Chefs’ Chal­lenge’s foodie fun ben­e­fits hos­pi­tal

Cecil Whig - - LOCAL - By JANE BELLMYER

jbellmyer@ce­cil­whig.com

— 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.”

NORTH EAST

it made

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.

“Ev­ery­thing

I

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

like

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.

CE­CIL WHIG PHOTO BY JANE BELLMYER

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.

CE­CIL WHIG PHOTO BY JANE BELLMYER

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.

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