Five local chefs will go head to head or skillet to skillet on Sunday at Chattanooga Market for the annual Five Star Food Fight.
The main ingredient - beef, chicken, pork or fish - won't be revealed until 11:30 a.m. when it's time for the chefs to shop around the Market for the fresh ingredients they will need to complete their main dish. But there is one thing that is known: This is the most-anticipated food event of the Market's season. The chefs will be cooking until 2:30 p.m., when a team of judges will gather to taste and decide the winner.
Anne Braly"Our cook-offs are among the most popular events at the Market," says spokeswoman Melissa Siragusa. "People love to watch, ask questions and interact with the chefs."
Many Market events are tied to charities and, while this one is not, it is community-minded since the competition focuses on cooking fresh and healthy dishes.
"And that helps promote a healthy lifestyle," Siragusa says. "For this reason, we are very discerning about the chefs we invite and the restaurants that we work with."
Peter Barlow, chef de cuisine at Easy Bistro, will return this year to defend his title. He says many factors play into winning the competition.
"One wrong mistake and it could be anybody's win," he says. "Things can go wrong with equipment, temperature, running out of money. All kinds of things. I believe if I can outwit the clock and cook with my heart, then I'll bring home that trophy again."
No matter the outcome, though, Barlow says he looking forward to cooking with some of Chattanooga's most-talented chefs. But he's not going down without a fight.
"Let's hope that everyone sharpens their wits, along with their knives," he adds.
Barlow will be competing against:
* Efren Ormaza (Terra Nostra);
* Jernard Wells, a.k.a The Love Chef;
* Nick Goeller (Tupelo Honey);
* Eric Fulkerson (Bald Headed Bistro).
The winning chef will have bragging rights for one year. But this year, for the first time, he will gain automatic entry into the World Chef Challenge, a culinary highlight of the World Food Championships to be held in Kissimmee, Fla., in November. In addition to the invitation, the winning chef will not have to pay an entry fee to compete in the championship.
Mike McCloud, CEO of the World Food Championships, says he and his staff are always looking for top food and chef events that feature up-and-coming chefs.
"Our headquarters happen to be located in Nashville, so we are very aware of the culinary pedigree of cities like Chattanooga," he says. "I personally travel through there a lot and eat as often as possible at the new restaurants popping up, so we are excited to see what chef emerges from this event, and we can't wait to see how he will compete on our world stage in November."
Come and join the fun Sunday and listen to emcee Kelley McCoy of KZ-106 as she reports the play-by-play action on what each chef is preparing as they put their culinary skills to the test.
NEW RESTAURANT NEWS
* The long-awaited opening of Feed Co. Table & Tavern has arrived. Miguel Morales of 1885 Grill, Dustin Choate of Tremont Tavern and Chef Charlie Loomis of 1885 Grill have partnered to open the newest Southside eatery, which features classic burgers, fresh fish and other favorite dishes, all made with locally sourced ingredients. Also, you can sit back and enjoy craft beers and cocktails in a laid-back and family-friendly environment. The restaurant will be open Monday through Saturday for lunch and dinner and is located at 201 W. Main St.
* Main Street Meats, a neighborhood butcher shop and charcutiere located in the Southside of Chattanooga, recently unveiled its expanded and improved restaurant and retail space, and it's interesting how, without extending its square footage, the business, which before offered counter seating only, has expanded to include table service with seating for 40 as well as a bar featuring a variety of bottled, draft and whiskey cocktails. Lunch is already being served, and dinner and bar service begins Friday. Main Street Meats, located at 217 E. Main St., is owned by Erik and Amanda Niel, who also own Easy Bistro & Bar.
GIMME S'MORE
When did you taste your first s'more? Perhaps as a Scout? For me, it was one summer as a young girl on a campout at Camp High Rocks in Cedar Mountain, N.C. I'll never forget the camaraderie of sitting around the campfire, making fast friends with cabinmates I'd spend five glorious weeks with each summer. We'd tell ghost stories, sing songs and roast marshmallows to a golden brown before plopping them down on a Hershey bar sandwiched between two graham crackers, squishing them together and wolfing them down, one after another.
It was amazing how something as ordinary as a graham cracker, as common as a chocolate bar and as unimpressive as a marshmallow could become magical in front of a campfire those nights.
We didn't care about the calories back then we didn't need to. The exercise getting to and from the campsite was enough to shed any calories we may have consumed. I'll never forget sharing s'mores around the campfire with my camp friends. Food has a way of triggering memories.
Most people don't have fire pits in their back yards. I happen to, but the thought of building a fire just to roast a couple of marshmallows by myself doesn't have the same appeal as it did in the mountains of North Carolina. So when this recipe from yummly.com appeared in my inbox, let's just say I was intrigued. Could something this simple be as good? Judge for yourself.
S'Mores Dip
1 cup of milk chocolate chips
2 tablespoons milk
1 1/4 cups mini marshmallows
Graham crackers for dipping
In a medium sauce pan, add chocolate chips, milk and 1 cup of marshmallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows.
Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Serve graham crackers for dipping.
Contact Anne Braly at abraly@timesfreepress.com.