Appetizer Ingredient Unveiled for Ridgefield Battle of the Chefs

The chefs now know the appetizer course but the other two will remain a mystery until the day of battle.

The heat is on for chefs Forrest Pasternack, Matt Storch and Jeff Taibe as they prepare for the Battle of the Chefs to benefit Founders Hall.

Grace Weber, executive director of Founders Hall, recently revealed that Pekin duck is the required ingredient for the appetizer portion of the competition. The chefs have from now until the Battle on June 1 to decide how to incorporate Pekin duck, which is prized for its delicate, flavorful meat, into appetizers to be served to over 200 guests.  

Guests will taste all three of the chefs’ appetizers and vote on their favorite.  Food sponsor The Chefs’ Warehouse is donating the ducks and entrée ingredients for the Battle.

The chefs will not have the luxury of time when it comes to the entrée portion of the competition.  At the Battle, they will each open a basket of surprise ingredients and in just 40 exciting minutes, compete to create a winning entrée for a panel of judges while the audience cheers them on.  

Food writer Jane Stern, of Roadfood fame, will emcee the action.  

Guests who buy special tasting seats will taste all three entrées; all guests will enjoy abundant hors d’oeuvres, an open bar, snacks during the competition and delicious desserts.

Battle of the Chefs, sponsored by Fairfield County Bank, begins at 4 p.m. on Sunday, June 1 at Founders Hall.  Tickets are available at www.founders-hall.org or by calling 203-431-7000. Donor-supported Founders Hall relies on events like the Battle to meet its mission of providing life-long learning to over 3,200 members.

Based off a release from Founders Hall.


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