The Battle of the Chefs gives four featured chefs a total of 45 minutes to create a dish using only a basic pantry, a mystery basket and items that they can purchase from the farm market vendors. There are three heats with four chefs each and the winners return for the Final Battle! Each week, a panel of judges chooses the winner based on presentation, taste, creativity and technique.

2010 Battle of the Chefs take place on July 31st, August 14th and August 28th with the Final Battle on September 11th.  Click here for sign up form and registration information.          

Congratulations to past winners:

2009- Jerry Garcia of Hotel Metro
2008 – Joey Lisowski of Zim’s
2007 – Mike Wolf of The Knick
2006 – Bob Millhoff of Yanni’s

Winner of this years Battle of the Chef not only goes down in history but will also receive two Air Tran tickets to a destination of your choice.

To participate in this years Battle please contact Peter Adams at padams@easttown.com

www.easttown.com/documents/13-battle-of-the-chefs

More Articles

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Thank You Anne Topham, Grande Dame of Goat Cheese

Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.

by: JCapenter

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RECIPE: Caramelized Mushroom and Onion Melt Sandwich

Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com

by: Dax Phillips

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Spring in Here; Welcome it With Fresh Greens!

Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!

by: admin

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Wisconsin Winery Shines Brightly at International Wine Competition

Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.

by: Arthur Ircink

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RECIPE: Delicious tofu the easy way

Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.

by: Myrica Von Haselberg

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Edible Milwaukee magazine launching in May

It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.

by: Arthur Ircink

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Finding Dairyland: Wisconsin’s Cheese Universe

If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.

by: admin

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Bittercube consults for Blue Jacket, releases new bitters

If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.

by: Lori Fredrich

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Greetings from Edible Milwaukee.

Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.

by: Edible Milwaukee

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RECIPE: Late Winter Carrot Salad

Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.

by: Myrica Von Haselberg

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