Three Tomatoes Catering Executive Chef Joseph Beggs, competed in the Sysco Food Show-- Chef of the Year competition. Creating a mouthwatering dish of mushroom puree, Shorpshire Blue bread pudding, pan-seared beef tenderloin topped with a fried potato, beet, and zucchini nest. The plate was garnished with a Syrah sauce applied with a paint brush. Chef Joe placed well along the stiff competition, but didn't win this year. He's a true testiment that caterers can and do create restaurant-style cuisine and excel at taste, smell, and visual presentation.
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