I was lucky enough to be a judge at yesterday’s Nickel City Chef Season Two opener. I say lucky because I felt grateful to have been one of the lucky few who had the chance to taste, savor and thoroughly enjoy what the chefs prepared at Buffalo’s version of Iron Chef. Nickel City Chef Adam Goetz of SAMPLE Restaurant took on challenger Chef Ross Warhol from the Anthaneum Hotel at the Chautauqua Insititution . The secret ingredrient: Sorrento’s ricotta cheese.
To say these two were well-matched is an understatement. Both are masters of molecular gastronomy which is the study of the physical and chemical processes that occur while cooking. Inspired by the delicate art of food deconstruction, both of the chefs superbly showcased their skills. Think foams, powders and airs as each course was an interactive feast for the eyes and for the palette.
This was a difficult competition to judge as both chefs clearly had their A-game in play. Chef Ross Warhol, a mere 21 years old, is clearly destined for great things as he soon embarks on an apprenticeship at El Bulli, arguably one of the best restaurants in the world, located just outside Barcelona, Spain. Alas, Chef Goetz came out the winner but it was a close competition. Chef Goetz, who is known to make his own ricotta cheese in his restaurant kitchen, showed enormous range and depth with his creativity and in the end came out ahead by only a few points.
Tickets are still available for the remaining 7 shows this season – don’t miss out on this truly fun and exciting culinary event. Visit Nickel City Chef’s website for a complete schedule and ticket info.
~posted by L. Tucker