My first food salon

[Chef Bradley]

So, took a leap of faith towards the growth of my experience and future certification and entered my first cold food salon on Sept. 11th in Greensboro North Carolina. The show was hosted by Sysco Food Service and run by the ACF. Thought I'd share my bronze medal winning menu with everyone with a few pics I took. Thanks for those of you that suggested the great reference books.

Seafood Sausage w/ Roasted Fingerling Potato Terrine and Sauce Andalouse.

Canapés Assortment: Sun-Dried Tomato and Goat Cheese Tartlet, Prosciutto and Melon Canapé and Roasted Yellow Pepper Mousse Profiterole.

Pate de Campagne w/ Tart Apple Compote and Bosc Pear Crisp.

Duck Galantine w/ Pistachios and Dried Cherries, Wood Fired Ginger Fig Tart and Balsamic Reduction.

Rabbit Pie in Parmesan Prosciutto Crust, Tri-Colored Baby Beets and Beet Foam Essance.

Trilogy of Salmon: Salmon Mousse w/ Sauce Gribiche, Gravlax w/ Dill Caper Aioli and Cedar Roasted Salmon w/ Red Onion Marmalade

[Chris Amirault]

Congrats! What's in that rabbit pie?

[Cookwithlove]

Congratulations great effort well done on your first attempt. What camera you used to take those sharp picture?

[Chef Bradley]

Rabbit Pie has rabbit (of course, lol) fat back, herbs and spices, simple recipe.

I use a Minolta Dimage Z6 for all my food pics. Great camera.

[JEL]

chef b..........

kudos, and i'm glad you answered the ? about the "wabbit" pie .........

i have been chuckling to myself for some time...........

regards, john

[Abra]

Lovely! Being in the land where rabbit is cheaper than pork, I'd love to make that pie. Plus, the ginger fig tart looks irresistable. Any chance you'd tell us a bit more about how to make those two treats?

[gfron1]

So the high gloss...how did you create that? Each piece jumps out in perfection with it.

[Chef Bradley]

For food competitions, they want us to cover everything in a layer of Aspic. The best thing to use is a really strong ratio of 16 oz. of gelatin dissolved in 1 gallon of water and held at a temp of about 85F. I then put 3 - 5 coats on everything to make it pop out like that. It takes a long time but it's worth it.

Abra, as far as the recipes for the items, I can type them up and PM them to you if you want.

[gfron1]

Or better yet, post them to RecipeGullet.

[racheld]

These are absolutely gorgeous!!! I can only imagine all the lovely tastes and textures.

For a competition in which they require aspic, do the judges actually TASTE the gelee-enhanced plate, or would that detract from the excellence of the original dish? Is there a "judges' plate" which does not have the shiny skin? And are hot dishes similarly cloaked and presented cold for viewing?

Congratulation on your beautiful presentations and on your prize!

rachel

who can only stand and admire

[Abra]

That's really interesting about the aspic. I had no idea they'd require that. And I'd love to have the recipes, whether by PM or via RecipeGullet - thanks so much for the offer!

[Chef Bradley]

putting together the recipes in rg now