…and now to the Semi-Finals. This years challenge has been off the hook and the chefs have brought their A-game. To stir things up a little, this year we have challenged the chefs to prepare the same protein AND on the day of the competition they must incorporate a SURPRISE ingredient, that they receive just minutes before they begin.
First Semi-Final: Sausage
Surprise Ingredient: Oyster Sauce and Hoisin Sauce
From The Steakhouse at Aqua Caliente Casino Resort Spa; Chef Forrest Rosh started things off with a Spanish Chorizo & Mamilla Clams Crater Lake Pepper Vodka Broth appetizer and an entree of a second sausage dish, Crater Lake Gin infused Wild Boar and Lamb Sausage Ragu.
Not to be out-done Omni Resorts – Rancho Las Palmas blu Ember Chef Brandon Testi – known for his presentations; Wowed us again with Crater Lake Vodka Heirloom Tomato Caprese appetizer and an entree of Crater Lake Gin Infused Seafood Sausage “Faux Mortadella”.
Drum roll please……….and moving on to the finals is Chef Brandon Testi of the bluEmber, Congrats!!!
Chef Forrest Rosh – The Steakhouse Agua Caliente Casino Resort and Spa
Spanish Chorizo & Manilla Clams with a crater lake pepper vodka broth
sweet corn / shallots / chiles / cherry tomatoes / green onion / cilantro & house made baguettes
Crater Lake Gin Infused Wild Boar and Lamb Sausage Ragu / over sage and rosemary buttermilk white polenta shiitakes / watercress & celery salad / lemon-thyme gastric
Chef de Cuisine Brandon Testi – bluEmber
Crater Lake Ginger Vodka Heirloom Tomato Caprese
Local heirloom tomatoes / balsamic caviar / crater lake vodka vinaigrette / tomato +
crater lake pepper vodka foam / mixed micro basils
nitrogen basil snow / burrata
Crater Lake Rye Gin Infused Seafood Sausage “Faux Mortadella”
Salmon + scallop / pistachio / baby root vegetables
crater lake gin bouillon / crisp salsify / garden herbs / crater lake gin tomato oil
Sponsored by Crater Lake Vodka, RR Broadcasting and Pirch on Highway 111 in Rancho Mirage.