The third annual Citywide 86’d kicks off February 7 with chefs from LaV, Parkside Projects, Qui, and Scarlett Rabbit/Greenhouse Craft Food doing battle in a “Chopped”-style competition at the Auguste Escoffier School of Culinary Arts.
The competition features cooks and sous chefs from some of the city’s best restaurants in a three-round battle (appetizer, entrée, dessert), with one competitor being eliminated after each round.
Future competitions (not open to the public) will include talent from Barley Swine/Odd Duck and Lenoir (March 14), Bess Bistro and Hillside Farmacy/Eden (April 18), and Contigo/Gardner and St. Philip (May 2).
One team will advance from each group to compete in the finals on June 16, which will be a ticketed event open to the public. The winner will receive an opportunity to stage at a nationally renowned restaurant, as well as a $2250 travel grant awarded by the Wine & Food Foundation of Texas. More details on the location of the stage are coming soon.
Citywide 86’d, created by the Uchi team, is presented in conjunction with the Keeper Collection and the Wine & Food Foundation of Texas.