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12 Texas Oysters shucked*
1 lb. Ground Chicken Breast
8 Ribs and meat of Rack of Lamb*
8 Slices of Bacon
Zucchini
Corn
Okra
5 jalepeno peppers or chipotle peppers
2 lbs. spinach
1 lb. Cotija cheese
1 lb. Texas goat cheese
5 large potatoes (white or sweet)
1 butternut or 2 acorn squash
5 Vine Ripened Tomatoes
Apples
Pecans
Any Texas Wine (depending on availability)
In the pantry at all times:
- All spices
- Demi Glace (all kinds)
- AP, bread and pastry flour, corn starch, corn meal
- Eggs
- Milk, heavy whipping cream
- Butter
- Brown veal stock, Chicken stock, Beef stock, Fish fume, vegetable stock
- Onions, yellow, white, red, green
- Shallots
- Leeks
- Scallions
- Carrots
- Garlic
- Sherry wine, rice wine, sake, Madeira, port
- Canola oil, Olive oil
- Red wine vinegar, white wine vinegar, balsamic vinegar, rice vinegar
- Sugar: white, brown, colored, maple syrup, honey, molasses
- Fresh herbs (thyme, oregano, parsley, cilantro, basil, rosemary, ginger, chives)
- Tomato paste
- Frozen Puff pastry
- Filo pastry
- Texas nuts: pecans
- Vanilla beans & vanilla
Basket for Pastry:
Strawberries, Blueberries, Blackberries
Any standard El Rey Chocolate
Apples
You will have access to any equipment available in a normal restaurant kitchen. Any special equipment you will need to bring.
*3 for tasting plate and 1 for each judges’ plates (4 judges) – 7 total
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