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©Chefs Challenge 2012, web design by We2Concepts

5th Annual
April 20-21, 2012

Save the date now!

Buy discount dinner tickets NOW!

The Saturday Iron Chef competition (6:30- 9:00 PM) is formatted after the cult sensation Iron-Chef America and the famous “Secret Ingredient.” There will be some unknown MI “revealed” products which will be required to be included somewhere in the overall presentation, as well as a “kitchen” of basic staples available (shown to both regional winners after the Taste competition).

The one-hour competition will be the featured “entertainment,” competing (staggered start) on a stage while you enjoy a exceptional multi-course meal.

Trivia questions and other entertainment provide audience participation and prizes.
Each team is expected to present up to 6 plates of each of their courses utilizing the products available (one for display, and others for the judges panel to taste). A common kitchen of produce and starches (as well as maybe a protein) will be available. Some MI based products (protein, and/or fish, fruit, vegetable, starch, plus flavoring ingredients) will be “revealed” during the “Iron Chef” segment, and will be required to be used somewhere as part of the courses presented.  

2012 Chefs Challenge Saturday Night Dinner Menu.
Attendees will enjoy 4 courses while the Chefs compete!

Hoisin Glazed Duck Confit on Toasted Brioche garnished with Chives
and Dry Roasted Peanuts

Michigan Farmers Salad with Crisp Michigan Apples, Dried Cranberries,
Grated Truffle Jack Cheese and Candied Walnuts drizzled with Sleeping Bear
Star Farms Thistle Honey Vinaigrette

Morel Mushroom dusted Pork Tenderloin topped with Morel Brandied Cream served
with Patty Pan Squash and Fiddlehead Fern and
Thyme Roasted Fingerling Potatoes

Fresh Berry Compote en croute with Grand Marnier Sabayon and
Fresh Chocolate Shavings