Two top local gourmets, Kim Totzke of The Yellow Porch/Wild Iris Cafe and Richard Graham of Le Cou Rouge, matched whisks for our Scene competition.
...Chef Graham opened with a light-as-air corn-and-crawfish soufflé.His
main course was a succulent trout stuffed with corn relish grilled in corn husks.For dessert, he
concocted a deliciously subtle and sweet molasses-and-cornbread pudding.Chef Totzke countered with a refreshing and delightful shrimp ceviche, followed by her
expertly created paella.
The battle between Totzke and Graham
was so successful that Viking director Stodola hopes to stage another Iron Chef Nashville soon.
...Gadget Guru: Sorry to interrupt, but Chef Graham has requested a blender to prepare a corn-and-crawfish soufflé.
Viking can provide a two-speed Waring--a top of the line model--but does it have enough settings?
Fukui: Time will tell, with under 30 minutes remaining on our clock.Graham
appears to have things well in hand.He
certainly learned how to improvise as a student at the Culinary Institute of America
, not to mention as head gravier under Emeril Lagasse.But let's not forget his
share of credentials as well.
...Gadget Guru: Chef Graham has completed what looks like a heavenly molasses-and-cornbread pudding, while Totzke is just finishing up an example of her broad palette of cuisine: paella with mussels and corn.
...Chef Graham? Graham
: Before meeting Chef Totzke, I didn't know if she
aspic from a hole in the ground, but she
really kept me on my toes.
If you're still unclear on a winner, attend one of the special workshops hosted by Totzke or Graham
at the Viking Culinary Arts Center this fall.
...Richard Graham of Le Cou RougeRichard Graham's
corn-stuffed trout grilled in corn husks
1 whole golden trout
2 cups corn kernels
1 red bell pepper
...Richard Graham's Recipes