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Tuesday, January 23, 2007

What’s cooking?

Dixie Duck with Bing Cherry Bang Bang Sauce. Seared Beef Tenderloin Medallions with Broiled Goat Cheese and Black Olive/Black Truffle Demi-Glace. Cinnamon Oatmeal Bread.

Talk about good eats!

They flowed at the $100-a-person Red Cross Culinary Classic Monday at Bossier Civic Center, Bossier City.

Although chefs from central and South Louisiana took home most of the gold, several locals participated.

And — drum roll, please — two brought home the silver.

Kenneth Harrison of Diamond Jack’s received the Silver Medal in the seafood category for Sweet Wasabi Shrimp, and Deon Spivy of the Cambridge Club won the Silver Medal for Tres Leche Cake with Fresh Berries in the dessert division.

Big winner was executive sous chef Scott McCue of Cypress Bayou Casino, Charenton, who took the Gold Medal "Best in Show Award" for his Hanna Banana dessert. (Which Krewe of Gemini Duke of Texas Clayton Brakeville deemed, "Delicious.") It was entered in Mini Buffet Chefs Entries.

Also taking top "Best of Show" honors: Silver Medal, Chef Melvin Guevara of Hollytree Country Club, Tyler, Texas, for Grilled Lamb Roulade with Pear Vanilla Demi Glaze, under entrees/meats, and Bronze Medal, Chef Eric Sibley of Varnedoe’s Carriage House, St. Francisville, for Quail Intuition under Wild Game Division.

Special notes: Top winners in all categories filled their hands with exquisite crystal bowls donated by Lee Michaels Fine Jewelry ... Shirley White created multicolored floral centerpieces for tables covered in white that made an eye-catching scene when you entered the room ... Loved the wine on the sponsor tables. Bottles of red wine in black bottles were by Little Black Dress and white wine in clear ones, Little White Dress. (Might sound cutsey, but the wine was fab!)


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