Andres Salomon Takes the Final Round
Chef Andres Salomon, cook at Cowbell restaurant in Toronto, won round twelve of the Discovered Culinary Competition. Chef Salomon will next compete in the semi-finals at the CRFA Show, March 4 – 6, 2012 at the Direct Energy Centre in Toronto.
In addition to Chef Salomon, the competitors were Adam Ryan, executive chef at Pia’s Bakery in Orangeville; Aris Alexiadis, president of Barplay Catering in Toronto; and Justin Bronson, head chef at King Street Trio Uptown restaurant in Waterloo.
The judging panel comprises three local chefs. Last night’s panel included Jamie Drummond, senior editor at GoodFoodRevolution.com, a food industry website, and a professional sommelier; Mark Wilson, a culinary consultant; and Claudio Aprile, chef/owner of Origin and Colbourne Lane restaurants, all of Toronto.
The mystery boxes included bagel chips, caper berries, smoked salmon and French’s sweet onion mustard for the appetizer round; extra lean ground pork sirloin and lean ground chuck from Liber Terre, fresh dill and mascarpone for the entrée round; and blueberry preserves, kefir yoghurt, lemongrass and fresh lemons for the dessert round. “I was okay with the mystery box and the kitchen,” said Chef Salomon. “But my friends were here to support me and that made me nervous, because they all work in the food industry too.”
Chef Salomon made a sour cream and mustard soup for the appetizer round, topped with smoked salmon, sliced caper berries and crumbled bagel chips. For the main course, he combined the meats with a large variety of spices to create a hand formed chorizo sausage, served with a red pepper puree, thinly sliced roasted potatoes and whipped mascarpone with dill. His dessert was a kefir and lemon crêpe filled with blueberry preserves, served with a lemongrass syrup.