Last Tuesday marked the conclusion of the first round in the
WNC Chefs Challenge, when Brian Ross of DOUGH won out over Executive Chef
Michael Marshall of Harrah’s Cherokee Resort. It was a delicious heat, which
featured local porters, IPAs, stouts and ales in each and every dish. Yes, the
night’s secret ingredient was beer.
In fact,
looking back on the first eight challenges, there have been some great secret
ingredients in this year’s fourth annual challenge, including chocolate from
French Broad Chocolates, eggs from Hickory Nut Gap Farm, sorghum from Owen
Balls’ Madison County farm, and sweet potatoes from New Sprout Farms. Flour was
also a first this year, used in the very first battle (Sunny Point Café vs.
Tomato Jam Café).
And the
talented chefs, who are allowed merely one hour to craft their menus for the
evening, have concocted some impeccably beautiful and palate-pleasing creations
you won’t find elsewhere. A few mouthwatering highlights: filo-baked lobster
quiche with fennel, bacon, and sundried tomato hollandaise (LAB); aromatic
spice and wine-braised chicken with apple chutney, couscous, and celeriac
malanga root puree (Strada); chocolate gnocchi with a chocolate cream sauce,
basil-chocolate ice cream, and raspberry meringue (Zambra).
If you
haven’t been following the food fight or attended a dinner, where you get to
dine and decide who wins, there’s still time. The quarterfinal round takes
place every Tuesday at Chestnut restaurant in downtown Asheville, April 16-May
7, 6 p.m. Here’s who’s up on deck:
April 16 Tomato
Jam Café vs. DoubleTree Catering
April 23 Lexington
Avenue Brewery vs. Zambra
April 30 Deerfield
vs. Strada Italiano
May 7 West
Asheville Kitchen & Lounge (WALK) vs. DOUGH
Stay tuned for details on the semifinals. The final round
will be held during the Asheville Wine & Food Festival, August 22-24. For
Chefs Challenge tickets ($49, excluding tax and gratuity), dinner recaps, and
photos, visit www.ashevillewineandfood.com.
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