Chef’s Plate 18: Philadelphia

Chef’s Roll’s traveling culinary competition, Chef’s Plate, hits the road again, this time to the home of the Liberty Bell, the best cheesesteaks you can find and the city of brotherly love – yes, Philly – where we saw two incredible chefs go head to head in a battle for the title. Both chefs cooked for every lucky guest in the house April 15th – beginning at 6:00 pm local time. The battle took place at Caribou Café, a Philadelphia Parisian Bistro located at 1126 Walnut St, Philadelphia, PA 19107.

Both chef competitors were tasked with cooking three courses (app, entree, dessert) with a French theme. Every course was plated on FOH plate ware showcasing an array of their impressive line of products. Featuring Pork from the National Pork Board, Butter from Europe, and Wines from Jean Luc Colombo.

Chef John Patterson • First Course: Pork Secreto, Scallop, Potato, Green Garlic

Chef Townsend Wentz • First Course: Lobster-Pork ‘en Crepinette’, Sautéed snow pea leaves, Black bean-XO lobster jus

Chef John Patterson • Second Course: Bone in pork chop, Fennel, Orange, Smoked oats

Chef Townsend Wentz • Second Course: tomahawk pork chop, Charred Ramps, Favas, Tomato conserve, Lardons, Sauce vierge

Chef John Patterson • Third Course: Salted butter cake, Chocolate cremeiux, Pistachio

Chef Townsend Wentz • Third Course: Caramelized chocolate mousse, Black olive-bacon crumble, Rosmarin chantilly

Thank You To Our Chef’s Plate 18 Sponsors

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