Executive Chef Bart Messing came away with top honors at the third annual event, which benefits the Hospice of Palm Beach County Foundation. The Boca Raton, Fla., area’s top club chefs created dishes featuring sunchoke in just 30 minutes for judges, and Messing’s winning entry consisted of Sunchoke & Wild Mushroom Pave, Diver Scallop & Sunchoke Puree, and Sunchoke Gnocchi.
Bart Messing, Executive Chef at Woodfield Country Club in Boca Raton, Fla., came away with top honors at the third annual Country Club Chef Showdown, an event benefitting Hospice of Palm Beach County Foundation.
The area’s top country club chefs went knife-to-knife in the contest using the same main ingredient in each recipe: the sunchoke. Messing won the event with a medley titled “The Sunchoke Trio,” which was comprised of Sunchoke & Wild Mushroom Pave, Diver Scallop & Sunchoke Puree, and Sunchoke Gnocchi.
“It was a lot of fun coming up with creative recipes using this root vegetable,” said Messing. “Basically, we created three separate appetizers which appealed to the judges. Each chef prepared outstanding recipes and we all look forward to next year’s event.”
Chefs had just 30 minutes to prepare their dishes for the judges.
“It was an exciting evening and all of the chefs had a good time exchanging recipes and ideas for how to improve the dining experiences at our respective clubs,” said Messing. “But more important was being able to participate in an event that raised funds for such an important organization.”
The premier chef tasting event also included: Glenn Matusik, Delaire Country Club, who prepared Spinalis Steak with Sunchoke Gnocchi and Horseradish Foam; Steve Nardiello, Gleneagles Country Club, who made Braised Veal Cheek and Sunchoke Gnocchi; and Michael Schenk, The Polo Club of Boca Raton, who created Miso Hoison Glazed Chilean Sea Bass.
“This event boasts the best recipe for success,” said Greg Leach, president of Hospice of Palm Beach County Foundation. “Guests came out to support and enjoy cuisine from their very own local culinary masters while supporting those in our community facing the toughest time of their lives; I can’t think of a better mix.”
This year’s judges featured chefs representing the best of South Florida’s culinary scene: Michelle Bernstein, 2008 James Beard Award winner and owner of Michy’s and Crumb on Parchment; Chef Lindsay Autry, finalist Top Chef Texas; Sommelier Stephanie Miskew, The Glamorous Gourmet; Group Editor Marie Speed of JES Publishing, Boca Raton magazine and Delray Beach magazine; Master Sommelier Virginia Philip of The Breakers Palm Beach and Virginia Philip Wine Shop & Academy; Nan Chisolm, fine art appraiser featured on the PBS series Antiques Roadshow and owner of Nan Chisolm Fine Art; and Katherine Barnhart, Wealth Advisor for BB&T.
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