Last Wednesday night returning finalist from the 2013 Crater Lake Chef’s Challenge, Capri’s Chef Tyrone Love, came out to compete with Blu Ember’s Chef de Cuisine, Brandon Testi.
Blu Ember’s Chef Brandon made Crater Lake Whiskey Grilled Ribeye, delivered with outstanding presentation, as well as a beet salad.
Chef Tyrone’s appetizer was a Crater Lake Drunken Shrimp accompanied by fresh guacamole and a Crater Lake Pepper Vodka Sauce. His entree was Elk Wellington with a Crater Lake Rye Whiskey, date demi glaze accompanied by heirloom ginger carrots.
Both dishes were absolutely delicious, but Chef Brandon took it to the next level with his amazing presentation: a glass lid on a tree bark charger filled with smoke, when lifted, revealed the beautifully presented rib eye, sliced and surrounded by pearled barley, black trumpet mushrooms, bacon, kale lollipops and more.
Next Wednesday…join us when Fantasy Springs Casino’s Executive Chef Freddy Rieger goes up against Aqua Caliente’s Chef, Forrest Rosh!
