If you have heard, the Mason Dixon Master Chef Tournament is 32 local teams, each consisting of an executive chef and a sous chef, will be cooking competitively. The multi-week event is being held in high style in the Grand Ballroom of the historic Belvedere. Starting on Monday, May 10 for two evenings per week for 16 weeks. Each evening’s event begins with a happy hour at 5 p.m. and dinner served at 6:30 p.m., followed by the competition at 8 p.m. and judging beginning at 9 p.m. A panel of judges, including industry experts, local celebrities, and audience members will determine the winning teams- and guess what I am one of those judges!
Guests attending this exciting event will be more than just onlookers. In addition to enjoying their choice of a gourmet four-course meal, guests will also get to witness two spectacular area chefs battle it out in the prep kitchen right on the main dining room floor.
As an added bonus, audience members will participate each night of the competition as judges, tasting the chefs' creations and voting right alongside of our expert judging panel. Finally, and best of all, guests will be supporting a local charity since 10% of the net proceeds from ticket sales will go directly to Moveable Feast. Moveable Feast is a local non-profit Baltimore charity that provides meal delivery service to homebound People Living with AIDS/HIV, women undergoing breast cancer treatment as well as their families.
So far the winners have been:
- Mark Ricker (Morsel) on Mon, May 10, 2010
- Antonios Minadakis (Jimmy's Famous Seafood) on Tue, May 11, 2010
- Shawn McClure (Ryleigh's Oyster) on Mon, May 17, 2010
- Justin McGaunn (The Dogwood) on Tue, May 18, 2010
- Brian Parks (The San Carlos & The Hop) on Mon, May 24, 2010
- William Crouse (Sotto Sopra) on Tue, May 25, 2010
Second night of judging- Tuesday, May 25, 2010
The anticipation of this match up between William Crouse (Sotto Sopra) and Brian Martin (Kali's Court / Mezze) made the air tingle. Check out the pictures and video below.
The Evening started out with the 4-course meal prepared by Truffles catering (each week the 4-course meal is different):
- First course- Caesar Salad
- Second course- Intermezzo (Used throughout Europe as a way to cleanse the palate in between courses, intermezzos are usually small, light and refreshing)
- Third Course (Select One Entree when Purchasing Tickets)- Chicken breast rolled with jumbo lump crabmeat and Dijon cream, Sliced terres major with chimichurri glaze or Eggplant Napoleon with layers of eggplant, fresh mozzarella and plum tomato sauce. I had the Sliced terres that melted in your mouth
- Fourth course- warm apple bread pudding with caramel and whipped cream. Yum can I have seconds?
And the cook off begins…
So has you are finishing up your four course meal the chefs begin working on cold prep starts right before you. After 30 minutes of cold prep the MC announced the official start of the competition and the clock is set. Guest and judges are allowed to go right up and get a first hand experience of the chefs at work as they on look and ask questions. However, be ready to miss things because it is fast paced and you are watching to chefs at work!
And before you know if time is up…
Each chef is to prepare 3 dishes- appetizer, entrée and dessert.
Bill Crouse of Sotto Sopra (red team):
- Seared scallops on blue crab Crespelle with mussel reduction- the mussee reduction was a nice pairing with the scallop
- Pan Roasted Lamb Chops with mint Spaetzel, shaved asparagus & wild mushroom cream sauce mint Gremolada- the presentation was amazing along with the sauce and the mint Spaetzel was amazing
- Vanilla biscuits fresh blueberry compote and sweet cream aged balsamic vinegar- you couldn't get enough of it
Brian Martin from Kali's Court / Mezze (black team):
- Seared sea scallops, mushroom ravioli , garlic herb sauce- the scallops were perfectly cooked
- Thyme scented Cornish hen asparagus, leeks fennel carrot sauce- the presentation was very remarkable and so was the sauce
- Trio of fresh Berry crepes with lemon mascarpone filling; strawberry balsamic, blueberry lemon, the combination of both the strawberry balsamic and the blueberry lemon on the third- the mix of the berries and balsamic made your mouth water
The scores this evening were the highest yet in the competition with 1 point difference and between the panel of three expert judges (myself included) and the panel of guest judges the winner was Bill Crouse of Sotto Sopra (and will be competing in round 2 on July 27)
What a chance to win a pair of tickets? Click here to find out how you can.
There is still time for you to get your tickets to the next round- hope to see you there!
Mason Dixon Master Chef Tournament 5/25/10
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