USC Hot Food Competition

usc

Chef Competitors- Buffalo Flank Steak Battle

1st Place/ Silver Medal

David Teal

Coffee Rubbed Buffalo Flank Steak w/ Parsnip,

Bulleit caramel, arugula & Rogue River blue cheese

2ndPlace/Bronze Medal

Bruce Mayer

Seared Buffalo Flank Steak w/ 3 Onion Flan,

celeriac-sweet potato galette& sherry vinegar glaze

3rd Place/ Bronze Medal

Christopher Cruz

Espelette Charred Buffalo Flank Steak w/ Chanterelles,

truffled cauliflower puree & smoked sorrel pistou

Bronze Medal Winners

Josh Travato

Walnut, Fig & Blue Cheese stuffed Buffalo Flank Steak on

creamy polenta w/ broccoli rabe& porcini mushroom sauce

               

Joe Ledesma

Buffalo Steak and Eggs w/ Coffee & Toast

caviar deviled eggs, red eye demi glace & sourdough

ACF Certificate Winners

Mikery Hatfield

Steak Roulade w/ Liver & Onions

searedfoiegras, cipolini marmalade & blackberry demi glace

Emmanuel Nunez

Red Wine Infused Buffalo Flank Steak w/ White Asparagus,

baconconfit, pee wee potatoes & black truffle hollandaise

                                                                                    

 

Associate Competitors- Mushroom Battle

 

1st Place/ Gold Medal

 

Jan Tang(lab) & Sara Gutierrez (mf)

Southeast Asian Udon w/ Mushroom Broth served with traditional accompaniments

 

2ndPlace/ Silver Medal

 

Israel Torres (hsc) & David Avila (hsc)

Porcini Mushroom Ravioli & Jerusalem Artickoke

served w/ sautéed spinach, pumpkin puree & hazelnut brown butter

 

 

3rd Place/ Bronze Medal

 

Jonathan Perez (seeds) &Luis Silva (seeds)

Red Wine Braised Baby Chicken w Baby Potatoes, cultivated

mushrooms& black truffle butter

Bronze Medal Winners

AniMissaelian(lab) & Maria Gutierrez (seeds)

Molasses Glazed Quail w/ Mushroom Rice Pilaf paired

w/ beet & caviar salad

 

ACF Certificate Winners

Alfredo Lozano (hsc) & Ethel Sermeno (hsc)

Cuitalcoche Stuffed Portobello, Crispy Zucchini Blossom

&cipolinni onion in a cheese fondue

 

Monique Garcia(evk) & Michael Rabb(evk)

Petite Filet & Mushroom Ravioliserved with baby brocilinni

& a cognac duxelles sauce 

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