Four Area Chefs to Compete in the “Battle of the Quail”
Four Area Chefs to Compete in the “Battle of the Quail”
Mason Dixon Master Chef Tournament Continues with Week Three of Competition
July 13, 2012 - Jessup, MD - The Mason Dixon Master Chef Tournament continues with week three of competition on July 16 and 17th. Chefs from The Food Market in Baltimore, Gourmet Again in Pikesville, Catering by Jeff, and personal chef Josh Handel of Baltimore, will be competing using proteins from Sponsor Manchester Farms – for “Battle of the Quail”.
Chefs are required to prepare original appetizer, entrée, and dessert creations in an hour for three expert judges and up to 28 ‘Guest Judges’. Final dishes are scored on presentation, creativity and taste, with only one chef from each match advancing to the next round.
Guests are invited to stand right across from chefs to witness the skills and techniques up close and interact with the chefs as they compete. A few guests will even be selected to taste and judge the chefs’ entrée creations alongside the expert judges and “Judging Experience” ticket holders.
In addition, guests arriving in time for Happy Hour (6-7pm) will enjoy complementary appetizers and wine tasting, as well as 2-for-1 drinks.
Advance Tickets*:
$25 for general admission (includes tax)
$45 for judging experience (includes tax) - these ticketholders taste the chefs' creations
Available for purchase at: www.masondixonmasterchef.com
*Tickets must be purchased in advance for the above pricing. $30/ $50 at the door.
Who:
The line-up for the next week’s competitions includes:
Match 5, Monday, July 16 - Chef Jeff Keeney, Executive Chef/Owner of Catering by Jeff versus Chef Chad Gauss, Executive Chef/Owner of The Food Market
Manchester Farm’s “Battle of the Quail” kicks-off this week with two exciting chefs battling it out on Monday night.
Chef Jeff Keeney, trained at The Ritz-Carlton in Naples, Florida and has worked at a number of restaurants in Maryland, including Dooby's Bar and Grill in Canton, Liberatore's, Bandaloops, and Manhattan Grill, and was the owner of Crazy Lil's. Chef Keeney’s unique style uses regional ingredients coupled with the personal twist he tries to put on each dish he creates. Chef Keeney competed in the Mason Dixon Master Chef Tournament in 2010 and is back again to see if he can take the title this year.
Chef Chad Gauss, a Baltimore native and graduate of Baltimore International College, was most recently the chef for City Cafe. Chef Gauss has won numerous awards including, Appetizer Challenge two years in a row for Restaurant Week, Grilled Cheese Competition, and All People’s Choice Award. He is currently the chef owner of The Food Market, an open kitchen restaurant that provides chef inspired approachable food, and received the award for "Best New Chef" in 2010.
Match 6, Tuesday, July 17 - Chef Melissa Fordham, Executive Chef of Gourmet Again, versus Chef Josh Handel, Personal Chef from Baltimore
The “Battle of the Quail” continues on Tuesday night with Chef Melissa Fordham. Chef Fordham, was born and raised in Baltimore County and attended Carroll County Career and Technology Center for Culinary Arts, as well as Anne Arundel Community College. Chef Fordham is currently the Executive Chef at Gourmet Again in Pikesville, Maryland. She is also the Executive Chef Consultant at Rafaels in Westminster, Maryland, and teaches culinary arts classes to all ages at Carroll Community College. Previously, she was the Executive Co-chef at The Grill at Harryman House for twelve years. Chef Fordham will be competing with sous chef Steven Harrod whom she teamed with last time in the Mason Dixon Master Chef Tournament.
Chef Josh Handel, another Baltimore native, began cooking when he was 14 as a prep cook and stock boy at Peerce's Plantation. He later attended culinary school in San Francisco at California Culinary Academy. In 2008, Chef Handel returned to Baltimore and served as Sous at Tabrizi's in Harborview, Coburn's in Canton, and also worked for Chef's Expressions and Roy's Baltimore. Chef Handel has since gone to exclusive private dining and personal catered events. Chef Handel competed in the Mason Dixon Master Chef Tournament in 2010 as a sous chef and is back this time as the executive chef.
Chefs are available to provide in-studio food demonstrations and interviews or on-site interviews. (See below.) Additional dates and other chefs participating can be found at: www.masondixonmasterchef.com/schedule-results
When & Where:
The 8-week event runs throughout the summer, with two competitions each week, until September 10.
July 16 and 17 (6:00 p.m. – 9:00 p.m.)
6:00 p.m. – Happy Hour (2-for-1 drinks, free appetizers and free wine tasting)
6:30 p.m. – Cold Prep Begins
7:00 p.m. – Chef Competition
8:00pm – Judging Begins
Blobs Park Bavarian Biergarten
8024 Max Blobs Park Road
Jessup, MD 20794
Why: Celebrate local cuisine and local talent while supporting an important cause. Ten percent of net proceeds will go to Meals on Wheels of Central Maryland, a nonprofit organization that delivers nutritious meals, personal contact and related services to homebound individuals. www.mealsonwheelsmd.org
Interviews: Chefs are available for in-studio and phone interviews and on-site interviews pre or post competition. To set up an interview or receive a press pass to a specific event, please contact Karen Folkart, Karen@masondixonmasterchef.com.
