Results for the 2008 Myrtle Beach American Culinary Federation Hot Foods Competition are:
Gold = 36-40
Silver = 32-35.99
Bronze = 28-31.99
Bledsoe
Ernest
Gold
Beuth
Robert
Gold
Mullally
Tom
Gold
Guaman
Benjamin
Gold
Christmas
Jay
Gold
Mueller
Greg
Gold
Rusthoven
Dirk
Gold
Andrews
Ron
Gold
Dwyer
Peter
Gold
Trimble
Gon
Gold
Rice
Eric
Silver
Byrd
Chris
Silver
Craig
Scott
Silver
Huckabee
Nicholas
Silver
Hunt
Kendric
Silver
Malcolm
Paul
Silver
Murray
Antoine
Silver
Meehan
James
Silver
Labarre
Bradley
Silver
Thurston
Nathan
Silver
Carl
Larry
Silver
Jefferies
John
Silver
Hall
Jason
Silver
Boso
Edwin
Silver
Mixon
Van
Silver
Shelvey
Curtis
Silver
Swartz
Michael
Silver
Brantly
Bob
Silver
Baudier
David
Silver
Campell
Brian
Silver
McMillian
Jackie
Silver
Duncan
Devin
Silver
Newton
Jabbar
Silver
Knipping
Angela
Silver
Tallada
Rodney
Silver
Marilla
Robert
Silver
Roen
Matthew
Silver
Stegall-Smith
Robert
Silver
Velie
Brandon
Silver
Wilson
Robert
Bronze
Hughes
Steven
Bronze
Apap
Nicholas
Bronze
Head
Timothy
Bronze
Love
Andrew
Bronze
Grandinetti
Timothy
Bronze
Wallace
Brandon
Bronze
Lassiter
James
Bronze
Comstock
Ben
Bronze
Bolton
Bryan
Bronze
Hansen
Marc
Bronze
McKinnon
Michael
Bronze
Thompson
Dean
Bronze
Evans
Justin
Bronze
Pettigrew
Richard
Bronze
Hartnett
Richard
Bronze
Lofton
William
Bronze
Lynch
Andrew
Bronze
Nesbitt
Leon
Bronze
Sottile
Samuel
Bronze
Insly
Paul
Bronze
Smith
Richard
Bronze
Sommer
Jeff
Bronze
Christenson
Sean
Bronze
Rourk
Corbett
Bronze
Streett
Brent
Bronze
Thomas
Sean
Bronze
Mitchell
Thomas
Certificate
Gardner
Jeremy
Certificate
Hardy
David
Certificate
Henn
Daniel
Certificate
Anderson
Carl
Certificate
Winners of the 2008 American Culinary Federation Hot Foods Competition are:
Best Vegetable: Antoine Murray for baby vegetables with brown butter sauce
Best Starch: Brandon Velie for Adulah yellow grits and bacon
Best Pork: Greg Mueller for Pan Seared Pork Tenderloin with butternut squash hash, braised Brussels sprouts and a Granny Smith apple chutney.
Best Beef: Peter Dwyer for Seared Skirt Steak with potato and tarragon risole, tempura asparagus and slivered garlic sautéed spinach served with sake veal glace and scallion tomato compote. Best Chicken: Robert Beuth for Artichoke Heart and Caramelized Onion Stuffed Chicken Breast with bacon and mushroom risotto, spinach, glazed carrots and herbed pan sauce.
Best Seafood: Tom Mullally for Roasted Grouper and Sautéed Shellfish over roasted thyme scented vegetables and potatoes with tomato-leek fondue.
Best Apprentice: Keegan Cavanaugh
Grand Champion: Ernest Bledsoe, for Crab Crusted Grouper and Seared Sea Scallops with a shiitake mushroom, Brussel leaf and leek ragout, roasted sweet potatoes and crab cream.
The awards listed above were sponsored by A&A Produce of Myrtle Beach. They provided beautiful trophies.
American Culinary Federation National President and Certified Master Chef, John Kinsella, left, and Certified Master Pastry Chef and competition judge, Wolfgang Bierer, right, congratulate Chef Ernest Bledsoe. Chef Bledsoe, who is executive chef at Pawleys Plantation in Pawleys Island, earned a gold medal and was named the 2008 Myrtle Beach ACF Grand Champion.
UPDATE 6:30 p.m.
The last batch of competitors were on stage from 5-7:45 p.m. Many chefs from this three-day event have returned to attend the awards ceremony that will take place at approximately 8 p.m.
Photos of the last set of chefs are below.
Antoine Murray, Charlotte
Pan Seared Grouper and Seafood Ravioli with sweet potato grits and baby vegetables with brown butter sauce.
Dirk Rusthoven, Mooresville
Citrus Marinated Skirt Steak with warm onion and pepper marmalade, chateau roasted potatoes, dressed red cabbage with apples and Madeira jus with caramelized shallots.
Andrew Love, Bloomingdale, GA
Bacon and Sage Stuffed Chicken Breast with garlic whipped potatoes and creamed leeks finished in an aromatic broth.
Chef Corbett Rourk, The Dunes Golf and Beach Club, Myrtle Beach.
Seared Pork Tenderloin, braised greens, sweet potato puree, sunburst squash and glazed carrots finished with a bacon balsamic jus.
UPDATE 5 p.m.
Here we go with the 3-5 p.m. time slot; one more group goes from 5-7:45 p.m., then the competition is over. The 3-5 p.m. chef competitors and their dishes below.
Nathan Thurston, Charleston
Pan-seared Breast of Chicken with sweet potato hash, braised Brussels sprouts and blue cheese-apple cream.
Sean Thomas, Myrtle Beach
Spice Rubbed Skirt Steak with warm potato salad and bundled asparagus in natural jus.
Brandon Wallace, Georgetown
Roasted Pork Loin with Natural Jus, oven dried tomatoes and roasted sweet potatoes.
Ben Guaman, Charlotte, NC.
Pan-seared Grouper with Scallop and Crab Torteline, braised leeks, Parmesan risotto, bacon Brussels sprouts, baby carrots and saffron foam.
UPDATE 2:20 p.m.
Chefs in the 1-3 p.m. time slot are below. Everyone here is talking about this morning's fire at Rivertown Bistro in Conway and expressing sadness about losing one of the county's finest restaurants.
Richard Smith, Robbins, NC.
Stuffed Chicken with wilted greens and bacon with Cheddar grits, sautéed julienne vegetables and lemon butter sauce.
Robert Stegall-Smith, Winnsboro, SC.
Marinated Skirt Steak with fruit salsa, warm potato salad and spinach with caramelized shallots.
Brent Streett, Georgetown.
Apple Stuffed Pork Loin with glazed carrots, parsnip and fennel with herb sautéed spatzle.
Michael Swartz, Raleigh, NC.
Seared Grouper with Crab and Clam Gratinee, caramelized Brussels sprouts, roast parsnips and white gazpacho.
UPDATE 12:40 p.m.
We're extremely sorry to report that Rivertown Bistro in Conway burned down early this morning.
Following are photos from the 11 a.m. to 1 p.m. time slot.
Van Mixon, formerly of Myrtle Beach and now of Charleston, has been the grand champion of this event during 2006 and 2007.
Seared Pork Tenderloin with sweet potato and apple hash, sautéed baby squash and natural jus.
John Jeffries, Fayetteville, NC.
Grilled Marinated Chicken Breast with butter wine sauce, apple bread stuffing and ratatouille of vegetables.
Paul Malcolm, Charlotte, NC.
Pan Seared Filet of Grouper with Sea Scallop and Crab Cake accompanied by pomme Dauphinoise sautéed vegetables and caramelized onion cream sauce.
Matthew Roen, Rocky Mount, NC.
Roasted Skirt Steak with herb infused oil, cooked cabbage slaw and mashed sweet potatoes.
UPDATE 11 a.m.
Below are photos from the 9-11 a.m. time slot. The crowd is building, and there is a large audience watching the action.
Tim Head is the Executive Chef/Production Manager at Hard Rock Park in Myrtle Beach.
Grouper Louisianne with spiced toasted almonds, lump crab meat on a bed of yellow grits with Cheddar, scallions and braised carrots.
Chef Nicholas Huckabee, Pawleys Island.
Marinated Beef Skirt Steak with roasted red pepper mash, roasted beets and parsnips and brandy jus.
Chef Bradley Labarre, Concord, NC.
Pan Seared Breast of Chicken with citrus saffron cream, trilogy of roasted root vegetables with thyme and rosemary and autumn spiced double smashed potatoes.
Chef William Lofton, Oakwood, GA.
Applewood Bacon Wrapped and Lightly Blackened Pork Tenderloin with a honey ancho chili sauce served with Roma tomato relish, sautéed butternut squash and parsnips and roasted garlic yellow grits.
UPDATE 8:45 a.m.
Below are photos of the 7-9 a.m. time slots. We're having fun now!
Ernest Bledsoe is Executive Chef at Pawleys Plantation.
Crab Crusted Grouper and Seared Sea Scallops with a shiitake mushroom, Brussel leaf and leek ragout, roasted sweet potatoes and crab cream.
Chef Edwin Boso is from Supply, NC.
Balsamic Glazed Skirt Steak with roll cut carrots, gratin potato and Madeira wine sauce.
Chef Larry Carl, Aiken, SC.
Stuffed Airline Chicken Breast Florentine with Sauce Chablis and layered Parmesan potato diamond with roasted red pepper garnish and parsley buttered carrots Parisienne.
Chef Andrew Lynch, Alexander, AL.
Smoked Pork Tenderloin with apple, potato and butternut squash hash, sautéed asparagus and Dijon mustard sauce.
Are you ready for some fume blanc?
The chefs taking the stage today in the 2008 ACF Southeastern Chef Competition might use some fume blanc in their recipes, and while it may not be gridiron action, their griddles get pretty hot.
The competition began on Tuesday and ends today about 7:30. We'll have results published here soon after the final chef finishes.
Today's competitors on this third and final day are:
7 a.m.Ernest Bledsoe, Pawleys Island
7:15, Edwin Boso, Supply, NC
7:30, Larry Carl, Aiken, SC
7:45, Andrew Lynch, Alexander, AL
9 a.m., Timothy Head, Myrtle Beach
9:15, Nicholas Huckabee, Pawleys Island
9:30, Bradley Labarre, Concord, NC
9:45, William Lofton, Oakwood, GA
11 a.m., Van Mixon, Charleston (Van has been Grand Champion the past two years)
