McCabe's takes victory at March of Dimes' chef battle

by

comment
The Colorado Chapter of the March of Dimes held its annual Signature Chefs Auction fundraiser last night at the Broadmoor. 

As part of the evening's entertainment, chef Nate Dirnberger of the Cheyenne Mountain Zoo co-organized (and provided most of the ingredients for) a chef's battle between he and Greg Howard of McCabe's Tavern and Justin Miller of Play at the Broadmoor

I was invited to help co-judge the event with Goose from 92.9 Peak FM and a young lady named Emma, who I was told had benefitted from the services of the March of Dimes. 

With an assist from chef Kevin Campbell of Full Circle Cuisine, I also built the challenge ingredient pantry, which included odd items like pickled pig's feet, jalapeño spam, gefilte fish, Funyuns, cheddar-jalapeño Cheetos, hot dogs and cranberry Kombucha — some mandatory and others optional to use or tossed in as an audience-selected "wrench item." 

Each team, which included one helper, performed brilliantly under the pressure of producing three small plates inside of 25 minutes. But ultimately, we judges were swayed by Greg Howard's impressive array of what I'm calling a down-'n-dirty street food approach, playing to his strengths as a pub owner and purveyor of really solid bar food. 

Below, you'll find photos from the event plus descriptions of each team's plates (in as best detail as I was able to capture during the hectic affaire).
The beautiful ballroom floor pre-event. - MATTHEW SCHNIPER
  • Matthew Schniper
  • The beautiful ballroom floor pre-event.
Chef Nate Dirnberger's team assesses the mystery basket as start-time is called. (Only one of those guys was allowed to assist.) - MATTHEW SCHNIPER
  • Matthew Schniper
  • Chef Nate Dirnberger's team assesses the mystery basket as start-time is called. (Only one of those guys was allowed to assist.)
Greg Howard's first plate, a chile Cheetos dog that sported awesome crunch, heat and flavor. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Greg Howard's first plate, a chile Cheetos dog that sported awesome crunch, heat and flavor.
The competition's moderator, Matt Meister of KRDO, reports from the busy battleground. - MATTHEW SCHNIPER
  • Matthew Schniper
  • The competition's moderator, Matt Meister of KRDO, reports from the busy battleground.
An array of drink vendors were on hand to lubricate guests. One of them being chef Victor Matthews of the upcoming Bourbon Brothers build-out at Copper Ridge. - MATTHEW SCHNIPER
  • Matthew Schniper
  • An array of drink vendors were on hand to lubricate guests. One of them being chef Victor Matthews of the upcoming Bourbon Brothers build-out at Copper Ridge.
Broadmoor chef Justin Miller produced a killer pepperoni-jalapeño Cheeto salad, dirty rice charred hotdog with apple chutney and pig's foot, and an elegant mango trout ceviche with figs and seaweed salad. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Broadmoor chef Justin Miller produced a killer pepperoni-jalapeño Cheeto salad, dirty rice charred hotdog with apple chutney and pig's foot, and an elegant mango trout ceviche with figs and seaweed salad.
For his second course, Howard made a  "pig & fin" plate with trout, pig's feet and gefilte fish in a pepperoni-bacon-onion relish over dirty fire-roasted tomato and lentil rice. His third was a brown butter fried donut with an orange-plum chutney and toasted green apple. - MATTHEW SCHNIPER
  • Matthew Schniper
  • For his second course, Howard made a "pig & fin" plate with trout, pig's feet and gefilte fish in a pepperoni-bacon-onion relish over dirty fire-roasted tomato and lentil rice. His third was a brown butter fried donut with an orange-plum chutney and toasted green apple.
Chef Dirnberger made: 1) a smart Cheeto-Funyun trout cake with cranberry Kombucha relish. 2) a smoked hotdog and pig's feet fried rice . 3) a delicious stuffed fig with donut garnish. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Chef Dirnberger made: 1) a smart Cheeto-Funyun trout cake with cranberry Kombucha relish. 2) a smoked hotdog and pig's feet fried rice . 3) a delicious stuffed fig with donut garnish.
A sweet victory for a man who usually co-organizes chef battles for the Colorado Restaurant Association. This was his first time competing like this. - MATTHEW SCHNIPER
  • Matthew Schniper
  • A sweet victory for a man who usually co-organizes chef battles for the Colorado Restaurant Association. This was his first time competing like this.

 

Add a comment

Clicky Quantcast