The Finest Blend of Taste & Technology » Austin

Uchiko – What would it feel like to win the US Open, the College World Series, or the World Cup?

KeeperTeam — Sun, 20 Jun 2010 01:53:29 +0000

If there was a tournament for new restaurants today, UCHIKO would know how winning would feel, as this restaurant deserves a trophy. Chef Tyson Cole unleashed his creative Executive Chef, Paul Qui, to create the menu for their “Japanese farmhouse”. The food spoke of the huge talent Chef Qui possesses. Just like Uchi, Uchiko is aiming for perfection. As we sat down and were greeted by Chef Cole, he told us that we were in for a night to remember. And WOW, we are still remembering!

Uchiko was designed by Michael Hsu, aiming to provide an interior that is said to be of “aesthetic, crafted materials and warm finishes to round out the dining experience”. We really like the feel of the restaurant, starting with the backdrop at the entry, to the openness of the kitchen at the sushi bar, and continuing to the glass-front private dining room.

The comfortable feel of the elements of wood, leather, glass, and perfect lighting just added to the culinary experience.

Now, for the food. Along with a Drinks list overseen by Wine Director, June Rodil, the menu is divided into 7 sections – TASTINGS (a selection of delicate hot and cool items); GREENS; GRILL;

SUSHI & SASHIMI; MAKIMONO (sushi rolls);

AGEMONO (a category of deep-fried dishes in Japanese cuisine); and DESSERTS, created by who other than Uchi/UCHIKO’s talented Executive Pastry Chef, Chef Phillip Speer.

UH, oh – on our first dish, we will have to describe the dish only, because the Keeper Team Member in charge of photography went in full force before taking the picture. It WAS Kai Jiru, which is Atlantic mussels, in heirloom tomato water, along with basil blossom and celery. Great starter and so refreshing in the summer – this was a nice balance of salt and acidity. (Note: We have insider scoop that the Alcoholian Blog may have a great picture of this dish, so watch out for their blog about UCHIKO.)

Kai Jiru - Atlantic mussels, heirloom tomato water, basil blossom, celery

After reining our photographer back down to Earth, we were WOWed with a dish called Koviche, composed of fresh day boat scallop over tomatillos, kalamata olive powder, black lime salt, and a corn flake tuille. The scallops were perfect, and they had a sweetness that paired well with the tomatillos, which were tart but not bitter. Our server suggested that we use the tuille as a chip under the layers of scallop and tomatillo, and yes that was a hit!

Koviche, fresh day boat scallops, tomatillos, kalamata olive powder, black lime salt, corn flake tuille

Our next surprise was Avocado Sushi Pieces with Yuzu kosho and tamari. The Yuzu Kosho is something special, and we think can be used in many ways, especially with fresh fish sashimi. Wish we could get the recipe for Yuzu kosho – hint hint, UCHIKO!

Avocado Sushi Pieces with Yuzu kosho and tamari

Our next two dishes were sashimi. The first was amberjack and the second was mackerel. The Shime saba (mackerel) is so incredible and a NOT TO MISS dish, so we must focus our writing on this one. The Norwegian mackerel was salt cured and topped with heirloom yellow cherry tomatoes, a slice of fresh truffle, and basil microgreens. We did not want this dish to end. The mackerel was not oily or strong in flavor, but rather, melted in your mouth. Even though we dream of truffles dancing in our heads, we had no idea that truffle would take mackerel to this level – thank you UCHIKO.

Hiramasa Yaki - seared yellow tail amberjack, fennel, fuji apple

Shime Saba -cured Norwegian mackerel, tomato, truffle, basil

Surprise from Chef COLE – Grapefruit sorbet with a fine dice of avocado and asian pear, candied fennel chip – YUMMY

Grapefruit Sorbet with a fine dice of avocado and asian pear, candied fennel chip

AND NOW – to maybe, the dish of the night – Usagi yaki, a mold of rabbit confit that was made crispy and topped with fresh sweet pea, along with two sides- a lightly poached egg over pea puree and a pear, mustard seed sauce. The second picture shows the dish after the egg is broken and combined with the sweet pea puree – WOW WOW!

Usagi Yaki - crispy rabbit terrine, quail egg, pear mostarda, sweet pea

Two sushi pieces were next, one eggplant – one beef tongue.

Nasu Japanese Eggplant, sumiso (on left); Gyutan Grilled Beef Tongue, fish caramel, maldon salt (on right)

Just when we wondered what else could be coming, we were presented with a dish from the Agemono section of the menu. Chef Qui created UCHIKO’s version of a great, fried chicken dish with a twist. Cornish game hen is dipped in a batter, fried, and topped with shaved onion and a medley of fresh greens. The dipping sauce is such an interesting combination using primarily sansho pepper and lemon. We are sure that some secret ingredients are lurking in there too.

Chicken Karaage - Fried half cornish game hen, sansho pepper, lemon

We were then presented the Oyster Mushroom Nabe – a hot bowl with rice, egg, oyster mushroom, parsley, and bonito flakes. If you want a great, filling vegetarian dish, this is the dish for you. The dish has great layers of flavor and is good comfort food too.

Oyster Mushroom Nabe – oyster mushroom, rice, egg, bonito flakes, parsley

Many think “bacon fat rules”! Appropriately, we were brought the Bacon Sen, pairing pork belly with two completely different apple sides. The apple kimchi was our favorite of the two.

Bacon Sen - Berkshire pork belly, fried green apple puree, fugi apple kimchee

For a taste of the ocean, try Uchiko’s Uni sushi – Uni lovers will not be disappointed.

Uni Sushi

Of course, not one, but two desserts from Chef Speer appeared! These desserts were both very creative and unique. We are always amazed at Chef Speer’s desserts.

Sweet Corn Sorbet, Polenta Custard, Caramel Salt, Lemon

Chevre Fondant Tomato Sorbet, sicilian pistachio croquant

At this dinner, UCHICKO knocked it out of the ballpark, only had birdies and eagles, and won with a hat trick. Chef Qui worked intently throughout the night overseeing the taste and presentation of his creations along with the rest of the crew.

Chef Paul Qui & Crew

We counted 17 chefs/sous chefs in the kitchen, along with 9 chefs manning the sushi bar – quite impressive. The service had Uchi written all over it – upbeat, caring, customer-oriented focus. We can’t wait to go back to UCHIKO and often.

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Had to See for Ourselves – TRIO Four Seasons Austin

KeeperTeam — Mon, 03 May 2010 15:21:16 +0000

We’ve been so busy with travels, recipe testing, and other work-related things that we haven’t had the time to try the new wining & dining experience at TRIO at the Four Seasons Austin – yes, we should be ashamed at our poor Austinite foodie representation! Mark Sayre, Sommelier for FS Austin is one of the masterminds behind Trio’s Happy Hour and favorable Wine List Pricing, which has rightfully garnered a lot of attention lately. Combine that with the creative dishes by Chef Todd Duplechan and you know you have a winner. We saw it for ourselves (sorry no pics this time), so you will have to take the dish descriptions below and use your imagination – enjoy.

The wine list had many possibilities for our palettes (check out the wine list at the beautiful newly launched TRIO website!) here . Sadly we had to limit ourselves to two: 1999 Gosset Millennium Champagne and 1993 Ampeau Pommard. Let the fun begin!

Amuse Bouche – Torched Salmon Belly on a Rye Cracker with an Heirloom Tomato glazed in Saba Dressing (Saba was described to us as unoxidized must – juice from fresh grapes – that has been slowly cooked into a vinegar syrup) , along with Heirloom Tomato Water- out of the gate with a winner for Todd.
Chef Todd’s version of Surf and Turf –Beef Carpaccio on Puff Pastry filled with Shrimp over Sherry Schezuan Broth (the Carpaccio was from a Beef Ribeye from Niman Ranch) – texture and taste flavors worked well in this dish.
Hot Fluffy Popover with optional Salted Butter on the table – this was a delight as the bread was warm and the butter was the perfect temperature and texture. So often the butter in restaurants is served too cold, which can negatively affect the texture and taste. This small detail can have huge significance, and in this case, TRIO has it down pat!
Crispy Baby Snapper, Pan Roasted with Baby Green Fava Beans, Shiso Miso, England Sweet Peas in a Green Herb Broth (the first thing that came to our mind when we saw this dish was Chef Eric Ripert and Le Bernardin – the fish was the focus of the plate and beautifully tasty. (Interesting factoid – Chef Todd Duplechan and Chef Eric Ripert both have worked with Chef David Bouley in New York – coincidence or do you think Chef Bouley had an influence on this style?)
Brined and Pan Fried Pork Belly Lardon, Rubbed with Spices (like the flavors of Coca Cola- interesting spice thoughts), Served with a Red Wine Plum Sauce, and Topped with Pickled Veggies
Roasted Texas Quail, with Shredded Apple and Asparagus, Green Mole, and Applewood Smoked Bacon
Wild South Texas Bison, Seared & then Poached in Ginger & Chile infused Olive Oil, Topped with Blue Cheese from Brazos Valley in Waco, on a Bed of Ramp Pesto and Sprinkled with Morel Mushrooms, along with a Poached Red Wine & Brown Butter Sauce – this bison was soooo tender and the creamy blue cheese was a perfect topping – ramp pesto added color and taste and who wouldn’t love fabulous morels?

As usual, we didn’t think we had room for any more food, but the desserts arrived and we magically uncovered that dessert compartment in our stomachs:

Chocolate Hazelnut Mousse with Chicory Ice Cream, Candied Hazelnuts (from Alba, Italy)
Coconut Lemon Curd with Candied Lemon and Toasted Coconut Curd Ice Cream

The champagne and wine paired beautifully with this meal, and the attention from a service perspective was spot on! Thanks to Mark Sayre, Chef Todd Duplechan, and the wonderful staff at TRIO Four Seasons – we know why the restaurant was crowded with happy diners on a Wednesday night, no less!

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Chef John at his “BESH”

KeeperTeam — Mon, 19 Apr 2010 15:32:01 +0000

Thanks to the Texas Hill Country Wine & Food Festival, Crave Communications, and sponsors like Texas Monthly, The Keeper Team had a great afternoon and night with Chef John Besh and Chef Steve McHugh. We started with the Cooking Class : “My New Orleans” at Whole Foods Culinary Center Austin. Chef Besh commented that Texas and Louisiana have had a long and great history together. He noted that after Hurricane Katrina, many of the New Orleans culinary workers found refuge in San Antonio and other Texas cities, so it was fitting that Chef Besh expand his restaurant company outside of New Orleans. Lucky for us Texans, he announced the opening of Lϋke restaurant in San Antonio planned for late August/early September, 2010! Upon hearing this news, the crowd burst into applause. Lϋke San Antonio will be under the experienced hands of Chef Steve McHugh who has worked with John for 8 years and most recently as Executive Chef for Lϋke New Orleans. We all know the wonders of Chef BESH, but here are some newsbits about Chef McHugh – he hails from a small town in Wisconsin and is from a large family of seven boys (way to go Mommy McHugh!). He worked on a dairy farm, trained at Culinary Institute of America, and is dedicated, along with Chef Besh, to creating dishes that use local, farmed, seasonal products. This was well exemplified in the menu from the My New Orleans cooking class. New Orleanians welcome spring as it brings crawfish season. So, of course, our first dish was a lovely Fresh Pasta with Crawfish Ragout. John shared some tips along the way, such as his pasta ratio, which is 5 eggs for 1 lb. of semolina flour and his shellfish pan sauce ratio, which is 2 parts shellfish stock, 1 part cream, and 1 part vermouth.

Fresh Pasta with Crawfish Ragout

The wonderful surprise in this dish was Morel Mushrooms and Fava beans – yummy! It was paired with a nice 2008 Livio Felluga Map Label Pinot Grigio. We were told that this PG is left on the lees for 6 months, providing an interesting depth to this varietal. So, what would Besh do next but Chicken and Dumplings with Chanterelles? Most interesting in his rendition of the classic Chicken and Dumplings was the use of fresh ricotta to make the Dumplings and oh, were they good and perfectly textured. It’ll be hard from here on out to eat dumplings prepared any other way. His use of fresh stock for his broth, combined with the chicken thighs and peas made this dish impressively balanced. This was paired with a 2007 Numanthia, which is a well-regarded wine, but we didn’t feel paired well with this particular course, as the tannins overpowered the delicacy of the dish. But that’s just our opinion.

Chicken and Dumplings with Chanterelles

The finale was a Warm Berry Tart, and quite a finish this was. This was a simple, but beautiful dessert, both on the eyes and on the palette. Chef Besh spoke often of the importance of his family growing up and his family now (his lovely wife, Jennifer, who attended the class and his 4 boys, ages 5-14). He spoke of his grandmother making a dessert like this, and it sure reminded us of something our grandmothers made as well. The “clean plate club” arrived for this round! This tart crust had great texture and taste, combined with fresh berries and not too much sugar, made it splendid. (see recipe below) This was paired nicely with a glass of Chandon Sparkling Riche.

Warm Berry Tart

You can tell that Chefs Besh and McHugh enjoy what they do and working together.

Chef Besh and Chef McHugh

For our evening pleasure following the class, Crave Communications threw a great bash at Parkside for Chefs Besh and McHugh. Again, the resounding message from both Chefs for their restaurants is quality and consistency in their dishes using fresh, seasonal products. Chef Besh believes that we need to “understand where our food comes from so that we can connect with the food, allowing us to cook with passion”.

We asked Chef McHugh if the menu at Lϋke San Antonio would be the same as Lϋke New Orleans. He said that the menu at Lϋke San Antonio would be different as he would be using fresh, seasonal products from the San Antonio area rather than New Orleans. Ok, they mean what they say. We look forward to a Keeper trip to Lϋke San Antonio in the near future.

And one more thing, another “coming soon” spot to look forward to in Austin – Chef Shawn Cirkiel told us that he will be using the space where the Besh VIP Party was held for a new place next door to Parkside to serve oven pizza. Can’t wait to see Chef Cirkiel’s Austin expansion as well! We know Crave will keep us posted on the details.

Warm Berry Tart Recipe

(Serves 6)

This recipe is easily adaptable to all sorts of berries, use those local to you. I love serving this hot, just out of the oven, or removed from molds and reheated in a warm oven just before serving. Use your favorite ice cream to serve over it, in my home it’s home made vanilla.

4 tablespoons butter, softened
3 tablespoons flour
1 Basic Pie Dough
1/2 cup granulated sugar
1 egg
3 cups berries
1 teaspoon grated lemon zest
1/4 cup powdered sugar

Preheat oven to 375. Prepare one 9-inch tart pan or 6 individual 3-4 inch pans by greasing each with softened butter using almost 2 tablespoons. Then dust the molds with one tablespoon of flour.

Roll the basic pie dough on a lightly floured surface to a thinkness of 1/4 inch. Fit the large pan or 6 individual pans with pie dough, making sure to trim the excess dough around the edges.

Beat together the remaining 2 tablespoons of butter, the granulated sugar and the egg, in a mixing bowl, until smooth and creamy.

Fold in the berries, the remaining 2 tablespoons of flour, and lemon zest into the sugar. Fill the larger pie pan, divide the berry filling between 6 prepared tart pans. Arrange the tarts on a baking sheet and bake until crust is golden brown, about 20 minutes. Remove from the oven and dust with powdered sugar.

Basic Pie Dough

(Makes one 9-inch crust)

Every one of our pastry Chefs comes up with his own “better” pie dough, but none has stood the test of time like this one. Here’s the secret: make sure not to handle it too much. Once you’ve added the ice water, stop. You can roll it out in advance, then wrap it and store in in the freezer for a couple of days, if you wish. Or make the dough ahead, shape it into a disk, cover it with plastic wrap, and refrigerate it for a few hours before you need it. If your’re using this basic dough for another recipe, follow directions in step 1.

1 cup all purpose flour, plus more for dusting the pan
1 teaspoon sugar
1/4 teaspoon salt
7 tablespoons cold butter, diced, plus softened butter for greasing the pan

Whisk together the flour, sugar, and salt in a large bowl. Using a pastry cutter or 2 knives, cut the butter into the flour until it resembles cornmeal. Sprinkle in ice water, as needed, as many as 4 tablespoons, mixing it into the dough until it comes together into a ball. Press the dough into a round, flat disk, then wrap it in plastic wrap. Refrigerate for about 30 minutes before rolling it out.

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Hoppin’ on the Band”trailer” – Odd Duck Farm To Trailer & Gourdough’s

KeeperTeam — Thu, 21 Jan 2010 19:06:38 +0000

posted by AnnieP - Keeper Collection Team

If you’ve been even slightly following the Austin foodie scene lately, you’ve surely noticed the trend in food trailers popping up all over the city, but lately, one trailer in particular has been getting quite a bit of attention – Odd Duck Farm to Trailer. My little sister offered to treat me to a belated birthday dinner last night, and with my growing curiosity and endless strive to be an “in-the-know Austinite” (in addition to her college student lack of cash flow), Odd Duck seemed like an obvious choice for something new. It soon proved to also be a fantastic choice! If you too are a self-proclaimed “in-the-know Austinites”, swing by Odd Duck soon – and for you out-of-towners, add it to your list of “Reasons to Visit Austin” (you know you have one!).

Odd Duck’s owner, Chef Bryce Gilmore, although experienced across the nation, is no stranger to Austin. His experience at restaurants like Z Tejas, Moonshine, and Wink (a personal Keeper Collection favorite!), Chef Gilmore seems to have honed his skills for knowing what Austinites want. Using a wood burning grill and sous vide techniques, Chef Gilmore finds local sustainable ingredients to create a daily changing menu. Yesterday’s menu consisted of a Grilled Romaine and Goat Cheese Ricotta Salad, Feta Creamed Brocolli, Creamy Cauliflower Soup, Coffee Porter Braised Pork, Duck Quesadilla, and a Pork Sandwich….well at least it did earlier in the day. A word to the wise – don’t wait until an hour before closing to visit Odd Duck. By the time we ordered, there were only 2 items left on the menu! I guess it’s a small price to pay for the freshness of these ingredients.

Dwindling Menu

So Pork Sandwich and Grilled Romaine and Goat Ricotta Salad it was. We shared them both (keep reading and you’ll understand why such a light dinner) and they were both fantastic – a little slippery and messy to eat, but delicious if you don’t mind licking your fingers. I believe the direct quote from my sister was “this is some good meat!” (with a pork-filled mouth of course – Mom would be proud).

Grilled Romaine with Goat Cheese Ricotta Salad and Poached Farm Egg

Pork Loin Sandwich on Ciabatta Bread

After we kindly negotiated who got which remaining scraps on our plates and washed them down (oh yeah, don’t forget to BYOB), my sister managed to surprise me with a birthday donut from the Gordoughs trailer right next door – candle and all! Her selection was the Funky Monkey – one of their “Big. Fat. Donuts.” topped with grilled bananas (yum), cream cheese icing (yum), and brown sugar (double yum).

Birthday Funky Monkey

With a menu this long and with not a single item qualifying as “not really my style”, it’s gonna take a lot of hard work to make my way through the menu, but I think I’ll manage! I also hear TLC is making a visit to Gordough’s next Thursday (1/28) for a filming of American Eats.

All in all, for a casual birthday dinner on a budget (I think for the two of us, we walked away under $20), this little trailer stop proved to be a winner and will surely be revisited…Hopefully for lunch next time though with a full menu!

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Flames of Success!

KeeperTeam — Wed, 02 Dec 2009 20:28:43 +0000

Chefs Under Fire™ came and went and left us smiling from its success! From the fervent competition in the kitchen to Jim White’s flavorful commentary to the judge’s insightful remarks, Chefs Under Fire was chock-full of excitement, laughs, and entertainment. At the end of the night, our adept celebrity judges, Chef David Bull, Chef Tyson Cole, and Chef Kent Rathbun, were proud to finally announce the three outstanding winners. After quiet deliberation, Chef Bull selected Keith A. Hildebrandt II (of Texas Culinary Academy) for his exquisite (and inverted!) chicken and pancetta cacciatore, Chef Cole chose Loren Root for his unique, refined version of Cole’s Uchiviche dish, and Chef Rathbun picked Martin Weaver (also a graduate of Texas Culinary Academy) for his original, pumpkin-infused barbecue sauce and pork tenderloin. And as an additional surprise from the judges, they even awarded Keith Hildebrandt the Best in Presentation award for his beautiful Deconstructed Chicken Cacciatore!

Keith Hildebrandt's Deconstructed Chicken Cacciatore

As all three of the judges noted, each contestant created drastically different versions of each recipe, which made the judging exceptionally challenging. Despite the stiff competition between the contestants, the three best dishes certainly stood out, and both Keeper Collection and The Wine & Food Foundation of Texas are very proud of 3 the acclaimed winners! We also want to give a special thank you for the commitment, cooperation, creativity, and above all, the magnificent attitudes of all nine finalists. In addition to the three winners, Alysha Cable (of World Beat Cuisine), Trysh Gonzales and Eli Ollinger (of The Art Institute of Austin) Steve Crisler (of Chefs Creative), Tonni Hinojosa (of HinoSpices™ Rio Grande Catering), and Maite Palma (a graduate of the Hospitality & Culinary Education program at Collin College) were carefully selected as finalists among numerous applicants. Their dishes—and dedication—deserve high praise. Everyone who attended the event would agree that each contestant brought his or her own unique spice to the night!

Keeper Collection, LLC and The Wine & Food Foundation of Texas would also like to recognize Jon Pluskota and his Audio-Visual Team from the Art Institute of Austin for their hard work and organization that was vital in capturing the entire event on film. We can’t wait to release the footage! In addition, we want to thank the AT&T Executive Education and Conference Center for providing such a state-of-the-art setting for Chefs Under Fire.

Thank you to everyone who contributed in making Chefs Under Fire a flaming success! After all, the dedication, support, and enthusiasm of everyone involved is what truly fueled the night’s flame.

Did you attend Chefs Under Fire? Comment here to let us know what you thought!

For those of you who didn’t get to attend Chefs Under Fire, check out these great photos from John of Austin and Austin Food Journal’s recap of the event!

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Chefs Under Fire Finalists Announced!

KeeperTeam — Mon, 23 Nov 2009 23:14:28 +0000

Congratulations to the Chefs Under Fire Finalists! These 9 lucky and talented chefs will get to compete for a chance to be named winner of the 2009 Chefs Under Fire Competition! Come cheer them on at the event on November 30 at the AT&T Executive Education & Conference Center! Limited Tickets still available!

Chef David Bull Finalists:

1. Alysha Cable

2. Trysh Gonzales

3. Keith A. Hildebrandt II

Chef Tyson Cole Finalists:

1. Steve Crisler

2. Eli Ollinger

3. Loren Root

Chef Kent Rathbun Finalists:

1. Antonio Hinojosa

2. Maite Rodriguez-Palma

3. Martin Weaver

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Great meeting with Chef Josh Watkins about His Chefs Under Fire Food Creations!

KeeperTeam — Sat, 21 Nov 2009 19:17:21 +0000

The Keeper Team had a great meeting to plan the food and festivities for Chefs Under Fire with Executive Chef Josh Watkins of the A T & T Executive Education & Conference Center. No doubt the lucky people who purchase a ticket to this event will enjoy some tasty treats! Josh also told us that he saw several of the Chefs Under Fire contestants at Big Reds and Bubbles last night, the Wine and Food Foundation‘s premier event of the year. The contestants were quick to admit that they hope to be one of the Finalists, which will be announced on this Keeper Blog on Monday, November 23rd. Come see the heat turned up in the Tejas Dining Room kitchen for this competition on November 30th. Thanks again, Josh for all of your hard work on this event – can’t wait to see you there!

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Media Veteran Jim White to Emcee Chefs Under Fire™

KeeperTeam — Tue, 17 Nov 2009 18:35:44 +0000

Jim White, a major market media veteran and founder of Savor Dallas, has graciously agreed to emcee the upcoming Chefs Under Fire event. With decades of TV and radio experience, Jim is no stranger to the microphone, and like the Celebrity Chef Judges, is a James Beard Foundation Award Nominee for his acclaimed “KRLD Restaurant Show with Jim White”. When we asked Jim why he agreed to join us he said, “Years ago Savor Dallas was just an idea that we were trying to put into action. I relied on friends, family, and the food and wine community to help it come to fruition, and now we’ve grown to host over 4000 people over the course of the weekend. I’m happy to support those who have the imagination and drive to create new culinary events in their respective communities and believe that Chefs Under Fire is truly a unique competition.” To learn more about Savor Dallas visit their website, or follow them on Twitter and Facebook.

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Three Chances to win a Contestant Entry to Chefs Under Fire Competition – Are You Up For The Challenge?

KeeperTeam — Mon, 02 Nov 2009 16:25:34 +0000

On November 30, Keeper Collection, LLC and Plate & Vine Interactive Cookbook will be hosting Chefs Under Fire™, an event that you do not want to miss! Things are “heating up” for all you passionate foodies out there, and this is your chance to compete in front of the celebrity chef of your choice. Chef David Bull (of Bolla at the Stoneleigh Hotel & Spa), Chef Tyson Cole (of UCHI), and Chef Kent Rathbun (of Jaspers & Abacus) are all excited about seeing what you have to bring to the table!

So what is Keeper doing to increase the heat? Keeper Collection is giving away one free entry for EACH celebrity chef to three lucky winners! Are you, or someone you know, up for the challenge? Post a comment on this blog to let us know! Give us the name and email address of the potential contestant, as well as the chef (or chefs) they’d like to compete in front of, by November 5th and look for Keeper Collection’s selected winners on Friday, November 6th. Not only is the competition heating up, but the pot is getting sweeter! As Chefs Under Fire garners more attention, the prize package for the winners and goodie bag for attendees are growing. Click here to learn more about Chefs Under Fire and its partners.

Three amazing chefs, spectacular food, great venue… an opportunity you don’t want to miss. Pass the word to all your friends and family about Chefs Under Fire, tickets are available today!

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Get the Inside Scoop! An Exclusive One on One Meeting with a Chefs Under Fire™ Celebrity Judge

KeeperTeam — Tue, 27 Oct 2009 20:45:31 +0000

If you had an hour with an Iron Chef Challenger, what would you ask him? How to master a difficult technique? What his experience was like on Iron Chef? What are some of the Chef’s best cooking tips? The chance could be yours! Chefs Under Fire™ is honored to have three Iron Chef Challengers as the judges in this heated competition, and today we’re excited to announce that ALL CONTESTANTS REGISTERED BY 10/31 WILL BE ELIGIBLE FOR AN EARLY BIRD DRAWING TO WIN A ONE ON ONE HOUR WITH CHEF BULL, COLE, OR RATHBUN!* That’s right…3 LUCKY REGISTRANTS will win this unique opportunity to talk cooking techniques, food trends, and just have fun with one of these legendary Chefs. If you’ve already registered to compete then you’re already entered to win, but if you have not yet registered, now is the time to do it! Register to compete with more than one chef and increase your chances to win. The 3 winners will be announced on 11/11/2009 on Keeper Collection’s facebook and twitter. Connect with Keeper Collection now on facebook and twitter to keep informed about this exclusive opportunity!

Don’t miss your chance to be named winner of Chefs Under Fire 2009! Visit our Frequently Asked Questions blog post for more information about what the winners will receive!

* Scheduling for this opportunity will be determined at the convenience of each chef.

Chefs Under Fire™ Frequently Asked Questions As Chefs Under Fire™ draws closer, we will answer all...

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