It was a rumble in the makeshift, onstage kitchens set up for the annual Diamond Chef Arkansas competition finale -- the challenge benefiting Pulaski Technical College Culinary Arts and Hospitality Management Institute.
About 540 people showed up to see chef Daniel Capello, reigning champion and chief gastro-strategist at Chenal Country Club, take on Marc Guizol, executive sous-chef at the Capital Hotel, on June 3 in the Wally Allen Ballroom of the Statehouse Convention Center.
The evening -- for which Lisa and Darwin Buehler served as co-chairmen and Pamela Smith and Kevin Clay were masters of ceremonies -- began with a reception and silent auction. While watching the action onstage, guests enjoyed a three-course meal.
The competition followed the format of the popular Iron Chef TV series. Each cook was provided a fully stocked pantry and given 60 minutes to prepare three dishes, each dominated by a surprise ingredient announced just before the start of the competition. This year's surprise? Live lobster.
In addition, each chef, backed by two-member teams, had to relinquish his primary sous-chef to his competitor.
Guizol won with a score of 83.8 out of a possible 100 points, compared to Capello's 78.67. Scores were based on plate presentation, creativity, taste and technical skill. His winning creations were a first-course dish of lobster tartare with a peanut butter sauce; a second-course dish of coconut milk-based soup with a lobster tail and lobster mousseline, garnished with lobster roe and a roe-garnished crisp; and, for the third course, smoked lobster claw with roe, presented caviar-style, a fresh winter Australian truffle ravioli with foie gras and porcini mushroom garnish.
The evening also included an auction featuring items that included a dinner prepared by executive chef Eric Klein of Spago Las Vegas.
The event raised more than $203,695 in support for students at the Culinary Arts and Hospitality Management Institute, which has more than 500 students.
High Profile on 06/15/2014