On February 29th, 2016 Chef’s Plate, the ultimate traveling cooking competition, headed to Napa, California. Chef Kelly Macdonald‘s Napa Valley Wine Train team competed against Chef Jeff Mosher and his team from Robert Mondavi Winery in front of a panel of esteemed judges and an audience of the culinary who’s who of Napa Valley at the Culinary Institute of America at Copia.
To start guests enjoyed a Nolet’s signature cocktail, wines from Hestan Vineyards and a charcuterie spread from Creminelli Fine Meats. During the reception the amazing new line by Hestan Commercial was showcased- The Hestan Team has reinvented the restaurant kitchen with inventive and insightful design – which has already earned them two Kitchen Innovations awards. Then guests entered the competition arena to watch and taste as the chefs created an appetizer, entree and dessert for all in attendance. Chef Macdonald’s dishes were paired with wines from Raymond Vineyards and Chef Mosher’s dishes were paired with wines from Robert Mondavi Winery.
In a tight race, Chef Mosher took home the Chef’s Roll trophy, a handmade James Cosimini chef’s knife, a handcrafted Fullgive Leather knife roll, a Golden Ticket to compete in the World Food Championships for a chance to win $100,000 and a commemorative bottle of Nolet’s Gin.
Our panel of judges included Chef Roland Passot of La Folie & Left Bank, Chef Ken Frank of La Toque, Chef Victor Scargle of CIA at Copia, Michael Murphy of If Only, Kari Ruel of Napa Valley Life Magazine and Sally James of Slow Living® Radio. Mike McCloud of the World Food Championships graciously emceed the event.
Photography by Sergey Kolivayko, Mars Lasar, and Sam Wells. Cinematography by Sam Wells. Video soundtrack by Euphoria Brass Band.
The Menu
Seared Baja Hiramasa crudo with pressed California Caviar, basil salad, avocado, caramelized onion vinaigrette by Chef Kelly Macdonald’s Napa Valley Wine Train team.
Baja Hiramasa sashimi, cara cara orange, pickled spring onions, French breakfast radish, smashed avocado, miner’s lettuce, rice cracker with togarashi, lemon vinaigrette by Chef Jeff Mosher and team – paired with 2012 Robert Mondavi Winery Napa Valley Fume Blanc Reserve
Pan seared Emmer & Co Heritage Chicken on truffle garlic grits, mushroom ragout, red wine carrots by Chef Kelly Macdonald’s Napa Valley Wine Train team.
Slow cooked Emmer & Co. Heritage Chicken, cauliflower cous cous, purple cauliflower puree, dino kale, wild mushrooms, brussel sprouts, red wine jus, California Caviar vinaigrette by Chef Jeff Mosher and team – paired with 2012 Robert Mondavi Winery Carneros Pinot Noir Reserve
Guittard chocolate hazelnut tart with house made hazelnut brittle, balsamic reduction by Chef Kelly Macdonald’s Napa Valley Wine Train team.
Guittard dark chocolate torte, merlot poached cherries, vanilla bean crème fraiche, candied hazelnuts, borage flowers by Chef Jeff Mosher and team – paired with 1988 Robert Mondavi Winery Napa Valley Cabernet Sauvignon Reserve
THE CIA AT COPIA
THANK YOU TO OUR SPONSORS OF CHEF’S PLATE 7
