HAVASU’S TOP CHEF 2012
It was an exciting moment when a few local cheftestants from the area’s finest restaurants began opening
their containers stuffed with mystery ingredients. The secret items would be used to pursue a custom panel of well-seasoned experts and show them exactly what these area chefs were made of.
If you’ve ever seen the hit television show Top Chef on Bravo, it should come as no surprise… if you engage in a culinary showdown, be prepared to implore a barrage of unique ingredients such as Fritos, fish heads and even Kool-Aid.
What does it take to earn Top Chef? It takes the ability to startle the palette with timing, artistic flair, and most of all, improvisational creativity.
Here’s how it went down – eight chefs from four local restaurants competed in two man groups. The four groups were then narrowed to just two groups. The final round decided the winners, who ultimately earned the title of Havasu’s Top Chef.
The Participants:
College Street Brewery: Theary So is the Executive Chef at College Street Brewery. She has traveled many parts of the world, but is classically trained in French cuisine. Theary So is joined by Michael Curran as her sous chef in the competition.
La Vita Dolce: Thomas Hanlon is the Executive Chef at La Vita Dolce. Thomas has over 32 years of experience and was trained in France. He owned an Artisan Bakery in Las Vegas that provided baked goods to some of the most well named Las Vegas restaurants. Thomas is joined by sous chef Celes Bowser in the competition.
Martini Bay: Andy Viering has been with Martini Bay for over five years. He generally provides an Asian influence in his culinary designs. Andy is joined by Daniel Herrell as his sous chef for the top chef competition. Daniel has been with Martini Bay for nearly six years.
Shugrue’s: Chef Steve McMillan has been dishing up great food at Shugrue’s Restaurant Group for over 15 years. He is joined by Chef Ryan Paull as his sous chef for the top chef competition. Ryan has been with the Shugrue’s Group for over 14 years.
WINNING!
Taking the title was La Vita Dolce’s Head Chef – Thomas Hanlon. Native to the Big Easy, it comes as no surprise that Hanlon’s skills pay off. He and his sous chef Seles Bowser’s qualifying ingredients consist of pork tenderloin, oatmeal, asparagus, corn on the cob and frozen lemonade. What they make that carries them into the last round is none other than miraculous: Creole grilled pork tenderloin over saffron corn oatmeal risotto, sautéed asparagus with a lemonade gastrique sauce.
The final round didn’t pull any punches. Upon opening their containers they found shrimp, scallops, polenta, chocolate trail mix, apples and leeks. Not your average dinner ingredients, but what this talented duo creates is enough to hand them the trophy of Havasu’s Top Chef.
THE WINNING PLATE
Hanlon and Boswer knew they had to have a formula once those containers were opened, and the clock was ticking. Their plan was this: make a list of eight different techniques for whatever the protein was, and also have methods for the starch to go with whatever protein was provided. They reduce it using the process of elimination, and their success was an obvious blend of innovation, and quickness of skill.
Hanlon and Boswer’s final round plate was a Jamaican jerked shrimp with creole blackened shrimp, over chocolate trail mix polenta with tarragon apple leeks covered in a chive beurre blanc wine drizzle.
La Vita Dolce is the newest Italian restaurant in Lak
e Havasu City, but it’s quickly becoming a local and visitor favorite. With a variety of pastas and raviolis, all served in an assortment of specialty sauces, you’d almost think you were back home smelling your mother’s cooking. For those of you that aren’t in the mood for pasta, Dolce also features seafood, filet mignon, chicken, veal, lamb and the freshest seasonal vegetables. Enjoy their selection of fabulous wines, cocktails and Italian beers. They are proud to offer a great gluten-free selection as well. Tossing and rolling out their own pizza pies, La Vita Dolce serves New York Style Pizza to die for with any topping your heart desires. Following your meal, put your feet up and indulge in some tasty desserts, a cognac, a port or a smooth dessert liqueur. Dolce takes pride in offering a relaxed and friendly atmosphere, they strive to provide wonderful service and affordable meals that you can fully enjoy every time you come in. As you walk in savor the aroma of all their Italian dishes being prepared right before your very eyes, with their open kitchen. Live music is enjoyed every Sunday afternoon. Visit the family run and owned restaurant and truly experience “The Sweet Life.”
The Judges:
- Chef Richard Schneider, CMC: Chef Richard Schneider is a native of New Jersey and a graduate of The Culinary Institute of America. Chef Schneider currently serves as a faculty member for Le Cordon Bleu School of Culinary Arts in Las Vegas. His professional background includes over twenty years of experience in the hotel and casino industry where he has held positions of Executive Chef, Food and Beverage Director and Vice President of Food and Beverage. In 1981, Richard earned the designation of Certified Master Chef from the American Culinary Federation. In 1983, he was recognized as one of Food and Wine Magazine’s Best Chefs, followed up two years later when he earned recognition as the National Chef of the Year by the American Culinary Federation. Richard has also earned four Gold Medals in Germany at the Culinary Olympics while competing as a member and team captain of the U.S. Culinary Team. He is an active member of the American Culinary Team and the American Culinary Federation, judging several competitions around the country each year.
- Catherine Donaho-Wessman, CEPC: Catherine holds the position of Executive Chef for Academics at Le Cordon Bleu College of Culinary Arts, Las Vegas. As Executive Chef for Academics, she is responsible for all of the college’s academic programs and reports directly to the president of the college. Prior to her position with Le Cordon Bleu, Chef Wessman held the positions with Station Casinos, Inc. and Mandalay Bay Resort and Casino. An avid competitor, Chef Wessman has earned the America Culinary Federations Gold Medal and Judges Award for her pastry and centerpiece work in Las Vegas, and the Grand Prize and Gold Medal for her centerpiece work in the Professional Chefs Association’s “Pastry Masterpiece Competition”. In 2007, Chef Wessman was asked to represent the ACF Western Region for Pastry Chef of the Year. Additionally, her baking and pastry work has been recognized with gold, silver and bronze medals since 1990. Chef Wessman was awarded the position of Pastry Chef on the ACF Las Vegas Regional Culinary Team 2004, which represented Las Vegas in the International Kochkunst Ausstellung (IKA) also known as the International Culinary Olympics, held in Erfurt, Germany in October of 2004, where she was awarded two silver and one Bronze medals. Chef Wessman is a graduate of Paul Smith’s College in Paul Smith, New York, where she received both her associates degree in cooking, as well as the advanced certificate in baking.
- Chef Mike Dahling: Chef Mike Dahling is a Corporate Chef with Sysco Food Services of Arizona. He is a graduate of the Culinary Arts Institute of America and attended the Italian Culinary Institute in Turino, Italy. Chef Dahling has worked in hotels, resorts, and well known restaurants in Key West, Florida; Atlantic City, New Jersey; and Scottsdale, Arizona. Chef Dahling assists Arizona restaurants, including many in Lake Havasu City, with menu development and creation in his role at Sysco Food Services of Arizona.
PHOTOS
1 of 63 – Top Chef Thomas Hanlon, La Vita Dolce Owner Robbie Day and Sous Chef Celes Bowser
7 of 63 – Lon Weatherson and staff from College Street Brewhouse and Pub accepting the People’s Choice Award for their delicious appetizer: fried avocado stuffed with lump crab, dressed with their honey jalapeño vinaigrette. Compliments of Executive Chef Theary So.