Austin / San Antonio Regional Competition

Winner: Chef Daniel Valenzuela of August Escoffier School of Culinary Arts | Austin, TX

Winning Dish: Red Snapper 2 Ways: Pan Seared & Ceviche with Texas Pomegranate, Zephyr Squash Risotto with Saffron Beurre Blanc

Photo by Loren J. Root Photography

What were the Secret Ingredients?: In addition to a stocked pantry of standard ingredients, the contestants were surprised with a set of secret ingredients to cook with for the Judges. Each contestant was required to feature Texas Gulf Red Snapper, provided by Seafood Supply Company, and one of the following three produce items: Zephyr Squash (W Farms), Pomegranate (Lightsey Farms), Zucchini Squash Blossom (Ottmer’s Family Farm), provided by Sustainable Food Center.

Runner Up: Chef Erica Beneke of MAX’s Wine Dive | Austin, TX

Erica’s Dish: Grilled Snapper with Quinoa & Coconut Milk Risotto, Sweet Corn Salsa & Fresh Tumeric-Coconut Sauce

Mini Challenge Results: Erica Beneke (1st Place), Dana Gorman (2nd Place), Christina Perrington (3rd Place), Daniel Valenzuela (4th Place)

Meet the Chef Judges & Emcee:

Guest Sommelier:

Sponsors: