SAN DIEGO
SUNDAY NIGHT CHEF FIGHTS
RESULTS
SUNDAY NIGHT CHEF FIGHTS
RESULTS
February 27, 2011 Fixtures Living, San Diego
vs.
WINNER
Base Ingredients
Protein: Shellfish
Vegetable: Asparagus
G/S/D: White Bread
Mystery: Bananas
Vegetable: Asparagus
G/S/D: White Bread
Mystery: Bananas
Moulios
Cavin
Creativity
212
187
Appearance
200
172
Taste
204
174
Final Scores
(40 Total Judges)
Wine A:
2008 Domaine Lenoir Macon-Villages
2008 Domaine Lenoir Macon-
19
Wine B:
2009 Chateau Haut Guillebot Entre-Deux-Mers
2009 Chateau Haut Guillebot Entre-
11
Wine C:
2008 Chateau de Jaunay Muscadet Sevre et Maine Sur Lees
2008 Chateau de Jaunay Muscadet Sevre et Maine Sur Lees
3
Vino Vidi Vici Results
Defending Champion Chef of San Diego Geordie Moulios made it two-for-two by knocking off Chef Hanis Cavin at the San Diego Sunday Night Chef Fight on Sunday, February 27th at the Fixtures Living showroom in San Diego.
Keeping with the same system that lead him to victory in his last San Diego Sunday Night Chef Fight, Chef Moulios elected to go first and presented three dishes to the boisterous and hungry crowd, each of which utilized all four of the base and mystery ingredients. His first dish was a seafood ceviche spiked with jalapeno and Valencia orange juice and served with a fried plantain slice and an asparagus coulis. Next, Chef Moulios prepared vanilla-infused seared sea scallops that he placed on a bed of white truffle polenta topped with a banana beurre blanc and accompanied by a white bread gremolata and roasted and sauteed asparagus. Finally, he served up his dessert, a banana bread pudding with toasted almonds that included a touch of fish sauce to provide some saltiness and dressed with an asparagus-mint Creme Anglaise.
After a brief intermission for the audience members to finish and score Chef Moulios’ creations, it was then Chef Cavin’s turn in the kitchen. He presented an ambitious plan of four dishes and immediately began cooking his first dish, crayfish tails sauteed in a shrimp bisque and served on milk bread toast. Next he prepared a shot of asparagus bisque that he topped with a fried Washington oyster, a creme fraiche foam, and American caviar. Next up was Chef Cavin’s take on seared scallops, which he cooked to order and served on top of a rum and banana “smear” and finished with a foie gras gastrique. Finally, Chef Cavin was planning to put together a pasta clam and bacon dish for his fourth dish, but he ran out of time waiting for the clams to open. He took a 3 point penalty in the Appearance category (as was the choice of Chef Moulios) for continuing to cook three minutes into his extra plating time (1 point for each minute over) but ultimately decided to abandon the dish when the clams would not open in time.
Whether the decision to not serve the clam dish cost Chef Cavin the victory we will never know, as Chef Moulios swept all three categories, winning Creativity 212 to 187, Appearance 200 to 172, and Taste 204 to 174.
Chef Moulios holds on to is title as Champion Chef of San Diego, retains the impressive Sunday Night Chef Fights trophy, and will compete for the third and final time on April 3rd, 2011 at Fixtures Living against Challenger Chef David Umatum, the complex executive chef of the Doubletree Hotel and Golf Resort in Mission Valley. Should Chef Moulios defeat Chef Umatum, he will be retired from the San Diego Sunday Night Chef Fights as three-time winner and will be the inaugural member of our Sunday Night Chef Fight Hall of Fame. You do not want to miss this potentially history-making Chef Fight. Tickets go on sale March 6th. Do not miss out. Get your tickets today!
Keeping with the same system that lead him to victory in his last San Diego Sunday Night Chef Fight, Chef Moulios elected to go first and presented three dishes to the boisterous and hungry crowd, each of which utilized all four of the base and mystery ingredients. His first dish was a seafood ceviche spiked with jalapeno and Valencia orange juice and served with a fried plantain slice and an asparagus coulis. Next, Chef Moulios prepared vanilla-
After a brief intermission for the audience members to finish and score Chef Moulios’ creations, it was then Chef Cavin’s turn in the kitchen. He presented an ambitious plan of four dishes and immediately began cooking his first dish, crayfish tails sauteed in a shrimp bisque and served on milk bread toast. Next he prepared a shot of asparagus bisque that he topped with a fried Washington oyster, a creme fraiche foam, and American caviar. Next up was Chef Cavin’s take on seared scallops, which he cooked to order and served on top of a rum and banana “smear” and finished with a foie gras gastrique. Finally, Chef Cavin was planning to put together a pasta clam and bacon dish for his fourth dish, but he ran out of time waiting for the clams to open. He took a 3 point penalty in the Appearance category (as was the choice of Chef Moulios) for continuing to cook three minutes into his extra plating time (1 point for each minute over) but ultimately decided to abandon the dish when the clams would not open in time.
Whether the decision to not serve the clam dish cost Chef Cavin the victory we will never know, as Chef Moulios swept all three categories, winning Creativity 212 to 187, Appearance 200 to 172, and Taste 204 to 174.
Chef Moulios holds on to is title as Champion Chef of San Diego, retains the impressive Sunday Night Chef Fights trophy, and will compete for the third and final time on April 3rd, 2011 at Fixtures Living against Challenger Chef David Umatum, the complex executive chef of the Doubletree Hotel and Golf Resort in Mission Valley. Should Chef Moulios defeat Chef Umatum, he will be retired from the San Diego Sunday Night Chef Fights as three-
The Lowdown
