Salmon in the Battle for Seattle

Summer also marked the first Battle in Seattle, featuring Chef David Hahne of host restaurant Enotria against Chef Takashi Ogasawara of Rain Modern Infusion Cuisine. In this crudo versus sashimi competition, the secret ingredient was salmon, and both chefs plated up three courses for a panel of judges (including yours truly) and a rather raucous, sold-out crowd.

Ogasawara came out strong, winning points with a poke-like preparation served up in a martini glass, which included salmon roe and crispy salmon skin in addition to the raw salmon pieces. I also gave him a slight edge for the second course, but then Hahne served up the best dish of the night for the final course: squid ink pasta with cured salmon as part of a squadron of seafood, including Kumamoto oyster, ahi, and scallop.

Based on points, the judges rated this battle close to a draw, though if the courses were rounds and we judged as in boxing, Ogasawara might have had a slight edge. This seemed to be the prevailing sentiment, as the overall verdict showed Ogasawara edging out Hahne by the slimmest of margins, earning him bragging rights for supremacy on 45th Street. At least for the night. I understand that this was just the first Battle in Seattle–with more to follow.

Rain Modern Infusion Cuisine on Urbanspoon

Enotria Italian Restaurant on Urbanspoon

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