Dame Denise Baron-Herrera on CHOPPED!
The scenario: four chefs, three courses, one chance to win. The challenge: to create an unforgettable meal from ingredients in a mystery basket before time runs out! Dame Denise Baron-Herrera, Culinary Director at Burtons Grill in Boston, competed with three male chefs in the Food Network show Chopped.
The first mystery basket for the appetizer course contained quahogs, persimmons, Italian bitters and nopales. In twenty minutes Denise concocted her version of Out of the Shell Clams Casino with Julienne Persimmons and Nopales sprinkled with Italian Bitters Vinaigrette. The judges claimed that she hit a home run with the preparation of the quahogs and the accompanying slaw made from persimmons and nopales.
Still in competition and on to round two: the entrée basket consisted of halibut, purple cauliflower, salted duck yolks and pork skin. Denise's immediate thought turns to Asian flavors. She made an Asian Marinated Halibut with Sautéed Purple Cauliflower and Crispy Pork Skin. The judges liked the egg yolk emulsified into the soy sauce and were surprised that it worked so well. She received enough accolades to continue on to round three.
The dessert basket consisted of Mexican chocolate, mostarda, soft tofu and pretzel rods. Denise made a Strawberry Mousse with Mostarda and Chocolate Covered Pretzel Rods. The judges liked the addition of the mostarda that lent a creamy texture to the tofu. All in all, it was a very close competition and even though she was not the winner, she proved that she can "measure up to a lot of other chefs out there." Kudos to Denise. She's a true winner in our hearts.
Ellen looks forward to connecting with the Dames, sharing experiences, and being part of our community.
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