Perhaps it was the warm wind that gusted through my cashmere shawl as I stepped onto the rooftop terrasse of the Cova Hotel that made this rendezvous with chef competitors Christian Noto and Sam Leonard seem so magical.

I was excited to sample what the creativity of the chefs would bring to this Saturday’s Battle Jewtalian.

With Chef Noto representing the Italians and Chef Leonard representing the Jews, the fight was about to begin.

Round 1

The first dish was presented by Noto ~ a Chilled Mixed Seafood Salad with Hand-Shucked Ceci Beans, House Cured Cod, Roast Gypsy Peppers and Lemon.

Traditional of the Feast of the Seven Fishes served on Christmas Eve, the comfort of a well known dish transformed into a light salad covered with seafood crudo lavishly tossed with roasted gypsy peppers, ceci beans, lemon, and olive oil.

But what of challenger Leonard’s Cured Sockeye Salmon and House-Smoked Whitefish Salad with Heirloom Tomato, Half Sours, Caper Relish and House Baked Pumpernickle?

Upon first glance at this dish, I saw crisp modern style transform the traditional smoked fish platter a Jewish mother might put out on Sunday into a beautifully elegant sampling of house cured salmon, house smoked whitefish, and an array of accompaniments ready for my palate to tiptoe around.

The density of the thin pumpernickel bread to the smoothness of the cream cheese, to the wet sweetness of heirloom tomato and little pops of salty capers make me squeal with joy.

Round 2

A welcoming bowl served with both hands by Noto beheld the scent of Italian Wedding Soup.  But a quick peek in the steaming broth reveals frilly green leaves of escarole, and fluffy, broth-absorbed  meatballs.  A poached egg and shaved parmesan melting in the soup was a delightful twist on the classic.

Then, my other lover for the eve, if I may use lover and chef interchangeably, whispered me a Chicken and Vegetable Soup with Kreplach and beckoned me to seduce his creation.  As chicken soup would be a usual suspect every Friday with the family, Leonard explained, he wanted to give that warm comforting feel but dress the dish up with dried fruits and nuts with the chicken to give it a sweet and savoury bite.

Round 3

I took step back to allow the sensations that filled my mouth and warmed my heart with the love of two chefs.  A sigh was not enough to encompass the pure bliss my mind was in.

Chef Noto did not want to stop the palatable pleasures from coming.  He proudly presented his Bucatini with Cherrystone Clams, Herbs, and Crusty Bread and Mlinzi.  The essence of an East Coast Italian and sometimes served on a daily basis at home, those comforting moments were refreshed into Noto’s simple creation.

The thick bucatini laced with lemon and sweet briny flavour from the clams.  Earth met the sea as fresh oregano and parsley lifted onto my tongue and intermingled with the elements of water.  Crusty bread dipped into the broth helped soak up but what was just a mere memory of the fantastic plate I just consumed.

Next, Leonard presented a Matzah Brei with Caramelized Onion, Leek, Wild Mushrooms, Micro Greens, House Ketchup and a Six Minute Egg.   Leonard quieted his voice as he reminisced on this typical Passover breakfast he remembered having as a child.

But now?  Now the creation has become a napoleon of matzah and egg seared crisp on the outside then topped with a 6-minute egg.  As you cut into the soft egg, the yolk ran over onto the matzah brei and through the trails in-between the wild mushrooms and greens on the plate.  Pure and utter bliss.

Round 4

Now it was really down to business.  Manicotti versus Brisket.

The dish was a Manicotti with Hand-Rolled Braciole. I don’t remember the last time I’ve had manicotti done right, but Noto impressed me with the extra care he took to stuff crepes with ricotta and herbs, then bake in a pork braised ragu alongside a seared braciole.

Each inch of my knife cut into the tender meat revealed a beautiful circular pattern where the veal had been rolled gently.  Remnants of melted parmesan gripped onto the silverware, but this did not stop my ravenous fork to satiate my mouth.

Leonard then presented me with his Vidalia Onion Braised Brisket with Fingerling Potatoes, Chantenay Carrot Tzimis, and a Market Fruit Glaze.

The stone fruit and Vidalia onions lended an earthy sweetness to the dish.  The sweet carrot tzimis cut through the fattiness of the mean and the garlic licked fingerlings warmed me up and brought me great pleasure in comfort.  I was pleased to experience even this simple tasting to prepare my mind for the deliciousness to come this Saturday.

Not only is this amazing food to be presented, but the BBC Elite are pairing each course with cocktails and wine.  8 dishes and 8 pairings for a ridiculously low price of 105.  And since you’re that cool, use the discount code “cova” to receive 10% off.

Hope to see you there. RSVP at http://dishcrawl.com/jewtalian

** note- this is just a preview- menu may change slightly depending on ingredient availability **