The Championship round of the Iron Vintner Challenge took place at Willows Lodge on Wednesday night. Chef Bobby Moore’s secret ingredient was lamb and Winemaker Morgan Lee of Covington Cellars satisfied the taste buds of the celebrity judges: Executive Chef Chris Weber of The Herbfarm, Dunham Cellars Winemaker/Owner Eric Dunham and 425 Magazine’s Ethan Chung.
In 60 minutes, Morgan created a fancy grilled cheese sandwich with a Harissa pepper-mayo spread, topped with Foie gras, lamb and Taleggio cheese on Essential baking company Rosemary bread with a side of organic red and orange heirloom tomato soup topped with chives. An delectable entrée of grilled lamb served on top of an eggplant and Greek yogurt puree with a side of eggplant frites fried in goose fat and topped with arugula pesto and minces truffle olives. There are pictures from the festive evening on the event’s Facebook page here: www.facebook.com/pages/Iron-Vintner-Challenge/136279633102479. Please let me know if I can offer any higher res versions.