A recent fundraiser for the Atlanta Dogwood Festival took on an interesting dimension when it adopted the ‘Iron Chef’ format. Guests to the event were privy to a selection of silent auction items, passed appetizers (a pimento cheese ‘slider’ impressing most) and wine… all while taking in the competitive ‘battle’ between two local chefs.
The secret ingredient was rhubarb (oddly, a rather Northeastern ingredient by my account). Shaun Doty represented his restaurant (aptly named Shaun’s) while Chip Ulbrich showed what South City Kitchen was all about. The pair produced a dinner for the judges; Chip offering an entree of seared pork belly atop a sweet potato, rhubarb hash while Shaun concocted a dessert called ‘Eton Mess’ (rhubarb ices w/ whipped cream).
Though I only got to drool over the plates (alas, I was not a judge.. argh!!), I did thoroughly enjoy the evening despite heading home hungry..
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