The Shogun – Chef Edward Castillo, CCC

The North Ninja, Chef Ed (CCC) won the first annual Servery Samurai competition, but judging the three competitors was no easy task. The competition was centered on a mystery basket competition chaired by Chef Roger Elkhouri (CEC, ACE) who also hand selected the items. Each competitor was given a community basket of items to prepare their dishes, but each one had to serve six identical dishes based on a nutritionally balanced platform. The mystery basket was one of the toughest I have seen… Branzino Sea Bass from the coast of Greece, live Lobster from Maine, Artichokes from California, Red Swiss Chard from Arizona, and fresh Oysters from Florida.

Although Chef Ed (CCC) won the competition, the judges gave high marks to the other chefs as well. Chef Kyle (CEC) had the best and most juicy lobster, Chef Derrix had the best fish; panko crusted with pineapple relish, and Chef Ed (CCC) had the best artichokes and red Swiss chard.

The winning dish from Chef Ed?
Creamy mashed potatoes inside a crispy potato tower
Fresh green bean ragout with herbs
Poached lobster
Lemon infused artichokes
Cornmeal crusted oysters and braised Swiss chard with caramelized shallots
Herb crusted Branzino fish with a reduced lobster and sherry wine sauce

Although the ingredients were challenging in themselves, the community basket was challenging in that there was no butter, cream, milk, or cheese to cook with. The chefs had to rely upon extracting flavors from the ingredients using various cooking methods. Congratulations to everyone involved in making this a successful venue and we look forward to seeing the edited film of the first Rice University Servery Samurai Competition!

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David