CHEF’S PLATE: 11

On Monday, August 15 2016 the Triada Palm Springs Hotel in Palm Springs, California set the stage for the second regional heat of the KAABOO ROCK’N CHEF COMPETITION. Presented by Chef’s Roll and sponsored by US FoodsBarilla Pasta and Callebaut Chocolate, the exhilarating showdown saw Workshop Kitchen + Bar Chef/Owner Michael Beckman take on Executive Chef Herve Glin of the Parker Palm Springs.

Guests mingled during cocktail hour, enjoying Raymond Vineyard Wines, beer from Duck Foot Brewing Company and Cucumber Smash cocktails made with Nolet’s Silver Dry Gin, before taking their seats to watch and taste as each chef created a separate three-course meal, cooked in part on ROX Outdoor Grills. Executive Chef Herve Glin ultimately clinched victory, securing  a spot in the ROCK’N CHEF Final at the KAABOO festival in San Diego, California, where he will compete against Phoenix’ Chef Dushyant Singh and four (yet to qualify) San Diego chefs in front of a panel of expert judges and KAABOO attendees in the “winner-takes-all” challenge on Saturday, September 17.

Check Out The Competitors’ Dishes Below:

First course by Chef Michael Beckman: Creekstone Farms prime hangar steak tartare with quick-pickled quail egg, fresh horseradish, avocado, cucumber & dill salsa verde.

First course by Chef Michael Beckman: Creekstone Farms prime hangar steak tartare with quick-pickled quail egg, fresh horseradish, avocado, cucumber & dill salsa verde.

First course by Chef Herve Glin: grilled Creekstone Farms prime hanger steak & Maine lobster with forbidden rice polenta, confit heirloom tomatoes, summer pickle vegetable, herbs & chimichurri.

First course by Chef Herve Glin: grilled Creekstone Farms prime hanger steak & Maine lobster with forbidden rice Barilla polenta, confit heirloom tomatoes, summer pickle vegetable, herbs & chimichurri.

Second course by Chef Michael Beckman: Wood-fired grilled Maple Leaf Farms duck breast & heirloom carrot with black garlic, house-made kimchi fried rice & Barilla Fideos.

Second course by Chef Michael Beckman: Wood-fired grilled Maple Leaf Farms duck breast & heirloom carrot with black garlic, house-made kimchi fried rice & Barilla Fideos.

Second course by Chef Herve Glin: Roasted Maple Leaf Farms duck two ways with Barilla Campanelle pasta, chanterelles & foie gras truffle vinaigrette.

Second course by Chef Herve Glin: Roasted Maple Leaf Farms duck two ways with Barilla Campanelle pasta, chanterelles & foie gras truffle vinaigrette.

Dessert course by Chef Michael Beckman: Callebaut chocolate terrine with peanut butter ice cream local mango and Piment D’espellete.

Dessert course by Chef Michael Beckman: Callebaut chocolate terrine with peanut butter ice cream, local mango & Piment D’espellete.

Dessert course by Chef Herve Glin: chocolate hazelnut dome with chocolate crumble & Mandarin vanilla gel.

Dessert course by Chef Herve Glin: chocolate hazelnut dome with chocolate crumble & Mandarin vanilla gel.

Thank you to our sponsors for KAABOO ROCK’N CHEF PALM SPRINGS:

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