Cast iron cookware travels down the production line at Lodge Manufacturing, sponsor of the Cast-Iron Cook-Off at Chattanooga Market.IF YOU GO• What: Cast Iron Cook-Off at Chattanooga Market• When: 11 a.m.-4 p.m. Sunday, Sept. 14• Where: First Tennessee Pavilion, 1829 Reggie White Blvd.• Admission: Free• Phone: 423-648-2496• Website: chattanoogamarket.com
If you want to see food geniuses at work, be at Chattanooga Market on Sunday, Sept. 14. The people to watch are chefs from five local restaurants who will take part in a contest that will have them purchasing ingredients, all fresh and local at the market, and combining them into tasty dishes right before your eyes.
It's a popular event that has been taking place for more than 10 years at the market. And the Cast Iron Cook-Off highlights the benefits of Lodge Cast Iron cookware, made in South Pittsburg, Tenn.
Competing in this year's event are Charlie Loomis from 1885 Grill; Anna Gipe of Council Fire Golf Club; Brian Hedeman from Elemental; Michael Lindley of Public House Chattanooga, and Nick Goeller from 212 Market Restaurant.
According to a news release, the chefs arrive in the morning armed with their cookware, cutlery, serving dishes and cooking utensils. The market provides each with a pantry of basic items (salt, sugar, vinegar, etc.), a mystery ingredient or two and a modest budget so they may shop the market for the remaining ingredients they need to prepare their meal. The "surprise" ingredient (the protein) will not be revealed to the chefs until their arrival the morning of the competition.
The chefs are provided about an hour of shopping time in which they can select ingredients from farms and local food providers at the market. There are no restrictions, other than all foods must be bought on-site. The ultimate goal is to showcase the abundance and variety of local foods in a way that is both entertaining and educational.
Market patrons can interact with the chefs as they cook. Tami Cook, guest chef and emcee from Atlanta, will interview the contestants as they cook, talking about the dishes they are preparing, why they chose their specific ingredients, what farms they shopped from and a mention of their restaurants. Food prep and cooking takes about an hour.
During the final phase of the event, the chefs present their dishes to members of the tasting panel for judging, which is based on appearance, taste, creativity and overall impression. The winner will be named Cast Iron Chef 2014.
It's a fun event for the chefs as well as marketgoers.
"As a chef, I enjoy doing events at the market to help promote local farms and highlight the freshest of foods," says Goeller. "I like to show people what can be done with some ingredients that they may typically shy away from because they are new or intimidating. The Cast Iron Cook-Off is a great place to do just that."