This past Saturday the All-Star Chef Classic rounded out its four-day experience with the Grill & Chill presented by DCS and Stella Artois. The closing night event took place both inside of Restaurant Stadium and in the All-Star Chefs’ Tasting Arena.
The All-Star Chefs’ Tasting Arena was an open-air foodtopia! Yes, I just made that word up. There were tents placed throughout the venue that represented a variety of food options. After checking in I was handed a key ring that had a bunch of mini credentials on it, each credential represented a tent. In order to try a particular dish you had to hand in the credential with the chefs’ name on it and in turn, you would receive a plate.
The set-up and flow of the Grill & Chill were very inviting, there were a few different bars serving drinks, communal tables, and vendor booths. Eric Cooper was the DJ for the evening and his spinning was on point. I fell in love with him when he mixed Jessie’s Girl, Push It, and Hey Sheila. Aside from the food, the music was definitely a highlight of the night for me.
Mercedes-Benz was on hand giving out custom aprons. Everyone in attendance had the opportunity to select one of four designs that featured the Mercedes-Benz logo. It was a dope gift that tied in perfectly with the theme of all of the All-Star Chef Classic events. I’m looking forward to using my apron ASAP! For some reason, in my mind, this apron is going to make me a better cook.
Until next year I am left with the memories of great food, great drinks, and great fun! If you love food I definitely recommend you follow the All-Star Chef Classic website for updates. This event is one to mark on your calendar as it’s not to be missed!
Check out my Grill & Chill favorites below (in no particular order):
Pork & N’Duja Slider, Smoked Eggplant & Yogurt
Prepared by Chef Dan Doherty
This little slider packed a punch. The pork was cooked perfectly and the yogurt was a great addition.
Banana Rice Pudding, Pecan Tuile, Churro Tots, & Chocolate Sauce
Prepared by Chef Mary Sue Milliken
One of my favorite desserts as a child was banana pudding. Having it in rice pudding form was yummy. I really enjoyed the texture. The churro tot was great; I could have easily eaten five more of them.
Grilled Beef Tagliata
Prepared by Chef Nancy Silverton
I loved this dish. The beef was partnered with arugula, Parmesan, and a drizzle of balsamic/lemon vinaigrette. One word…NOM!
Mini Fonuts
Prepared by Chef Waylynn Lucas
These were super tasty! I had one strawberry and one lemon fonut. The strawberry fonut was my favorite hands down. It was a lot less dense than it’s lemon counterpart (which I demolished as well).
Grilled Hanger Steak with Black Olive Chimichurri
Prepared by Chef Suzanne Goin
The hanger steak was served on a piece of lettuce. The black olive chimichurri took the steak to another level. The flavor combination was very impactful.
Hokkaido Scallop Lil’ Smokies
Prepared by Chef Michael Cimarusti
I’ve never had a scallop in “smokie” form but after having this, I don’t think I want scallops any other way. The mini hot dog bun used to house the scallop “smokie” was grilled to perfection. This dish was definitely a crowd favorite as there was always a line at this tent.
Photos: Simone Southwell and Adam Pantozzi/Bernstein Associates, Inc