On Sunday evening, two of Carlsbad's finest and most celebrated chefs competed in the "Sunday Night Chef Fights", which was put together through the Standards of Excellence San Marcos. The concept of "Sunday Night Chef Fights" is similar to the ever popular televised cooking shows such as "Chopped" and "Iron Chef", but is more interactive and lets the audience members be the judge, jury, and ultimately taste czar. One unique caveat in the competition for the benefit of the audience, the rules state that one week prior to the date of the event, is a videotaped draw of ingredients (i.e. one protein, grain, vegetable) so the attendees will have some idea as to what they will be eating. Additionally, true to the exciting nature of the event, a mystery ingredient is included. The chefs have an allowance and a week to prepare their dishes. Think that's easy? To add to the pressure, during the 30 minute competition, the audience is encouraged to inundate both chef's with questions, and cooking processes, styles and techniques will be commentated and criticized by the host Chris Kern. What's more, in addition to the dishes prepared, included is "Vino, Vidi Vice", a blind wine tasting competition of three wines to each person in the audience. Making a well rounded, full bodied, completely satisfying experience.
On Sunday March 20th the battle for the best chef title took place between Joey Maggiore of Tommy V's Urban Kitchen and Tuscany in Carlsbad and Kurtis Habecker of the Argyle Steakhouse at the Park Hyatt Aviara Resort in Carlsbad. The ingredients that were drawn were Shellfish, Broccoli, Cheese and the Mystery Ingredient was Mint. Chef Joey Maggiore produced four dishes that included a lump crab cake stuffed with Borsin cheese (show off!), broccoli with mint aioli sauce, a zucchini blossom stuffed with lump crab cake and ricotta cheese, and broccoli in a mint beer batter. Next up, a jumbo prawn caprese with of course fresh marinara, and there was much more, visit the web-site for complete details. Unfortunately, Chef Joey Maggiore was a bit over zealous and ran past his allotted time limit in the end.
As if you're not drooling yet, Chef Kurtis Habecker responded boldly in signature original style. Serving three dishes, beginning with a Dungeness crab salad mixed with Ricotta cheese, avocado, pink and Oro Blanco grapefruit, topped with Mont and orange zest. Second course was Caledonian Prawns with white beans that were stewed with Pamplona chorizo served with a rapini pesto topped crostini to soak up all those oozing flavors. Ending his presentation Chef Kurtis Habecker serving a beautiful dessert of blue cheese,pear and almond pastry, placed aside a mascarpone cheese sorbet, a smear of raspberry coulee, and laced with elderflower syrup. Lick your lips!
The results are in! Based on creativity, appearance, and taste of course, Chef Kurtis Habecker took the trophy and the proud title. It was a close competition, creativity was given to Chef Joey Maggiore with 187 points and 186 to Chef Kurtis Habecker, appearance was given to Chef Kurtis Habecker with 192 points and 185 to Chef Joey Maggiore, finally, taste was given to Chef Kurtis Habecker with 179 points and 177 for Chef Joey Maggiore. Chef Kurtis Habecker made a name for himself by being the first Champion Chef in North County and will return to defend that title on June 5th, 2011. Congratulations!
We must not forget the Vino! The wine was also a tight competition with two of the selections tying at an overall 8 points, a 2009n Omaka Springs Marlborough Sauvignon Blanc from New Zealand and a 2009 Francis Ford Coppola Diamond Series Sauvignon Blanc from California. Leading the pack, a Chateau St. Florin Bordeaux Sauvignon Blanc-Semillon Blend.
Tickets to these events range from $50-$75 per person and sell out early! If you are an adventurous eater, proud of your palette and would enjoy an interactive and thoroughly entertaining meal this is the reservation to make!
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