Traverse City Record-Eagle

Food

April 4, 2013

Chefs sharpen knives, skills for food contest

(Continued)

Teams compete by preparing an entrée paired with a fine Michigan wine and a Michigan microbrew. Competitors must focus on the use of indigenous Michigan products. At 1:30 p.m., three celebrity chefs will determine the four winners who will go on to the Chop Challenge from 2 to 4 p.m.

A $30 ticket gets people eight tasting tickets for the “Taste of Michigan” as well as admission to the seminars and the Chop Challenge, where they can watch the elimination, said event organizer Rebecca Harris.

Tickets are $5 for the Dessert Challenge that will follow.

Aslanian, who has competed in similar events in London, England and Cincinnati, said he loves the competition but that it can also be very intense. He and his team have not only been working on perfecting the dishes the judges will be sampling, but also have been practicing run-throughs for the Chop Challenge.

“It’s the biggest adrenalin rush you’ll ever get and some of the best fun you’ll ever have,” he said.

For online tickets, or to see the complete list of seminars and celebrity chefs, visit www.chefs-challenge.com. Tickets also can be purchased at the door.

Special lodging rates also are available at Boyne Mountain Resort. For more information, call 1-800-462-6963 or visit www.BOYNE.com.

Sorrel Pesto

1 lb. sorrel (trimmed, blanched 2 seconds)

1 garlic clove

1/4 c. Parmesan

1/2 c, olive oil

Salt and pepper to taste

Add all Ingredients to food processor; blend until incorporated (should be spreadable consistency, not too oily).

Sorrel is a great substitute for herbs or spinach. It has an earthy taste and a vibrant color, Great for springtime bruschetta.

Source: Nick Aslanian

Grilled Spring Vegetable Salad with Citrus Ramp Vinaigrette

1 zucchini (washed, trimmed, cut on bias)

1 yellow squash (washed, trimmed, cut on bias)

1 stalk asparagus (snap end at natural point)

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