Tuesday, June 3, 2014

Lockeland Table Features Winning Iron Fork Dish

Lockeland Table Features Winning Iron Fork Dish


               This year (2014) marked the 7th anniversary of the ultra competitive Iron Fork Chef Competition. The event, held at Vanderbilt University, features local Chef's who prepare a dish in a make-shift kitchen in just a short amount of time. Here's how it works: The Chef and their Sous-Chefs have just 15 minutes to select their ingredients from what's available on site. They are then given a secret ingredients that must be incorporated into the dish. This year's secret ingredient was Kale. They then have just 1-hour to create their culinary masterpiece and plate it 5 times - A plate for each of the 4 judges and 1 plate that is auctioned off with the proceeds going to charity!

               Lockeland Table's Executive Chef Hal Holden-Bache and his Sous Chef Danny Boston Bua, won the title with their dish, New Zealand Rack of Lamb with fingerling potato, bacon, kale hash, kale and herb puree, raw kale, pickled grape and feta salad. As you scroll down, you will see just why this dish impressed the judges!

             With this win, Chef Hal and sous-chef Danny, will compete in a national competition in Las Vegas this coming November! Lockeland Table will be holding an event during the end of June to serve as a fundraiser to help the pair on their trip to Vegas and will also be the last time this Award Winning Dish will be featured on the menu. So, that means you need to hurry over to try it before it's gone forever!


Lockeland Table
Executive Chef Hal Holden-Bache (left) and Sous-Chef Danny Boston Bua (right)


I stopped by Lockeland Table last week to check out this award winning dish.......and some others as you will see :-)
Lockeland Table




I started off with the Southern Girl Cocktail - Delicious! This particular Southern Girl is made with smoked Strawberry Shrub. The drink is always on the menu, but varies slightly depending upon the availability of fresh fruit of the season. It's so refreshing a fruity and is one of the most popular cocktails in the restaurant. Chef Hal smoked the Strawberries himself earlier in the week!
Lockeland Table






Lockeland Table



Lockeland Table



The Wood Fired Gulf Shrimp with asparagus, red onion, radish salad and cornbread crumbs 
Lockeland Table



This was almost too beautiful to eat! The Gulf shrimp taste like they were just plucked from the ocean that very morning and combined very nicely with the crunchiness of the asparagus and cornbread crumbs.
Lockeland Table



Smoked Cox Farms Bone Marrow with grilled Tuscan bread, Italian parsley and pickled red onion salad. 
Lockeland Table



If you've never had bone marrow, you must try it! I could not get enough of how smoky and smooth this dish was. Chef Hal says it will probably always stay on the menu because of its popularity! The red onion salad has to be the best red onion salad I've ever had and is so refreshing! The Tuscan Bread - I could eat it as a snack all by itself (it's really that good)!
Lockeland Table



Drum Roll Please -The 2014 Winner of the Iron Fork Competition is: Rack of lamb with fingerling Potato, bacon, kale hash, kale and herb puree, raw kale, pickled grape and feta salad!
Lockeland Table




Chef Hal says he thinks one of the keys to his win at Iron Fork was the fact that he and Danny incorporated the secret ingredient, Kale, into the dish 3 ways instead of just 1. I think it's an amazing dish full of varying textures and flavors that compliments the lamb perfectly.
Lockeland Table


Simply Beautiful!
Lockeland Table



Hold that 2014 Iron Fork Winning statue proudly gentleman, you deserve it!
Lockeland Table

Visit Lockeland Table online at: www.lockelandtable.com

and in person at:

1520 Woodland Street
(East Nashville)
Nashville, TN

-- Dr. April

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