It begins

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05:47 pm November 6th, 2005

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			It begins - A little less than a happy high

komos


	It begins
	For our first battle, I wanted an ingredient that was representative of the season and yet posed a rigorous challenge to our collected chefs. For inspiration, I looked to the harvest, and then to the festivals of the season, but repeatedly struck items from consideration because none truly cried out to be part of this inaugural feast. When finally I looked to a cuisine that is very dear to me for inspiration, I realized precisely what had to be chosen. The secret ingredient for this battle is: Pears So far as I know, these should be readily available to you. As I explained in the rules, I will be accepting proposals (via email) as soon as this is posted, and I will be limiting the number of dishes in each course. I believe that we have six competitors, and I am very much looking forward to seeing how each of you address this challenge. Luck and skill to you all.

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	Comments

	From: inahandbasket	Date: November 7th, 2005 11:31 am (UTC)		(Link)

so who's cookin?

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	From: komos	Date: November 7th, 2005 12:30 pm (UTC)		(Link)

Do you want colorful bios, or will names suffice?

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	From: inahandbasket	Date: November 7th, 2005 12:43 pm (UTC)		(Link)

whatever you're up for. ;o)
if you do colorful bios, just post it to your journal. or just gimme names.

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	From: komos	Date: November 7th, 2005 12:57 pm (UTC)		(Link)

I don't know enough about their influences, so: Alison, April, Han, Jen, Johanna, and Pete.

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From: archer823	Date: November 7th, 2005 12:04 pm (UTC)		(Link)

Awesome. I can't wait until Saturday.

Must ..... gather ...... ingredients

Quick question on plating / presentation. Are the 3 judges and the chair judges? So do I need to artfully plate for 4 and then have enough food for 10 total? Do I need to bring 10 plates? Or just 4?

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	From: komos	Date: November 7th, 2005 12:26 pm (UTC)		(Link)

Artful plating should be for four (3 judges and chair), or one that's fantastic that you can serve from. The remainder is so the other participants can get a sense of what it is that you're serving up.

Trash talking is optional.

Again, I've got to stress that these should all be tasting portions, so standard recipe formulations should do.

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	From: wildflowersoul	Date: November 7th, 2005 02:28 pm (UTC)		(Link)

Oh, I guess it makes sense, but just to clarify- we bring our own plates?

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	From: komos	Date: November 7th, 2005 02:41 pm (UTC)		(Link)

What I have available is limited to the beat up white fluted plates. If you're good with those, you're welcome to use them, but if you want something fancier, it's all you.

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	From: wildflowersoul	Date: November 7th, 2005 03:20 pm (UTC)		(Link)

Gotcha.

I may be illiterate and missed this in an email, but do we have a day/time set for this?

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	From: komos	Date: November 7th, 2005 03:24 pm (UTC)		(Link)

Saturday is the day, though I don't think I've made formal announcement on time. I was thinking about having people gather around 1PM and taking it from there...

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	From: komos	Date: November 7th, 2005 01:12 pm (UTC)		(Link)

Oh, and the Chair will not be judging. It will be three judges and a freeloading organizer.

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	From: transcribe	Date: November 7th, 2005 01:16 pm (UTC)		(Link)

tell us who reigns supreme!!!

and,
what
wine
will
you
pair??

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	From: komos	Date: November 7th, 2005 01:41 pm (UTC)		(Link)

I'm hoping that I can have results (with pics) up by Sunday.

As for wine? I'm still the barest novice with wine and very open to suggestions. The dishes presented so far are an eclectic lot that should each accentuate the sweet and mildly spicy character of the fruit. I would love to see what you'd recommend for each course, but even one that could bridge the whole competition would be fantastic.

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	From: transcribe	Date: November 7th, 2005 01:53 pm (UTC)		(Link)

i'd pick a Pinot Blanc. you can look for a dry one (generally from Austria) or a sweet one (generally from Alsace). be aware that PB is also clled Weissburgunder.

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From: archer823	Date: November 8th, 2005 11:32 pm (UTC)		(Link)

On that note, I was thinking that my dish might be complimented by a dry Alsacian Reisling (rather than a sweet one). Well I say might because to be honest I'm not even sure how my dish is going to taste until Saturday.

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	From: transcribe	Date: November 7th, 2005 01:58 pm (UTC)		(Link)

here's some info:
Austria:
http://www.tastings.com/insiders_club/best_producers.lasso?na=Austria&ty=Other%20Austrian%20Whites

Alsace:
http://www.tastings.com/insiders_club/best_producers.lasso?na=France&ty=Alsace

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	From: komos	Date: November 7th, 2005 02:23 pm (UTC)		(Link)

Danke. I'll assume that you'll want to know what I finally settle upon?

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	From: transcribe	Date: November 7th, 2005 02:28 pm (UTC)		(Link)

yes.
=)

(sorry)

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	From: komos	Date: November 7th, 2005 02:41 pm (UTC)		(Link)

Sorry?

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	From: transcribe	Date: November 7th, 2005 02:47 pm (UTC)		(Link)

that i'm a huge wine geek.

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	From: komos	Date: November 7th, 2005 02:51 pm (UTC)		(Link)

Decidedly not something I'd be sorry for. It makes me happy. ^_^

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