Fish, Fennel, Chocolate, and Mushrooms: Announcing the Winners of Cooking Contest with Chef Curtis Duffy

The flesh of a salmon fish that once swam somewhere around the Faroe Islands is poached to perfect tenderness in the green-gold Olio Verde. Carrying with it the oceanic flavor of fleur de sel, the unctuous salmon drapes itself along an ebony stream of savory bitter chocolate custard that meanders across the fertile plain. Earthy braised morels and roasted Maitake burgeon in the midst of the foggy dust of fennel pollen that has set over the tiny ponds of fennel frond purée. Over on the other side, a lush emerald mountain of savory fennel sorbet sits majestically atop the dark, fertile ground of toasted cocoa nib bread reminiscent of the rich layers of volcanic basalt -- the very essence of the 18 islands. Comforted by the fresh scent of fennel with its bulb -- shaved paper-thin --, delicate spidery fronds, and tiny blossoms, the salmon once again finds itself back in the down-reaching valleys and the paltry fjords where the warm Gulf Stream and the cold northern currents kiss. It can't help but notice -- spring has arrived.

That's Curtis Duffy's answer to the silly question I posed for him: If you were a contestant and not the judge, what kind of dish would you submit to Cooking Contest with Chef Duffy knowing what you know about his preference?


I should have foreseen his answer even before the question was asked.

If you're familiar with Duffy's cuisine, this ensemble is quite predictable. Boring it is not, but predictable nonetheless. And the reason for the predictability is because this represents the chef's cooking philosophy. The entire fennel plant is used from its proverbial head to its proverbial toes. Very little, if any, dairy is ever used. Fresh, natural ingredients. Variegated textures. Pristine flavors. Thoughtful presentation. The dish is inviting you to notice, appreciate, and savor each of its ingredients without the extraneous fanfare. The goal, says Duffy, is to choose interesting ingredients and combine them in a way that is exciting and graceful for each diner.



Last month, we asked people the question: What would you make with an entire fennel, chocolate with a minimum of 85% cocoa solids, fish, and mushrooms?

There was a plan behind this. Whenever Duffy starts to compose a dish, he thinks of flavor conceptualization, i.e. sweetness levels, bitter notes, salinity, sour profile and also textural components. These four ingredients represent a way to peek into the mind of each contestant and see how s/he, for instance, employs the sweet/bitter notes of chocolate from various terroirs and the earthy qualities of the mushrooms in the dish, utilizes the entire fennel plant, and chooses the seafood. "If anyone did their research on me or the history of my cooking, they know I love to use the entire vegetable from seed all the way to seed again," says Duffy.

Despite the challenge in harmonizing the flavors of the four ingredients, a few brave and creative souls have submitted their answers. It was a close battle and -- I admit -- I was glad I wasn't the one judging the contest. You all are such a talented bunch and your participation has made this contest so much fun.

Being in a generous mode, the judge and the host (that would be me) have decided to name three winners instead of one as originally planned. We were so very impressed with what we saw, yet there can only be three winners.

And now the winners ...


Grand Prize Winner: Seared Wahoo, Fennel-85% Chocolate Ganache, Fennel, Mushroom, and Lime by Mitch Lienhard.

Mitch has impressed the judge with his ability to show proper technique and respect to the ingredients. The fennel, in all its parts, has been well utilized. The various textures of the different mushrooms prepared differently are impressive. The flavor harmony is also evident.

Congratulations, Mitch! Avenues Restaurant and the Peninsula Chicago have offered you a dinner for two at a $100 discount. On the night of your visit, Chef Duffy will also replicate your winning dish according to his own interpretation. BLiS will also send you a gift set featuring one 375-ml bottle of BLiS Bourbon Barrel Matured Pure Maple Syrup and one 100-ml bottle of BLiS Elixer Extra Old Fine Solera Sherry Vinegar.

Enjoy the fruits of your labor!



Second Prize Winner: Olive Oil-Poached Salmon, Shaved Fennel Slaw with Fennel Frond Oil, Fennel Purée, Shiitake Consomme Gelée, and Fennel Chocolate Sauce by Alice and Jared of Eat a Duck I Must. Congratulations Alice and Jared! Enjoy a dinner for two at Avenues Restaurant, courtesy of the Peninsula Chicago, at a $100 discount plus a $20 e-gift certificate from Amazon courtesy of the feeble wallet of shesimmers.com.



Third Prize Winner: Seared Sesame-Porcini Tuna with Three Sauces in Chocolate Bowls by Danielle of So Many Recipes. Congratulations, Danielle, Avenues Restaurant and the Peninsula Chicago have invited you to a dinner for two at a $100 discount.

And the other entries which have won our admiration, though not the prizes, are (in random order):


Cocoa and Fennel Frond-Crusted Chilean Sea Bass, Shiitake Mushrooms with Fennel Stalks, and Chocolate-Drizzled Fennel Bulb by Brie of Le Grand Fromage.



Salmon Wellington with Baby Lobster Tails and Scallops with Candied Fennel and Chocolate by Rick.



Pepper-Crusted tuna, Red Wine and Mushroom Risotto, Fennel Agrodolce by Ken.


Scallops with Oyster Mushrooms, Fennel Rosti, and Chocolate-Balsamic Reduction by Quasi Serendipita.



Cocoa Crusted Sea Scallops with Braised Fennel and Fingerling Potatoes, Maitake Mushrooms and Fennel Purée by Blaine.



Pan-Roasted Halibut, Mushroom Conserva, Orange-Pickled Fennel, Fennel Fronds, and Cocoa Nibs by Michael of A Dash of Stash.

Thank you all so very much for joining in the fun! Winners, please wait for my emails in regards to the prizes. Everyone, please check back here for more fun activities such as this in the future.

I like to thank Chef Curtis Duffy for availing himself to the contest, Avenues Restaurant/the Peninsula Chicago as well as BLiS Gourmet for their generous provision of the prizes.