Kid just loves him some cows (komos) wrote,
Kid just loves him some cows

Leek Battle revisited

Here are my shots of the plated dishes presented in this weekend's event. Our chefs performed magnificently, each bringing their own unique approach to the theme, and in some cases, surprising me even after they had sent detailed descriptions of their plans. I think perhaps the highest compliment I can give to you all is that over the course of the day, I learned to think about leeks in a whole new light, and I doubt that my admittedly very classic approach to this humble vegetable will ever be the same.

Eric's (clockwise from top) leek and goat cheese brulee; leek and potato salad; and grilled leek with asiago cheese, balsamic vinegar, and sage jelly.

Tricia's sweet potatoes roasted in leek butter; carmelized leeks with pancetta; and (what I remember as) a sweet potato tart with leek-flavored crême fraiche.

Mike's plate of sausage, pepper, and leek pizza; carmelized leek and goat cheese pizza; and salad of greens accented with grilled leeks. Mike was also good enough to play "stump the judges" by serving up the delicious Olde English malt liquor in fancy tulip glasses. The word was that the beer tasted "a little Belgic."

Han's leeks with bay scallops in a sherry cream sauce en croûte atop a scallop shell. Han was the first to give us saffron, which was decided to be quite luxurious.

Chef Zero's carmelized leeks served with spicy goat cheese and roasted cashews atop a grilled pita crisp and leeks breaded and lightly fried in peanut oil.

Meg's (clockwise from left) leek, apple and fennel tart with; whipped cream prepared with leeks and saffron; poached leeks atop apple and fennel served with a hunk of Great Hill Blue and a candied walnut; and leek and white chocolate truffle.

Meg was our ultimate winner, her unexpected and quite delicious truffle delivering the coup de grâce. I salute you all for once again raising the bar.

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