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Published August 1, 2007 at 8:01 p.m.
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.
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
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