Chefs wow Blank Canvas judges with use of rosemary
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Saturday, February 18, 2012
2/18/12 at 5:00 AM
Two chefs offered award-winning fare using rosemary as the secret ingredient Thursday night at Blank Canvas, the "Iron Chef"-inspired fundraiser for Youth Services of Tulsa.
The judges gave Jakub Hartlieb of Elements Steakhouse at River Spirit Casino top honors for his appetizer of rosemary-infused sea scallops with caramelized apples and onions, morel mushrooms, rosemary bearnaise and duck fat "snow."
But guests of the event awarded Erik Reynolds of SMOKE on Cherry Street the People's Choice Award for his pan-roasted quail with butternut tartare and apple slaw.
The other chefs who competed at the Tulsa Convention Center were Jin Baek (Yokozuna), Tuck Curren (Biga and Local Table), Tim Fitzgerald (Tim Fitzgerald Catering), Michael Funk (Polo Grill), Devin Levine (SMG Savor) and Mark Vause (Brasserie).
The Blank Canvas culinary competition is the sole fundraising event for YST and helps make possible each of the organization's 18 youth-based programs.
These programs include providing crisis services such as an emergency shelter, the Safe Place program, transitional living and counseling, as well as positive development programs such as youth court and art studios and many others.
Original Print Headline: Rosemary dishes wow at Blank Canvas
Nicole Marshall Middleton 918-581-8459
nicole.marshall@tulsaworld.com
