VERO BEACH — With a lip-smacking flurry of anticipation, guests poured into the Vero Beach Elks Lodge Monday evening, where 14 talented local chefs deliciously showcased their culinary expertise at the 2014 Vero’s Top Chef Challenge Qualifying Competition to benefit the Homeless Family Center.
Eleven participants hoped to win one of four coveted finale spots and three competed in the dessert competition – all vying for a chance to advance to the Vero’s Top Chef Challenge Finale, March 10 at the Quail Valley River Club.
At the end of an appetizingly hard-fought battle, the finalists who emerged victorious were Chefs Chris Bireley, Osceola Bistro with his southern-style shrimp and grits; Dean Evans Oak Harbor Club for his stacked shrimp canapé; Travis Beckett, Chive for his unique Ruben egg roll; and Fernando Pons and Gabriel Gil, Agape Café for their savory roast pork steak.
The dessert competition was won with a lush chocolate mousse and key lime combo by Chef Timothy Blouin, Grand Harbor Club, who will put a sweet finishing touch to the Finale dinner.
Throughout the evening, competing chefs and their assistants continually replenished their delectable fare, in many cases cooking items on the spot, while taking the time to explain ingredients and techniques to the appreciative crowd.
“A couple of chefs really went out of their way, bringing the level of the food up,” said Quail Valley Club Executive Chef Joe Faria. “Their colleagues look at what they are doing, and are already planning for next year. The group is phenomenal; it’s a brotherhood. The desserts are really sharp this year too.”
Faria served as chef coordinator the first three years, won last year’s dessert competition and returned this year to coordinate once again.
“Six years ago it was just a dream, and here we are sold out,” said Faria, noting that the Finale is quickly selling out as well.
“What an honor just to be here with all these chefs donating their time for this great event.”
Gordon Food Service again generously donated all the food for the competition, and the wine sponsor was Republic National Distributing Company.
The top corporate sponsor was George E. Warren Corporation.
A new reserved seating option was added this year at round tables situated in the center of the room.
High top tables were scattered around the outside perimeter for the “mix and mingle” crowd, all of which greatly improved the overall flow of traffic for the sold-out crowd of 330 guests.
“This is a new thing for us. We added a total of 80 seats; they were sold out within a week,” said co-chair Erin Clinton.
“The chefs have been so generous with their time, coming out here and making all this great food to help the Homeless Family Center,” said her co-chair Whitney Randolph.
The other competitors this year were Kim Coveny and Chef Joey Fenyak, Joey’s Seafood Shack; Chad Ducatte, Trattoria Dario; Antonio Estremera, The Wave Kitchen & Bar at Costa d’Este Resort; Greg Hepler, Pelican Diner; Brian Jones, Windsor Club; Taylor Rye, Quail Valley Golf Club; and Mike VanBuskirk, Cobalt at Vero Beach Hotel & Spa; and dessert competitors Patrick Hughes, Village Beach Market; and Jessica Letts, Classy Cupcakes
Toward the end of the evening, as guest votes were being tallied, Mary Ellen Maguire, HFC executive director, spoke briefly about the Homeless Family Center, which provides shelter and the tools necessary to enable its residents to once again become self-sufficient.
Relating stories of residents who have encountered rough patches in life she added, “They knocked on our door, and because of you, we were able to invite them in.”
Before announcing the winners, Faria thanked all the chefs for contributing to such a great cause.
“This is probably the hardest moment for me,” Faria admitted, adding, “In my heart you’re all winners.”
