Photo by Vicki Williams, Special to the Eagle
Judge Mary Ann Kriger has no problem being a judge, seeing the fare comes from Marco's top chefs.
Photo by Vicki Williams, Special to the Eagle
The winning team: Laura Owen, Arturo Perez, Ken Van Der Eecken and Randre Jean.
Photo by Vicki Williams, Special to the Eagle
Dressed as Julia Child, Chamber executive director Sandi Riedemann reveals the secret ingredient - heart of palm - as the evening begins.
Guests ate beef Wellington with pomme du chef and bundles of fresh asparagus spears wrapped in bacon.
Backstage, two Marco-style teams of “Iron Chefs” got down to the business of wooing a six-strong team of judges with any kind of dishes they preferred, provided all contained a “secret” ingredient that turned out to be heart of palm.
In the end, the team consisting of Laura Owen of CJ’s on the Bay, Arturo Perez of Arturo’s, Ken Van Der Eecken of Kurrent’s and Randre Jean of Cafe de Marco won tastebud bragging rights.
Their fare included a trio appetizer of tuna tartare and heart of palm stuffed with lobster sushi roll, and hearts of palm calimari-style (fried).
Their soup was a clear chicken broth with mezzaluna ravioli stuffed with heart of palm filling and roasted pepper, and floated in the soup.
Entree was Caribbean voodoo jumbo prawns sauteed with chef Arturo’s secret voodoo sauce, and grilled heart of palm.
Dessert was a golden thread heart of palm “cannoli” stuffed with vanilla bean ice-cream and deep dried in light batter, served with sponge sugar.
“We rocked it,” said a jubilant chef Laura Owen of the winning team.
MCs were Chris Curle and Don Farmer.
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