Final Cut Steakhouse Chef Wins 'Chef of Cuisine' Gold Medal

Nick Dispenza, sous chef for the Final Cut Steakhouse at Hollywood Casino Joliet, has won the “Chefs of Cuisine” Gold Medal, beating chefs from the five other Penn National Gaming sites in the Midwest.

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Here's what each chef had to say about what they prepared:

Dispenza --

"For my dish, I felt roasted cauliflower and smoked gouda soup would be a great lead-in to what was to come. The pumpernickel garnish offered a seasonal flare that complimented the Mesculan Salad Bouquet – the crumbled egg yolk absorbed the white balsamic vinaigrette, just as planned. The finishing touch was the caul-wrapped filet accompanied by honey caviar, vanilla corn, butter poached grouper cheeks, au gratin potatoes, parsnip puree and brunoise (cut) root vegetables. The whole meal came together perfectly.”

Jones --

“Inspired by chowder from the outer banks of North Carolina, the roasted corn and crab chowder (once considered a “poor man’s soup) didn’t disappoint. A variation of the now familiar “chop salad," my chop chop salad included eggs, garbanzo beans, tomatoes, Parmesan, red onion and aged white balsamic vinaigrette. The main entrée, Steak Chasseur, featured onions, garlic, tomatoes, demi-sauce and mushrooms.”

As the winner, Dispenza won both the “Chefs of Cuisine” Gold Medal and the 2013 Director’s Cut Award for the Midwest Region as well as a custom-made chef’s coat and a three-day culinary tour of Las Vegas for two.