Chefs’ Challenge’s foodie fun benefits hospital
— Diners had their choice of spinach appetizers, entrees featuring potato and strawberries for dessert four different ways on Friday night.
More than 200 diners tasted these offerings during this year’s Chefs’ Challenge competition, a benefit for Union Hospital, held at the Upper Chesapeake Ballroom in North East.
Lorie Shellender couldn’t decide which of the four appetizers she enjoyed most.
“They were all incredible,” the New Jersey woman said of the offerings from Chef’s Kitchen, Port House Grill and Woody’s Crab House in North East, and Minihane’s Irish Pub in Elkton.
Shellender said voting hard.
“They all had wonderful flavor,” she said.
Linda Brady, who chaired the event on behalf of the hospital’s junior board, said each chef was responsible for devising the three elements with their own funds and time, serving 200 portions of each.
“These chefs go above and beyond,” Brady said. “They’ve been very gracious to us.”
Brady said the food wasn’t just served, there was presentation.
“It was the orchids, and the drizzle of sauce, which was very, very pretty,” Brady said.
Thinly sliced strawberries were used as decoration by Port House Grill.
Roger Pinder, of Chestertown, enjoyed the entree served by Minihane’s.
“I think I liked the green chili stew the best so far,” Pinder said, adding his wife, Brandy, preferred the grouper served by Woody’s.
made tonight I created,” said George Cook, Minihane’s chef.
Pinder also was brave enough to taste the edible orchids, placed with the entree served by Chef’s Kitchen.
“It tastes Pinder said.
After sampling the eight
lettuce,” plates of appetizers and entrees, the final round of the Chefs’ Challenge was dessert.
Maurice Brooks carefully lined his four plates on the table in order of appearance on the ballot. While the bruleé was enjoyable, the North East man has another favorite.
“This is real good,” he said of the parfait served up by Minihane’s. “I like light stuff, and that’s light and creamy.”
Chef’s Kitchen won the top $1,000 prize, followed by Woody’s, Port House Grill and Minihane’s whose chef’s were awarded $750, $500 and $250 respectively.
Jacob Sharp, from Woody’s Crab House, sets out plates of appetizers Friday night during the first round of the Chefs’ Challenge, a benefit for Union Hospital.
Sue Jamison, from Chef’s Kitchen, places a tiny fork with each appetizer that the North East restaurant served Friday night at Upper Chesapeake Ballroom.