Two uniquely talented chefs with wildly different personal styles and culinary points of view came together to clash at the inaugural San Diego Sunday Night Chef Fight on Sunday, August 8th at the Kitchen Art Studio in Mira Mesa. Both chefs brought some serious game to one of the more intense Chef Fights we’ve witnessed.
Chef Schmitt won the toss but elected to defer, putting Chef Moulios on the burner first. However, Chef Moulios was ready for the challenge and dazzled in front of the crowd – which appeared to be filled with Geordie’s friends, family, and supporters – unleashing a fury of flavor in the form of three disparate dishes: first, a salad of Watercress, heirloom tomatoes, pancetta, shaved radish, carrots, and a pickle vinaigrette; then his main course, Prosciutto wrapped pork tenderloin stuffed with couscous and figs and served with baby carrots and watercress. Finally, he finished up with a ginger and carrot granita he froze instantly with liquid nitrogen (two Chef Fights, two uses of liquid nitrogen. Do we sense a trend?)
Undaunted, Chef Schmitt countered back with one single dish composed of many different parts, textures, and flavors: his Ras Al Hanout-
rubbed (a traditional Moroccan spice blend) pork tenderloin sat upon steamed couscous, a pat of coconut gelee and sliced pickles in a bath of lukewarm carrot consomme. The entire dish was then drizzled with chili oil to add some additional spice. Chef Schmitt carefully instructed the audience to make sure each bite included part of each ingredient to give the full desired effect.
The partisan audience ultimately favored the three dishes of Chef Moulios to Chef Schmitt’s single dish by a wide margin in all three categories.
Chef Moulios is our new San Diego Sunday Night Chef Fight Defending Champion and will defend his title on February 27th, 2011 against Challenger Chef Hanis Cavin of the Kensington Grill.