True Blue: Chef’s Challenge #7

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Chefs Challenge: Heat 7

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After beating the team from Red Stag Grill in Round One, Team Deerfield returned to The Flying Frog Café in Heat 7 to compete against the chefs from the Inn at Biltmore’s dining room. The secret ingredient included in every dish was fresh blueberries this night. Both teams drew a loyal following of fans, but as always, diners were not allowed to know which team prepared each dish until scoring was over.

Click here to see Camilla Calnan's complete photo gallery from the event.

Overall, Deerfield’s dishes weren’t as strong in this heat, which was a little disappointing for everyone who was eagerly anticipating what the underdog team, led by Chef Cary Shackelford, would cook up. The team's highest scoring dish came from the imagination of pastry chef Zoe Ann Davis, who treated guests to a classic blueberry tart served with a delicate praline toile. The dessert scored high in presentation points, but it couldn't deliver another victory to Team Deerfield.

Team Biltmore, under the direction of Chef Rick Boyer, turned out two masterful entrées that showed the traditional side of blueberry’s flavor and a new take on it that no one was expecting. The blueberry reduction sauce, served alongside raviolis served with duck hash, carried a subtle note of tartness to the berries. But it was the smoked whole blueberries accompanying the grilled pork loin and Brussel sprouts that impressed everyone in the dining room. The notes of sweetness from the berries, the earthiness of the sprouts, and the pork came together with a grilled, smoky taste. As one of my dinner companions put it, “This is just great. It tastes like summer.” These two dishes earned the highest and second highest points.

When the scores were tallied, Team Biltmore led by about 700 points, moving them on to the semifinals when they will compete against the winners of next week’s competition. Though it's hard to say goodbye to the endearing Team Deerfield and their surprisingly boisterous fans.

Team Deefields Dishes:
Black Rice Salad, arugula, brie, crème fraîche, blueberry dressing

Blueberry-ginger and mustard-glazed duck breast, corn relish. Blueberry- passion grilled shrimp over a blueberry risotto

Blueberry tart on almond short dough with almond cream filling

Team Biltmore’s Dishes:
Goat cheese ravioli, duck hash, bluberry reduction

Mustard-grilled pork tenderloin with sweet corn polenta, carmelized Brussels spouts and smoked blueberries

Blueberry-citrus pound cake with citrus semifreppo and walnut brittle