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Chicago culinary competition

Winging it at WingFest 2018: so many wings, so little time!

How do you like your chicken wings: mild with dashes of parmesan, hot with ghost pepper galore, or BBQ-style, smothered in smoky bourbon sauce? Or maybe you like the exotic kind, brimming with gochujang, pineapple and mango? Whatever your preferred flavors or tolerance of spicy food, you were bound to find your favorites and to discover new ones at the 19th edition of Chicago’s Best WingFest, which was held at UIC Pavilion earlier this month.

If you’ve been reading this blog for awhile you know that I’m not into spicy foods. Furthermore, being heavily pregnant has made me very cautious when it comes to trying out new dishes. What if there wouldn’t be anything mild enough for me to be able to eat at WingFest? What if my feet would get more swollen, and my ankles would hurt even more as a result of standing up for hours? All in all, was it really worth it? In the end, curiosity got the best of me: I attended WingFest, and I’m happy to report that my fears were unfounded. The mild wings were plenty and delicious, the crowds were manageable, and the experience was a lot of fun 🙂

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Culinary Fight Club Steak Challenge: unique talent competes again – for the common good

Chef Stephen Sandoval celebrating his win in the Chicago Culinary Fight Club Steak Challenge

“Do you want to try it?,” Chef Stephen Sandoval asked me, spoon on hand, ready to share the last remaining bits of Oaxacan mushroom&pasilla purée. I had been pestering him about his dish, but the music was loud, the smoke cloud-thick, and communication was difficult, so what better way to answer my questions than to let me try his food one more time? The proof is in the food, as they say – and the steak Chef Sandoval had prepared in the Culinary Fight Club competition was a thing of beauty: melt-in-your-mouth, aromatic New York strip steak sitting pretty on a velvety blanket of spicy purée, with cherry-churri and a crispy piece of Patagonian-style potatoes on top. Brimming with grilled cherries poached in balsamic, the smokiness of the cherry-churri instantly reminded me of the dried prunes I used to enjoy as a child. Same depth of sticky flavor, same unmistakable honest and true aroma, unadulterated and vibrant, like a child in the countryside. With that cherry-churri, Chef Sandoval had to be crowned the winner – and he was 🙂

This was the second time I attended a Culinary Fight Club competition (here’s a review of my first experience), and I am loving these more and more. In addition to raising money for the less fortunate and to promoting Fight2Feed, a nonprofit organization that delivers service and support to hungry people across Chicagoland, Culinary Fight Club is also an excellent platform for showcasing talent – and the Steak Challenge held in Chicago this week was a case in point. Joining Chef Sandoval (of Leña Brava) at the start of the competition were Chefs Joelle Brown (of Nola Nights Southern Aromas), Geo Phelps (of Chili Rocks) and Corey Rice (a former MasterChef contestant). With such a diverse lineup, we were in for a treat! Keep Reading

The Culinary Fight Club Blended Burger Challenge: A fight is a fight is a fight – for a great cause

The first rule of the Culinary Fight Club is: You do tell people about the Culinary Fight Club 🙂 If you’re like me and like watching movies and immersing yourself into pop culture, then you must be familiar with the movie Fight Club, which features testosterone-brimming one-on-one fights, voyages into the unconscious and a breathtakingly charming Brad Pitt. What is the subject of Fight Club?  That’s actually a very good question, and many answers have been suggested ever since the movie was released, back in 1999. At the most basic level, the movie and the novel it’s based on are about the competitive spirit embedded in human nature, and about competition as the key to break free from the conformism imprinted on us by modern society. Ultimately, fighting is the key to Life, and a fight is a fight is a fight.

In a move that has pleased foodies and movie buffs alike, the concept of a fight club has been adapted to suit the culinary world under the name of the Culinary Fight Club, a national organization which hosts live cooking competitions. Contestants – be they home cooks or executive chefs – come together to compete, amass glory and new followers, and give back to the community. Indeed, what makes the Culinary Fight Club so special is this emphasis on competition with a higher purpose: ending hunger and helping local friends in need. To achieve this goal the Culinary Fight Club gives 20% of the proceeds from each competition to Fight2Feed, a nonprofit organization which provides service and support to hungry men, women and children.

I know about the Culinary Fight Club events and I love their emphasis on helping the community – and this is why the invitation to attend their latest cooking competition in Chicago was an offer I simply could not refuse 🙂

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