Joshua Davis, executive chef at Sonterra Grill, 28-B S. Tejon St., won the cooking contest at the Colorado Restaurant Association's Pikes Peak Food, Wine & Beer Expo - and the privilege of displaying the huge Champion de Cuisine traveling trophy at the eatery for a year. Davis walked away with best appetizer, best entrée, best overall dish and People's Choice awards, plus a check for $500. He and his culinary team's winning appetizer was seared New York strip with aji amarillo purée, fennel tomato jam and arugula. Judges rated his cumin-crusted maple leaf duck breast served with tomatillo relish, tempura asparagus and ancho demi as an outstanding entrée.
One of Sonterra Grill's sister restaurants, Over Easy, A Day Time Eatery, took honors at the expo for best booth and Shea Wilfong, bartender at Over Easy, A Day Time Eatery at 5925 Dublin Blvd., was hailed as best bartender.
Dining for a cause
The March 30 Pikes Peak Community College Fran Folsom Culinary Arts Scholarship Fund Dinner was a resounding success, raising a record $30,000, which results in 10 scholarships of $3,000 for deserving students in the culinary program. It is the sixth year for the scholarship dinner. At the first event there were two students who received $2,600 awards from funds raised at the dinner. Over the years the value of the awards has increased. This yea,r each scholarship provides full tuition for the final year of culinary arts study for students who show both academic and practical excellence.
Pikes Peak Community College culinary students and staff prepared and served the four-course dinner paired with wines donated by Sovereignty Wines. Other highlights of the evening included a massive ice-carving centerpiece made by Mark Painter, an instructor in the culinary arts department. Kari Rosenbaum, one of five scholarship recipients last year and who was voted Student of the Year through the American Culinary Federation, was honored during the dinner. Rosenbaum headed the entrée cooking team, who prepared buffalo tenderloin with Roquefort crema and beet-agave reduction on an asparagus tip and rainbow chard saute and rustic polenta.
Cooks Marketplace, 4697 Centennial Blvd., has closed. Cortney Smith, a co-owner, will continue to teach cooking classes.
"Dave and I are looking for a spot to do our classes," she said. "Visit my website cortneycooks.com for updates."
Dave Cook, a personal chef, was a cooking instructor at Cooks Marketplace and will be Smith's business partner for their cooking classes. Visit davidcooksdinner.com for a list of his culinary services.
Send tips about restaurant openings, closings and specials to firstname.lastname@example.org, 636-0271, Twitter: @tffoodie or Facebook Teresa Farney.