avatar

Allez Cuisine!

February 15th, 2012 by Andrea Miller

When you think of decadent food, what comes to mind? Rich, luxurious things like chocolate, caviar and champagne? Perhaps lobster, foie gras and truffle are at the top of your list. Dictionary.com defines decadence as “unrestrained or excessive self-indulgence”, and that’s exactly what I experienced last weekend.

Decadence was the theme of a cooking competition I had the honor of judging. Every few months, a group of friends who work for or are alumni from the best cheese shop in Chicago: Pastoral Artisan get together for a fun, friendly afternoon of competition. And when I tell you that these people take their cooking seriously, I’m not kidding. Months of planning, recipe testing and some trash talk precede these competitions. I was lucky enough to know the right people and landed a spot as a semi-regular judge.

Past competitions have included themes such as noodles, citrus, dim sum, pies and lots of other creative ingredients or genres of food. The competitions are major productions. When I saw the equipment being hauled into our hostess’ kitchen, I laughed at the countless tools, decorative plates and even a deep fryer. I couldn’t believe someone actually had a real deep fryer with a basket and was willing to lug it across town to Logan Square.

The first round of food came out, and I knew I was in trouble. How can you pick a winner when everything, and I mean every element of each dish, is so delicious? Plus, decadence is a truly personal thing. Who’s to say that crab is more decadent than duck?

Here are the eight entries:

Waffled Crab Cristo with Tarragon Hollandaise, Bacon and Spinach

 

 

 

 

 

 

 

 

 

 

 

 

 

Quad Duck Frites

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Black Truffle Foie Gras Ravioli with Duck Confit Smoked Duck Sausage and Pigs Trotters Sauce, Black Trumpet Mushroom & Sherry Gastrique

Fried Chicken and Waffles with Sunchoke Gravy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Mousse Cake: Genoise, Amarini Cherries, Dark & White Chocolate Mousse

 

 

 

 

 

 

 

 

 

 

 

 

 

S'more Sundae with Graham Crust, Bittersweet Brownie, Toasty Tahitian Marshmallow, Salted Caramel Sauce with Bourbon Cherries and Praline

 

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Coffee Cake with Chocolate Frosting and Vanilla Ice Cream

 

 

 

 

 

 

 

 

 

 

 

 

 

White Chocolate Mousse Cups with Frangelico, Dark Chocolate and Raspberry

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So as you can see, this was quite a task. The three judges deliberated for quite a while as we consider the taste, presentation, creativity and level of decadence of each dish. In the end, we decided to name top winners in each category of savory and sweet. The ravioli took the savory honor and the s’more topped the desserts. This group would have no shared title of glory so we awarded an overall winner based on points: the ravioli was the victor. Even our master of ceremonies dressed the part of decadence while announcing the results.

Talks are already in the works for the next round of competition. It’s hard to imagine a theme that could top this one, but don’t worry, these guys will figure out a way to do it.

 

 

Like what you've read? Click here to subscribe to The Chopping Blog.

Leave a Reply

avatar
Andrea has been with The Chopping Block for over 10 years in every role from Chef Assistant to General Manager to Private Event Coordinator and now Public Relations. Her journalism background and culinary school education from Le Cordon Bleu in Chicago give her the know-how to spread the word about The Chopping Block's mission to get people to cook. She'll never shy away from a music festival, hot yoga class, beach read, dinner out with friends or a good glass of Pinot Noir, especially when cuddling on the couch with her terrier, Bosworth.

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , ,