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.
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.