There are so many places I have not gotten a chance to share with you. I’m sure if you are keeping up with my social media platforms you have seen pictures of me here, there and what seems to be everywhere. Instead of making a few blog posts, I have decided to do a round up. Not trying to flood anyone’s inbox. So where do I start on this round-up?
Agave. I have driven past this restaurant for way too many years. Always saying one day I will try it out. Well that one day finally happened. And boy was I more than happy with that choice! Agave is self described as “an eclectic southwestern eatery and tequila bar” located in the Cabbagetown area of Atlanta. Taken straight from what it says on their website. Let me tell what Agave is to me. It is Honey, Cider, Smoked Bacon Collard Greens that makes you wish the chef was your Abuela, even though it’s a guy. It is Southwestern Mac & Cheese that will have you thinking that the Western part of the United States could hangout with you in rural Georgia and not be condemned for being a different kind of mac & cheese. The Barbacoa & Chorizo Chile Taco makes you want to write a letter to Taco Bell and ask them why not strive harder. The Stuffed Mountain Trout Tomatillo makes you want to grab your fishing pole, go fishing in the Georgia mountains, and grow your own tomatillos. What I had that night made me rave to every person I came in contact with. I just want to go back again and again.
Taste of Atlanta. I have always wanted to attend food festivals but never have. Go figure. Taste of Atlanta is just what it sounds like. It’s a chance to sample (via purchased tickets) dishes from some really great restaurants from the metro Atlanta area. There are also chances to meet and taste samples from large food companies like Goya and Smithfield. There were even demos and cooking classes by some of the best chefs in the city. My two favorite things from this event was getting to meet, talk with and take a picture with one of my new favorite chefs in Atlanta: Chef Richards of Richards Southern Fried. The other one was getting to taste Revolution Gelato. Why was that such a big deal for me? Well this was non-dairy ice cream made from coconut milk and cashews. Had I been blindfolded I would not have been able to tell the difference. It was so good I had to rejoin the line for a second go round.
Twelve Eighty. This restaurant is adjacent to The Woodruff Arts Center and across from The High Museum. It is quite a good spot to be for those of us that like to spend the afternoon strolling among the art or taking in a play. The atmosphere pulls you in but the food makes you want to come back again. My bloggers group was invited to the restaurant’s Fall menu tasting. I mean who doesn’t like a chance to sample food and spirits. I was there with bells on. Since I had a plus one I invited my friend, Kenya Freeman, now of Project Runway fame. It was such fun for us to hangout a little, since we both have busy schedules. They offered everything from apps to salads to sandwiches and unforgettable entrees. There is something for everyone. The staff is memorable. We got to meet and interact with the general manager, the maitre’d, executive chef, pastry chef and the wonderful waitstaff. You couldn’t ask for more. Please check out Twelve Eighty the next time you find yourself in midtown Atlanta, whether you ar taking in the art scene or not.
There are a few more places I have been honored to visit in the last month or so. However, they require more room to share than in a round-up. As always I made some great memories. Now go forward and make some new memories of your own.
Until next time.
~The Chef In Pearls
I guess it’s a little late for Happy New Year wishes. However, I have never been one to really follow anyone’s rules so . . . Happy New Year from the Chef In Pearls!!! I hope 2017 brings you everything your heart desires and more. It took me this long to write something because I was in a pensive mode, working on what will be the next move for myself and this blog. The truth, which hit me like a ton of bricks, was the I have all the necessary tools to be successful. I have a God given talent and it is up to me to make sure I share it with the world. With that being said, I present to you my weapons of Mass Success!!!
I believe these few objects are what I will use to become successful. There are other tools as well, but none as strong as those pictured. Sometimes I will have to use them collaboratively and others I will use them separately to make my point.
No chef is worth their salt without a good chef’s knife. I personally prefer a 10 ” blade. As a chef returning to the kitchen I need this to make the magic happen. Yes, I did kind of slip in my plans to return to the kitchen. I will be returning as a private chef. You will be able to hire me to cook in your home or any private kitchen. And know that I will have have this baby in tow. More to come on me returning to the kitchen, later.
Aprons are a big thing for me. I mean any fashionista who cooks values keeping her clothing as fresh as can be. I have the traditional chef’s coat but because I love to show off my clothing choices, I prefer a good apron. It covers and protects my clothing while still keeping me fashionable. You will find me in a chef’s coat from time to time but the apron is my go to piece. It is one of my success tools whether I am teaching a class or whipping up meals for clients in the kitchen.
The camera has become an integral part of my arsenal. I am no expert with a DSLR, like the pictured above, but I am very proficent with the camera on my Samsung Galaxy 7. ( No, not the Note 7s that were exploding.) I use my camera to try and convey the deliciousness I create in the kitchen or the great outfits I pull out of my closet. The camera helps to keep my social media channels up-to-date on everything going on with The Chef In Pearls, from cooking to events to video creation. It’s how I stay relevant with current followers as well as make new follower.
I know it’s time for an upgrade but . . . Life. This baby has been my ride or die for the last few years. She has helped me with getting blog posts out, creating menus, writing recipes and so much more. She allows me to communicate to the world the things that run through this beautifully insane and creative mind of mine.
And let’s not forget the key component to what we know to be The Chef In Pearls. Me., Cassandra Mason. Anyone can use the above mentioned tools but only I can bring to life the things I do, they way I do. There is only one me. And I am proud to be able to bring to life The Chef In Pearls brand. There is so much in store for me and you as my audience.
What would be your “Weapons of Mass Success” tm? Let me know in the comments below. Until next time go forward and make memories.
~The Chef In Pearls
P.S. It is near the end of the year and I never got around to posting this. As I read it I realized that I wrote these words knowing that putting on “paper” makes a thing real. I may not have shared with everyone until now but I knew it existed. You know what? These very things have been bringing me success. I don’t measure or can’t measure success based on others metrics. My idea of success include an increase of brand awareness, increased client list (more cooking), increased partnerships and most important increased faith in my abilities. As my daughter likes to keep reminding me, I am living what looks to be my best life. I worked hard for it and I know what I have done for 2017 will only get better in 2018. The grind will be real for 2018. Are you ready to take that ride with me?
I know for some my review of 2017 is kind of early but it needs to be. I have to plan for the new year and I cannot do that without evaluating where I am coming from. The experiences have been amazing and the memories seem endless. I have learned from all of them good and bad. I hope this post causes you to take a look at the beginning of this year and where you are now. Have you accomplished the goals you set up for yourself? Do you need to re-evaluate? Do you need to focus more? Go through those memories and see what you’ve learned. It’s never too late to start working towards those goals.
Cassandra- The Chef In Pearls
It’s the month of October. So many things come to mind leaves falling, apple picking, pumpkin patches and one dear to my heart Breast Cancer Awareness. Last year around this time I shared a brief story of my neighbor and friend, Sandra. I have lost a few good folks to cancer, so whenever I can show support I do. Until the end of October, Bar Margot will donate a portion of the proceeds made when you purchase their specially crafted drink, Blush Angel.
When you visit Bar Margot, located on the second floor of the Four Seasons, know that you’ll be in for a treat. From the moment you’re greeted by the valet, to the welcoming by the hostess and the service by the wait staff your experience is nothing but pleasurable. I was accompanied the other half of the Dynamic Duo, Rochelle Wharton of Culinary Vegg Out. Our party included two other members of the Atlanta Food and Lifestyle Bloggers’ Society: Jennifer Harris of Gluten Free Go To Guide and President of the group, Linda Carmical of Food the Fire. Bar Margot and M-Squared PR had some great treats in store for us but first our Blush Angels.
Our waiter Esou, who was beyond great and definitely above amazing, started us off with Deviled Eggs, the filling light and lush. Next he followed up with a Charcuterie Board. He managed to find gluten free bread so Jennifer could enjoy some with her cheeses. Before long came the next course, oysters on the half shell all the way from Connecticut. Esou assured us that they were the best to have, only the finest. He kept things going with the seafood bringing us steamed mussels. I have never been much of a mussels girl, although I love every other shellfish. However this dish straight won me over. The bold flavors combined with the tender mussels made a great tasting dish. And what night would be complete without dessert. Their pastry chef out did herself with these. There was a Huckleberry Cheesecake, Dolce de Leche Lava Cake with pretzel infused Ice Cream and a Deconstructed Sweet Potato Whoopie Pie. That’s the same thing I was saying. The dessert god had delivered big time on this day. With full bellies and happy hearts we had to depart from Bar Margot. But it will not be the last time they see us.
I have a general rule of thumb when ordering in restaurants. You don’t go to a steakhouse and order fish. I mean it’s a steakhouse. Which means they have mastered the art of cooking a great steak. I wouldn’t go to Nathan’s and order fried chicken. Nathan’s is known for their beef hot dogs. Which illustrates my point. STK Atlanta has become the exception to that rule in my book. In my opinion, their chef has mastered the art of cooking and boy did it show!
This past Monday my blogging partner, Rochelle Wharton, and I were invited to STK Atlanta to enjoy their newly launched Malbec Mondays. Customers can enjoy the paring of a half price bottle of Terrazas de los Andes Malbec when they order a steak. It available at their other U.S. locations as well including Chicago, Denver, Los Angeles, New York, Miami and Orlando.
STK Atlanta screams S.E.X.Y. From the moment you walk in the door, you are greeted by a lovely hostess. As you step in a little further there is a lounge that has a beautifully curved sofa with its back against the large floor to ceiling windows. Through the windows you get a peek of the busy Atlanta street outside the restaurant. As I sat waiting on the sofa, the view was of the extensive bar with the wildest art seeming to protrude from the wall. It all works so well together. Once Rochelle arrived we were seated. The ambiance of the dining area was perfect for a date night with low lighting and a lit votive on the table. I’m going to keep this place in mind whenever I am asked out on a date.
Enough about the look of the restaurant. Let’s get to why I feel like STK Atlanta is the exception to one of my restaurant ordering rules. As we were guests of the restaurant, our menu was pre-selected by our wonderful server Adam. SN: When you make your reservation with STK Atlanta make sure to ask for Adam as your server. He is knowledgeable about the menu and happy to make suggestions or explain why he prefers one item over another.
Adam started us off with the bottle of Terrazas de los Andes Malbec. Now I am not much of a red wine drinker, but once Rochelle gave me an impromptu red wine drinking lesson, I not only liked but actually enjoyed drinking it. Our next arrival was the obligatory bread plate. The difference between STK and the average eatery bread was we indulged in a pull-apart bread brushed with bleu cheese butter and served with a chive dipping oil. Yes, imagine that in your mouth! Exactly! Your taste buds waking up from its unknown slumber. While we drank wine and noshed on bread, Adam began to bring out our starters, including a Baby Gem Lettuce Caesar with herb croutons and grated parmesan reggiano. The salad was great especially if you’re a cheese lover because it was loaded with parm.The dressing was authentic caesar as you could taste the hint of anchovy in it. That was followed by the Bigeye Tuna Tartare with Hass avocado, soy-honey emulsion and taro root chips. The combination of fresh fish and the soy-honey emulsion made my taste buds sway from side to side as it took notice of all the flavors. Last but most definitely not least was the Lil’ Brgs made of wagyu beef topped with a special sauce encased in sesame seed buns. In my experience, most places mess up the sliders they carry because they end up being over cooked but not in this case. The beef was tender and flavorful and cooked to mini perfection. At this point STK Atlanta had won me over but I knew there was more to come. Anything could happen between now and the end of the meal.
What did happen next helped to put a dent in my theory of not ordering fish in a steakhouse. Adam brought us our entrees. Rochelle had the King Salmon presented with fregola, succotash, corn puree and red endive jam. What made this dish for me was the fact that the salmon was perfectly cooked. It was flaky, moist and most importantly expertly presented. Now don’t get me wrong, all the other components of the dish went well with the salmon which made it all the more enjoyable. After sampling this dish I had no doubt in my mind that my steak would be up to par. I received a little surf and turf action, the filet with 2 seared scallops and an au poivre sauce. It was spot on!! Cooked to the right temperature for me (medium) and oh so tasty.
All told STK more than killed my little personal restaurant rule of thumb. They managed to not only present seafood on three different levels and get it right, but they still showed me that they are truly a steak house. If you’re looking for an upscale restaurant with great service, wonderful food all served with a dash of sexy, STK Atlanta is the place for you. If you aren’t in the Atlanta area check out one their many other locations. They have a few international spots too for my world traveler readers.
This was my experience at STK Atlanta and my opinion about the food. You may go and have a different experience (I can’t imagine that happening but hey anything is possible). I like to share things from my point of view and because we are all different and like different things they may not always aline. However one will never find out what you like if you don’t give it a try. I made many memories there and I hope that you will give it a try. Now go forward and make memories.
Until next time
~The Chef In Pearls
*I was not financially compensated for this post. I received a meal for review purposes. The opinions are completely my own based on my experience.*
I am a firm believer that everything happens for a reason, good or bad. One must acquire the skill of taking the experience and learning from it. I was meeting the other half of the Dynamic Duo, Rochelle Wharton for lunch at BQE Restaurant and Lounge. We were having a working lunch about our blogs and where we wanted to take them . We arrived at a pretty weird time. They were shutting down their lunch/brunch menu and preparing for their dinner crowd. So depending on what we wanted, it may not have been available. Wait I am focusing on the wrong thing here. This was not about whether or not we were going to be able to eat but rather about us being in the right place at the right time. You see that Thursday was our chance meeting with Mr. Maynard Eaton.
On arrival, we decided to sit at the bar, one seat over from a rather handsome older gentleman. This gentleman turned out to be Maynard Eaton. We introduced ourselves as bloggers and chefs which seemed to peek Mr. Eaton’s interest. Before long we learned that he had his own publication here in Atlanta, taught journalism at Clark Atlanta University, and also ran a live streaming news program entitled NewMakers Live. It was his outlet to Atlanta and beyond used to share what he felt was news worthy. He invited us to the next show happening that coming Monday.
Now I could have focused on how things weren’t going well at that moment. Referencing the aforementioned food selection dilemma we seemed to be facing. But if I did I would miss out on what turned out to be the reason we were there. It was our chance to meet Mr. Eaton! Let’s fast forward to Monday night at NewsMakers Live. This show is normally done live but it was being taped that night. Mr. Eaton arranged to interview a few candidates running in the next city election. I was told that just prior to me arriving, Mr. Eaton referred to Peter Aman, a mayoral candidate, as being the next black mayor of Atlanta. The joke here is that Mr. Aman is very Caucasian. See what I mean about things happening for a reason. Had the show been live instead of taped he would not have been able to cut the film and re-take as if nothing ever happened. I heard it caused a big laugh from everyone including Mr. Aman. In all I had a wonderful time. I got to meet Mr. Peter Aman, Mayoral Candidate, along with Matt Westmoreland, City Council Candidate. I also got to learn a thing or two about doing interviews while watching Mr. Eaton, something I want more knowledge on for upcoming endeavors. Like I said everything happens for a reason.
What are your thoughts on chance meetings? Do you think like I do or do you have your own theory? I’d love to hear your thoughts in the comments.
I think all my memories are news worthy. So no doubt I believe the memories I made that night were too. Now I want you to go forward and make new memories.
Until next time.
~The Chef In Pearls
It was 5:04pm when I received the text notifying me of the location for this year’s Diner en Blanc. We were to report to Gate 2 at Mercedes-Benz Stadium. Wait . . . the newly constructed Mercedes-Benz Stadium? Perfect!! I was less than 15 minutes away enjoying drinks with my blogging partner, Rochelle Wharton of Culinary Vegg Out. We would be part of the digital media covering Diner en Blanc. We left P.S. 404 to head to the festivities. As we drove up to the stadium, all I could see was a courtyard engulfed in a sea of white. As each bus allowed guests to disembark, it became wave after wave of white descending upon the stadium. Have you ever seen a sea of white created by people? It was a magnificent sight.
After parking we make our way to gate 2, where we obtained media passes for ourselves and our guests, Paris Coburn and Dionna Collins. From there we were guided in the direction of the media lounge. Walking through the gates there were people bustling to and fro claiming their space in the courtyard, setting up their tables and chairs. This view of the white sea resembled choppy waters before a storm. So much movement!! Some people pulled wagons while others toted bags. Some were very creative with the way they transported all their Diner en Blanc needs. In the midst of all this choppy water, I began to see where the vision was heading. During the setup there was music played by a live orchestra and cirque style performances throughout the venue. Once at the media lounge I got to finally meet the face behind the emails, Ms. Lisa Fisher. As one of the three hosts for Diner en Blanc Atlanta, it was great to be able to put a face to a name.
The media lounge was wonderful, decked out in all white sofas, white tables and white chairs. We had our own bar and a lovely spread for us to nosh on. We were able to network with other media outlets and reacquaint with others met at previous events. And then it was time to go to work. Time to share through my social media platforms all things Diner en Blanc. When I looked out into the courtyard again that once choppy sea of white had simmersed to a lull with light ripples caused by a few late comers. It was beautiful to see how the table settings came together with the people seated all around dressed in white. The sight was brilliant!
To signify the start of Diner en Blanc there is the traditional waving of the napkins. You can catch a glimpse of it here. The party was now under way. There was a live band and a male vocalist, not sure of their name. I somehow missed it amongst all of the fun being had. There was a guitarist who performed with some of the aerialists of Liquid Sky Entertainment on stage with him. It was great. Then DJ Grace Lamour took to rocking the crowd. People danced the night away. There were plenty of photo ops available for attendees. There were two beautiful white Mercedes-Benz cars, a photo booth with the Diner en Blanc backdrop, the stadium with the great Falcon Sculpture and let’s not forget the lighted letters of Diner en Blanc for people to choose from. The sea of white was taken a step further later in the night when another tradition took place, the lighting of sparklers. Here is a small glimpse of the stars above the sea, a grand sight to see. Let me stop rambling on and share some of the pictures from the night.
All told Diner en Blanc was a breathtaking event. I was sad to see it come to an end but I am super excited thinking about the 2018 edition. Diner en Blanc Atlanta was made possible by the diligent efforts of our gracious hosts Lisa Fisher, Tina DeRenzis and Helen Mitchell, who produced a memorable event. Thank you to Mercedes-Benz Stadium for a wonderful location. Special thanks to Diner en Blanc sponsors Lanson Champagne and Evian-Bedoit who provided the drink options for the night. And let’s not forget all the people who attended. Without them how would I have been able to experience such a stunning sea of white. I look forward to what this team has to offer everyone for the 2018 Diner en Blanc Atlanta.
I made so many memories that night. So many that I wouldn’t know where to start or end. I hope this post makes you want to participate next year. Stay in the know for Diner en Blanc Atlanta 2018 at atlanta.dinerenblanc.com. Now go forward and make new memories.
Until next time…
~The Chef In Pearls
P.S. Here’s a video of inside Mercedes-Benz Stadium
P.S.S. Watermarked pictures were captured by Averi Washington for Diner en Blanc Atlanta all others are C.I.P owned
Are you in? I’m in! Into where you are wondering? Only into the ultimate and most exclusive all white party that has ever taken place…Le Diner en Blanc. I mean all white everything. All white clothes, all white table linens, all white dinnerware, all white decorations, if it isn’t white then it has no place at Diner en Blanc.
Some of you may not know what Diner en Blanc actually is. Well let me give you a little history on it. Le Diner en Blanc is the gathering of friends to enjoy a gourmet meal set at a private location against the backdrop of a beautiful city space. Le Diner en Blanc started in 1988 in Paris, France. Almost 30 years later, it has become an international event celebrated on six continents, in over 3o countries and more than 70 cities. Talk about growth! Atlanta is now celebrating it’s 4th year as a part of this international celebration. It is a glorious sight to see waves of people arrive in all white; to take over a small portion of our city and celebrate life. Then they disappear into the night as if they were never there. Take a look at last year’s event here. Exactly! If last year looked that good, then this year can only be better.
To be able to pull off something so grand requires a team. Atlanta has a new set of hosts: Helen Mitchell, Lisa Fisher, Tina DeRenzis, all key players in event planning. I am sure they are going to make this an unforgettable event for all involved. This is all done with the help of volunteers and sponsors. This year’s local sponsor is Champagne Lanson and the National sponsor is Evian Badoit. With a team like this, I can’t wait to see what they have in store for everyone.
So how can you be in? “Participation to this unique event happens in three stages: Phase 1 is for members who attended the previous year; Phase 2 is for new members who are referred by Phase I attendees; and Phase 3 is for people who signed up on the waiting list.” Unfortunately, the Atlanta edition of Le Diner en Blanc is SOLD OUT! But you can stay in the know of things for 2018 by visiting https://atlanta.dinerenblanc.com/
Diner en Blanc Atlanta takes place this weekend, October 7, 2017. I have everything I’ll need. White dress…check. Stand out pearl neck piece…check. Portable charger…check. Desire to share all that makes Le Diner en Blanc Atlanta the place to be seen on all my social media…CHECK! Make sure you’re following me on all social media @TheChefInPearls so you can stay up to date on all things Chef in Pearls and Diner en Blanc Atlanta.
I plan to make some serious memories this weekend. I hope you plan to do the same. So go forward and make new memories.
Until next time
~The Chef In Pearls
My two best friends of nearly 30 years have both Blazed. They have taken great pleasure in rubbing in the fact that they Blaze and Blaze often. How is it that in my big city living I have yet to Blaze? Easy, there was no Blaze Pizza to be found in Atlanta. That was until a few weeks ago. Yep that’s right, we finally got a Blaze pizza, located in the Downtown Decatur/Emory Village Area. So as any true food blogger would do, I went to get my Blaze on.
When the invitation was posted to my bloggers’ group Facebook page, I wasted no time in RSVP’ing. As always, when I am allowed, it would be myself plus one. My foodie partner for the evening would be Paris, my friend/little sister. She’s always game to try a new eating place with me. So I was ready, an invite and a date, so to speak. Now to see what the fuss was all about. I mean truth be told if I were to tell you how I Blaze I’d have to say with fire but I am a bit of a smartass.
When we get there, I already know that if this pizza is anything like my besties say I won’t Blaze on the weekends. It was built in a plaza that already has a very popular supermarket and few other eateries. Parking will become an issue. I have left frustrated from many a location or not even bother to go if I know parking will be a problem. Thank God that was not an issue for us the evening we traveled to Blaze Pizza.
We are greeted with a lovely building with a great outdoor patio. I go inside and am met by Rachelle, their PR person. She was sweet and very happy to talk all about Blaze and what makes their pizza place different from all other pizza places. After going through the line and creating my very own Blaze experience, these are the things I’d like to share with you.
Let’s start with 1. You can start by ordering one of their specialty pizzas or customize one of your own with any amount of toppings and the price stays the same. You read correctly. If you wanted every topping they have in store there will be no upcharge. Just get it. 2. Once you have created your pizza it takes all of 180 seconds or 3 minutes for your pizza to be baked. Could you want it any faster? 3. If you are watching your carbs, (who goes to a pizza place if that’s what they’re doing but I digress), they have salad options. I don’t mean your typical tossed salads but instead salads like Kale & Quinoa or Arugula & Fresh Fruit plus two others on the menu. 4. They even offer daiya cheese for your vegan options. So far they are racking up points with me and my vegan friends. 5. Then let’s not forget to round out your order with your choice of bottle drinks, their custom lemonades and aqua frescas or other fountain drinks. They also have dessert: s’mores pie, sea salt cookies and olive oil brownies. Could you really want anything more from a pizza place?
So if you want to know how I Blaze check out my video right here and check out the pictures down below.
How would you Blaze? Or have you already Blazed? Let me know all about in the comments. Now go forward and make some new Blazing memories .
Until next time…
~The Chef In Pearls
What’s the first rule of fight club? Yeah, if I hadn’t already shared that I had a birthday in July I would be telling my age with that reference. That question comes from a 1999 movie titled, you guessed it . . . Fight Club. What I’m talking about is different kind of fight club. Dare I share it? In the movie, the first rule of fight club is that you don’t talk about fight club. Well since I’m all about breaking rules here and there, I think I will tell you all about Culinary Fight Club.
Culinary Fight Club is all about bragging rights. Who gets to say they won? Who gets to say they are the best amongst their peers. Wait . . . hold up: I have a confession to make. I didn’t actually go to Culinary Fight Club. What I attended was Culinary Fight Fest. A gathering that happens when you have 6-8 winners of previous Culinary Fight Club matchups and put them up against each other. In this arena the winners compete to see who will be the best of the best, top dog among champions The talent was strong in the room. There was a little bit of everything to try during the Tasters’ Choice round. Each contestant presented a dish that you were able to vote on. To cast your vote, you dropped one of the 4 tokens you received on entry into their voting box. There was no limit on how you cast your vote. If you liked them a lot you could drop all 4 in. After this initial tasting, the top four were chosen. From there the top 4 go on to compete in the final round. They are given 30 minutes and a mystery box. Brasstown Beef was the sponsor for the mystery boxes. So you guessed it . . . the boxes had beef in them. To keep the chefs on their toes they were unmarked cuts of beef, so you really had to know your stuff to compete.
The chefs came prepared to battle. They were provided with pantry items, kitchen equipment and any necessary tools to cook. However many chose to still bring things to help put them ahead of their competition. Things ranged from an old school pressure cooker all the way to river rocks. The top 4 presented wonderful dishes to be judged. But we all know the rule. There can only be one winner . . . one top dog . . . and that honor went to Josh Reeves of the River Club, located in Suwanee, GA. He walked away with a check, some cool knives and most importantly the right to brag as the winner of Culinary Fight Fest.
As always, I got to meet some pretty cool people, run into some of the usual suspects and of course make memories. Hey would you come out to support if The Chef In Pearls competed? Comment and let me know if you’d be a part of my cheering squad if I decided to join the Culinary Fight Club competition.
Until next time…
~The Chef In Pearls