Many people in our community are quick to criticize local restaurants and chefs on various social media sites, but what happens when the tables are turned and they are criticized? your food?
On March 25, Naples Women’s Club members had a chance to find out when they hosted a cooking contest that awarded $1,000 to the winner’s charity of choice.
The most important rule: Recipes had to meet the Blue Zones Project’s healthy eating concept, which includes a daily emphasis on plant-based meals.
But that wasn’t the only requirement.
Dishes from eight teams and two individual chefs were also judged on flavor profile, presentation and texture, with the potential for a total of 60 points.
So who were these judges?
- Thelma Negley – Co-owner of Syren, The Claw Bar and The London Club
- Alberto Varetto – Chef and owner of Alberto’s on Fifth
- Andy Hyde – Chef and Owner of Hyde N Chic
- Moussa Rohm – Chef at Le Colonial
- Rafael Campo – President of the Blue Zones Project. Its philosophy includes social opportunities as part of building a healthy community.
They were pretty strict about points. The winning players’ scores were in the low 50s, but there were several players in the 20s.
After sampling a few dishes around the room and seeing the resulting scores, there’s never a chance that one of them will be invited to dinner at my house.
how did you fall
The room had a beautiful table set up with 10 different dishes along with recommended wine pairings.
Wanting perfection, Kathy Peppe and Peg Shaw visited Rebecca’s Wine Bar before the event and sought out sommelier Michael Bevacqua’s expertise on what to pour into their watermelon gazpacho.
Talk about competition. For the record, Bevacqua recommended Nortico, a low-alcohol Portuguese white wine.
An early favorite of Le Colonial’s loam was the lettuce cup stuffed with shredded chicken, and I appreciated how the butter lettuce leaves lent themselves to a taco-like maneuverability.
“Texture and flavor become one.”
But after walking around the room and tasting, his decision was split. “The white barbecue sauce on the chicken was really exciting,” he thought.
He also liked the turkey chili.
Mr. Negley highly praised the gazpacho, calling it “a wonderful presentation.” Gazpacho is often too spicy, but this was just the right amount. The taste, appearance, and texture all received high praise. ”
Valette made a point of why she loves her turkey chili, which is spiced and served with avocado, scallions and other toppings.
“It’s very balanced. Sometimes when we focus on healthy recipes, we lose flavor.”
And while presentation is important, “it’s the taste that stays in the memory. If it’s very good, you’ll remember it.”
He asked me to copy the recipe and try making it at home.
Campo also praised Chile.
Hyde says, “The gazpacho with small shrimp was very delicious. The wonderful texture and balanced flavor are perfect for the spring weather.”
After he answered, he sampled the turkey chili, which he thought was also suitably spiced.
Still, if I ask you what you would be willing to eat again?
It was gazpacho and chicken.
“For me, it was important that the taste and nutritional aspects were right. Next, I focused on presentation and texture.
He believes that antioxidants are essential in recipes like this and suggests replacing healthy juices with wine. He also recommends adding anti-inflammatory ingredients like ginger and turmeric.
After the chefs tasted everything and marked it on their scorecards, they all raved about it. It was 4:30pm and the restaurant was open.
winner winner chicken dinner
Katherine Dean and her husband, Naples-raised Dr. Edwin Dean, received the most votes.
What are their recipes?
Serve cornel chicken with heaps of vegetables.
As Katherine Dean tells it, “The recipe was published in the Naples Daily News, and her husband earned degrees from both the undergraduate and medical schools at Cornell University. It’s delicious and very different from your usual barbecue chicken recipe.” It’s healthy and grilled.”
The recipe was created by the late Robert Baker, a professor of food and poultry science at the university’s College of Agriculture.
Fun fact: Baker’s is also known for making chicken nuggets, turkey ham, and chicken hot dogs.
Dean believed it would be contradictory to accept the award because, as co-chairs of the event, “we are actually donating funds.”
But all’s well that ends well, and two teams will each be awarded $1,000 for local charities.
restaurant:New pizza, celebrity sightings, sandwiches for charity, Ritz changes, fries sale
Kathy Reichenlacher and Connie Stewart’s Lettuce Cup win went to Providence House, which provides faith-based transitional housing and self-sufficiency programs for homeless women and children in Naples.
Pamela Curley and Donna Fisher, famous for their turkey chili, won the St. Vincent de Paul Meals on Wheels program.
