January 8, 2005: Young Chef Rôtisseur Competition (Cont'd)
Contestant Laura Castro, Pazzaluna Urban Italian
Chocolate molten cake served in a crisp nest over a raspberry coulis
and white chocolate sauce.
Grilled fig glazed duck breast served over a bed of pecan wild rice
risotto garnished with deep fried sweetbreads.
Pomegranate, snow pea shrimp salad
served with a cayenne pepper
aioli over baked grits.
Contestant Sean R. Nelson, Mystic Lake Casino Hotel
Chocolate mousse with mixed berry coulis.
Smoked duck spring roll, red pepper sweet and spicy sauce,
seared sweetbreads with Calmyra fig
enhanced grits. Sugar snap peas.
Baked prawns, sole stuffed with a wild rice risotto, pomegranate
beurre blanc.