[PHOTOS] Once again, Zehnder’s played host to the American Culinary Federation Professional Chefs 24th Annual Hot Food Competition. Culinary students and local chefs competed in the finale event of Zehnder’s Snowfest on February 1, 2016 within 4 categories – Seafood, Poultry, Pork and Pastry. This year’s event featured “a Culinary Salute to Mardi Gras” with proceeds benefiting the Saginaw East Side Soup Kitchen After School Dinner Program dedicated to the memory of Cajun Chef Paul Prudhomme (1940-2015).
For only $30, spectators enjoyed the grand buffets which included Mardi Gras favorites
such as Whole Roasted Pig, Boudreaux’s Chicken & Sausage Gumbo and a Chilled Cajun Salad Bar and much more. The buffet foods were prepared and served by the culinary students of Saginaw Career Complex and Tuscola County Tech Center High School. The program also boasted live entertainment by Zydeco Ziggie Zeitler and food samples of over 22 culinary competitor’s creations. Thank you for helping us celebrate a slice of Mardi Gras paradise!
Hot Food Competition Awards:
Pastry Category:
Gold – Chefs Brandon Reeves and Jennifer Lannin from Zehnder’s of Frankenmuth with Banana Foster Petit Gateaux
Silver – Chefs Jacob Austin and Maria Austin from The Golden Glow Ballroom with Voodoo Jambalaya with Roasted Tomato Cream
Pork Category:
Gold – Chef Chris Washburn from Zehnder’s Splash Village with New Orleans Beer Ribs with Bacon, Cheese and Chive Biscuits
Silver – Chef Ken Vieau from Edgewood Assisted Living with Cajun Stuffed Pork Butt
Bronze – Chef Ray Quick from Zehnder’s of Frankenmuth with Bourbon St. Spareribs with Bacon Wrapped Brussel Sprouts
Seafood Category:
Gold – Chefs Phil Fahrenbruch and Denise Fahrenbruch from Bavarian Inn Restaurant with Creole Shrimp Cakes
Silver – Chef Jeremy Evitts from Copperwood Grill with Creamy Shrimp & Andouille Gumbo
Bronze – Chefs Brandon Reeves and Jennifer Lannin from Zehnder’s Restaurant with Southern Shrimp Cake Slider with Cajun Remoulade
Poultry Category:
Gold – Chef Aaron Gaertner from Saginaw Career Complex with Michigan Cherry Wood Smoked Duck Andouille on Herb Tart Finished with Crawfish Marguery
Silver – Jacob & Maria Austin from the Golden Glow Ballroom with Voodoo Jambalaya with Roasted Tomato Cream
Bronze – Chef Mike Stark from the Bavarian Inn Restaurant with Chicken & Vegetable Roulade en Croute
Best of Show:
Gold – Chefs Jacob & Maria Austin from the Golden Glow Ballroom
Silver – Chef Lance Buchinger from Zehnder’s of Frankenmuth
People’s Choice:
Gold – Chef Jeremy Evitts of Copperwood Grill with Creamy Shrimp & Andouille Gumbo
HOT FOOD COMPETITION PHOTOS:
Save the date for next year’s 25th Annual Chef’s Hot Food Competition on January 30, 2017. Sponsored by ACF Flint/Saginaw Valley Chapter.
