CELEBRITY CHEF SMACKDOWN I

SUNDAY, OCTOBER 16, 2016

HERE’S HOW IT WENT DOWN

The room filled with live music as guests mingled and enjoyed hors d’oeuvres and cocktails. Local spirit companies, Four Bullets Brewery from Richardson, Tx. and Los Pinos Ranch Vineyards Wine from Pittsburg, Tx., served great local beer and wine while Zodiac Potato Vodka created some of the best gluten free cocktails of the night. Sponsors of the event were set up around the room displaying their products. The first competition of the night was a people’s choice tasting between Nick and Sam’s and Julia Pearl’s teams. Nick and Sam’s team created a Duck Curry with Pang Nang Sauce taco that had bold crisp flavors wrapped in a light tortilla. Julia Pearl’s team served a perfectly cooked marinated jumbo Texas shrimp with spicy cheese grits that had the perfect punch of spiciness to balance the creamy cheese sauce. Guests were able to try both dishes and vote throughout the evening.

The music changed with Jock Jams filling the room and Tre took to the mic. It was time to start the battle and introduce the competitors. This battle was North Vs. South 635. Chef Jermaine Brown from Julia Pearl Southern Cuisine was representing the North and Chef Samir Dhurandhar from Nick and Sam’s was holding it down for the South. Each chef having their own list of accolades and awards, it was now time to prove who is better! The challenge was to create a dish using 4 mystery ingredients; very “Chopped” esk. Members of Tre’s team brought the mystery baskets out and the basket ingredients did not disappoint. Each Chef had to use a small pumpkin, Texas rabbit, a bottle of Porter beer and at least 1 of 4 options of flavored vinegars. Both chef’s quickly decided how to move forward and gathered the rest of their needed ingredients and then, with no further ado, the clock started and the battle began.

The competition was a side-by-side heads up challenge in Tre’s Kitchen. They were able to see each other create but yet still had to stay focused while onlookers took pictures and asked questions. Tre even helped out some by wiping both Chefs’ brows. The crowd cheered on as time quickly dwindled away. Each chef displayed extreme talent using tricks from their kitchens. Smoking a rabbit on the stove or flambéing their dish, giving the crowd a show. Chef Tre would peak back and forth between kitchens commenting and asking how things were going. He was great at letting the seats in the back know what was going on. Before we knew it they were counting down from 10 minutes to 2 minutes and then it was the 10-second countdown. Chef Samir plated his food first. He was calm, cool and collected and displayed a confidence that let you know he felt good about his dish. Chef Jermaine used every last second to plate and cut it to the very last second but finished in time. It was a little too close for comfort, but he got his food on the plates.

Now we had to wait! While the judges started deliberating, Tre announced the winner of the people’s choice. The award, a beautiful wood block, went to Chef Samir from Nick and Sam’s for their Duck Curry with Pang Nang Sauce taco. Over on the judge’s table each judge very carefully tasted the 2 dishes and dissected each ingredient within each dish. There is a science to it. You could tell they were enjoying themselves. We all watched on and once they were done each judge got to critique the dishes a little. Now it was time. As Tre tallied the points the chef’s stood by. I can only imagine that their nerves were shot after just speeding through the kitchen to create the meals that the judges so quickly devoured. Tre took back the mic and threw the large winners belt over his shoulder. A hush fell over the room as the winner was announced:

The winner of the North Vs South Celebrity Chef Smackdown is Chef Jermaine Brown of Julia Pearl Southern Cuisine.

Cheers filled the room. The Chefs shook hands and Chef Jermaine was handed his prize belt, it was a proud moment for both Chefs. Chef Jermaine and Chef Samir were soon surrounded by friends and guests congratulating them on a job well done. The evening finished off with guests taking pictures with the Chef’s, enjoying more live music, spirits and the rest of the hors d’oeuvres.

The event was an exciting night for all guests and raised funds for The Make a Wish Foundation.

write-up provided by Brandi Haney

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