Details Released for Mason Dixon Master Chef Final Championship Match
Chefs Cleared to Use Liquid Nitrogen in Final Competition
The final match is set, the two remaining chef teams are ready, only 30 minutes of cold prep and one hour of cooking time are left before the 2012 Mason Dixon Master Chef Champion is determined!
For those that have been following this tournament since it began on June 25th with a field of 16 local chef talents, you know what an incredible match this is going to be with Roy’s Restaurant, Baltimore taking on Iron Bridge Wine Co. of Columbia. For those that have not made it out to Blob Park to see this unique live cooking competition yet, your last chance is this Tuesday, September 11th.
Getting to this final match has been no easy task, Chef Patrick “Opie” Crooks had to compete and win against top chefs from Chazz: A Bronx Original, Barracudas Restaurant and Bar, and Gourmet Again. Chef Christopher Lewis of Iron Bridge Wine Co., didn’t have it any easier, competing and winning against Morsel DC Catering, SoBo Café, and Mie N Yu of Georgetown.
For the final match, chefs are required to create original appetizer, entrée and dessert dishes for a panel of three expert judges and 36 guest judges. Judges will determine the winner based on the presentation, recipe creativity and taste of each dish, as well as the chef’s ability to meet all of the ingredient requirements outlined below.
For this final match, chefs will be required to use products from three sponsors in their creations, including cheese products from Gold Sponsor Emmi-Roth Kase, duck products from Gold Sponsor Maple Leaf Farms and Aecht Schlenferla Rauchbier, a smoky German beer provided by Platinum Sponsor and venue Blobs Park Bavarian Biergarten.
Specifically, each team will have nine whole ducks and two tubs of duck fat from Maple Leaf Farms. Duck has to be used in both their appetizer and entrée dishes and each must feature different parts of the duck as the focus protein. In addition, chefs must use at least two of the cheeses being supplied by Emmi-Roth Kase in at least two of their dishes (these include, Moody blue, a smoked blue cheese, Kaltbach Gruyere, Vermont chevre logs, and Vermont butter, a high-end European style butter). Finally, chefs will be required to use the Aecht Schlenferla Rauchbier, a smoky beer being supplied by Blobs Park in one of their dishes. As an added element, because both finalists are familiar with the safety precautions required and have experience with using liquid nitrogen, they will be allowed to use this in their preparations. This will be a unique and seldom seen technique for the audience to witness first-hand.
Competing Chefs Include:
Chef Patrick “Opie” Crooks, Chef Partner, Roy’s Restaurant Baltimore
Led by a passion for the kitchen first discovered at the age of 14, Chef Crooks joined the Roy's Ohana in 2005. His extraordinary talent and passion have since earned him the Chef Partner position at Roy's Baltimore. He has cooked for many a celebrity and on numerous occasions has been flown out to cook with Roy Yamaguchi famous chef and owner of Roy’s locations throughout the world.
Chef Christopher Lewis, Executive Chef, Iron Bridge Wine Co.
Chef Chris graduated from the Pennsylvania Culinary Art Program, and has worked in a number of top restaurants in the Baltimore-Washington area, including the Milton Inn, Linwood’s, The Brass Elephant, 701 Restaurant and Again Tavern. He is now the executive chef at The Iron Bridge Wine Company in Columbia, Maryland.
Tickets*: $35 for general admission (includes tax)
$55 for judging experience (includes tax)
Available for purchase at: www.masondixonmasterchef.com
*Tickets must be purchased in advance for this pricing. $40/$60 at the door. Doors open at 6pm.
Ten percent of the net proceeds of each ticket sold will go to Meals on Wheels of Central Maryland, a nonprofit organization that delivers nutritious meals, personal contact and related services to homebound individuals. www.mealsonwheelsmd.org
Blobs Park Bavarian Biergarten
8024 Max Blobs Park Road
Jessup, MD 20794
Posted on Minxeats.com.