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EDIBLE CHALLENGE: 4 CHEFS 1 INGREDIENT

edible challenge

4 CHEFS
1 INGREDIENT
Bottarga Di Muggine

four chefs
Kitchen tools provided by Sarasota Restaurant Equipment & Supply
5330 Pinkney Ave #C, Sarasota; 941-924-1410

BY ABBY WEINGARTEN
PHOTO BY MARIA LYLE

An exciting new event will take place highlighting the local dining scene of Bradenton. On Thursday July 26th, we invite you to be the judge when four chefs from the Bradenton area vie for the title. For tickets and more information please contact Pier 22 , 941-366-7950 or visit ediblesarasota.com

CHEF: Mark Baker, Ocean Harvest

HOMETOWN: Kyoto, Japan, and Detroit, MI

EXPERIENCE: 20 years (two at Ocean Harvest, previously at Roy’s in Tampa and Hawaii)

TRAINING: Worked alongside Roy Yamaguchi and Gordon Hopkins

COOKING STYLES: French and fusion cuisine

WINNING SECRET: “I’ll win because I’ll probably have the most interesting, unique creation. I’ve always been of the idea that you should never have to use salt and pepper after a dish is complete, and I’ve incorporated the bottarga into my dish to create multiple layers of flavor that stand alone. The Humboldt squid in my dish is the most tender squid you will ever eat.”

Ocean Harvest: 5718 Manatee Ave W, Bradenton; oceanharvest.tv


CHEF: Greg Campbell, Pier 22

HOMETOWN: Germany and the American Northeast

EXPERIENCE: 15 years (seven at Pier 22)

TRAINING: “School of Hard Knocks” (family restaurant business since childhood)

COOKING STYLES: French, Greek, Italian, Creole, and Asian

WINNING SECRET: “I think I’ll win because I incorporate multinational styles of cooking, and I’ve been focusing a lot on seafood and Asian cooking for six years. What I’m doing is kind of a classical French dish, and using roe doesn’t lend itself to French cooking, so I have to fuse that Asian style into it. Simplicity is incredibly important to me, and the contemporary upscale feel to what I’m making should lend itself to the visual side of the dish.”

Pier 22: 1200 First Ave W, Bradenton; pier22dining.com


CHEF: Ian Fairweather, The Sandbar Restaurant

HOMETOWN: Anna Maria

EXPERIENCE: 10 years (seven at the Sandbar, previously at Harry’s Continental Kitchens)

TRAINING: Johnson & Wales University in Rhode Island, graduated in 2000

COOKING STYLES: Continental, international, Mediterranean, and Caribbean

WINNING SECRET: “I’ll be using simple, fresh seafood, and some pasta, which I love to work with. I’ve figured out a way to make the bottarga really stand out in this dish after playing around with it. It’s an interesting ingredient and it can be really strong like anchovies, but there is a way you can bring out the bold flavor skillfully, and I think I’ve definitely done that.”

The Sandbar Restaurant: 100 Spring Ave, Anna Maria; sandbar.groupersandwich.com


CHEF: Peter Arpke, Bella Mia Grill

HOMETOWN: Sheboygan Falls, WI

EXPERIENCE: 24 years (six months at Bella Mia, previously executive chef at Beach Bistro for 17 years)

TRAINING: Onsite at such restaurants as Euphemia Haye and the Concession Golf Club

COOKING STYLES: Fusion, Italian, American, and Asian

WINNING SECRET: “I will win because I think I’ve come up with something that is completely different, which is a kimchi sushi roll. Kimchi is something you don’t usually find in sushi, so I think I’ve fused a couple different things together that are really special. My dish is fairly simple, incorporating the bottarga with some spicy crab, too.”

Bella Mia Grill:102 Riviera Dunes Way, Palmetto; facebook.com/bellamiagrill


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  1. SUMMER 2012 TABLE OF CONTENTS | Edible Sarasota - February 2, 2013

    […] EDIBLE CHALLENGE 4 CHEFS, 1 INGREDIENT Bottarga Di Muggine […]

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