On December 6th, 2016 we hosted our first ever Holiday Chef Cook-Off at the Boston Public Market to determine which Project Bread Chef Educator could cook the crowd-favorite holiday appetizer.
With over 50 people in attendance, our Chef Educators went head-to-head to determine who could make the best holiday appetzier–voted on by the guests. While guests filtered in, they enjoyed a chef-inspired photobooth, light appetizers and drinks while the chefs prepared to cook-off! Chef Sam and Chef Nick kicked off the evening by demonstrating how to make two delicious seasonal cocktails, a Grapefruit Gin & Tonic and The Saisonniere, which were availble to sample at the bar.
The chefs then competed in two rounds of holiday appetizers, all the recipes of which were availble for guests to take home and try out for their own holiday parties. First Chef Vanessa with her creole style crab cake against Chef Guy's roasted duck breast on a beet chip, topped with golden beet relish. In between rounds, Chef Sam spoke to the crowd about Project Bread's Chefs in Schools program and opened up the floor to questions. Round two was a competion between Chef Kim, making coconut crusted chicken bites and Chef Gates with a 6-hour smoked pork brisket served as sliders with homemade coleslaw. Everyone voted and by a landslide, Chef Vanessa LaBranche was the winner with her crab cakes, and the proud recipient of the Golden Whisk (and endless bragging rights, of course)!
View the photo album on the event on Facebook, here.
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