The Colorado Springs Chorale would like to thank everyone who came out to support us at our 21st annual Chefs' Gala. It was a wonderful success!

We would also like to thank all of the talented chefs and restaurants that made it possible.

Chef and Restaurant Competitors

BEST IN SHOW:Chef Scott Savage of
The Cliffhouse at Pike's Peak
"Veal Napoleon: Sautéed Free-Range Veal Tenderloin, Australian Lobster, Gruyere Cheese Grilled Asparagus Tips, Potato Gnocchi Madeira Sauce."

Recipe

Appetizers:

1st Place: Chef Rebecca Christensen of Blue Vervain for
"Thai Style Shrimp Ceviche in Cucumber with Roasted Red Pepper Coulis, Coconut Puree, and Basil Oil."

(left to right) Chef Rebecca Christensen, Judge Chris Bridge,
Judge Claudine Pepin, Chef Elizabeth Wiley, Judge John Ash
Recipe p1
Recipe p2

2nd Place: Chef Andrew Darrigan of
The Food Designers Fine Catering.
"Pomegranate Galee with Truffle Mousse."

Chef Andrew Darrigan and Judge Claudine Pepin

Recipe

3rd Place: Chef Vito Iacobbo of
Charles Court at the Broadmoor "Southwestern Braised Buffalo Ravioli Four Corner Accompaniments."
Judge John Ash, Judge Chris Bridge, and Chef Vito Iacobbo
Recipe p1
Recipe p2

Entrees:

1st Place: Chef Scott Savage of
The Cliffhouse at Pike's Peak
"Veal Napoleon: Sautéed Free-Range Veal Tenderloin, Australian Lobster,
Gruyere Cheese Grilled Asparagus Tips, Potato Gnocchi Madeira Sauce."

Judge John Ash and Chef Scott Savage
Recipe

2nd Place: Chef Michael Wood of Cheyenne Mountain Country Club.
"Duck Confit Corn Pancakes with Avocado Mousse, Bell Pepper, and Ancho Sauces, Cilantro, and Cauliflower Sprouts"

Chef Darcet Buscaglia, Chef Michael Wood, and
Judge Claudine Pepin
Recipe p.1
Recipe p.2

3rd Place: Chef Tajinder Dhillon of Taste of India
"Butter Chicken Marinated boneless chicken breast cooked with onion, garlic, ginger, tomatoes, whipping cream, butter, spices, and herbs"
Recipe

 

Desserts:

1st Place: Chef Eric Viedt of The Margarita at PineCreek
“Parsnip Cake with House-Made Ricotta/Preserved Lemon/Thyme Custard, Hazelnut Tuile, Pear Relish, and Candied Ginger Syrup”

Chef Eric Viedt and Judge John Ash
Recipe

2nd Place: Chef Heidi M. Cottrill of Amuse Gourmet "Chai Spiced Baked Apple"
(Creamy Chai-spiced bread pudding baked in an apple with crispy oatmeal topping, accompanied by cinnamon ice cream and caramel-bourbon sauce)

Chef Heidi M. Cottrill and Judge Claudine Pepin
Recipe

3rd Place: Chef Mickey Harden of Tavern at The Broadmoor
"Chocolate Hazelnut Torte Burnt Honey Lavender Ice Cream"

Chef Mickey Harden and Judge Chris Bridge
Recipe

Thank you to the following for their continued contributions over many years:

The Broadmoor Hotel- 21 years

Mark Klein, Denise Bac, and Ken Myers

Margarita at PineCreek- 16 years

Pati Davidson and Ken Myers

The Antlers - 12 Years

Frank Hardin and Ken Myers

BB Bean Coffee Roasters- 12 Years

Mark Dempsey Bob Polito and Evelyn Stettler

Food Designers- 10 Years

Chef Andrew Darrigan and Ken Myers

Thank you to everybody who participated in the event for 2006 and for all of your wonderful contributions. Make sure to visit all of the following establishments who made this possible: