gallery

*left-right* Chef Charles Davis, Chef Timothy Lalli, and Chef Ronald Masse at the fleet week "BEST CHOW COMPETITION" representing the U.S.S. Cape St. George CG-71.

Chef Timothy Lalli explains to the judges how the dishes were prepared and what ingredients were used while the judges are sampleing.

Chef Charles Davis explains to the host of the "BEST CHOW COMPETITION" how he prepared the mango stuffed beef tenderloin and the mango nectar demi glace.

Chef Timothy Lalli speaks with a General of the U.S. Marines about the dishes he has prepared.

This seafood cevichi was the appetizer presented by "culinary Dreamz" for the Fleet week "BEST CHOW COMPETITION" It is a mixture of diced lobster, bay scallops, and shrimp that were cooked not by heat but by marinating in 3 citrus juices and fresh herbs, drained and tossed together with diced cucumbers, pineapple and tomato concase` then served in a tri-colored-weaved flour tortilla basket and garnished with a poppyseed-citrus vinegrette.

The entree served by Culinary Dreamz consisting of a beef tenderloin stuffed with a mango chutney, then seared and wrapped with pepperd-smoked bacon and rosemary and refridgerated overnight then slowly roasted and sliced into medallions. Served with a side of veal demi glace consisting of mango nectar. The vegetable is soy roasted asparagus. The potato is a red russet mashed potato with carmelized shallots and garlic with feta cheese encased in a puff pasty.

This creme brulee dessert presented by "culinary Dreamz" at the BEST CHOW COMPETITION was a orange and vanilla bean flavored creme brule with creme englace sauce and a blueberry and white wine coulis sauce as well along with sliced kiwi.

Culinary dreamz looks on as another U.S. Naval Admiral Judge samples the appetizer, seafood cevichi.

Chef Timothy Lalli is describing to the host of the "BEST CHOW COMPETITION" his procedures for preparing the seafood cevichi appetizer.