chef and owner cooked up the winning entrée at the 2011 Kosherfest "Iron Chef" competition last week.
Warshaw and other chefs from New York-area Kosher restaurants were given 45 minutes to cook, prepare and present a dish that featured a mystery ingredient – boneless duck breast, a news release said.
The Teaneck chef's winning dish included seared duck breast breaded with grapefruit and pomegranates, and red onion salad with lime honey and avocado puree. Warshaw walked away with a $1,000 cash prize.
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Warshaw competed against chefs including Chef Moshe Wendel of Pardes Restaurant in Brooklyn and Chef Craig Solomon of Ariel’s in Englewood.
The competition was judged by Jack Silberstein, director of Culinary and Business Operations at Jack’s Gourmet, Chef Philippe Kaemmerle, Lead Pastry Chef at The Center for Kosher Culinary Arts and Chaim Szmidt, editor in chief of The Kosher Scene. Judges took taste, presentation and creativity into consideration.
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The Kosherfest competition wasn't the first time Warshaw's culinary ability has been praised. A 2009 New York Times review of Etc. Steakhouse cited "tender and gorgeously juicy" hanger steak, among other dishes.
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