 While
his résumé may
reflect some
big, well-known
names in
the restaurant
world, Budi
Kazali is
long past
the stage
of having
to site his
former posts
for recognition--as
it is his
name that
inspires
knowing nods
from foodies
far and wide.
As chef and
owner of
The Ballard
Inn, he draws
locals and
visitors
to his 12-table
dining room
to indulge
in world-class
fare. Highly
regarded
by diners,
he's also
a favorite
among his
peers. There's
not a chef
in the region
who will
be surprised
that Budi
Kazali has
been named
CCM® 's
Ultimate
Chef for
2009.
Chef Budi
Kazali
The
Ballard Inn & Restaurant
2436
Baseline
Ave., Ballard
(805)
688-7770
www.ballardinn.com
HOW HE WON
~ Judges'
Notes
The Qualifying
Round
Chef Budi
Kazali's
top-scoring
dish was
his Duck
Two Ways:
Duck Breast
with Toasted
Walnut and
Apple Salad;
Foie Soup
with Walnut
Foam and
Crostini.
Judges'
notes:
"Complete
use of
the nut
really
shines
and unifies
the dish." The
judges
enjoyed
the "beautiful
plate and
the interactive
eating
with multiple
components," and
praised
the "exceptional
cohesion
between
the different
components
of the
dish." From
the "perfectly
prepared
duck" to "lots
of great
textures
working
well together," the
dish received
high marks
for execution.
As for
flavor, "It
did what
a dish
is supposed
to do to
your palate ... total
harmony
and stimulation.
Loved it!"
Also scoring
very highly
was the Macadamia
Crusted Maine
Lobster with
Candlenut
Nage.
Judges'
notes:
"Pulling
out a nut
none of
the judges
had ever
heard of" in
reference
to the
Indonesian
Candlenut,
which judges
thought
was successfully
used. "Wonderful
juxtaposition
of crunch
with the
rich risotto," and
another
judge agreed, "The
light crispy
nuts are
very nice
against
the creaminess
of the
dish." All
judges
commented
on the
perfectly
prepared
lobster,
and gave
high marks
for "the
well-balanced,
perfectly
complimentary
components
of the
dish." According
to one
judge,
the presentation
brought
to mind
the phrase "the
confident
hand of
a master."
The Cook-off
Depending
on which
judge you
ask, you'll
get a different
answer about
which dish
was the strongest.
Judges'
notes:
In
reference
to the
Almond
Crusted
Skate Wing
with Arugula
Salad and
Valencia
Almond
Brown Butter,
one judge
noted "there
was a nice
tanginess
against
the nuttiness.
Great texture
of the
almond;
it doesn't
overpower
the very
delicate
fish." And
another
thought
the "beautiful
steak of
almond
brown butter
across
plate" was
nice presentation
for this
dish.
The Duck
with the
Almond Massaman
Curry got
even higher
marks for
its bold
and balanced
flavor. "The
heat of the
curry, richness
of the duck,
brightness
of the apples,
and the deep
almond flavor
come together
perfectly." Another
commented
on how "satisfying
and comforting" the
dish was.
And when
one judge
highlighted
how the "unique
and modest
curry perfectly
allowed the
other flavors
to come through--I'd
love the
recipe!",
CCM® obliged.
Check out
CCM® 's
Recipe Directory for this
and other
great judge-requested
recipes from
the competition.
The Almond
Braised Veal
Cheeks, though
noted as
being a little "cumbersome" in
its plating,
received
nothing but
high marks
for creativity,
flavor, and
use of the
secret ingredient. "Almonds
everywhere!
Nuts were
really integral
to the success
of the dish." And
one judge
reacted at
a more emotional
level, commenting, "My
favorite
dish! I love
the perfectly
cooked meats,
the pasta,
the bright
gremolata,
everything ... it
really turned
my palate
on!"
One of the
top-scoring
dishes of
the evening
was without
a doubt Chef
Kazali's
dessert,
the playful
and very
successful
Ode to Almond
Joy.
Judges
notes:
"Individually,
any of
the three
components
would have
been a
successful
tribute
to the
Almond
Joy, but
all three
together
was a tribute
to the
versatility
of the
almond
and the
creativity
and skill
of the
chef. Fun,
artistic,
and truly
delicious.
Full marks!"
Check out
our exclusive
photos of
Chef Budi
Kazali during
the cook-off. |
