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- Mixologist Jonathan Fain of Bar Pilar Creation, Chilean with the Boys
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- Chef Domenico Apollaro of Lupe Verde
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- Chef Apollar’s Porchetta
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- Chef Domenica Apollaro’s Finished Dish
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- Chef Rodrigues of Tico
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- Chef Rodrigues’ Eggs & Chorizo featured delicious hand-made sausage!
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- Chef Theary So of Hank’s Oyster Bar knows acidic balance!
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- Chef’s So’s Mussels Ceviche with Butternut Squash Puree
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- Chef Kaz Okochi of Kaz Sushi Bistro
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- Chez Okochi’s Chilean Salmon Salad Nicoise would be wonderful served with crusty bread.
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- Chef Victor Albisu of Del Campo beat Bobby Flay on TV!
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- Chef Albisu’s Grilled Salmon Ceviche
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- Chef Serge Devesa of Cafe Du Parc
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- Chef Devesa’s Pan Seared Chilean Salmon
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- Mixologist Tena Jahangosha of Del Campo
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- Mixologist Michael Saccone of Hank’s Oyster Bar
Monday evening I had the pleasure of attending Chile’s Chef Competition at the National Restaurant Association Headquarters. Chefs had fresh and beautiful Chilean ingredients to choose from for their dishes. The three salmon dishes and the mussels really made an impression on me — Chilean seafood is exquisite.
We also got to try some great cocktails and some of Chile’s exceptional wines. I never turn down a Chilean event because I always want to sample more Chilean wines.
I know, you are all about knowing who won. The winners were:
Judge’s Choice
Hank’s Oyster Bar: cocktails
Food Del Campo: food
People’s Choice
Food: Cafe du Parc
Cocktail: Bar Pilar
-JAY
Editor’s Note: You can click twice on the above images to make them larger.
