Path Crisis Center (you know the awesome 211 help line folks), hosts an annual fundraiser called “Chefs For Path”.
For the last 10 years, WBNQ has been a proud supporter of this amazing culinary challenge event held every April at the BCPA.
This event begins with a multi restaurant/chef creative culinary challenge, featuring a must follow ingredient list of donated foods from SYSCO, followed by a four person-two restaurant “Iron Chef” style cook-off live on stage. This years Chefs were Troy Tomlinson of Biaggi’s, Richard Lozada of Welbrook at Bloomington, Zack Poleto of Braize, Justin Mattocks of Baxters American Grille and Stu Hummel Epiphany Farms.
The audience judges the first round by sampling each competitors offerings, followed by a 5 person head table judging the live cook off creations. Round #1 included these required ingredients:
Certified Angus Beef Sirloin Flap — Love Beets
Supreme Bacon — Sweet Potatoes
Monterrey Mushrooms — Baby Kale
Vegetable Berry Beet Juice — Chives
Stu’s entry, along with the amazing Sous Vide Stout Sirloin and Cheddar Biscuit from Chef Richard, were selected as the two best entrees of round 1.
On stage, both chefs and their sous chef assistants opened their mystery boxes for the big live cook off challenge. The secret ingredients were veal pears, asparagus, dates, swiss chard, mushrooms, and quinoa.
The audience wins everytime with this event, and all the chefs were amazing, but in the end, a winner had to be named….
