Photo courtesy of David Bobo.
0614 Iron Chef
Iron Chefs work diligently to deliver their culinary creations to the guests observing through the glass windows.
Each second of the clock races down to zero.
The competition puts knife, sauté and baking skills through the grinder until the buzzer announces time has run out.
In the tradition of Iron Chef competitions, top Birmingham chefs are kicking up the heat in the kitchen.
The Vestavia Hills Rotary Club and the Culinary and Hospitality Institute at Jefferson State Community College are teaming up to host the Sixth Annual Iron City Chef competition on July 26 at 6 p.m.
“I believe it is one of the better menus in the city for the price, because you have four chefs that are putting out a savory and a sweet dessert item,” said Joseph Mitchell, program director of the Culinary and Hospitality Institute. “Then you get Western Market here with wines, so it is just a really good event. The food the guests get is just second to none.”
Last year’s chefs, Haller Magee (formerly with Satterfield’s but currently opening his own restaurant), Jeremy Downey of Bistro V, Sean Butler of Food Studio B and James Pruitt of Todd English P.U.B. are throwing down the sauté pans once again.
“Each year, I think the excitement tends to grow and expand,” Mitchell said. “I am just anticipating a successful year again.”
The event, which sells out at about 300 people each year, starts with a reception of cheese and fruit paired with wine provided by Western Supermarkets.
In each corner of the multi-purpose room of the college, the chefs will serve up two dishes — one savory and one sweet.
“All the guests will vote,” Mitchell said. “They go around and sample all the food, they put the vote in a chef’s hat, and the two top winners will go into our front competition kitchen.”
Guests watch as the top two competitors prepare dishes from a mystery basket for a panel of judges through the large windows of the competition kitchen.
Magee won the title of Iron City Chef last year, but the burner is set to high with his competition this year.
This year’s menu includes dishes such as pan seared diver scallops, summer vegetable ratatouille with roasted corn silk and a shaved citrus fennel salad.
“It is a great learning experience,” Mitchell said. “It is a sellout event, and it’s a packed house with a lot of activity and movement.”
Not only does the program provide a night of food and entertainment, but all proceeds benefit End Polio Now, Clean Water for the World, the Vestavia Hills High School debate and math teams, and the local rotary disaster relief program.
Anywhere from 20 to 30 of the culinary students from Jefferson State work the event, and about five students per chef are chosen to work as sous chefs.
If their chef wins the competition, the student receives a $1,000 scholarship, and some sous chefs gain future employment through their Iron Chefs as well.
“The hands-on work and working with chefs in the community is a win-win,” Mitchell said. “It allows our chefs to come in, see what our students are doing and learn more about our program, and the students get to help out the chefs.”
For more information or to purchase tickets, visit rotarytoast.org.
