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!
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