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September 22, 2010

Potomac chef wins Mason Dixon Master Chef competition

Dennis FriedmanDennis Friedman, chef-owner of the French-Asian fusion restaurant Bezu in Potomac, won the Mason Dixon Master Chef Tournament this week.

Baltimore chefs took on their Washington counterparts in the weekly Iron Chef-style competition, which took place over four months at The Belvedere in Mount Vernon.

In the finals Monday night, Friedman went head-to-head with Kenneth Plante, executive chef of Red Star in Fells Point. Each prepared aq three-course meal. Here are the details from folks who put the competition on:

"Friedman showed off his skills with a crispy dorade with fresh made fettuccini, lemon soy beurre blanc (Italian/Asian fusions), venison, bacon veal jus with a cinnamon essence (Italian/French fusion) and pineapple and ricotta sushi brulee (Hawaiian regional/French fusion)."

"Plante took a different approach with his pan seared dorade with ginger risotto and Thai lemongrass broth (Thai/Italian), rack of venison Robert over whipped potato with Japanese plum sauce and pan pickled baby carrots (English/Japanese/German) and chipotle chocolate brownie, caramel and mojito chantilly (French/Mexican/Cuban)."

I'm told the judges had trouble picking a winner, with Friedman taking the title by just 0.32 points.

Friedman won a prize package that includes a trip to Las Vegas and a trip to Wisconsin o make cheese. Plante and both sous chefs received the cheese-making trip.

Dennis Friedman. Photo by Bezu

Posted by Laura Vozzella at 5:31 PM | | Comments (1)
        

Comments

Wow--both menus sound amazing.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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