During the annual International Foodservice Editorial Council gathering in Annapolis, MD, conference organizers encouraged attendees to “Crave the Bay,” and boy did they ever! During the conference’s premier event, the Chef Showcase, chefs from around the city converged on the Graduate Hotel to show off their culinary prowess through the likes of appetizers, desserts and plates. Here’s a look at the truly appetizing bites that attendees were treated to.
All photos courtesy Buzz Orr Multimedia
The Chef Showcase was held in the Atrium of the Graduate Hotel Annapolis during the annual International Foodservice Editorial Council conference.
Chef Michael Herr, the Annapolis Yacht Club, prepared both a bourbon-infused chocolate cake as well as peanut butter mousse.
Cory & Carol Bonney, owners and chefs at the Inn at Horn Point, presented a duo of tasty scones: peanut butter & smoked bacon scones, and peanut butter & chocolate chip scones.
Chef Monica Alvarado, Bread and Butter Kitchen, partnered with the National Honey Board to serve sriracha honey chicken biscuits in addition to burnt honey caramel stroopwafels.
Chef Michele Bouchard, The Annapolis Market House, presented her dish East of Annapolis, featuring a Kikkoman panko fried oyster po'boy slider with pickled Asian vegetable slaw and a drizzle of Thai chili mayo
Chef Zuri Coles, Miss Shirley's Café, served deviled eggs, which featured a mashed potatoes & pimento cheese egg inside a smoked paprika rimmed egg white, topped with diced applewood-smoked bacon, chives & crispy potato Old Bay shoestrings.
Chef Cory Fey, Boatyard Bar & Grill whipped up a fresh mango mousse with fresh local jumbo lump crab, Regia Ova caviar, arugula oil and micro greens
Chefs Matt Herron and Melissa Hawkins, both with the Hotel, Culinary Arts and Tourism Institute, served compressed watermelon with mint, blueberries, toasted Marcona almond crumble, feta, and honey.
Chef Matthew Oetting, Titan Hospitality Group, served a trio of fish dishes during the Chef Showcase, including chilled cured logostine tiradito, aji amarilo, fresno chile, and green apple.
Halibut with miso, pumpkin & almond crumble served by Chef Matthew Oetting, Titan Hospitality Group.
Smoked Scottish salmon with toasted brioche, herb crème, crispy caper everything bagel spice from Chef Matthew Oetting, Titan Hospitality Group.
Country style mashed potatoes, with apple wood smoked pork shoulder topped with spicy corn rib and homemade chicharrons from Chef Randy Pyren, Retail Dining Team at The United States Naval Academy.
Incogmeato Chik'n Tenders hot slider with homemade hot sauce from Chef Michael Willard, the Trophy Room at the Graduate Annapolis.
Chefs Daniel Zegas & Lorenza Aznar, and Julz Clarke, Sailor Oyster Bar, prepared lamb tacos with Oolong braised American lamb leg, duck fat tortillas, harissa, and smoked oyster chimichurri.
Prior to the Chef Showcase, a “Wrap Battle” was held between Reser’s executive chef Sean and Lauren Peterson, a culinary student at the Hotel Culinary Arts and Tourism Institute. Peterson prepared an apple, whipped hot-honey brie, and prosciutto wrap.
