Mitchell Lamb Wins A Round

By / Magazine / February 22nd, 2012 / 2

Chef Mitchell Lamb, corporate chef for Stone House in Burlington and Lake House in Vineland, won round eight of the new Discovered Culinary Competition. Chef Lamb will join the winners of the first seven rounds to compete in the semi-finals on March 4 – 6, 2012 at the Direct Energy Centre in Toronto.

The Discovered Culinary Competition is a four-month search for the best of Canada’s up-and-coming culinary stars. The winning chef will get the opportunity of a lifetime: an all-expenses-paid trip to spend a week cooking at a Michelin-star restaurant in northern Spain.

In a mystery box challenge, the Discovered Culinary Competition features four Canadian chefs competing against the clock each week to create an appetizer, entrée and dessert. In addition to Chef Lamb, competitors included Brianna Nash, head chef at Saucy restaurant in Mississauga; Alexandra Kronby, a high school teacher in Oakville and George Brown culinary grad; and Shawn Murphy, chef/owner of Niagara Catering in St. Catharines.

The judging panel comprises three local chefs. Last night’s panel included Rodney Bowers, chef/owner of Hey Meatball in Toronto; Mark Wilson, a culinary consultant and Luis Londono, meat expert at Retail Ready Foods in Burlington.

The mystery boxes included scallops, mango, canned lychees and red curry paste for the appetizer round; LiberTerre veal cutlet, green olives, golden raisins and sherry vinegar for the entrée round; and ricotta, mint, blueberry pie filling and animal crackers for dessert.

“This was my first competition,” said Chef Lamb. “The amount of time was tough and the pantry was tough, but I got through it.” Chef Lamb made a scallop and lychee ceviche for the appetizer round, with a mango and red curry relish, and tomato and blackberry confit. For the entrée, he wrapped the veal around roasted red peppers and goat cheese, with a sherry vinegar gastrique, sweet potato risotto with pecans and raisins, and roasted tomatoes. His dessert was a deconstructed parfait with white chocolate and lavender ganache, macerated raspberries and ricotta cheese, blueberry pie filling with honey and Greek yoghurt, and crumbled animal crackers.

Good luck, Chef!


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