The Chesapeake Chef Challenge held on September 19 & 20, 2007 in Baltimore, Maryland drew 22 chefs from across the Mid Atlantic region to compete for bragging rights and cash prizes at the American Culinary Federation (ACF) Chesapeake Chef Challenge.  Coordinated by the Restaurant Association of Maryland, Maryland Hospitality Education Foundation, and the ACF Greater Baltimore Chapter, Inc., this year’s event was held during the Mid Atlantic Food, Beverage, & lodging Expo in the Baltimore Convention Center.

Tafari Campbell, CSC, from the Chevy Chase Club in Chevy Chase, Maryland, was one of only two ACF gold medal recipients and took top honors that included a cash prize of $1,000.  His dish, Rockfish Roll-Up paired with a Lump Crab Ragout, and King Crab Terrine served over Pickled Golden Beets, Mushroom Stack accompanied by Baby Artichokes and Olive Oil Sautéed Tomatoes.  The second place runner up was Mark Salter of the Inn at Perry Cabin in St. Michael’s, Maryland with a gold medal and $750, while Greg Sharpe of the Embassy suites in Washington, DC took third place with a silver medal and a cash prize of $500.  Campbell has also earned the right to represent Maryland at the great American Seafood Cook-off to be held in New Orleans in August, 2008.

The 2007 Chesapeake Chef Challenge was an ACF K-9 category competition (flat or round fish, hot food cooking) that also required the contestants to incorporate Maryland crab meat into their dish.  Certified ACF judges from Florida, Massachusetts, and Illinois were on hand to judge and score the competition based on ACF rules and guidelines.

Sponsors for the Chesapeake Chef Challenge included McCormick and Company, RJH Air Conditioning & Refrigeration Service, LLC, providing the ovens for each competitor to use and the Maryland Department of Agriculture’s Seafood Marketing Program that provided the prize money for the top three contestants and the fresh Maryland crab meat.

    Rockfish Roll-up
with Lump Crab Ragout

Rock Roll-up:

1 pount rockfish fillet
3-4 slices Parma ham
1 leaf Swiss chard
salt and freshly ground pepper to taste

Method:  Skin the fish.  Butterfly the fish length-wise.  Lightly season and roll into a log.  Please a leaf of the chard on a cutting board lined with plastic, with the inside of the leaf facing upward.  Layer with Parma ham.  Roll with the rockfish lengthwise to form a cylinder.  Cut into four equal portions.  Remove plastic.  Heat sauté pan over medium heat.  Add the rockfish, and sear until caramelized.  Turn over, and repeat process again.  Place in 350° oven for 4 – 5 minutes or until cooked through.

Lump Crab Ragout:

½ cup lump crab meat
1 ear Eastern Shore corn
½ roasted red pepper
1 cup heavy cream
⅓ cup onion (small diced)
½ cup fish stock
1 tablespoon parsley (chopped)
salt and freshly ground pepper to taste
                       

Method:  In a 2 quart stainless steel pot sweat onions with the butter.  Cook until translucent.  Add the flour, and continue to cook for 2 minutes, stirring often.  Add the stock, bring to a boil, and reduce to a simmer.  Blend, strain, and reserve.  When ready for service add vegetables, crab, and herbs.  Cook until warmed through.  Spoon the crab ragout, top with the rockfish and enjoy.  Serves 4.