Concours Regional des Jeunes Commis Rôtisseurs
Friday, June 8, 2012
SAIT Polytechnic, Calgary
The Black Box
Rabbit (Whole)
Spot Prawns
Dover Sole
Double Smoked Bacon
Arborio Rice
Chanterelle Mushrooms
Cauliflower
Green Beans
Mango
Bosc Pear
The Competitors
Congratulations to
The Winner
Shane Rutledge
Calgary Golf and Country Club
Seared Dover Sole
Mango Salsa, Spot Prawn Crackers, Bacon Vinaigrette
Rolled Rabbit Stuffed with Herb Farce
Chanterelle Rice Cake, Cauliflower Purée, Rabbit Sauce
Bosc Pear Semifredo, Port Jelly Caramel Garnish
Remaining competitors, in order of plate presentation
Jason Karas
Heritage Park, Selkirk Grille
Dover Sole, Brown Butter
Cauliflower Chive Purée, Grilled Spot Prawns, Pickled Shallots
Herb Stuffed Rabbit Leg, Souvide Rabbit Saddle
Chanterelle Port Risotto, Grilled Green Beans, Carrots, Double Smoked Bacon Pan Jus
Flourless Chocolate Cake, Mango Semifreddo
Butterscotch Poached Pears, Brandy Chocolate Ganache
John Delahunt
Calgary Golf and Country Club
Cold Poached Dover Sole, Marinated Spot Prawn
Herb salad and Mango Emulsion
Smoked Bacon Wrapped Rabbit Loin
Chanterelle Duxelle Stuffing, Caramelized Shallot Risotto
Lemon Sponge Cake, Chocolate Creameux
Lemon Curd Gelée, Port Poached Pears
Immer Hipp-Osorio
Fairmont Palliser
Pan Seared Sole with Mango Pear Salsa
Port Reduction, Cauliflower Purée
Bacon Wrapped Stuffed Rabbit Leg and Butter Poached Prawns
Lemon Risotto and Hericot Vert with Chanterelle Jus
Chocolate Cream Caramel
Chantilly Cream and Chocolate Ganache
Alejando Buzzanlino
Muse
Pan Seared Dover Sole, Shrimp Consomme
Mango Salad, Confit Tomato, Poached Spot Prawn, Chive Sticks
Bacon and Chanterelle Stuffed Rabbit Loin
Caramelized Cauliflower, Glazed Haricot Vert, Caramelized Shallot Risotto
Parsley Salad, Rabbit Jus, Salute of Chanterelles
White Wine Poached Pears, Basil Sponge Cake
Pernod Buttercream, Cinnamon Tuille, Pick Basil
Derek Layden
Hotel Arts
Pan Seared Dover Sole, Spot Prawn Ravioli
Cauliflower Purée, Tomato Relish, Seafood Veloute
Confit Rabbit Leg, Seared Rabbit Loin
Chanterelle Risotto, Fresh Green Spear, Red Wine Jus
Duo of White and Milk Chocolate Mousse, Mango Jelly
Pear Citrus Salad, Citrus Shortbread Cookie, Mango Coulis
Carlo Lapuz
Glencoe Club
Pan Seared Dover Sole, Spot Prawn
Chanterelle Mushroom Rice Agnolotti, Citrus Carrot Purée
Peppered Herbed Rabbit
Double Smoked Bacon Pan Jus, Micro Vegetables
Marinated Mango Tuille, Sweet Sabayon Bosc Pear Purée
Citrus Sorbet, Sweet Balsamic Reduction
Stephanie Beninger
Glencoe Club
Dover Sole Fish with Spot Prawn Mousse
Green Bean Purée, Lemon Beurre Blanc
Rabbit with Chanterelle Mushroom Sauce
Spaetzle, Bosc Pear Gastrique
Mango Shortcake
Judges and Dignitaries
Andrew Hewson, Beat Hegnauer, (Simon Dunn, Facilitator), Michael Dekker
Left to Right: Cindy Findlay (Bailli), Michael Dekker, Gerd Steinmeier, Jeurgen Bahr, Terry Gudzowski, Paul Mastalir, Joe Skorgie, Leanna Robberecht, Patricia Koyich, Beat Hegnauer, (the competitors) Susan Bauerfind, Ted Clouthier, Andrew Hewson, Valli Arlette, Max Labhardt, Hans Sauter, Jan Hansen
Special Thanks to Organizer Jan Hansen, Vice-Conseiller Culinaire
