Entree, Pork, Winter

Braised Pork Belly with Cherry Corn Bread Pudding, Braised Collard Greens

This was an outstanding dish that we prepared in honor of the New Year, with collard greens and bacon as two of the traditional items that are enjoyed in hopes of achieving good fortune and health in the coming year. The pork belly was cured with barbecue spices before cooking sous vide.  It was then chilled, portioned and scored for service. Continue reading Braised Pork Belly with Cherry Corn Bread Pudding, Braised Collard Greens

Unknown's avatarScott Craig, WCMCLeave a comment
Appetizer, Winter

Veal Sweet Breads with Radishes, Grapes, Local Greens, AppleCider-Roasted Shallot Vinaigrette

  This was an interesting dish prepared for a Chefs Table recently, combining the sweet and meaty flavor of sweet breads with a tart salad, peppery radishes and sweet, peeled grapes. I’ve previously covered sweet breads extensively, it’s one of my favorite preparations. The local “Easter Egg” radishes were prepared by vacuum sealing them in a bag with butter, salt, pepper, shallots and thyme, then … Continue reading Veal Sweet Breads with Radishes, Grapes, Local Greens, AppleCider-Roasted Shallot Vinaigrette

Unknown's avatarScott Craig, WCMCLeave a comment
Appetizer, Buffet

Winter Wonderland

The club was transformed into a Winter Wonderland for our holiday party with the help of Travis Dale of Artisan Ice Sculptures. Travis’ website can be found here: http://www.artisanicesculptures.com/ This is one of my favorite events of the year, as each sous chef is given the autonomy to create their own menus for their stations. The result is seven unique and outstanding stations throughout the … Continue reading Winter Wonderland

Unknown's avatarScott Craig, WCMCLeave a comment
Appetizer, Game, Winter

Duck Confit Ravioli with Roasted Apple-Sweet Potato Puree, BourbonGastrique, Tart Apple

  This is a great dish to sit down to after coming in from the cold of North Carolina in November. It consisted of ravioli with a filling of duck confit ragout, a puree of roasted apple and sweet potatoes finished with cream and was garnished with tart apples, creme fraiche and a bourbon and apple cider gastrique. The filling for the raviolis were prepared … Continue reading Duck Confit Ravioli with Roasted Apple-Sweet Potato Puree, BourbonGastrique, Tart Apple

Unknown's avatarScott Craig, WCMCLeave a comment
Uncategorized

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!

Unknown's avatarScott Craig, WCMCLeave a comment
Uncategorized

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

Unknown's avatarScott Craig, WCMCLeave a comment
Uncategorized

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

Unknown's avatarScott Craig, WCMC1 Comment
Uncategorized

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

Unknown's avatarScott Craig, WCMC2 Comments
Appetizer, Summer, Vegetable

Black Bean and Chipotle Terrine, Roasted Corn Salad, Crispy Peppadew Pepper, Petit Greens, Jalapeno-Lime Aioli

This was a dish created for the Chef’s Table in the kitchen and is a rough draft of a dish that will be prepared for the International Culinary Olympics in Erfurt, Germany in October. The corn salad consisted of fresh corn, blanched then blistered quickly on the grill before being shaved off the cob.  A small dice of  red and green peppers and red onion  … Continue reading Black Bean and Chipotle Terrine, Roasted Corn Salad, Crispy Peppadew Pepper, Petit Greens, Jalapeno-Lime Aioli

Unknown's avatarScott Craig, WCMCLeave a comment
Appetizer, Summer

Bacon and Foie Gras Soup Dumplings

This recipe was based on a popular dish from the restaurant Annisa in New York City by Chef Anito Lo.  It is based on the traditional soup dumplings that are featured prominently on Chinese menus as dim sum and has been slightly upgraded here with the addition of seared foie gras and Pacotized foie gras mousse. The Bacon Broth  and Pacotized Foie Gras Dumplings have … Continue reading Bacon and Foie Gras Soup Dumplings

Unknown's avatarScott Craig, WCMC1 Comment