In hot news on the state culinary beat, Stonewall Executive Chef Tim White has been selected as one of 11 finalists to compete in the U.S. Copper Skillet Cook-off Competition in Chicago this week.
What got him there was his recipe for Grilled Rack of Mountain State Lamb with Potato and Parsnip Puree, Minted Peas with Spinach, Butter-Braised Baby Carrots and Red Wine Reduction, which he’ll prepare for a panel of judges in the Windy City tomorrow in hopes of bringing home top honors.
“The sweetness from the parsnips and carrots plays well against the richness of the lamb and bitter tones of the spinach,” White said, “and the mint is a classic pairing with lamb.”
Although the dish isn’t currently offered at the resort’s restaurants, a variation of it does appear on conference menus.
Competing in the “Senior Chef” category, White will also have to use ingredients from a mystery basket plus select pantry items to prepare a dish that would be typical at a conference center like Stonewall.
A panel of judges will select one winner, who will then go on to compete at Bonaventure Resort & Spa in Fort Lauderdale, FL, with that winner returning next April to compete in the Global Finals.
Go, Tim, go!