The Mason Dixon Master Chef Tournament, a live, local, interactive culinary competition is down to two finalists in its summer-long single-elimination tournament.
The competition started with 16 top area chefs in June, and after seven weeks of head-to-head competition two have emerged as the top in the field. These two teams, Conrad’s Seafood and Chefs’ Expressions, will compete in the final Championship match this coming Sunday, August 24th.
But, that’s just part of the story. The two executive chefs: Chef Jake Hack of Conrad’s Seafood and Chef Adam Snyder of Chefs’ Expressions, were actually teammates last year in the competition, with Chef Snyder acting as Sous Chef to Chef Hack in the Tournament. So, this year, the teams may be competing for more than just the $10,000 in cash and prizes, there are also some bragging rights to be won with these two amazing chefs and friends.
The winning team will emerge with $1,000 cash from Mason Dixon Master Chef, a $3,000 convection oven donated by sponsor Vulcan, an all-expense paid 2-day trip to Milwaukee, Wisconsin where the winner will tour Crave Brothers, the New Glaris Beer Plant, and the Emmi Roth USA Plant, as well as attend the Culinary Executive Center for Cheese Course Plates and Fondue, provided by sponsor Emmi-Roth USA and estimated at approximately $3,000, numerous other culinary prizes from various sponsors, the official Chef a la Mode Championship jacket, a plaque for the winning restaurant, and of course the title of 2014 Mason Dixon Master Chef Champions!
10% of each ticket sold goes directly to Meals on Wheels of Central Maryland, the competition’s charity partner.
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 the above pricing. $45/ $65 at the door (if available).
The $35 General Admission ticket price includes admission to that night’s competition, wine/spirit tasting, passed hors d’oeuvres during happy hour (5:30 – 7:00pm), dessert and coffee bar, all taxes and a 10% donation to charity. Tickets are on sale now, and are expected to sell out quickly!
Final Championship Match: “Battle Craft / Local Artisan”
Sunday, August 24 – Chef Jake Hack of Conrad’s Seafood versus Chef Adam Snyder of Chefs’ Expressions
Featured products for the semi-finals will include:
· Award-winning Berkshire Hog from Autumn Olive/AM Briggs
· Horseradish from Tulkoff
· Oysters from E. Goodwin & Sons Seafood
· Sweet country sausage from Logan's Sausage
· Domestic wild rice from Roland
· Milano hot coppa from Atalanta
· Unsalted Vermont butter from Emmi Roth USA
5:30 -7:00p.m. – Happy Hour (free appetizers and wine/spirit tasting)
6:30 p.m. – Cold Prep Begins
7:00 p.m. – Chef Competition
8:00pm – Judging Begins (complementary dessert and coffee bar for all guests)
Inn at the Colonnade (A Doubletree Hotel)
4 West University Parkway, Baltimore MD 21218
Posted on Minxeats.com.