Chefs Under Fire

It’s really pretty fabulous… especially if you’re at a great table. So here’s the run down of the night: You arrive, check in and are handed a glass for imbibing. Then you walk into the room where the chefs are working their magic. There will most likely be wine, beer and a non alcoholic option. You stand around, chat, oooh and ahhh at the wild techniques of the chefs.
Then you’re escorted into a main dining area with bites on the table. We had gorgeous sausages, cheese, little breads and mustards and lots and lots of wine. I had the good fortune of sitting next to a guy who is 1 of 200 master sommeliers in the world so i just followed his lead rather than grab all bottles and drink them together. I didn’t even utter the word «franzia» once.
Then each chef presents to the panel of experts — in this case Bryce Gilmore, Tyson Cole and Ken Rathbun — and they try the dish. Then the culinary students recreate the dish in little bites. The audience texts in and tweets what they love and the winners are announced. Then, if you’re like me, you go to egos to make sure that you’re still the same ol’ down to earth basement gal. And invite the master sommelier, natch.
I wavered between four and five because although this is a food event, you really don’t get a lot of food. Now that I know what to expect however, I’ll just make plans before or after for some pre/​post gaming. The quality of the production was really great and it’s a fun event that is hopefully a harbinger of more foodie events to come.

Wow, what a fun night! I have never been to a live cooking competition and now that I have watching Iron Chef on TV just wont do.
It was exhilarating to watch local chefs duke it out to win for the regional Chefs under fire competition. Upon entering we were given our complimentary wine glasses and were told to go to the bar and fill them up! Well you don’t have to tell me twice, there were plenty of whites and reds to choose from, I also saw St. Arnold’s beer up for the taking as well as all natural sodas and bottles of smart water. Later into the night there was also Savvy Vodka set up just in case the wine and beer wasn’t enough.
We watched as chefs competed for glory with the chosen main dish, Texas Gulf Red Snapper (one of my favorites), along with squash blossoms, pomegranates, and zephyr squash; all from local farms.
You could walk up to each kitchen station and watch the chefs perspire and cook with fervor to have their dishes out in time. While we waited for the dishes there were snacks from East Side King, Jack Allen’s Kitchen, and Rio’s Brazilian Café, all were delicious. After the competition cupcakes were offered for a little something for the sweet tooth.
This is leading up to the State wide competition in October right here in Austin, the winner from this competition will go against the Houston and Dallas winners for the ultimate glory of being the best in the TX. I will be there front and center to cheer on these talented chefs. Go Austin!

Where else can you watch seven chefs duke it out with knives for four spots from their ability to fillet a Texas Gulf Red Snapper into four perfect fillets in 10 minutes timed, as onlookers watch? Chefs Under Fire Austin/​San Antonio Regional Competition.
On this fillet to the finish, the final four then are given an hour to whip up a dish with surprise ingredients that include that Snapper, Zucchini Squash Blossoms, Zephyr Squash, and Pomegranates in addition to four of their own preselected secret ingredients.
They are cooking up culinary creations on display. Attendees can freely walk from kitchen to kitchen and observe their skills and techniques.
All that food can make the audience hungry. Not to worry, Jack Allen’s Kitchen, Rio’s Brazilian Café and East Side King are feeding the spectators and free flowing bevvies abound including wines from Casa Lapostolle, Château de la Ragotiere, Château Grand Corbin, Château de Sancerre, Etoile, Elio Altare, Eugen Müller; beer from Saint Arnold and Vodka from Savvy.
Chefs Under Fire is an awesome Texas-​based event that allows local Chefs to to showcase their skills and foodies to see them in action as think on their feet to create culinary art.
The winner of this Regional Austin/​San Antonio competition will go on the the finals and compete against winners from Houston and Dallas for a chance to be the 2011 Chefs Under Fire winner.
I can’t wait for the finals in October to see who will be the winner of 2011 Chefs Under Fire.