Posted: March 6th, 2013 | Author: JR | Filed under: Event, News | Tags: Alchemy, Best Chef 2013, Beverly Bootstraps, Chianti Tuscan Restaurant, Christopher DeStefano, Christopher's Table, Danversport Yacht Club, Fibber McGees | No Comments »
Lobster tarts from Timothy S. Hopkins Catering, colorful bites from Tastebuds Gourmet Foods and an array of treats from The Topsfield Bakeshop.
It was a great night for a great cause—we thoroughly enjoyed ourselves at Monday night’s Best Chef 2013 event to benefit Beverly Bootstraps.
We started by perusing the gorgeous silent auction items, then made our way around to each of the food offerings from various North Shore purveyors, caterers, and restaurants. One of favorite tables, Timothy S. Hopkins Catering, ended up winning the people’s choice award. We loved their tiny lobster pastries and delicious toffee-chocolate mousse cups.
The variety on offer was terrific, including smoked mahi ceviche shooters from Red Lulu, healthy grain dishes from Life Alive, and seared tuna on crispy tortillas from Not Your Average Joe’s. There was plenty of food, too, allowing us to go back for seconds and thirds of our favorites.
The teams hard at work. Clockwise from top left: Alchemy Cafe and Bistro, Fibber McGee’s, Christopher’s Table and Chianti Tuscan Restaurant & Jazz Lounge.
As the four chefs competing for Best Chef title prepared their entrées, the live auction got going, with much fanfare. The entire event was extremely well thought out and ran smoothly from start to finish. The Best Chef contestants were Christopher’s Table (Ipswich), Fibber McGees (Beverly), Alchemy Cafe and Bistro (Gloucester) and Chianti Tuscan Restaurant (Beverly).
Top: The judges taste and compare notes. Bottom: The winning dish from Christopher’s Table.
The contestants used ingredients from the Beverly Bootstraps pantry as 75% of their ingredients, with 25% coming from their own kitchens. They were judged on taste, appearance, and the originality of the use of pantry items by Eliana Hussain of the Cambridge School of Culinary Arts, Sam Hunt of Wild Horse Café, and Paul Guanci of Super Sub Shop of Beverly.
The chef’s creations were wildly imaginative, including goldfish-encrusted spam cooked sous vide from Alchemy and a chicken pot pie with crust made from pumpkin bread mix and Bisquick. But the beautifully plated pho from Christopher’s Table was the judge’s winner. It featured ramen noodles in a broth flavored with peanuts, cilantro, and lime, plus a spring roll accompanied by a hoisin sauce made with grape jelly.
A good time was had by all. (L) Lindsey Sakonchick, Development/Marketing Coordinator for Beverly Bootstraps had everything under control. (Center) Matt Blanchard, new owner/manager of the Wild Horse Café and Mark McDonough, owner of Serenitee Restaurant Group are old friends. (R) Blanchard’s Wild Horse partner and 2012 Best Chef winner, chef Sam Hunt chats with Christopher DeStephano, this year’s winner, as he preps his meal.
It was such a pleasure to see the North Shore turn out for this sold-out, fun-filled event!
Posted: February 18th, 2013 | Author: JR | Filed under: Event | Tags: Best Chef 2013, Beverly Bootstraps, Danversport Yacht Club | No Comments »
If you’re a fan of Food Network-style cooking competitions, consider checking out a live version on March 4 at the Danversport Yacht Club. Four chefs will compete for the Best Chef title—plus there will be sampling stations from more than 20 local restaurants, a cash bar, and silent and live auctions. Proceeds will benefit Beverly Bootstraps an organization devoted to providing critical resources to Beverly families and individuals so they can achieve self-sufficiency. The evening will benefit the organization’s food assistance, client support, adult education, and youth and family programs.
The event, which beings at 6:00 pm, features Karen Nascembeni, director of communications for North Shore Music Theatre, as the host. Judges include Paul Guanci, owner of Super Sub and City Council President; Sam Hunt, 2012 Best Chef winner and Wild Horse Café’s new chef; and Eliana Hussain, personal chef and instructor at The Cambridge School of Culinary Arts.
The competitors this year are Christopher DeStefano of Christopher’s Table, Stephen Crato of Fibber McGee’s, Scott Jenson of Alchemy Café and Bistro, and Chianti’s of Beverly. All four will duke it out in the kitchen using mainly food pantry ingredients (only 25% of the dish’s ingredients can come from the chefs’ kitchens).
Tickets are $50 and can be reserved at BeverlyBootstraps.org or by calling (978) 927-1561. Sponsorships are also available.