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Danny Wilhoit
Entrée:
Pork Two Ways, with gumbo and traditional potato salad.
Dessert:
Guava Turnover, with cream cheese ice cream and guava sorbet.
Danny Wilhoit grew up on a farm in Campbell County, where at an early age family members were…
Jay Vopatek
Entrée:
Slow Roasted Pork Pernil, with plantain, mojo sauce, pineapple sesame salsa, and cilantro. Caribbean BBQ sweet potato chips.
Dessert:
Tres Leches Cake, with whipped cream and raspberry sauce.
Jay Vopatek started cooking out of…
Frank Aloise
Entrée:
Braciolini di Manzo, con Couscous di Cavolfiore: Braised stuff beef rolls, with roasted cauliflower couscous.
Dessert:
Orange and White Cassata Cake, with blood orange gastrique and cardamom-dusted pistachios.
For Frank…
Matt Gallaher
Entrée:
Cavatelli alla Bolognese: “little hollows” pasta with Ragú Bolognese of Mitchell Farm beef, Strauss veal, and Heritage Farm pork, with San Marzano tomatoes and pecorino Romano.
Tie-3rd Place Dessert:
Butterscotch Budino:…
Mark Davis
Entrée:
Milk Braised Pork over sage parmesan polenta, with sautéed romaine and a pine nut gremolata.
Tie-3rd Place Dessert:
English Sticky Toffee Pudding.
Mark Davis got his start in the field while at college in North Carolina:…
Curtis Bates
3rd Place Entrée:
Farm-raised Rabbit wrapped in Applewood bacon over parmesan risotto, with caramelized fennel root infused in fennel oil.
Dessert:
Bacardi Rum Baba, with vanilla bean whipped cream and fresh, mint-infused syrup.…
Carol Scott
2nd Place Entrée:
Crispy Asian Pork Belly, with vanilla-scented celeriac, parsnip purée and Asian slaw.
2nd Place Dessert:
Chocolate Chip Bread Pudding, with vanilla crème anglaise and a spiced rum sauce.
For Carol Scott, the…
Kyle Russell
1st Place Entrée:
Lavender Seared Yellowfin Tuna with fire-roasted brussels, edamame aioli, and hemp seed.
1st Place Dessert:
Reeve honey pistachio and pomegranate Panna Cotta with bee pollen and milk crumbles.
Kyle Russell’s…