In the competition, the chefs were required to use the same proteins, fuse two different regions/styles for each course and use cheese in at least one course. Friedman's winning dish was a crispy dorade with fresh made fettuccini, lemon soy beurre blanc, venison, bacon veal jus with a cinnamon essence and pineapple and ricotta sushi brulee. Plante prepared pan-seared dorade with ginger risotto and Thai lemon grass broth, rack of venison Robert over whipped potato with Japanese plum sauce and pan pickled baby carrots, and chipotle chocolate brownie with caramel and mojito chantilly.
Friedman won a prize package that includes a trip to Las Vegas, a Wisconsin cheese making experience with sponsor Emmi Roth Kase as well as the official Mason Dixon Master Chef Tournament championship jacket, plaque and gold medal. Plante and both sous chefs also received a Wisconsin cheese making experience trip courtesy of Emmi Roth Kase.
The Mason Dixon Master Chef Tournament was produced by Erik Folkart of Sysco Baltimore and Karen Folkart, a freelance marketing consultant. For more information, visit www.masondixonmasterchef.com.