Natalie and I were asked to take part in the judging of the Taste Addison Food Competition this year and we were super excited to do so.  We are all about supporting local foodies so this event is a perfect match.  

I met up with two other foodies and we drove all around Addison tasting the competiton entries and listening to each chef explain to us what their inspiration was for each item.  I was very inpressed by all the entries and overall had a fantastic time.  If you follow us on Facebook I documented the evening with pictures and quick descriptions.  If you don’t, then here is a recap:

Chef Pete: Sloppy Turkey Joe

Chef Pete is a caterer and really impressed all of us with his presentation.  When we first walked up he met us out side with some wonderful champagne.  He surprised all of us by opening the champagne with a huge sword!!  He later showed all of us his collections of swords.  I asked him what he uses all the swords for and he humbly answered “to open champagne”.  I mean of course he does!  What else would you use them for??  I loved that answer!  People who have a collection of swords specifically to open champagne are on my awesome list.

Chef Pete is also an ice sculpturer – awesome…  He took us into his giant walk in freezer where he had mini shot glasses made from ice.  It was really neat to hear him talk about the sculptures.

The Sloppy Turkey Joe was amazing and the little brioche roll made this little sandwich outstanding.  The turkey was tender and the sauce finger lickin. 

Chef Pete even gives cooking classes which I might have to arrange.  I need him to show me how to make my ground turkey not so dry. 

The Italian Club served up a pork “speedy”: (sorry for the picture, it absolutely does not do the meal justice)

Michael Trovalli, the President of the Italian Club walked us through the history of the “speedy” and how the peasants would use the scraps of meat that were a bit tough to make these sandwiches.  They would marinate the meat for a long time to help break down that toughness, cook them and place them in a baguette or roll.  A cheap filling meal that could be eaten quickly.  We also learned that the Italian club is more than just a restaurant and that you don’t have to be a member to enjoy all that it has to offer.  The wonderful establishment offers language classes, wine tastings, cooking classes and regionally themed dinners.  The pricing was amazing and the food even better.  I fully intend to bring my huge family to sit down and have a true authentic Italian dinner. 

Chamberlians Steakhouse presented a fillet stuffed with spinach and apple-wood bacon.  The steak was accompanied by a side of sweet potato grits topped and broccolini.  The whole meal was drizzled with the most delicious Whiskey Cream Sauce.  (worst picture ever, sorry.)

Chamberlains has never let me down in terms of a fantastic meal. 

Executive Chef Lan was charismatic and open to all of our questions. Unfortunately we were all so busy ooing and awwing and eating that we didn’t ask very many.  The steak was like cutting into butter and the Whiskey sauce was a perfect touch to bring the whole meal together perfectly.  I would come here for the garlic herb butter alone.  By far one of the best steaks I have ever tasted.

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