Once again, four gourmands met in the kitchen for a battle of fantastic proportion.  They met for two purposes.  First and foremost, these gentlemen were brought together to produce and indulge in fantastic foods, and secondly, to name a winner in the Great Seafood Challenge.  Different backgrounds and kitchen experiences brought four surprisingly unique dishes to the frontlines, and although all could have been worthy of great accolade, only one would be declared the Connoisseur’s Favorite.

Connoisseur Jon was the first to present his dish.  He brought to the table Steamed Mussels and Clams in White Wine Sauce with Peasant Olive Bread. 

After a brief presentation on how to take the sock off of a clam, judges dug in to the high pile of shellfish on the platter, and within 10 minutes, all traces of the shellfish were just a tasty memory.

Both the mussels and the clams were cooked well in a light and delicate wine sauce, which one judge remarked tasted “straight from a fresh sea.”  Judges also enjoyed the melted butter in which to drench the clams in, as well as the overall presentation. 

Unfortunately, the clams and mussels were too foreign of a food for certain judges, who turned to the bread as a judging mark rather than combining the bread with the wine sauce for a briny delight.  The other judges enjoyed the flavors, one even dubbing it the most flavorful dish, but seemed to decide that it was not original enough of an idea.

Connoisseur Javier was next to unveil his creation, which he called Deconstructed Ceviche.

The presentation of the octopus and shrimp in community salt-rimmed glasses surrounded with the red, white and green vegetables of Mexico was stunning, “worthy of a gourmet restaurant”.  These were sided with corn chips, and the judges were allowed to add as much or as little of the vegetables to the glass, thereby constructing the ceviche. 

The risk of using octopus was taken into account when judging, and all were impressed with the accuracy of the dish, noting on its citrusy, light flavors, and addictive qualities.  One judge described the dish as “musical”. 

This dish did lose some points on texture, as the octopus and shrimp were tough in some instances.  This dish was also described as “not a stretch” by some judges, as Connoisseur Javier did use a flavor profile that was common to him.

Connoisseur Tom brought the third dish, a combination of Cod and Ocean Perch Fritters, served in two courses. 

He employed the assistance of the trusty deep fryer and produced piles of healthy-sized fried dough.  There was some disagreement between the judges between which fish was the favorite in the fritters.  Some preferred the delicate flavors and texture of the cod, while others enjoyed the no nonsense fish punch in the perch fritters. 

Needless to say, both were successful fritters, and with the last minute addition of lemon juice, very enjoyable.  The edges of the fritters were wonderfully crispy, though the insides of the larger fritters were a bit mushy or doughy. 

The judged wanted a bit more flavor in the fritters, as they were a bit bland at times.  We all agreed that a dipping sauce and proper presentation would have finished this dish and put it over the edge.

Finally, Connoisseur Michael brought his masterpiece front and center, Scallops Consommé. 

The top-breaded scallops sat three a piece in bowls of labor-intensive thyme consommé with mushrooms.  The fact that this dish was served last was fitting, as it was the sweet dessert of the bunch, almost tasting like key lime pie due to its citrus flavors.  The scallops were baked perfectly, remaining soft and tender. 

Judges loved the unique flavor profile that this dish presented, though some called the lemon and thyme mixture “overpowering”.  Judged agreed that the one big flaw in this dish was the crumb topping on the top of the scallops, as it quickly became infused with the consommé creating a lemony bread crumb slurry.  Nevertheless, this dish was spectacular. 

Coming into the competition, Michael was the clear favorite, having the most experience cooking seafood, and he did not disappoint.

The verdict was passed along by 9 judges, and the scores were close.  It was unfortunate that there had to be a clear winner here, as the entire competition was reminiscent of a four-course meal in a nice restaurant, but such is the was of life for a connoisseur. 

In fourth place with 63.5 points out of a possible 100 was Connoisseur Javier. 

In third place with 65 points was Connoisseur Jon. 

In second place with 67.5 points was Connoisseur Tom. 

The dish judged The Connoisseur Favorite was Connoisseur Michael’s with 72 out of a possible 100 points.  Thus concluded the Great Seafood Challenge, with the real winners being the judges who were treated to a fantastic 4-course gourmet seafood dinner and get to look forward to the Great Breakfast Connoisseur Challenge coming soon!