He competed in the “Macdown,” a competition for the best Mac ‘n Cheese, with a recipe made from Taleggio, Fontina, and Sharp cheddar cheeses, Heritage Farms Cheshire Pork belly confit, Red Mule cornbread crumble and roasted red pepper harissa. Chef Walker served a seven-course meal filled with eclectic delights including rabbit, quail, scallops and catfish.Ĭheck out Chef Walker in the November issue of Cobb Life Magazine! His decadent recipe for Chocolate Bourbon Pecan Pie was featured in the magazine’s cover story on Thanksgiving recipes from Cobb chefs.Ĭhef Walker also was recently featured along with some of Atlanta’s top restaurant chefs at the Atlanta Cheese Festival. With every bite, I noticed the care they placed into their dish instead of the quickness to supply the demand in the room like many other competitors did.įor more information regarding this annual event, please visit O-Town MacDown.įor more information on Give Kids The World Village, please visit Where Happiness Inspires Hope.Cobb Galleria Centre Food Scene is Trending with Food WritersĮxecutive Chef Nicholas Walker and the Cobb Galleria Centre were recently selected to host members of the Association of Food Bloggers for a Chef’s Table in the kitchen. Schools, like Le Cordon Bleu, promote their chefs as they worked hand-in-hand to raising money for Give Kids The World Village. Second Harvest Food Bank of Central Florida occupied a booth and made some mac-n-cheese magic. However, when competitors cook their mac-n-cheese in bulk containers, the pasta does not cook evenly and results in some areas being overly cooked, while other areas are uncooked.Ī wonderful organization also made an appearance and competed in the competition. For Smokey Bones, they specialize in Bar-B-Que as a result, they incorporated pulled pork and either a sweet or hot Bar-B-Que sauce on top of mac-n-cheese. Other competitors, like Smokey Bones, placed their main products onto pasta and cheese. The dish is creative and ideal for parents trying to get their children to start eating pasta because the children would be distracted by the sweets. It consists of loud, butter, milk, white & dark chocolate, sage, brown sugar, vanilla, bacon, and marshmallows. Not only did the dish look beautiful, but it tasted amazing as well.Ī cheese-less mac-n-cheese was even an option as Tin Roof presented Gimme S’more Mac. My favorite dish of the day was by one of the Disney chefs whose team took delicate care for each ingredient and placed them cautiously. It seemed to be coated by a cinnamon sugar, which was delicious and churro-like. The only down side to this dish was the duck being too dry.Ī unique look at mac-n-cheese was promoted by Red Lobster, who presented their mac-n-cheese in a fried ball. Denlinger from Florida Chef, who made her mac-n-cheese with delicious herbs and topped off with duck. One of the first dish I tasted was by Chef Jennifer M. The O-Town MacDown is a great event for family and friends to enjoy together because there’s not only all-you-can-eat Mac-n-Cheese, but there’s also live entertainment, celebrity chef cooking demonstrations, kids’ fun zone, and vendor booths. On Saturday, September 12, 2015, the second annual O-Town MacDown mac-and-cheese competition was presented by Give Kids The World Village to benefit kids with life-threatening illnesses. The competition consisted of professional chefs, restaurant chefs, and caterers showing off their best cheesy invention.
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