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 25 chefs and 100 student helpers competed. Of the many categories, I competed in the Best Fish Presentation. There were 9 chefs competing in this particular category. 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.

Head to Tail

a Modern Seafood presentation

 Tasmanian Steelhead Trout with Saffron and Black Trumpet Mushroom 

Red Pepper Mousse with Asparagus in Barquette

 Citrus Vinaigrette

Country Style Seafood Pâté en Croûte 

Mustard Dill Sauce

Terrine of Lobster Saddle with Coral and Prawn Mousseline

Seafood Headcheese with Tomato Cracker 

Recipe of the Month: Sauce Arrabbiata

As summer is here tomatoes are showing up on all menu at many restaurant. Here's a simple classic Italian sauce that be made in big batches and canned and stored for the winter months ahead.

1/2 Olive Oil

5 clove Garlic, minced

6 cup very ripe Tomato

salt 

1 Tbsp Red Pepper Flakes

8 leaves of fresh Basil

1 t fresh Oregano

Sweat garlic in oil, add tomatoes, salt, red pepper flakes and  simmer for 30 min. Then add basil and oregano. Simmer for 5 min and season.

The key is in the tomato, keep it simple and it will be great!

Fish of the Month: Swordfish

 Sword is running off the Block Island coast "right now", which makes for the the best quality of the season and best value for steak fish currently. This is the time you should be taking advantage of this fish, a as cook i can only describe this fish during this time of the year as, as meaty as steak and pink like veal. Concerns only purchase fish that were 125 # at time of harvest, sexual maturity can not be determined in fish, so to allow to grow to 125# will help to insure swordfish for years to come.

Spanish Surf and Turf

Pan-roasted Lamb with celery root puree and baby carrots

Sauteed prawns with garlic, pimenton and zucchini ribbons

Foie Love

Foie Gras Terrine 60 with Five Spice Sous Vide Duck Breast and Pineapple Chutney and Chardonnay Gelee

The vision

True happiness is found in "cooking without limit!!!"