Charter yacht chefs worked their magic during the Antigua Charter Yacht Show last week, creating a three-course gourmet Caribbean gluten-free dinner and beverage as part…
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Winners announced at Yacht Concours du Chefs
The U.S. Superyacht Association and Crew Unlimited hosted a Concours du Chefs at a party last night, gathering 10 chefs who prepared hors d’oeuvres. Chef Jeremy Kelly won with blackened king salmon in a crispy wonton with wakame and sweet soy. Chef Manny Slomovits took seond; Chef Tracy Clark was third. PHOTO/LUCY REED
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- Chef Jeremy Kelly took first place with a blackened king salmon, crispy wonton with wakame and sweet soy.
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- Chef Manny Slomovits took second place with black miso cod with caviar smoked white truffle butter miso glaze, Japanese shiitake mushrooms, crunchy crackling, edamame and micro greens.
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- Chef Tracy Clark took third place with venison short ribs braised in an Oregon Rogue Valley Hazelnut Nectar Ale topped with a marionberry apply cider gastrique and toasted hazelnuts.
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- Chef Zane Traughber made salmon mousse.
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- Chef Dragos Caprelian made king crab egg roll with spaghetti squash and sesame soy sweet-and-sour sauce.
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- Chef Lisa Popkin made mini crab cakes with a fresh corn and pepper slaw, a spicy remoulade and a very tasty tartar sauce.
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- Chef Lawrence Ward (right) made lemon dill Alaskan king crab leg salad with a roasted garlic crostini with a spicy Washington apple and mango chutney.
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- Chef David Fulcher made maple-roasted pine nut tuna tartar laced with a kimchi lemon creme fraiche and garnished with wakame and wasabi.
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- Chef Kevin Towns seared striped bass with a shitake mushroom soy giner miso glaze served on a wasabi bamboo rice cake finished with sriracha aioli.
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- Chef Terri Brown made cured tuna with citrus salad.
