Chef of the Year Wilson dishes on tomatoes
with ice cream

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Chef Magazine's 2008 Chef of the Year Rob Wilson, executive chef of the Ritz-Carlton Laguna Niguel in Dana Point, Calif., was recently featured in the Orange County Register. The article discusses Wilson's seasonal yet outside-the-box pairing of heirloom tomatoes with fromage blanc sorbet (photo, below)--as well as espresso-rubbed New York strip with caramel-bourbon sauce from Wilson's chef du cuisine and coarse sea salt-topped chocolate cookies from his pastry chef. Check out the full article with recipes here, or visit the photo gallery of the dishes here.
(photo credit: Cindy Yamanaka/Orange County Register)
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And the best U.S. cheese is...

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The winner of the 2009 United States Championship Cheese Contest is Sartori Foods Reserve SarVecchio Parmesan. This cheese was selected out of 1,360 entries from 32 states.


The U.S. Championship Cheese Contest, sponsored by the Wisconsin Cheese Makers Association, is the largest and longest-running cheese competition in the United States. This year top cheese makers submitted cheeses to be judged by a group of 24 tasting experts from 12 states.
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Pastry chef Perrazzo hosts charity event for abused pit bulls

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Pastry chef/restaurateur Ralph Perrazzo and tattoo artist Brandon Bond hosted The Great Pit Ball, an all-day charity event on March 14 at the Palms Hotel & Casino in Las Vegas to raise money for Villalobos Rescue Center, a rescue, rehabilitation and placement facility for abused and abandoned pit bulls.
Ralph Perrazzo prepares Aloe Noodle Salad dessert

The event featured a chefs dinner, poker tournament, concert, silent auction and movie premiere. More than 350 guests attended the 11-course chefs dinner, which was prepared by Perrazzo and several top Las Vegas chefs including Rick Moonen of RM Seafood at Mandalay Bay Hotel & Casino, Joe Elevado of Social House at Treasure Island Hotel and Casino, Geno Bernardo of Nove at the Palms, Barry Dankaka of N9ne Steak House at the Palms and Kerry Simon of Simon Restaurant & Lounge at the Palms.

(l to r) chef Rick Moonen and chef Geno Bernardo
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