In no particlular order, I am going to document each chef's creations. I was going to do it all in one fell swoop, unfortunately it would be way too much information and I have some dramamine & xanax to sleep off. Enjoy!!
Percy Whatley, Executive Chef, Delaware North Parks- Yosemite, CA
Commis: Josh Johnson, Chef de Partie, Delaware North Parks
Chef's Whatley's Meat Presentation - "Texas Ranch Preparation" Chorizo barded beef tenderloin (Chef Whatley took the leftovers from the tenderloin and used it to made his own chorizo); Pipian Braised Beef Cheek with Chile Relleno, Tomatillo Salsa; Hot Oxtail timbale with pan fried arepa and chilli beans; Skillet baked Spoonbread:
close up of skillet spoon bread:
Chef Whatley's Cod Presentation - "New England Seaboard Flavors" Butter-poached shrimp crusted cod loin with summer truffle mousseline; pan-seared diver scallops with braised fennel & leek, herb cracker; Corn Custard with baby carrot and potato "tot"; crispy fresh cod brandade fritter with ham hock & vermont cheddar:
I was totally charmed by the scallop in the cracker "shell":
Cod Custard with baby carrot:
cod fritter with pork belly & pickled onion? Yes, please!
