Guests mingled during social hour, enjoying wines by Mira Winery and beer from Bitter Brothers Brewing Co., before taking their seats to watch and taste as each chef created a separate three-course meal plated on Front of the House plateware. Executive Chef Alexander Suástegui ultimately clinched victory, securing a spot in the ROCK’N CHEF Final, where she will compete against three (yet to qualify) San Diego chefs in front of a panel of expert judges and KAABOO attendees in the “winner-takes-all” challenge on Saturday, September 16.
Chef Steven’s first course: “Inasal” Del Pacifico Shrimp • annatto • calamansi • plated on FOH Tides plate
Chef Alexander’s first course: Del Pacifico Shrimp Aguachile Tatemado • persian cucumber • onion • avocado puree • Fresh Origins hibiscus flower • plated on FOH Kiln plate
Chef Steven’s second course: “Kaldereta” beef cheeks • chorizo de bilbao • olives • peppers • plated on FOH Kiln plate
Chef Alexander’s second course: Birria stewed beef cheeks with adobo norteño • chilaca and corn beans • coriander and onion foam • onion and tortilla powder • Fresh Origins petite watercress • plated on FOH Kiln plate
Chef Steven Papa’s third course: “Sans Rival” meringue • buttercream • mango • Callebaut Single Origin Ecuador Chocolate • plated on FOH Kiln plate
Chef Alexander’s third course: Callebaut Single Origin Ecuadorian Chocolate Mousse avocado • pistachios • Fresh Origins hibiscus flower • plated on FOH Trillium bowl