Yesterday’s high in Denver? A chilly 59 degrees. But inside the cozy exhibition kitchen at Mise en Place, where last night’s Allegrini Palazzo della Torre’s Cook-Off For a Cause was held, the competition was hot!
I was honored to be asked to judge the cook-off (along with former Denver Bronco Brian Griese and Marilisa Allegrini), where four of Colorado’s top chefs—Scott Parker of Table 6, Tyler Wiard of Elway’s, Brunella Gualerzi of il Bistro Italiano and Elise Wiggins of Panzano—squared off. Their challenge: to create a dish that pairs perfectly with Allegrini’s Palazzo della Torre, a bold and beautiful red wine from Italy’s Veneto region.
Here’s what they came up with—and how they placed:
First Place: Elise Wiggins’ Confit Rabbit with Gnocchi
The prize: $5,000 to Elise’s charity of choice: Human Rights Campaign
Tasting notes: Elise says she knew this dish—a menu item at Panzano—was the perfect match for Allegrini’s Palazzo della Torre and saw no reason to reinvent the wheel. We have to agree: the pairing was spot on, allowing the flavors in the dish and the wine to shine—and making me wonder how it is that Elise isn’t actually Italian.
Second Place: Brunella Gualerzi’s Radicchio and Gorgonzola Capellettoni
The prize: $2,500 to Brunella’s charity of choice: Cooking Matters
Tasting notes: Brunella comes from an area of northern Italy known for its fresh pasta, so she stuck to her roots, creating a pasta dish that combines bitter radicchio with creamy gorgonzola, slightly spicy chilis with a honey-rosemary sauce. Rich, sweet and delicious!
Third Place: Scott Parker’s Brisket with Cream Cheese Risotto
The prize: $1,000 to Scott’s charity of choice: Hope for Haiti
Tasting notes: Apparently, one of Scott’s favorite dishes to make at home is brisket with cream cheese—”it’s kind of ghetto, but great,” he says. In this more refined take on the combo, slow-cooked brisket rests on a bed of rich cream cheese-infused risotto. The pickled flavors of Scott’s homemade mushroom giardiniera added a nice, bright counterpoint to the richness of the dish.
Fourth Place: Tyler Wiard’s Grilled Colorado Lamb Loin
The prize: $500 for Tyler’s charity of choice: ProStart and Project Angel Heart
Tasting notes: Tyler is a wizard when it comes to creating great flavor combinations (try a soup at Elway’s and you’ll see what I mean) and this dish was no exception. Beautiful slices of lamb loin (I didn’t think I was a lamb fan, but I devoured this) sat atop a red pepper jus and was accompanied by something I’ll be trying to re-create for my next brunch party: a “hash brown” studded with delicious bits of Fruition Farms braised lamb.
Picking a winner was a tall order, but it was very happy work!
From left: Christine DeOrio, Brian Griese, Elise Wiggins, Marilisa Allegrini
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