2019TOGG Home2

MEDIA SPONSOR

TOG Logo White

June 9 , 2019
5 - 9 PM

(4-5 VIP Early Entrance)

The Exactech Arena 
at the Stephen C. O'Connell Center

nester

 

 

 

 

 

 

 

 

 

 

 

 

 

Nester Espartero, Volcanic Sushi + Sake

Describe your style of cooking:
Asian Fusion.

What are your favorite memories in the kitchen? 
My grandmother always made good food and I always helped her even though in my culture man is not usually allowed in the kitchen.

What are your strengths/secret weapons?

My knife is my first secret weapon, followed determination and ability to work quickly under pressure.

 

Dominique Fortin

 

 

 

 

 

 

 

 

 

 

 

 

 

Dominique Fortin / Gainesville Country Club

Describe your style of cooking:  
French fusion 

What got you started in the culinary field? What led to your love of food and passion for being in the kitchen? 
Cooking at home with my mom, I love food and preparing food for others.

What are your favorite memories  the kitchen? My favorite memory is when I opened my own restaurant after many years of working for others. 

Who has been the greatest influence on your cooking and why?  
The greatest influences in my cooking are both Maurice Cazalis and Jean Banchet. 

What are your three signature dishes – please give a description of each: 

Dish 1:  Dover sole filet steamed and wrapped in a lobster mousse made from fresh lobster meat, cream and eggs, served with a champagne cream sauce.

Dish 2:Tournedoee  Filet of beef grilled to temperature served with roasted fingerling potatoes, asparagus and green beans with a truffle port wine glaze. 

Dish 3: Pillow of Lump Crabmeat with Smoked Salmon and watercress infusion. 
Smoked salmon stuffed with lump crabmeat served with spaghetti cucumber with a watercress infusion 

What are your strengths in the kitchen? Organization in the kitchen and also my sauces.

How would you describe yourself in one word? Creative 

What is something that we would be surprised to learn about you? When I give cooking classes, everyone thinks it will be hard, but I am able to make it simple so that everyone can learn. 

What is your definition of “comfort food”: Cooking food with creation but very simple, like a stews.

What dish does your family/friends request most often from you? Coq au Vin

What do you like to eat when you are at home? A good grilled burger. 

What are you passionate about outside of the kitchen? Classic Cars 

List a few hobbies, interests, activities etc. that you enjoy Cars, reading, travel and to look for new recipes from different countries. 

Why should you be chosen to represent Greater Gainesville in the 2017 Iron Chef competition? I am strong enough to qualify and I also have a unique training background coming from France and working for master chefs all over Europe and the U.S.

 

Phillip

Phillip Bailey-Anderson, Public & General

Give a brief history of your culinary background:  
I've been cooking for about 15 years. I got my start in at Eastside High School in the culinary program. I moved on to attend Johnson and Wales University to study Culinary arts. I've had the opportunity to work for many restaurants over my career, most notably Disney World Resorts, Gotham Steak at the Foutaiebleau in Miami, Michelin 1 star Blackbird in Chicago and Au Cheval also in Chicago. Currently I'm the Chef de Cuisine of Public & General here in Northeast Gainesville. 

Describe your style of cooking: I cook American contemporary cuisine with a focus on regional vegetables. 

What got you started in the culinary field? /What led to your love of food and passion for being in the kitchen?  
In my family everyone cooks! I always helped my grandmother and mother in the kitchen. My mom actually suggested I try the Institute of Culinary Arts out at Eastside for a year when i was a freshman. Chef Billie DeNunzio pushed me to keep exploring restaurants around Gainesville and I've been in professional kitchens ever since. 

What are your favorite memories in the kitchen? My Grandmother baking Pies for the community during  holiday season. Smells of Apple and Sweet Potato Pie would fill the house from November to January.

Who has been the greatest influence on your cooking and why?  
I would have to say I've learned a ton from every single person that I have worked with, but Chef David Posey taught me how to have style while showing techniques that make food sing.

What are your three signature dishes – please give a description of each: 

Dish 1: Beer-Onion Bread with Pickles and Chicken Liver Pate. 

Dish 2: Whole Roasted Cauliflower in Garlic Butter with Smoked Marcona Almonds, Golden Raisin Puree , Arugula and Brown Butter Sauce

Dish 3: Roasted Duck with fennel and peaches macerated with Honey- BourbanVingrette, and Urfa Pepper cream

What are your strengths in the kitchen? I keep a cool head and can cook my out of a jam.

How would you describe yourself in one word? Driven

What is something that we would be surprised to learn about you? I dance while i cook.

What is your definition of “comfort food”? Anything with Rice.

What dish does your family/friends request most often from you? Egg Rolls

What do you like to eat when you are at home? Sandwiches

What are you passionate about outside of the kitchen? Collecting Vinyl, cars, going to the springs, eating, playing with my dogs, riding my bike.

List a few hobbies, interests, activities etc. that you enjoy: Gaming, Reading, getting tattoo'd, eating, movies, listening to music

Why should you be chosen to represent Greater Gainesville in the 2019 Iron Chef competition? I love competition and cooking under pressure. Doing both in Gainesville for charity that supports the community is a dream come true. I would be very honored to compete in my home town.