I want to be a pig but the apples are good around here
by Andrew Chalk
Pictures say it best. The Epicurean World Master Chef’s Society (they must have wide membership cards) held their modestly titled 18th Annual International Food & Wine Festival last week at the Ice House in Plano. The name of the location has a touch of irony as the combination of the 90+ outside temperatures and the massive crowd combined to overwhelm the puny two AA cell powered air conditioning, resulting in an event that was ‘hot’ in the literal sense.
Thankfully, the chefs stayed calm under pressure and produced food that was stellar. Enjoy our pictures.
Tom Weathers, Hilton Anatole
Food Prep. at Urban Rio
Food Chef Ralph Hernandez
Lamb Ragu Served on Wild Mushroom Pancake. Drizzled with Blueberry Mint Syrup. Morris Salerno, The Grotto Restaurant, Highland Village
Yutuka Yamoto, Yutaka Sushi Bistro. Marinated Salmon Sushi
Ernst Gruch, Catering served prime rib buns with horseradish sauce
David Sokol, Brook Hollow Country Club served ravioli
Orazio Lamanna, Legends served Fennel Pollen Seared Texas Quail with Citrus Goat Cheese Couscous and Fresh San Marzano Tomato Jam
Shari Carlson, Matthew Melcher, Dessert Dreams
Michele Brown, Collin County Community College
Alison and Bill Hodges, El Centro Community College
Gianni Santin, Haute sweets patisserie, Chocolate Flourless Macarons
Gianni Santin, Haute sweets patisserie, Red Velvet Macaroons
Sharon Van Meter, 3015 at Trinity Groves, Mussels
Past Conquests of The Epicurean World Master Chef’s Society
Gene Anthanasion, Medical City.Beef Shrt Rib and Polenta
Michael Scott, Northwood Club. Shrimp Kebabs
