WWF Chef Smackdown
Trattora Stella 2nd Annual Chef Challange
Two of Northern Michigan’s favorite chefs will once again go dish for dish in their respective traditions. In one corner representing France: Chef Guillaume Hazaël-Massieux of La Bécasse in Burdickville. In the other corner representing Italy: Chef Myles Anton of Trattoria Stella. Six courses, a base ingredient for each, and two dishes served side-by-side six times each paired with a French wine and an Italian wine.
Two of Northern Michigan’s favorite chefs will once again go dish for dish in their respective traditions. In one corner representing France: Chef Guillaume Hazaël-Massieux of La Bécasse in Burdickville. In the other corner representing Italy: Chef Myles Anton of Trattoria Stella. Six courses, a base ingredient for each, and two dishes served side-by-side six times each paired with a French wine and an Italian wine.
We started with flutes of Larry Mawby's Blanc de Blancs : Leelanau Peninsula, Michigan
Menu
French: with the wine pairings
Bay Scallops Provencal : Seared bay scallops served atop a bed of ratatouille served on a blini
Albert Bichot Clos de l'Eglise 2008 Chardonnay, Macon-Villages, Bourgogne
Quenelle de Sandre a la Lyonnaise : Baked pike-walleye dumpling in seafood sauce
Les Rouesses 2008 Sauvignon Blanc, Quincy, Vallee de la Loire
Galantine de Volaille avec Sauce Poulet : Chicken stuffed with white meat, and pistachio forcemeat, poached, then baked and served warm with a lemon, tarragon and chicken liver sauce.
Albert Bichot Domaine Adelie 2007, Premier Cru - Champs Martin, Pinot Noir, Mercurey, Bourgogne
Saute de Veau avec Sauce Marengo : Sauted veal with carrots and pearl onions
Les Hauts de Lynch-Moussas 2005, Cabernet-based Blend, Haut-edoc, Bordeaux
Tournedos avec Sauce aux Truffles : Tenderloin with truffle demi-glace, wrapped with bacon and leek leaf
Albert Bichot Domaine du Clos Frantin 2005, Pinot Noir Vosne-Romanee, Bourgogne
Italian:
Atlantic scallops, Montasio polenta, saffron brodetto, sumac
Perusini 2007, Ribolla Gialla, Collli Orientali del Friuli
Walleye, "potato insalata", dandelion greens, spinach
Lo Triolet 2008, Pinot Grigio, Vallee d'Aoste
Chicken "Finanziera", tajarin, shiitake mushrooms, cream
Bisson Marea 2007, Bosco - Vermentino - Albarola, Cinque Terre, Liguria
Veal Short Rb, veal agnolotti, peas, pea shoots, mint
Cigliuti Briccoserra 2006, Nebbiolo - Barbera, Langhe, Piemonte
Beef Costoletti, roasted tomato risotto
Ciacci Piccolomini Pianrossa 2004, Brunello di Montalcino, Toscana
Joint dessert : Walnut & Fig Crostata & Baked Goat Cheese, with chocolate truffles with essence of Herbs de Provence
Geoges Vernay Maison Rouge 2004, Syrah, Cote-Rotie, Vallee du Rhone
Ciacci Piccolomini Fabivs 2005, Syrah, Sant' Antimo, Toscana
Our table scored it as follows
Myles on the Scallops, Guillaume with the walleye
But ties on the Chicken, Veal and Beef
This calls for a re-match
All in all, served about a 100 people
Menu
French: with the wine pairings
Bay Scallops Provencal : Seared bay scallops served atop a bed of ratatouille served on a blini
Albert Bichot Clos de l'Eglise 2008 Chardonnay, Macon-Villages, Bourgogne
Quenelle de Sandre a la Lyonnaise : Baked pike-walleye dumpling in seafood sauce
Les Rouesses 2008 Sauvignon Blanc, Quincy, Vallee de la Loire
Galantine de Volaille avec Sauce Poulet : Chicken stuffed with white meat, and pistachio forcemeat, poached, then baked and served warm with a lemon, tarragon and chicken liver sauce.
Albert Bichot Domaine Adelie 2007, Premier Cru - Champs Martin, Pinot Noir, Mercurey, Bourgogne
Saute de Veau avec Sauce Marengo : Sauted veal with carrots and pearl onions
Les Hauts de Lynch-Moussas 2005, Cabernet-based Blend, Haut-edoc, Bordeaux
Tournedos avec Sauce aux Truffles : Tenderloin with truffle demi-glace, wrapped with bacon and leek leaf
Albert Bichot Domaine du Clos Frantin 2005, Pinot Noir Vosne-Romanee, Bourgogne
Italian:
Atlantic scallops, Montasio polenta, saffron brodetto, sumac
Perusini 2007, Ribolla Gialla, Collli Orientali del Friuli
Walleye, "potato insalata", dandelion greens, spinach
Lo Triolet 2008, Pinot Grigio, Vallee d'Aoste
Chicken "Finanziera", tajarin, shiitake mushrooms, cream
Bisson Marea 2007, Bosco - Vermentino - Albarola, Cinque Terre, Liguria
Veal Short Rb, veal agnolotti, peas, pea shoots, mint
Cigliuti Briccoserra 2006, Nebbiolo - Barbera, Langhe, Piemonte
Beef Costoletti, roasted tomato risotto
Ciacci Piccolomini Pianrossa 2004, Brunello di Montalcino, Toscana
Joint dessert : Walnut & Fig Crostata & Baked Goat Cheese, with chocolate truffles with essence of Herbs de Provence
Geoges Vernay Maison Rouge 2004, Syrah, Cote-Rotie, Vallee du Rhone
Ciacci Piccolomini Fabivs 2005, Syrah, Sant' Antimo, Toscana
Our table scored it as follows
Myles on the Scallops, Guillaume with the walleye
But ties on the Chicken, Veal and Beef
This calls for a re-match
All in all, served about a 100 people
posted by JTH at 11:33 AM
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