by Kat Robinson
Chef Daniel Capello ties a ribeye with string right after the announcement of the items in the third heat of the Diamond Chef 2010 preliminaries at the Peabody Hotel.
Chef Diana Bratton peered into the box and started hauling out the items: beef ribeye, chayotes, mandarin quats, Brie, red wine and cornflakes. It'll be interesting to see how the items are incorporated.
The competiton is similar to the Food Network show "Chopped" in how it's performed. The event is open to the public and will be going on until 7 p.m., so come on over.
Chef Bratton's creation:
Chef Capello's creation:
And the winner is: Chef Daniel Capello.
And Heat 4 was a win for Ferneau's Chef Donnie Ferneau over Best Impressions' Chef Joseph McCullough.
Chef Deloney cuts into some of the key ingredients in the first heat. The first round's ingredients included beef flank steak, tomatillos, Asian pear, white cheddar cheese, dill pickles and tequila. The creations from the first heat between Chef Brian Deloney and Chef Jason Godwin.
Chef Godwin's work.
Chef Deloney's piece.
The winner of the first heat: Jason Godwin.
That's Chef Jason Knapp of Pulaski Tech's Big Rock Bistro, along with his sous chef as the box for the second heat was opened. The ingredients in this round: veal chops, starfruit, ground dry coffee, Gorgonzola cheese and Kaluha.
Chef Timothy Morton of 1620 brought out the hammer on his veal chop. Chef Knapp's creation:
And Chef Morton's:
The winner of Heat 2: Chef Jason Knapp.