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Executive Chef Miguel Rodriguez
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Executive Chef John Leonard
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Close up of offering from Executive Chef John Leonard; Mozzarella Arrotalata, which included a spiral of mozzarella intermixed with a walnut-basil pesto and cappacola and served with a roasted grape tomato relish
patrickevanshylton:
Close up of offering from Executive Chef John Leonard; Mozzarella Arrotalata, which included a spiral of mozzarella intermixed with a walnut-basil pesto and cappacola and served with a roasted grape tomato relish
patrickevanshylton:
Close up of offering from Executive Chef Schnell; marinated mozzarella with walnut pesto to be wrapped and eaten with thin slices of capicola
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Close up of offering from Executive Chef Rich Schnell; breaded and fried mozzarella over a salad - remains of cous cous salad in background
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Close up of offering from Executive Chef Miguel Rodriguez; Caprese – mozzarella, heirloom tomatoes and basil
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Executive Chef Joe Vavrek
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Close up of offering from Executive Chef Joe Vavrek; Rosemary Polenta with Bufala di Mozzarella
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Close up of offering from Executive Chef Mike Myers; Warm Duck Salad with Buffalo Mozzarella with candied blood orange
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Close up of offering from Executive Chef Mike Myers; Warm Duck Salad with Buffalo Mozzarella with candied blood orange
patrickevanshylton:
Close up of offering from Executive Chef Mike Myers; Warm Duck Salad with Buffalo Mozzarella with candied blood orange
patrickevanshylton:
Close up of offering from Executive Chef Mike Myers; Warm Duck Salad with Buffalo Mozzarella with candied blood orange
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Offering from Executive Chef Joe Vavrek; Rosemary Polenta with Bufala di Mozzarella
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Close up of offering from Executive Chef Brian Liebhardt; Quattro Formaggio with Portabello Ravioli
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Executive Chef Mark Grant
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Offering from Executive Chef Mark Grant
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mozzarella and pesto-topped bruschetta over a salad of dressed baby arugula with grape tomato and avocado with fried breaded mozzarella over a bed of pmodoro-herb butter sauce
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mozzarella and pesto-topped bruschetta over a salad of dressed baby arugula with grape tomato and avocado
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Winner Executive Chef John Leonard, left, with runner-ups, executive chefs Joe Vavrek and Brian Liebhardt, with regional partner Joe Isbell
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Executive Chef Mike Myers
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***Runner Up*** Executive Chef Brian Liebhardt
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Executive Chef John Leonard explaining his winning dish to the panel of judges
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Close up: offering from Executive Miguel Rodriguez; Caprese – mozzarella, heirloom tomatoes and basil
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A study of mozzarella
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Bravo corporate chef Matthew Harding addressing the competitors
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***Winner*** Executive Chef John Leonard with Bravo district partner, Joe Isabell
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Executive Chef Mike Myers with Bravo district partner, Joe Isabell, left, and judges WTKR Channel 3 anchor Kurt Williams and Paul Kennedy, the chef director of the culinary program at Art Institute of Virginia Beach, right
patrickevanshylton:
Executive Chef Rich Schnell