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WNC Chefs Challenge 2011, Week 9

Issue: 
May 2011

WINNER: Bistro at Biltmore – Asheville VS. Pomodoros Greek & Italian Café – Asheville

Photographs by: 
Jennifer Haynes
Related story: 
Bistro at Biltmore wins with asparagus
Cucina24 fills with folks ready to begin their truly unique and interactive dining experience
Diners must score each dish throughout the night
The secret ingredient for the first heat of the quarterfinals was asparagus from local Asparagusto Farm
The 1st dish of the evening was prepared by Chef Greg King and team from Pomodoros Greek & Italian Café
First plate of smoked asparagus topped with a Béchamel gratin, truffled eggs, and house-cured bacon
Our guest blogger for the night was Asheville restaurant pioneer and Chef, Mark Rosenstein
Chef Jennifer Shuford of team Pomodors plating the 2nd asparagus dish
Chef King of Pomodoros searing the scallops on his second dish
(L-R) Cynthia Camilleri provided the asparagus from her farm dines along with friend Kate Mathews
Team Pomodors 2nd dish of saffron risotto with asparagus and a seared scallop, with thyme-infused shitakes over asparagus sauce
Chef Greg King led team Pomodoros
More happy diners at Cucina24
Digging into the seared scallop
Aspapragus ricotta fritattas being plated for the 3rd dish of the evening, and 1st for Team Bistro at Biltmore
Head Chef Michael Gonzales flanked by his team of Chefs Sean Carroll and Rachel von Orde
Chef Gonzalez putting the finishing touches to his 1st dish of the evening and one of the highest rated
Team Bistro at Biltmore's asparagus ricotta fritatta with pickeled oranges, pancetta cracklings, micro greens all over an asparagus emulsion
Chef Gonzalez plating the whipped sweet corn for his next dish, the 4th of the evening
Team Bistro at Biltmore alternated asparagus chorizo and scallops for this dish
Team Bistro at Biltmore's asparagus chorizo and scallops and smoked asparagus over whipped sweet corn with an ancho-cherry syrup
Another view of Chef Gonzales and team's scallop and chorizo dish, voted the 2nd best of the night
Team Pomodoros made prosciutto-wrapped, pecan-crusted asparagus "fries" as a garnish for their final dish, and the 5th of the evening
Team Pomodoros plating their final dish
Chef King and team Pomodoros Creole-crusted salmon with prosciutto-wrapped asparagus fries, shaved asparagus salad with a brandy lemon-ginger vinaigrette
Chef Rachel vom Orde of team Bistro at BIltmore setting their final plate, and 6th and final course
Team Bistro at Biltmore was the only team who made an asparagus dessert, and was the highest rated plate of the night
Team Bistro at Biltmore's winning dish of a lemon cake with candied asparagus over a white chocolate and asparagus ganache, and sprinkle of marcona almond praline
Team Pomodoros (L-R), Chefs Anthony Cole, Jennifer Shuford, and head Chef Greg King
Diners give both teams a round of well-deserved applause for a wonderful, creative night of food
The winning team from Bistro at Biltmore (L-R) Chefs Sean Carroll, Rachel von Orde, and head Chef Michael Gonzales