Sponsored in part by Barilla Pasta the Palm Springs regional KAABOO ROCK’N CHEF COMPETITION saw Executive Chef Herve Glin of the Parker Palm Springs create two dishes using Barilla Pasta for the event: Hanger Steak with Barilla Polenta and Maple Leaf Farms Duck Two Ways with Barilla Campanelle. Read on for dish descriptions, plating shots and more. Cinematography by Sam Wells. Photography by Field Guide.
Chef Herve Glin:
1st Course by Chef Herve Glin:
For his first course Chef Glin created a grilled Creekstone Farms prime hanger steak and Maine lobster served with forbidden rice Barilla polenta, confit heirloom tomatoes, summer pickle vegetable, herbs and chimichurri.
2nd Course by Chef Herve Glin:
For his second course Chef Glin roasted Maple Leaf Farms duck two ways and plated it with Barilla Campanelle pasta, chanterelles and a foie gras truffle vinaigrette.
