Willingboro's Kevin Sbraga, culinary director of the Garces Restaurant Group (Amada, Tinto and Distrito here), brought home the prize for best meat presentation at the U.S. semifinals for the Bocuse d'Or culinary competition, held last weekend at Epcot in Florida.
He worked with Amada cook Aimee Patel. Among the judges was Georges Perrier.
See his menu here.
A most excellent recap is here.
Winner was Timothy Hollingsworth of the vaunted French Laundry in Yountville, Calif.
The U.S. Bocuse team's patron, Thomas Keller, had promised the winner use of a studio kitchen next to the French Laundry, so Hollingsworth won't have to go far to train for the world championship in January.
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