"Allez! Cuisine!" (french, trans. "Go to the kitchen!")
Chairman, Iron Chef
In 1992, Japan introduced a new, culinary game show, Iron Chef - this fast-as-lightning cooking series pitted a talented guest chef against one of the show's resident stars in a timed battle to create a multiple-course menu which focused on a single ingredient. The show spawned a series of look alikes and international editions including Iron Chef America.
Luxe File ♥s: Top Chef Chicago!
More than a decade later, Top Chef premiered on Bravo TV and the nation soon fell back in love with the creative and competitive spirit of the culinary world. If it's true that "Imitation is the best form of Flattery", then Top Chef waxes Iron Chef perfectly in the form of its "Quickfire Challenges" - a series of contests where chefs are tasked to concoct inventive and tastefully-prepared dishes by following certain requirements, such as utilizing specific ingredients.
Perennial Virant Patio
Now, Luxe File has just learned from a culinary insider that a Top Chef-inspired challenge has been issued! On Monday, July 25 at 6:00 p.m., the Boka Restaurant Group (BRG) will launch the "Quick Fire Competition" series. Noted chefs Paul Virant of Perennial Virant/Vie (Iron Chef America '09) and Chris Pandel of Balena/ Bristol (Food & Wine's "Best New Chef" '11) will come out of their kitchens and kick things off on the patio of Perennial Virant!
Chef Paul Virant
The "Quick Fire Competition" is simple: two chefs will be tasked to create an impromptu recipe and tasting portions utilizing three ingredients including one unknown protein (compliments of Dietzler Farms) and their own hardwood grills. The first 100 guests to RSVP will not only be Quick Fire judges, they will enjoy complimentary admission, tastings and a seasonal cocktail prepared by Perennial Virant's mixologist Matty Eggleston. The winner of the competition will get bragging rights and will choose his next honorable adversary!
Chef Chris Pandel
Call 312-981-7070 or email: firstname.lastname@example.org to reserve your spot.
Posted by Kerry Shorr