Marqette at Dublin Airport has collected many an award since opening in Terminal 1 and seriously upgrading the dining experience travellers can expect when passing through. Adding to this collection of awards, two Marqette chefs picked up honours at the Chef Ireland Culinary Competition which took place at Food and Bev Live at Citywest Hotel earlier this month.
Chef Gordon Carberry and Kevin Russell both won bronze in the inventive ‘Mystery Basket’ challenge, where teams of two worked together with a box of surprise ingredients to create polished finished dishes. Items available to the chefs on the day included horseradish, seabass fillets, chicken supreme, banana, leek, onion, garlic and mushrooms.
Senior Sous Chef Gordon Carberry also won silver in the senior Fish Competition with a fish dish he holds very close to his heart. The dish which impressed judges was a pan fried seabass fillet, a seabass tartare, and a boudin made from the seabass, elegantly served with a pea puree, turned baby potatoes, baby carrots and a lemon and dill sauce.
Gordon personally loves the mystery basket competition as he believes you really have to think on your feet and draw on both of your experiences to produce top notch dishes worthy of medals. Gordon and Kevin worked very well together and achieved a bronze medal in this competition, which he was delighted about as it was Kevin’s first competition. They will be working closing together in the Marqette kitchen to further develop more dishes and enter upcoming awards.
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