Roasted Beets, Candied Ginger Chèvre, Salted Almonds, Baby Greens with Lemon-Thyme Vinaigrette

Summer is finally here and with it come the light, fresh flavors of the season.  This salad was served during a seven course dinner and was paired with a chardonnay. Beets are one of my favorite ingredients to work with and they are one of the most useful vegetables in existence.  Beets (as they are commonly referred to, although they are the taproot of the … Continue reading Roasted Beets, Candied Ginger Chèvre, Salted Almonds, Baby Greens with Lemon-Thyme Vinaigrette

2012 International Culinary Olympics Archive is Complete!

The 2012 International Culinary Olympics have come to a close and the archive on this site is complete.  It is available by clicking the tab at the top of the page, or by clicking this link.  The list of medal winners may not be comprehensive, please contact me at kscottcraig@msn.com if your name has been omitted.  Thank you again to everyone that supported all the … Continue reading 2012 International Culinary Olympics Archive is Complete!

International Culinary Olympics update

Many of us are scheduled to leave Germany today, unfortunately before the closing ceremonies. Today the standings will be revealed for all of the nations and first, second and third rankings will be awarded on stage. Updates can be found at acfchefs.org, and you can also follow along on Twitter with #acf4gold. This has been a truly unique and unforgettable experience that I cannot wait … Continue reading International Culinary Olympics update

International Culinary Olympics update

It’s the last day here at the International Culinary Olympics in Erfurt, Germany, and it has been a long week for many of us. The United States has had an outstanding showing here in Germany, with the following American chefs scoring medals:Doug Ganhs, gold medalBrian Beland CMC, gold medalWoojay Poynter, gold medalAlan Neace, bronze medalMark Brown, bronze medalModie Moore, bronze medalGabriel Vera, bronze medal and … Continue reading International Culinary Olympics update

2012 IKA International Culinary Olympics Day 1

The 2012 IKA Culinary Olympics kicked off last night with the opening ceremonies here in Erfurt, Germany at the Messa. Dignitaries on hand to open the competition included the mayor of Erfurt, the Prime Minister of Thurangia, and the President of the World Association of Chefs Societies. All participating nations walked in the Parade of Nations, and it was said that 1,500 chefs from over … Continue reading 2012 IKA International Culinary Olympics Day 1

Potato Gnocchi with Duck Confit, Spring Vegetables

This dish was a saute of duck confit, potato gnocchi and fresh spring vegetables, served with shaved Parmesan-Reggiano, a medley of Italian micro greens and a red wine reduction. For this dish I began by sauteing mushrooms and fresh pearl onions in clarified butter and seasoning with kosher salt and  toasted freshly ground black pepper.  The mushrooms were sauteed until they were caramelized.  The pan … Continue reading Potato Gnocchi with Duck Confit, Spring Vegetables

Spring Vegetable Salad with House Ricotta, Brioche Crouton, Poached Quail Egg

  Spring is always one of my favorite seasons in the kitchen, with bright and fresh ingredients replacing the deep, rich flavors of winter.  This salad featured some very fresh seasonal ingredients, including ramps, baby carrots, radishes and baby greens from Lucky Leaf Gardens. The ramp greens were used to make a chimichurri for another dish and the ends were reserved for pickling.  The pickled … Continue reading Spring Vegetable Salad with House Ricotta, Brioche Crouton, Poached Quail Egg

Prime CAB New York Strip, Caramelized Onion Mashed Potatoes, Bacon-Spinach Puree

For this preparation I adjusted the temperature that I normally use for preparing beef sous vide.  I increased the temperature from 122 degrees Fahrenheit to 130 degrees and let the steaks cook for an hour, fifteen minutes.  The New York strips were previously portioned into twelve ounce steaks before being vacuum sealed with whole butter, salt, pepper, thyme, rosemary, garlic and shallots.  The packaged steaks … Continue reading Prime CAB New York Strip, Caramelized Onion Mashed Potatoes, Bacon-Spinach Puree

Foie Gras Terrine with Brioche Puree, Compressed Apple Butter, Spiced Walnut, Black Truffle

This was a course prepared for a Chefs Table in the kitchen last night that was a lot of fun to eat.  It is a terrine of foie gras served with compressed apple butter, apple-cognac gastrique, brioche puree, spiced walnuts, black truffle and field mache. The terrine was prepared by separating and deveining a lobe of foie gras.  After breaking it into chunks, it was … Continue reading Foie Gras Terrine with Brioche Puree, Compressed Apple Butter, Spiced Walnut, Black Truffle