First Place Food

Ashland Food and Wine Classic (2007)

• Cumin dusted scallops, sweet corn risotto, crispy leeks, chive oil
• Smoked steelhead salad, watercress, pear, fennel, blue cheese crostini, walnut dressing
• Roasted lamb loin, celeriac rosti, butternut squash ravioli, wild mushrooms
• Caramelized pear tatin, lime sour cream, crystallized ginger, chocolate sauce

Ashland Food and Wine Classic (2008)

• Wild mushroom and truffle risotto, baby artichoke tempura, chive oil
• “Soup and Salad” fennel veloute, lemon oil and crab, micro green, hazelnut dressing
• Pan fried duck breast, creamed cauliflower, pear and cherry chutney, duck jus
• Lemon and chocolate tart, raspberry compote

Other competition dishes:

• Potato scaled cod, sun choke bacon puree, rainbow chard, leek sauce
• Cod “Crispy and Soft” pan seared, rosti, caper gremolata-poached, ratatouille, basil foam
• Sturgeon “Crispy and Soft” pan seared, rosti, curry foam-poached, parsnip puree, apple chutney
• Wild mushroom, bacon, poached egg, béarnaise sauce, crostini
• Roasted sturgeon, lemon linguini, fennel confit, blackberry ginger jam

Appetizers:

• Tuna tar tare, lime crème fraîche, green onions, sweet soy
• Heirloom tomato, mozzarella, avocado, basil dressing
• Crab, pink grapefruit jelly, ginger dressing
• Prawns, chorizo, linguini, fried chilies
• Char grilled squid, micro greens, chipotle lime dressing
• House made gravlax, grain mustard dressing
• Bacon wrapped seared scallops, puy lentils, root vegetables, curry foam
• Chicken liver parfait, rhubarb ginger chutney
• Rilette of rabbit, cauliflower piccalilli, micro greens

Salads:

• Asparagus, blood orange, greens, saffron dressing
• Caesar salad, white anchovies
• Roasted beets, goats cheese, mache, lime dressing
• Tuna niciose, quail eggs, green beans, fingerling pots, black olive dressing

Soups:

• Parsnip soup, apple chutney, curry oil
• Fennel soup, basil lemon oil
• English pea, pancetta, mint oil

Entrees:

• Duck leg confit, marquez butter bean cassoulet, sage jus
• Rump of lamb, nage of beans, tomato puree, rosemary jus
• Chicken breast, wild mushroom farce, caraway cabbage, roasted yams, thyme jus
• Pancetta wrapped rabbit loin, potato puree, mustard sauce
• “Surf and turf” Flat iron steak and oyster fritters, succotash
• Roasted pork loin, apple wood bacon, potato puree, leeks, morel cream

Fish:

• Pan seared halibut, olive oil mash, roasted cherry tomatoes, gremolata
• Tandoori spiced halibut, cucumber rajita, roasted fingerlings
• Bourbon glazed salmon, cilantro polenta, jalapeno ponzu reduction
• Mixed grill of salmon, scallop, shrimp, baby fennel, sauce vierge
• Roasted monkfish, citrus crust, braised endive, fava bean, lemon buerre blanc

Vegetarian:

• Twice baked goats cheese soufflés, spinach, grain mustard sauce
• Savoy cabbage ball, spiced quinoa, roasted shallots, onion cream
• Asparagus, squash blossom tempura, mint and lemon risotto

Desserts:

• Pimms Peach Melba, vanilla bean ice cream
• Cherry clafouti, sour cream
• Banoffie pie
• Lemongrass and lime leaf crème brûlée
• Chocolate soufflé and white chocolate custard