Around the world in seven plates at the 2015 Embassy Chef Challenge - native dishes from restaurants in murcia spain

Embassy Chef Challenge on Thursday night
Fighting between the classic Thai soup, a little bit of octopus, as they did in the Galicia region --
Pork belly, duck meat in Canada, along with the rotation of the Philippines and so on.
Finally, a spicy one
The delicious dishes beat the ambitious pineappleinfused runner-up.
(You have to read the bottom of the article and see what that really means.
) This is the result after counting scores from sales-
Four judges of the event (Longfield culinary art teacher)
Kent Van Dyck, Davidson Heights Middle School, Corey Haskins, Faculty of culinary programs at Algonquin College, recipe author Margaret Dickenson, acclaimed Ottawa chef/restaurant
You also have to read the bottom of the article to see which embassy chef won.
I also tasted the seven courses of the event, as well as the hundreds of people in the John G. Victoria Hall.
Difenbeck building.
Contrary to my ranking in last year's Gold board competition, out of my two favorite judges, 25 scored to Show Awards, taste and creativity.
Here is a tour of the dishes offered in the challenge, in the ascending order of my preference: from Nata Albot in Montreal-
Moldovan-based cookbook authors and Moldovan natives represent the Embassy of the Republic of Moldova, who carry smoked ribs to fill vegetables and grape leaves.
This is the most touching and generous game in the competition, but it is also the least complicated game.
The chef of the Embassy of the Republic of Hungary, Zsolt Varga, made a more delicate spin on the cabbage roll, made of venison tenderloin and ground venison, with pickled cabbage.
Thai chef Jiraporn Bunlert won the US Embassy Chef Challenge last year, but later moved to the embassy in Ottawa.
Her entry on Thursday night was Tom Capai soup. It was well-
To be sure, this is not a good improvement in Thai restaurants in Ottawa.
Its coconut milk broth is the star in the Bowl, but because it was added to the waiting ingredients at the last minute, some of them, the most notable is the mushrooms, which are colder than I thought
If you think it's my fault
Found a bit harsh, then you will most likely agree with the judges of the event, whose cumulative score puts the soup in third place.
The chef of the Embassy of the Kingdom of Spain, Carlos Uxio Lens Lopez, submitted a plate of "sea and mountains" to represent his country, which included boiling octopus and pickled chicken on a piece of potatoes, vegetables and vegetables.
I thought the chef was right on the octopus and my chicken was tender.
However, the taste of this dish is very low.
In contrast, some of the following experienced programs are more favored by judges and me.
Mathieu Desjardins, head chef of the British High Council, put the roasted maple belly and bacon together on the European wind-proof grass.
Desjardins, who won the first embassy chef challenge last year, submitted another strong entry, rich, fully cooked pork seasoned with maple syrup and last minute
I was surprised when the dish did not enter the top three --
In my opinion, it seems to have hooked up a lot of boxes, although it may require more creative twists, such as something more vibrant than the European windguard.
If there is any consolation, a special dinner for 10 people cooked by Desjardins at the British High Commissioner's home earnscliff at the silent auction of the event for an amazing $8,000
By the way, that night, the event raised $100,000 for the IBD (inflammatory bowel disease) Foundation, specifically new equipment from the children's hospital in eastern Ontario for pediatric IBD surgery.
All of them were on the deck, including the hand of Philippine ambassador petralong P.
Garciaherself, chef who assists in working in the kitchen of the studio and National Arts Center, Jil Aranas, assembling the most ambitious many
Assembly board for the evening, including pulling pineapple-
Braised duck legs, pickled papaya, caramel pineapple, red potato chips, glutinous rice, crispy chicken liver juice.
This plate is more appealing to me than any other one, and if it's not too sweet it will be my clear winner.
But I can still have another drink or two, and I may not be alone.
Throughout the evening, the Philippines station has the longest lineup, no wonder chef aranas 'dish won the People's Choice Award and the second place of the judges.
The winner of the judge is: the High Council of the Republic of Trinidad and Tobago calls on chef Reza Solomon --St.
Baccanalle in Lewis serves coconuts
A curry goat with lamb rice, fresh cucumber and tamarind rum.
What is not shown in the photo is the photo of Furong
Very nice rum cocktail.
Very close to me between the beautifully designed entrance to Trinidad and Tobago, here are some delicious
The seasoned Goat, the Italian glaze and its sense of balance and proportion, as well as the entry of the Philippines, seems like a very interesting feast of floss, but may reduce its sweetness.
If the difference between the first and second comes down to coin toss, not a strict count, I wouldn't be reluctant.
Congrats to the chefs and the IBD Foundation.