Last week, teams from three Addison County restaurants went tête-à-tête in an Iron Chef-style competition. They vied for a prestigious title: “Top Chef of Addison County.” With a trusty trio composed of Head Chef Mark LaRiviere, brewer Ron Cotti and 17-year-old kitchen whiz kid Fianna Barrows, the Bobcat Café‘s team was declared the winner. Their competition came from the Basin Harbor Club, which hosted the event, and the Swift House Inn.
How did Bobcat take the crown? By putting the secret ingredients, cherries and plums, to good use in both an appetizer and an entrée. Their app was a pan-fried egg roll stuffed with ground turkey and cherries, accompanied by a plum-ginger-cherry dipping sauce. The entrée: dill-rubbed salmon with a citrus-plum-cherry relish served with herb-roasted potatoes and wilted spinach.
This article appears in Aug 1-7, 2007.
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