Eastpointe chef James King wins Pallet to Plate competition

James King wins Pallet to Plate

A week ago, Eastpointe Country Club executive chef James King went into culinary battle with several south Florida chefs in the prestigious Pallet to Plate competition. He walked out a champion.

King took on some of his peers in the Signature Recipe format, designed to showcase the talent and creativity of local chefs in a head-to-head culinary competition. Each competitor was to prepare their own dish incorporating a portion of the mandatory ingredients into their final presentation, within a set time limit.

Chef James King plate

The chefs had 40 minutes to create an appetizer that could be a menu item in their establishment showcasing four main ingredients: skin-on red snapper, black Chilean mussels, fennel and micro greens. All participants only had access to a common pantry of ingredients to assist them in the preparation.

Chef James' first-place dish was "skinny" local snapper with burnt eggplant and mussel puree, sweet and sour fennel pickle, micro bull's blood and petite red amaranth. Congrats!
@BillyCasperGolf
Mark your calendars for August 6th for our 2018 #WLGO! Learn more about @WorldsLargestGolfOuting & @FisherHouse par… https://t.co/hONl8mMKq7
Feb 21 01:01 PM
0 Retweets
@BillyCasperGolf
RT @GOLF_com: These are the key improvements coming to the World Handicap System. https://t.co/B7LJmN4ji0
Feb 20 10:54 AM
6 Retweets