The California School of Culinary Arts (CSCA), the
Competition rules required the students to complete four servings of a recipe for any menu segment—with each portion containing a minimum of 1 tablespoon of honey—in 90 minutes. Student recipes were evaluated equally on presentation, taste (honey identity), execution and technique.
Because of the skill, artistry and essence of honey demonstrated in two recipes, the judges awarded two top prizes of $1000 each. In second/third place, the prize went to a recipe of striking simplicity and wonderfully subtle flavors.
The Honey Board announced the winners to a crowd of guests and observers:
Beet Napoleon, Supreme
Roasted beet salad with honey, walnut and goat-cheese filling, zucchini/orange roll, balsamic vinegar and honey/orange/beet syrup.
Honeyed “Surf and Turf”
Honey-buttered scallop and ribeye, warm mushroom/frisée salad, tempura honey comb
Orange Blossom Eggplant
Tempura Japanese eggplant, orange-blossom honey and fleur de sel