Although we had to set up in the rain and ultimately came away empty-handed in the competition, Brandon and I had a great time while we were there and we put out some excellent food. I don't know what the judges were looking for, but I thought our first course of Surry sausage on a grits flan with dried cherries and Virginia maple syrup was the single best dish at the entire event.
As the saying goes, you cannot please everyone, so I only ever try to please myself with my dishes and yesterday, my dishes pleased me greatly. At the end of the day, we had a lot of fun and we got to meet lots of potential customers and the crews from other area restaurants. For us, it's a real bonus to get out and work in front of a crowd, rather than in the cramped windowless box of a kitchen that we call home.
The competition was to design three courses of food using foodstuffs typical to this area around the end of the Civil War. Here's our meticulously researched menu:
Surry Sausage with Dried Cherries and Virginia Maple Syrup on Hominy Flan
Fricassée of Rabbit on Potato Cake with Field Pea, Tomato, and Corn Salad
Brown Bread with Pickled Peach Compote
No comments:
Post a Comment