Finaliste Wednesday, Nov 21 2012 

Finalist

 4th edition of the World Pâté Croûte Championship.

Crust or bust.

The Pâté Croûte World Championship has finally lived up to its international claim by including this American (dual French/US citizenship), a Swiss and Belgian.  A detailed recipe and photographs of a “Squab, Gin-Soaked Currant and Marcona Almond” were submitted and reviewed with others, all names removed, just as any food competition should mandate.  Then a phone call was received, though I did not answer it.  A message was left informing me that I had been selected.  I listened to it and then felt something I haven’t felt before.  Far out.

Skin to win?

All pâtés will be tasted blindly thereupon ensuring that substance trumps style, photogenic tattoos and irritating congeniality generally associated with State-side cooking gameshows. I will be assembling my pâtés (3 total) in Washington, DC and flying with them to Paris, then on to Maion Chapoutier at Tain L’Hermitage on December 3rd.  I will be competing against 7 Michelin stars and well seasoned, ahem, culinary competitors.  I am a long shot dark (meat) horse but it is an absolute honor and pleasure to take part in a celebration of practice, theory, artistry, passion, discipline and technique.  MOF judges and I am guaranteed a free apron afterwards.  I’d prefer a T-shirt, but whatevs.  I’ll take what I can get.  Congratulations to my fellow competitors.

2009 CMPC

2010 CMPC

2011 CMPC

Galantines: Édition Spéciale “roule ma poule” Saturday, Nov 17 2012 

Galantines:  Special “On a Roll” Edition.

Breast binoculars yet.

Chicken Galantine.  Swan song for the penultimate day at work and poultry butchering demonstration.  Bobo chicken, breast strips, pork, fatback, brandy-drenched currants, pistachios and an inlay of liver mousse wrapped up in fatback.  Yep.  Centered too.

Pleasant, that pheasant.

Pheasant galantine.  Ballotine actually, since it was lightly seared and warmed through with the poaching juices.  Pheasant breast garnish, confit gizzards, pork, livers chestnuts and sage.  Served with chestnut purée, autumn vegetables and a croquette made from the legs.  Legs were braised with juniper and gin, picked from the irritating tendons, shredded, supplemented with whole-grain mustard and orange zest.  Twice breaded and fried (needed more fat for unctuousness).

 

Un Diner d’Automne Chez Ripple: Édition Spécial “Châtaigne”. Friday, Nov 9 2012 

A Collaborative Autumn Dinner at Ripple:
Special “Chestnut Edition”.

Get your chest-centric nuts on/off.

A premium dinner featuring whatever food category the venerable chestnut falls into on Tuesday, November 13th at Ripple in Washington, DC.  Brandade, Barbajuan, Lap Dance, Soup, Salad, Sturgeon, Prime Rib Ballotine, Cheesecake, Grappa, and whathaveyou.  Act now and the next dinner may or may not be free.  Foodstuffs manufactured by chestnut enthusiasts Logan “here comes Loogie-Coo-Coo” Cox, Jonathan “Domestic Venice” Copeland, Alison “Sugar Time!” Reed, and yours “Makes Your Mouth Breathe Harder” truly.

Enjoy.  Thank You.  You’re Welcome. 

Chestbuuuuump!

Follow

Get every new post delivered to your Inbox.

Join 39 other followers