Bocuse d'Or US Finals Winding Down Today; Winner Announced!

UPDATE 2.7.10 James Kent, sous chef at Eleven Madison Park, will represent the United States next year at the Bocuse d'Or. Kent. His US Finals menu is below:

Scottish “Label Rouge” Salmon Pavé with Leeks, Osetra Cavier and Sauce Fumet Blanc, garnished with: Roulade with Alaskan King Crab, Relish of Cucumber and Meyer Lemon; Chilled Mousse with Tartare and Roe; Pickled Heirloom Beets with Crème Fraiche, Dill and Black Pepper.

Elysian Fields Farm Spring Lamb: Bacon Wrapped Saddle with Piquillo Peppers and Provençale Herbes; Vol-Au-Vent of Braised Gigot with Sweetbreads and Preserved Lemon; Zucchini with Lynnhaven Chèvre Frais and Mint; Tart of Tomato Confit with Basil, Niçoise Olives and Fromage Blanc.

2.6.10 The Bocuse d'Or US Finals have been underway at the CIA this weekend; check in at the Bocuse d'Or USA Foundation for a complete list of finalists & their restaurants, image galleries of the competition, & truly dazzling video. Donations to the foundation can also be made on the site.

US Finalists: http://www.bocusedorusa.org/team.html

Image Gallery: http://www.bocusedorusa.org/gallery.html

Schedule of Events: http://www.bocusedorusa.org/events.html

Video: http://www.bocusedorusa.org/videos.html

Also check Chef Ron DeSantis' Twitter Feed for up to the minute info & images from the competition here: http://twitter.com/rdscmc

(Picture feed is here: http://twitpic.com/photos/rdscmc)