If you read my column in today’s Daily Mail, you know I spent last night enjoying a fantastic night of wine, food, music and friends at Edgewood Country Club.
It was everything I expected in a nice evening out and more – and yet another feather in Festivall’s cap.
But what you don’t know is who won Charleston’s first-ever Edgewood Become a Work of Art “Chopped”-style culinary throwdown, in which two amateur chefs (and their teams) competed against one another to prepare two different dishes for four judges using a “mystery box” of ingredients revealed just 15 minutes before the stoves were fired up.
So who won? Oh, we’ll get to that.
First things first. What an AWESOME evening!
Held on Edgewood Country Club’s patio overlooking the city of Charleston, more than a hundred guests mingled – listening to the awesome “Fort Hillbillies” band, socializing with friends, sipping wine – while two culinary teams battled it out over a hot grill. Local “Wine Boy” John Brown and Charleston doctor Stefan Maxwell led their teams to create a menu featuring at least three ingredients from the mystery box (actually a coffin-sized cooler) presented to them right as the competition began.
Among their choices … sea bass, ahi tuna, ribeye and a selection of fresh produce, herbs, grains and full use of Chef Jeremy Still’s Edgewood Country Club pantry.
I immediately started plotting what I would make under the circumstances, but my ideas differed from what these fast-thinkers came up with on the fly. Chef Maxwell crafted a menu of a fire-grilled Caribbean Angus rib-eye roast with a rum-infused jerk reduction over warm potato salad. He paired that with a cored curried apple stuffed with goat cheese, figs and warm berry compote.
I loved the interplay of heat and sweat in his dish, but my steak was definitely overcooked compared to the plates I saw fellow judges enjoying on the left and right. Ah, consistency. But that sweet-savory-fruity apple dessert was one of the most ingenious, delicious I’ve had.
Chef Brown’s team offered a summer salad medley – a single plate featuring small tastes of crab Louis, grilled asparagus and a Caprese salad of sliced tomatoes, Buffalo mozzarella and julienned basil. Those are three dishes I love individually, but never would’ve thought to pair them together on the same plate. But why not?
The Brown team’s main course featured a Southwest-seared rib-eye, grilled broccolini and a farrow-stuffed grilled pepper. I dream of broccolini and farrow, so this was a winner in my book. The steak was cooked nicely, too, so there was little to find fault with here.
But that’s what judges do, so we filled out our scorecards to name an ultimate winner. And in the spirit of the show that inspired it … “Chef Brown, you’ve been Chopped!”
Chef Maxwell’s Caribbean-inspired menu won by the narrowest of margins, just 1.3 points out of a possible 60. So very close.
No matter, it was an awesome night – and yet another reason why West Virginia, Charleston and Festivall will forever hold a special place in my heart. (And belly.)