![James King wins Pallet to Plate]({"desktop":"https://d1nwosmzpc2sru.cloudfront.net/dims4/GG/5662aa0/2147483647/thumbnail/680x350/quality/90/?url=https%3A%2F%2Fd1nwosmzpc2sru.cloudfront.net%2F48%2Fd3%2F8d421a6f40d3839f1a999764b961%2Fchef-james-king-wins.jpg","tablet":"https://d1nwosmzpc2sru.cloudfront.net/dims4/GG/5662aa0/2147483647/thumbnail/680x350/quality/90/?url=https%3A%2F%2Fd1nwosmzpc2sru.cloudfront.net%2F48%2Fd3%2F8d421a6f40d3839f1a999764b961%2Fchef-james-king-wins.jpg","mobile":"https://d1nwosmzpc2sru.cloudfront.net/dims4/GG/5662aa0/2147483647/thumbnail/680x350/quality/90/?url=https%3A%2F%2Fd1nwosmzpc2sru.cloudfront.net%2F48%2Fd3%2F8d421a6f40d3839f1a999764b961%2Fchef-james-king-wins.jpg"} "Chef James King wins")
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.
