Centerplate's Sean Kavanaugh Wins First Place in Sysco Corporation's 17th Annual Taste of the Season 'Best Chefs of the West' Competition

October 21, 2009 8:30 AM EDT

STAMFORD, Conn., Oct. 21 /PRNewswire/ -- Centerplate, the hospitality partner to North America's premier convention centers, stadiums and arenas, announced today that regional executive chef Sean Kavanaugh won first place in Sysco Corporation's 17th Annual Taste of the Season "Best Chefs of the West" competition held at the Renaissance Glendale Hotel in Glendale, Arizona. As one of 11 competitors in the "Iron Chef" style contest, Kavanaugh was selected as the winner for creating three dishes in under 60 minutes that incorporated key ingredients monkfish, chorizo, quinoa and prickly pear syrup.

Inspired by a recent visit to Vancouver, Chef Kavanaugh's winning presentations were slow poached monkfish medallion glazed with caramelized cane sugar and set on a bed of braised enoki mushrooms with quinoa and candied rind of lemons; minced monkfish and chorizo tsukune with ginger, cilantro and chive sausage, grated dried shiitake mushrooms and mirin; and ebi mayo monkfish served with ginger, compressed watermelon, pineapple and a bowl of braised pork belly garnished with daikon. Included here is one of Chef Kavanaugh's winning recipes:

Monkfish and Chorizo Tsukune

Serves four as appetizer

Ingredients:

8 ounces fresh Monkfish skinned and minced

4 ounces Chorizo finely chopped

1/2 Tbsp. fresh Ginger finely grated

1 Tbsp. Chives chopped

1/2 Tbsp. Cilantro chopped

1/2 Tbsp Mirin

1/2 Tbsp. Soy Sauce

1 Tsp. Sesame Oil

Fresh Lime wedges

Method:

Mix ingredients well

Divide mix into 4 equal portions and roll into balls

These can either be baked, poached or grilled pending the cook's preference

Bake: 350( )degrees for 12 minutes

Poach: Simmer for 12 to 15 minutes until firm

Grill: Brush with a little sesame oil and grill over medium/high heat for about five minutes per side if made into a patty shape

Garnish: 1/2 Tsp Smoked Sea Salt sprinkled on top and a squeeze of fresh lime juice

"We are proud to highlight Chef Sean Kavanaugh's latest culinary achievement," said George Wooten, executive vice president of operations for Centerplate. "Because of his ingenuity and culinary expertise, Chef Kavanaugh is a key contributor to our total solution approach in our sports and entertainment venues."

Chef Kavanaugh recently received the Association of Luxury Suite Director's "Best New Idea" award for the University of Phoenix's 'Loft Menu,' which allows guests to create their own packages from an a la carte menu. Also in the past year, he won the Arizona Minor's 100 Percent Natural Chef's Challenge hosted by the American Culinary Federation and was honored as part of the 'President's Circle of Distinction' by the Association for Career and Technical Education of Arizona.

About Centerplate

Centerplate crafts and delivers "Craveable Experiences. Raveable Results." in more than 140 prominent sports, entertainment and convention center venues across North America. Centerplate has provided services to 11 Super Bowls, 19 World Series, key events for the Democratic and Republican National Conventions, 15 official U.S. Presidential Inaugural Balls, over 100 major College Bowl Games and the largest plated dinner in history at the Alpha Kappa Alpha Centennial Celebration. Visit the company online at www.centerplate.com.

SOURCE Centerplate

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