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Chef's Challenge: Heat 3

Issue: 
June 2010
Team Pomodoro's apple-tarragon haddock sausage
A percentage of the wine sales from each competition is donated to MANNA food bank.
David Griffin (far right), owner of Bluewater Seafood, and other guests await the first dish.
The Admiral's pork tenderloin and pork belly served with apple chutney, bacon, farro, and apple butter.
Cary Shackleford, head chef from Deerfield's (and winner of Heat 1), has been quietly scoping out the competition.
Vijay Shastri (center), owner of The Flying Frog Cafe, chats with Mountain Xpress food writer Mackensy Lunsford.
Team Admiral's duck breast and duck confit, served with apple chevre, arugula hazelnuts, and parsnips.
Host Bob Bowles reads the ingredients to a table of diners.
Vijay Shastri, owner of The Flying Frog Cafe, mingles with guests between servings.
Jeremy Hardcastle from The Admiral brings out plates of his team's pork dish.
Karen Weihs (left), chats with a friend over a serving of Pomodoro's braised chicken.
Members of the opposing teams worked side by side to help plate each other's dishes.
Pomodoros' orange-scented wildflower and honey-soaked semolina cake, served with lavender-apple sabayon orange tears.
Team Pomodoro's was led by Chef Christopher Saffles (center).
The two teams share a toast after the competition.
Photos by Camilla Calnan