internal temperature has been reached. Total cooking time is about one hour. Once cooked, allow to rest a room temp until 45°C then Press the terrine and cool. In 3 day remove and enjoy with some spicy mustard.