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Posted on 03/17/2009 9:20:23 PM PDT by nickcarraway
In the "Iron Chef America" battle between California casual and Southwest celebrity, David Kinch was a head above Bobby Flay. A head of cabbage, that is.
Kinch, executive chef of the renowned restaurant Manresa in Los Gatos, wowed the Food Network show's panel of judges with his creativity and flavor combinations using the leafy vegetable — the secret ingredient around which both chefs had to create five dishes in 60 minutes.
At a viewing party held at Manresa on Sunday night, Kinch said he was excited to work with cabbage, over the other two "secret ingredient" possibilities — squab and farm-raised sea bass.
"I was really happy it was a vegetable," he said. "We're only as good as the
My City Los Gatos: News, reader photos, forums & more Other My City pages ingredients we work with. It's not magic. It's not hocus-pocus. It's not molecular. You start with a really great product."
At least 100 Manresa regulars and other foodies filled the restaurant on Los Gatos' Village Lane for the 8:30 p.m. party — among them Cynthia Sandberg from Love Apple Farm and winemaker Randall Grahm from Bonny Doon Vineyard. Also in attendance were Manresa's current chef de cuisine, John Paul Carmona, and his predecessor, James Syhabout (who's opening Commis, his own restaurant in Oakland). Both of them served as Kinch's sous chefs at the taping several months ago in New York.
Everyone sipped wine and munched on appetizers until the big show started a little after 9. (Some of the apps included chicken wing confit, a Monte Cristo sandwich and a delightful little cube that seemed to be filled with liquid bacon. If there was a cabbage-based treat, I missed it).
(Excerpt) Read more at mercurynews.com ...
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Kinch can't be that much better than Nick Difu, though.
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