9th annual Taos Paella Cook-off delights guests, helps young chefs
Professional chefs and students in the Taos High School Culinary Arts program joined forces and, in some cases, competed against each other at the 9th Annual Taos Paella Cookoff on Sunday (Sept.16). The foodie event was held at Medley restaurant for the first time this year.
It was a sumptuous summer afternoon for the 125 guests who paid $40 to taste the saffron rice, meat, seafood and vegetable dishes. Proceeds benefited the school culinary arts program.
On the Medley lawn, the flavor-filled smells of paella blended harmoniously with bluebird skies and stunning views of the Sangre de Cristo Mountains. The event was sponsored and organized by Great Chefs of Taos, the fundraising organization devoted to the Taos High School Culinary Arts program.
Board member Isabel Alford said, “This is the first year we’re holding the cookoff at Medley. We wanted to change it up. Wilks and Colleen Medley are donating their space, their time and the food. I’m expecting some good paella.”
Wilks and Colleen Medley moved to Taos specifically to open Medley in 2015. The husband-and-wife team had managed other restaurants before, but this is the first restaurant they have owned.
“My high school didn’t have a program like this. We are happy to provide what we can because we know how expensive it is to provide product and training in a professional kitchen. I see us as enriching our future labor force,” said Wilks.
Both Wilks and Colleen are graduates of prestigious culinary schools. He attended The Culinary Institute of America (New York), and she attended the College of Culinary Arts at Johnson and Wales University (Rhode Island). Relaxing on the lawn with glasses of wine, the couple had recently completed writing Medley’s upcoming special holiday menus for Thanksgiving, Christmas Eve and New Year’s Eve.
“I like to say there are no rules in food, but there are rules in paella,” Wilks said. “Few people make it really well.”
It was only a few days ago that chef Ky Quintanilla briefly met Taos High School sophomore Michael Vigil. Now, they were teamed up together for the cook-off.
“I guided Michael and gave him the recipe,” said Quintanilla, who is the chef of Palettes restaurant in the newly renovated Hotel Don Fernando, opening on Oct. 1.
In the People’s Choice award, Quintanilla’s spicy seafood paella took first place –– adding to his two other wins in previous years’ cook-offs.
The second place People’s Choice went to another Taos High School table, led by chef George Bartel, with an interpretative Moroccanstyle paella.
The Judges’ Choice award went to the Taos High School team of Jordan Montoya (sophomore) and Alejandro Medina (senior).
The lineup of judges was a mix of community members and culinary professionals. Jacob Herrera, the food and beverage director of The Terrace Bar & Grill at Taos Country Club, served as a judge for the first time this year. He sampled small plates and took notes on a clipboard.
“You have the Moroccan paella with butternut squash, lamb, sausage, coriander and turmeric. Ky’s paella has Fresno peppers and a kick to it; it’s spicy. Another paella has rabbit, lemon and citrus,” said Herrera.
‘We are happy to provide what we can because we know how expensive it is to provide product and training in a professional kitchen. I see us as enriching our future labor force.’ — Wilks Medley