Battle Tuna Results

Here are some pictures of last night's cook-off.  It was lots of fun to be the judge, but it was so hard because all of the cooks did such a wonderful job.  We could score up to 15 points for Plating, 30 points for Taste, and 15 points for Originality for a possible 60 points per dish. 

This guy (C.S.) is a serious foodie -- he's a big fan of molecular gastronomy.  He's gone on vacation to Spain to eat at El Bulli where they serve potato foams and clouds of carrot.  Last night he made "caviar" using gelatin, squid ink, and fish sauce.

Here he is holding a syringe and the droplets fall into cold oil forming perfectly round beads that he then served on a dark bread with a cream cheese spread.  This was paired with a martini served with a tuna stuffed olive. 

.

This video may take a minute to load:

Here is a shot of all of the appetizers:

The close up shot didn't turn out so well, but if you can see on the upper left of the plate was my love's Tuna Salad with Pickled Ginger in a Wasabi Mayonnaise dressing served with an Avocado and Grapefruit Chutney.  On the upper right was D's Tuna Tartar (the winner this round), and then C.S.'s "Caviar" on Dark Bread.

Now the entrees!

The first entree to the table was my love's Salade Nicoise (the photo is a tad crooked, my bads):

Next up was C.S.'s contribution.  Tuna Sous Vide sitting on a squirt of Sorrel Sauce served with Potato Chips (yes he made them by hand):

And the last entree of the evening came from D.  He served us a Grilled Tuna Burrito.  It had jicama, avocado, tuna, and lots of spice!

Drum roll please......The evening's points winner was C.S.! 

Comments

[Chris]

Impressive!

[Toni]

That is a lot of tuna floating around on that table. Congrats to Christopher...