Navy Culinary Specialists Compete in Annual Iron Chef-Style Culinary Competition

Earlier this week, Navy culinary specialists competed in the Fifth Annual Navy Region Southwest Culinary Competition, in the impressive, state of the art galley at Naval Amphibious Base, Coronado. The galley reopened in December 2010, after nearly $9 million in renovations, and is one of the largest the Navy has to offer. It supports a staff of 30 Navy culinary specialists, and close to 30 civilian contractors, who prepare 2,400 to 3,000 meals a day for naval special warfare, basic underwater deterrence and special warfare combatant craft students.

The competition featured six, two-chef teams representing Naval Base Coronado, Naval Base San Diego, Naval Air Station Lemoore, Naval Base Point Loma, Naval Base Ventura County, and Naval Air Station Fallon.

The chefs were allowed two hours to prepare and present entrées using beef tenderloin, chicken, and coconut milk, the secret ingredient announced just before the competition. They were free to incorporate additional fresh produce and pantry ingredients provided.

As the clock ticked down to the final minutes, the chefs remained calm and efficient during plating and final garnishing.

Judges evaluated and graded the teams’ entrées on presentation, originality, and taste. During the preparation, judges also observed the chefs in the kitchen, in order to evaluate knife work, cooking methods, and proper safety and sanitation.

This year’s judges were Captain Yancy Lindsey, Commanding Officer of Naval Base Coronado, Executive Chef Dorance Aldridge, Executive Chef Joaquin Cueva, Chef Nydia Ekstrom, and Celebrity Guest Chef, “Sam the Cooking Guy.”

First place was awarded to Culinary Specialist 2nd Class Sophia Palafox and Culinary Specialist 2nd Class Ruel Sulandgi, from Naval Base San Diego, for their Beef Poke with Coconut Aioli, Poached Chicken Meatloaf, and Pineapple Coconut Rice. They move on to compete in the annual Commander, Navy Installations Command (CNIC) Culinary Competition later this year, in San Diego.

Second place was awarded to Naval Air Station Lemoore (CS2 (SW) McGee and CS2 Jackson), and third place to Naval Air Station Fallon (CS1 Stinchcomb and CS2 Theodoru). The first three winning teams were presented with engraved plaques.  Additional prizes included bicycles, gift cards, knife sets, and garnishing kits.

Special thanks to Steve at eCoronado, Chief Culinary Specialist (SW/AW) Jason Simmons, and Angelic Dolan, Naval Base Public Affairs, for the opportunity to attend and photograph this exciting competition. We tip our honorary chef hats to all Navy culinary specialists in recognition of their culinary talent and service.

As reported by Mass Communication Specialist 3rd Class Michael Feddersen, Navy Region Southwest Public Affairs, the Navy's more than 7,000 culinary specialists (CS), deployed around the globe, feed on average more than 92 million wholesome and nutritious meals per year, ensuring the Navy's fighting forces operate at peak performance and are ready to respond to threats worldwide. Navy commanding officers agree that nothing impacts Sailors on a day-to-day basis more than the food CSs prepare for them; they believe these top quality meals contribute directly to Sailor quality of life and morale. Today's CSs have greater culinary instruction than ever before. With even more advanced training on the way, Sailors, both afloat and ashore, can look forward to even healthier and better-tasting meals in the near future.

Afternoon at Flemings with Exclusive Collections Galleries, Christopher M., and Crocker & Starr Winery

This past Sunday, we spent a leisurely afternoon doing a few of the things we love most - drinking wine, eating incredible food, admiring art, mingling with a fantastic group of people, and taking photographs.

Exclusive Collections Galleries' owners, James and Ruth-Ann Thorn, graciously invited us as guests for An Afternoon at Flemings, featuring artist Christopher M. and Crocker & Starr winery.  Flemings Chef-Partner, Chris Gardner, and his talented culinary team, designed, prepared, and served a four-course bistro-style luncheon, paired with Crocker & Starr's wines.  Marcy Gretz passionately represented the winery's exquisite estate-grown, hand-crafted, Napa Valley wines, while Christopher M., the Painter of Chefs, shared the inspiration behind his life's work painting the greatest chefs and winemakers of our time!

Christopher M., Chef-Partner Chris Gardner, and Marcy Gretz

Throughout the year, Exclusive Collections Galleries host a spectacular line-up of gallery events featuring some of today’s most celebrated artists—from young emerging masters to established international masters. James and Ruth-Ann endeavor to make their clients' art-collecting experience deeply personal by creating a venue to actually meet these fantastic artists, to learn what inspires them, and to share experiences derived from enjoying and collecting fine art.

EC Gallery owner, James Thorn (right)

We started off the afternoon in one of the private dining rooms, to mingle, enjoy the first course and wine pairing, and to admire the paintings on display.

“Enjoying the Vintage” is an intimate portrait depicting the vital
relationship between an Executive Chef and its resident sommelier 

Known as "The Painter of Chefs," Christopher M.'s expressive, celebratory paintings go beyond literal depiction to honor the most prolific chefs of our time.  The romantic, luxurious brushstrokes filled with saturated, yet subtle color, fill the artist's culinary renderings with a powerful energy that's fitting for the vibrant chefs he portrays.

Christopher M. and "It's All in the Sauce"

Admiring "Grand Finale"

The appetizers (assorted Flatbreads - Blue Cheese Onion, Cedar-Roasted Mushroom, and Red Pepper Artichoke, and two Fritatas - Pancetta and Crab) were paired with Bridesmaid, Napa Valley White, 2009.

Artichoke Flatbread

The Salad Course, Baby Beet and Fresh Mozzarella, was paired with Bridesmaid, Napa Valley Red, 2007.  There were two unique and delicious components in this salad - the micro absinthe greens, and date paste (hidden under the mozzarella).

While writing this post, I just learned that absinthe was the drink of choice among artists and writers in the mid to late 19th century. It inspired poets, and appeared in works by Pablo Picasso and Vincent Van Gogh. It was drank by the scandalous playwright, Oscar Wilde, the eccentric, Toulouse-Lautrec, the poets, Charles Baudelaire and Edgar Allen Poe, and the famous 20th century author, Ernest Hemingway, just to mention a few. What a clever touch by Chef Gardner, garnishing the salad with anise-flavored, micro Absinthe greens, in honor our artists!

Baby Beet and Fresh Mozzarella Salad, Balsamic Date Reduction, Micro Absinthe Greens

The Entree Duo, Filet Tenderlion with Black Cherry Demi Glace, and Blackened Ahi Tuna with Cabernet Sauce, was paired with Crocker & Starr, Cabernet Franc St. Helena, Napa Valley, 2008.  This wine is heavenly!  Winemakers Notes -

"Gorgeous notes of black cherries, cranberries, saddle leather and clove offered in a fragrant, full-bodied, juicy style. This Cabernet Franc is exotic and complex with deep blue/purple colors, glorious texture and a long finish. A powerful and refined wine – one of the best."

Entree Duo of Filet Tenderloin with Black Cherry Demi Glace and Blackened Ahi Tuna with Cabernet Sauce

Marcy stopped by each table to talk about the wines

Passionate about translating terroir into wine, Pam Starr is known for her
distinctive Bordeaux-style blends that express a deep sense of place.
For this enthusiastic and inspired winemaker who views her job as translating soil into wine,
great wine must taste of the sun, of the earth it comes from and of the place it grows.

Crocker & Starr Wines:  Bridesmaid Napa Valley White, Napa Valley Red,
and Crocker & Starr Cabernet Franc St. Helena, Napa Valley

Three decadent desserts were offered - Assorted Truffles, Walnut Turtle Pie, and Crème brûlée.  I only had a small bite of John's Walnut Turtle Pie, but can't seem to get it off my mind!  I'm tempted to contact Chef Gardner to see if he is willing to share the recipe, so stay tuned.  It was pure bliss!

Assorted Truffles, Walnut Turtle Pie, and Crème brûlée 

One of my personal favorites, "Day's End"

Everyone enjoyed the afternoon tremendously, and all guests received a goodie bag with a poster of Christopher M.'s "Savor the Moment." 

"Savor the Moment"

Christopher M. is represented by Crown Thorn Publishing.  His work is available locally at  Exclusive Collections Galleries,  in the Historic Gaslamp, Seaport Village, and Fashion Valley Mall.  Flemings Prime Steakhouse has San Diego locations in La Jolla and the Historic Gaslamp. Crocker & Starr winery is located in St. Helena, CA.