Culinary History Collection


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Current Editor: Cynthia D. Bertelsen


Issue 3 Summer 2002

Chefs' Challenge Report

by Caryl Gray

The First Annual Chefs' Challenge was held on April 27, 2002 at the Hunting Hills Country Club in Roanoke, Virginia. As an inaugural event, the Chefs' Challenge was a success and was well attended by members of the community interested in supporting the Culinary Collection and enjoying good food. The theme for the evening was American regional cuisines. The presentations by the Chefs' and their teams represented a selected region and its cuisine. The Chefs' added to the festive atmosphere of the evening with unique presentations from a chuck wagon to a palm tree decorated with fruit. Eleven area chefs participated in the event, which was judged by Judd Flynn, Doug Patterson and David Richardson. In addition to the judges' selections for the grand prize (a check for $1500), attendee's voted for the People's Choice Award. With the success of the event, plans are being made for the Second Annual Chefs' Challenge to continue to support the Culinary History Collection.

Participating chefs and themes included:

Southwestern Cuisine -- People's Choice Award Winner
Scott Cooper/Executive Chef
Chriss Hall/Chef
Eric Martines/Chef
Hunting Hills Country Club
Cherry Oak Smoked Beef Brisket with 5 Bean Chili topped with Cactus Salsa, Tumbleweed onions and garnished with Smoked Cornbread

Hawaiian Cuisine
Urs Gabathuler/Executive Chef and Owner
Main St. Eatery Restaurant
Prosciutto Wrapped Pork Tenderloin with Smoked Pineapple Mango Demi-glace with Orange Perfumed Basmati Pilaf and Black Bean and Red Pepper Relish

Puerto Rican Cuisine
Dewayne Itson/executive Chef
Waters Edge Country Club
Clam Ceviche

Key West Cuisine
Kevin Jarvis/executive Chef
Montano's Restaurant
Tequila Lime Marinated Chicken

Virginian Cuisine
Kathleen Mommerency/Executive Chef
Jimmy Bennet/Chef
Micheal Mommerency/Chef
Danielle Mommerency
Westlake Golf and Country Club
Down Home Virginia Ham & Scalloped Tators

Southern Food
Anthony Brienza/Executive Chef
Ariel Suarez/Chef
Wyndham Roanoke Hotel
Garlic Maple Braised Pork Roast with Corn and Scallion Fritters served with Old #7 Peach and Vidalia Ketchup

Low Country--First Place Award
Roger Light/Executive Chef
Shenandoah Club
Bourbon Marinated Quail Breast with Sweet Onions and Green Peppercorns on Crisp Potatoes

Cajun Cuisine
Chris Martin/Executive Chef
Bryen Norris/Chef
Blacksburg Country Club
Crayfish and Andouille Rillettes with Grapefruit and Tarragon

Hawaiian Cuisine
Steve Allf/Executive Chef
Shakers Restaurant
Tako Poke Lomi Lomi Salmon with Haupia

US Virgin Islands
Derrick Beverly/Executive Chef
Jason Fage/Sous Chef
Chatmoss Country Club
Jerk BBQ Beef Kabobs with Plantain Croquettes and Virgin Island Rice Pilaf

Creole Cuisine
Matthew Anderson/Executive Chef
Greg Wall/General Manager
Terry Sine/Chef
Harold Wright/Chef
Brugh Tavern Restaurant
Jambalaya

 


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Last modified on: 06.08.04 by Mark B. Gerus
Created 07.31.02 (GMc/CEG)
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