1 ea Kabocha pumpkin (cut into

3” x 1/2” planks)

blended olive oil

salt and black pepper

2 T Demerera sugar

1 T butter

1 t nanami togarashi

1 t Saigon cinnamon

METHOD

Season the planks with salt, pepper, sugar, togarashi and drizzle with olive oil and place in cryovac bag with 1 pad of butter. Cryovac and cook in water bath at 87 degrees for 40 minutes. Take out of bath and allow to cool at room temp for 20 minutes and place into ice water to finish the cooling process.

INGREDIENTS [Kabocha puff]

1 ea Kabocha pumpkin peeled and diced

2 pads butter

salt and black pepper

1 1/2 t Saigon cinnamon

1 t nanami togarashi

2 T Demerera sugar

water to cover

1 lb tapioca starch

METHOD

In a large saucepan, combine all ingredients except for tapioca starch, and cook until very soft and remove from liquid and cool. In blender, puree Kabocha until smooth. In a mixing bowl add puree with 1 lb of tapioca starch and make a slightly heavy dough. Roll out dough. Roll out sheets in a hotel pan for 8 minutes. Allow to cool completely.

On a sheet pan with resting rack insert; carefully remove plastic film and place sheets onto rack and place into oven on the lowest possible setting for at least 3 hours or until completely dehydrated. After completely dehydrated and cooled, fry in a 375 degree fryer until puffs up to 3 times its size.

Foodies and wine lovers from all over the country headed down to San Diego’s Big Bay to watch the action-packed “Chef of the Fest” Competition that took place at the 6th Annual San Diego Bay Wine & Food Festival. Forty of San Diego’s culinary masters and up-and-coming chefs participating in the Grand Tasting Event prepared gourmet cuisine while competing for the title of “Chef of the Fest.”

Experience the ultimate culinary showdown between San Diego’s finest chefs and action-packed week of wine and food events at the 7th Annual San Diego Bay Wine & Food Festival, November 17-21, 2010.

INGREDIENTS [Kabocha Panna Cotta]

1x recipe of Kabocha puree (see above recipe)

.50% kappa carageenan

METHOD

In a blender, blend the kabocha puree with the gelling agents until well incorporated. Bring to a boil in a sauce pan and immediately transfer to a 1/2 sheet pan and allow to set. This will happen very quickly, so be sure to work fast.

INGREDIENTS [“Malty” Truffle Air]

6 g white truffle oil

3 g malt powder

2 1/2 t honey

salt to taste

300 g water

2.8 g agar

1 1/2 g soy lecithin

METHOD

In a sauce pan combine all ingredients except for agar and bring to a boil and add agar, whisking vigorously. Reduce heat to a slow simmer and allow to clarify. Place into an ice bath and cool until agar curds form. Place these curds in a strainer lined with cheesecloth and stir every few minutes to extrude clarified malt truffle stock. In a 1/3 pan combine stock with soy lecithin and blend with an immersion blender at the surface, creating a froth. Skim the top of the froth with a slotted spoon and garnish the dish with this:

INGREDIENTS [carbonated citrus]

3 ea citrus fruits peeled and segmented

METHOD

In an ISI thermo-whip, place segments in and charge with Co2 and repeat twice. Charging a total of three times and refrigerate overnight. When ready to use, release gas with tip pointed up as not to lose any purge, remove form thermo-whip and cut into 1/4 inch pieces and garnish with this.