On Sunday night I had the chance to judge the March of Dimes Chef's Auction at the Westin. Along with Tess Bosher, fellow Style Food critic, Ellie Basch, owner of Savor Cafe in Manchester, and Henry Reidy of Strawberry Street Vineyard, we were wrangled by Judge Coordinator Tanya Cauthen of Belmont Butchery. After some deliberation over 8 entries, we scored each submission on Presentation, Taste, and Creativity.
The winning dish, from Chef Michael Hall at the Bull and the Bear Club, was a clever entry. What at first glance looked like baby lambchops were in reality portobella mushrooms wrapped in bacon with chop bones. what I thought were mushrooms were actually chunks of lamb. Polenta was carved to look like bone marrow- and the whole thing was served on a spun candy plate. Beautiful and clever and tasty too.
Second place went to Phil Denny from Six Burner for a Trotter & Foie Gras croquette- ground pigs feet and foie gras bound together in a crispy panko encrusted ball of heaven, accented with a spicy harissa-like sauce.
Photographs by Lorenzo