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The 2nd Annual Chef's Challenge
12/13/10
Deschutes Brewery-Portland Pub
210 NW 11th Ave
Portland
This is our second year of our wildly successful Iron Chef-style beer pairing competition featuring five chefs from Portland's top restaurants. These talented culinary experts compete to prepare the best dish and beer pairing of the evening. A panel of celebrity judges will decide which combination is the tastiest and most artfully prepared. A People's Choice Award will also be given. And it all benefits a terrific non-profit, Morrison Child & Family Services.
2nd Annual Chef's ChallengeCompeting Portland Chefs:
Kurt Spak, Alba Osteria
Ben Dyer, Laurelhurst Market and Ate-Oh-Ate
Adam Higgs, Acadia
Jeff Usinowicz, Deschutes Brewery Portland Pub
Scott Shampine, Davis Street Tavern
Dave Anderson, Genoa
Cast your votes with these Celebrity Judges:
Matt Zaffino from KGW
Margo True from Sunset Magazine
Leslie Cole from The Oregonian
Megan Flynn from BeerWest
Gary Fish, Founder of Deschutes Brewery
Tickets are just $75 per person and includes food, beverages & gratuities. With this spectacular event less than a week away, don't delay buying your tickets online.
The Enchanted Garden Restaurant.
Hong Kong Disneyland Hotel.
HK Disneyland.
July 2011.
Visit our website for loads of Disney Character pictures and information!
Nor' Easter Beer Dinner at Chadwicks in Alexandria, VA: 6 seasonal tastings from 6 Northeastern US Breweries. 14 October 2008.
B.C. Sockeye Salmon Filet Cuit Sous-Vide, Leek & Fennel Fondue
Served with:
Soave "La Rocca", 2000, Pieropan, Italy
Our sommelier was quick to note that the Soave is a single vineyard wine made from Garganega grapes. I thought it was very clean and nice paired with this bonus course.
Slowly cooked sockeye (how I love thee) cut like sashimi were gingerly perched on a bed of braised leeks and fennel. Plated with chervil dressing, this was a silky and luxurious dish. I can live with surprises like this.
Met Food Network's "Iron Chef America," actor Mark Dacascos and Alton Brown at a shoot at Giants Stadium a few years back. Both were very pleasant and accommodating.
Daisuke Izutsu of Don Don Izakaya, a member of the Canadian Chefs’ Congress, prepared kasujiru – a traditional Japanese soup made with miso, sake lees, pork, Japanese root vegetables and jelly-like konjack. We were told the event was significant because Japanese food is about connecting with nature and Soupstock was very much about conserving it.
This guy has so much personality, such enthusiasm, such passion for what he's doing on the farm and in the kitchen, that you get totally swept up in the experience. I was about 10 minutes and another glass of wine away from asking to be his apprentice.
The article says:
"Maureen Evans (@cookbook) is a Canadian amateur chef who has the distinction of having released the first Twitter cookbook, Eat Tweet, a compendium of some 1000 recipes using 140 characters (or less)."
Model: Nikki Enriquez, Ascott Chef
Outfit: Sunset Swimwear
Location: Crystal Beach Resort, Zambales
Shot by Darz Pobre of D+Construct
Technical Assistant: Kaye Wee
Luckee Restaurant and Bar
328 Wellington Street West
Toronto, ON
(416) 935-0400
Twitter: @LuckeeTO
Co-owner and executive chef: Susur Lee
Co-owner: Henry Wu
Chefs de cuisine: John Kwan and Vincent Leung
Dim sum chef: Raymond Fung