JAVIER MEDINA NAMED SOUTHERN BREEZE'S TOP CHEF ON GULF COAST
Gulf Shores, Ala. November 13, 2008
The competition was fierce as the best chefs along the Gulf Coast went head-to-head for the title of Southern Breeze's Top Chef. On Wednesday, November 12, this title was awarded to Santa Rosa Beach's Javier Medina during the first annual Southern Breeze Gulf Coast Chef Challenge Finals in Gulf Shores, Ala. This event, open only to the media, featured this year's winning chefs from the preliminary challenges in Alabama, Florida, Louisiana, and Mississippi.
Chefs vying for the coveted title included:
- Chef Brody Olive- Villaggio Grille, Orange Beach, Ala.
- Chef Javier Medina- Smiling Fish Cafe, Santa Rosa Beach, Fla.
- Chef Justin Ferguson- Capital City Grill, Baton Rouge, La.
- Chef Jason Carlisle- LB's Harrah's Grand Biloxi, Biloxi, Miss.
These four chefs created signature dishes during a live, one-hour cooking competition at the Gulf Coast Culinary Institute in Gulf Shores, Ala. The finalists were given portions of lamb, the common protein for this event, and chose a starch and vegetable to complete their dish during this "Iron Chef" style showdown.
At the end of the hour, a distinctive panel of ACF certified chef judges critiqued each competitor on uniqueness of dish, taste, and presentation. Javier wowed the judges with four lamb variations - lamb carpaccio with ginger and horseradish, a mushroom crusted lamb chop, grilled lamb tenderloin, and hickory mesquite smoked lamb loin - served with butternut squash puree, roasted fall vegetables, and baby bock Choy with a lamb jus.
Javier was named Florida's Top Chef during Santa Rosa Beach's Gulf Coast Chef Challenge in September. He has been Chef de Cuisine at Smiling Fish Cafe for the past two years, and has also worked at Fish Out Of Water and Criolla's. Javier is known not only as a chef, but also a culinary designer. He believes cooking is an art and a craft and food is meant to stimulate on many levels. He incorporates local organic ingredients and modern cooking methods to all his food.
"The talent among chefs along the Gulf Coast is unbelievable. To be named Top Chef of this region is an enormous honor. Javier is a prime example of this talent in action," said J. Gary Ellis, publisher of Southern Breeze.
winning RECIPE FROM THE COMPETITION
Javier Medina
Lamb Carpaccio with Ginger & Horseradish with Mushroom Crusted Lamb Chop, Grilled Lamb Tenderloin and Hickory Mesquite Smoked Lamb loin
Lamb Carpaccio
- 4 1oz Thin Slices of Lamb
- 1/2 TB Ginger
- 1/2 TB Horseradishes
- 1 TB Green Onion
- 1 TB Olive Oil
- Lemon Juice and Salt and Pepper to taste
Season both sides of the Raw Lamb Loin with Salt and Pepper, Lemon Juice and Olive Oil. Top with the fresh grated ginger, horseradish, and the white part of the green onion.
Grilled Tenderloin
Grill until Medium Rare and baste with Herb Butter
Smoked Lamb Loin
Rub Loin with Salt and Pepper, Smoked Paprika, Coriander, Cardamom and Olive Oil. Set equal parts of Hickory and Mesquite wood chips and smoke Lamb for 4 minutes.
Mushroom Crusted Lamb
- 2oz Porcini Mushroom Powder
- 2oz French bread
- 2oz Panko Breadcrumbs
- 1oz Parmesan Cheese
- 1 TB Fresh Thyme
- 1 TB Italian Parsley
- Salt and Pepper to taste
Put all ingredients into a food processor until smooth. Sear Lamb on all sides. Then brush lamb chop with Dijon mustard and add mushroom bread crumbs. Bake at 415 F for nine minutes.
- Villaggio Grille, Orange Beach, Ala.
- Smiling Fish Cafe, Santa Rosa Beach, Fla.
- Capital City Grill, Baton Rouge, La.
- LB's Harrah's Grand Biloxi, Biloxi, Miss.
See the other recipes from the Southern Breeze Gulf Coast Chef Challenge Finals
Brody Olive
Cumin and coriander crusted rack of lamb, roasted fingerling potatoes, wilted spinach, butternut squash and a spiced rum cream.
Jason Carlisle
Roasted Lamb atop Risotto with Port Wine Reduction, Asparagus, and Greens in Pan Jus
Justin Ferguson
Lamb with a mint pea puree with blood orange borolo wine balsamic sauce served with pumpkin risotto and sauteed spinach
