Presentation for an Italian Cooking Contest

In the heart of the kitchen, where flame meets finesse and old-world flavor finds new form, we unveil a dish that dances between the rustic hills of Tuscany and the lush forests where mushrooms whisper their secrets. 


Tender lollipop racks of lamb, kissed with a symphony of rosemary, garlic, and red pepper, are bathed in yogurt, dusted with cotija and parmesan, then seared to golden promise before a gentle rest in the oven’s warm embrace. Alongside them rises a risotto, creamy as moonlight, each grain of arborio rice steeped in wine, love, and the earthy soul of shiitake and porcini. A drizzle of truffle, a flutter of chives, and a crown of wild blueberries simmered into sweet contrast swirl the plate into poetry. 


Every element, from cast iron to squeeze bottles, from shallot to sugar, becomes a brushstroke in this culinary canvas. This is not just a dish, it’s a story told in flavor, plated with precision, and served with passion.


(This dish won the Top Chef Islanders competition Spring 2025 without this being read)

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