Julien's Journal November 2015 (Volume 40, Number 11) | страница 23

restaurants will be providing outstanding
gourmet small plates featuring three or
four selections from each restaurant.

and Wine Festival. L.May Eatery brothersister proprietors, EJ and Lea Droessler,
know they have a winner in Chef Tony,
because for the last two years he’s been
cooking with the Coveted Golden Ladle,
having won the first two Great Soup Offs.
This year for the Friday gourmet event
Chef Tony will prepare chipotle pumpkin
hummus with house-made crackers, baked
houlomi cheese with fire roasted tomato
chutney, and pulled pork with savory bread
pudding and a hard root beer glaze. A Moroccan chicken soup is what Chef Tony has
planned for the Great Soup Off. Can anyone
taste a three-peat?
This will be Executive Chef Jonathan Nelson’s first time preparing dishes for the

Executive Chef Jonathan Nelson of Woodfire
Grille Photo by John Moran

Executive Chef Jason Culbertson, Caroline’s
Restaurant Photo by John Moran

A Look at what the Chefs
are Preparing
Under the leadership of Executive Chef
Jason Culbertson, Caroline’s Restaurant
offers delectable American Cuisine with a
twist, exquisite appetizers, and daily features that enhance an already extensive
menu. Chef Jason studied at the Le Cordon
Bleu in Minneapolis, MN and is excited to
be returning to the Food and Wine Festival. “I will be preparing a three part plate,
including crab tater tots with chipotle aioli,
turtle cheese cake, and the last component
is an apple cider braised pork shank.” Chef
Jason’s entry into the Saturday afternoon
Great Soup Off competition is an interesting lobster cappuccino.
Everyone knows that Executive Chef Tony
Joos, who studied at the New England Culinary Institute, is ready for another Food

Executive Chef Tony Joos of L.May Eatery
Photo contributed by L.May eatery

November 2015  ❖  Julien’s Journal  ❖ 21