LBCC 2nd Annual Culinary Arts Chefs’ Show-off Cooking Competition
Ten Rivers Food Web and Linn-Benton Community College Culinary Arts will host the 2nd Annual “Chefs’ Show-off” cooking competition on Sunday, April 10 from 2 p.m. to 5 p.m. in the LBCC Commons dining hall, 6500 Pacific Blvd. SW, Albany.
Four chefs from the Ten Rivers region, which covers Linn, Benton and Lincoln counties, will compete in a timed cook-off, each using the same ingredients from local farms, ranches and food producers.
Competing chefs include Michael Walliser of Saffron Salmon in Newport, Nathan McClure with OSU Catering, Jason Devrouax of Clemenza’s in Albany, and Chad Pope of Cappies Brewhouse in Albany. OSU soil scientist and former chef James Cassidy will emcee the event.
The chefs will be presented a table of produce, meat, herbs, eggs, dairy products, grains and other items donated by local farms, ranches and food processors from which to chose from to prepare a complete entrée. The chefs, assisted by culinary arts students, will have 75 minutes to complete their dishes.
Dishes will be judged on presentation, flavor, taste, texture, and creativity. This year’s judges include Charlie Branford of Local Ocean Seafood in Newport, John Jarschke of LBCC Culinary Arts, Scott Shufelt of FireWorks Restaurant in Corvallis, and Andrew Wadlow from the Mennonite Village.
Tickets will be on sale at the door for $10 (cash or check). Watch the competition and stroll the food fair to enjoy food samples from local farmers, ranchers, fishers, food producers and restaurants. Also learn about the robust and emerging local foods in the Ten Rivers Food Web region. Door prizes include local gourmet foods and gift certificates.
Beer and wine samples from local breweries and wineries including Oregon Trail Brewery, Tyee Winery and 2 Towns Ciderhouse will be available with the purchase of a $10 beer and wine passport. Must be 21 and over to purchase.
This event is sponsored by LBCC Culinary Arts, Oregon Tilth, Stahlbush Island Farms, Cascade Pacific Resource Conservation and Development, Nichols Garden Nursery, Local Ocean Seafoods, Willamette Seed and Grain, EcNow Tech and Mennonite Village. For more information, contact Chef Scottie Hurley with LBCC Culinary Arts at 541-917-4385.
Four chefs from the Ten Rivers region, which covers Linn, Benton and Lincoln counties, will compete in a timed cook-off, each using the same ingredients from local farms, ranches and food producers.
Competing chefs include Michael Walliser of Saffron Salmon in Newport, Nathan McClure with OSU Catering, Jason Devrouax of Clemenza’s in Albany, and Chad Pope of Cappies Brewhouse in Albany. OSU soil scientist and former chef James Cassidy will emcee the event.
The chefs will be presented a table of produce, meat, herbs, eggs, dairy products, grains and other items donated by local farms, ranches and food processors from which to chose from to prepare a complete entrée. The chefs, assisted by culinary arts students, will have 75 minutes to complete their dishes.
Dishes will be judged on presentation, flavor, taste, texture, and creativity. This year’s judges include Charlie Branford of Local Ocean Seafood in Newport, John Jarschke of LBCC Culinary Arts, Scott Shufelt of FireWorks Restaurant in Corvallis, and Andrew Wadlow from the Mennonite Village.
Tickets will be on sale at the door for $10 (cash or check). Watch the competition and stroll the food fair to enjoy food samples from local farmers, ranchers, fishers, food producers and restaurants. Also learn about the robust and emerging local foods in the Ten Rivers Food Web region. Door prizes include local gourmet foods and gift certificates.
Beer and wine samples from local breweries and wineries including Oregon Trail Brewery, Tyee Winery and 2 Towns Ciderhouse will be available with the purchase of a $10 beer and wine passport. Must be 21 and over to purchase.
This event is sponsored by LBCC Culinary Arts, Oregon Tilth, Stahlbush Island Farms, Cascade Pacific Resource Conservation and Development, Nichols Garden Nursery, Local Ocean Seafoods, Willamette Seed and Grain, EcNow Tech and Mennonite Village. For more information, contact Chef Scottie Hurley with LBCC Culinary Arts at 541-917-4385.
Comments
Post a Comment