INDIAN RIVER COUNTY — With a flurry of excitement, approximately 350 guests bustled into the Vero Beach Elks Lodge Monday evening, hungry for a taste of the culinary delights created by twelve talented chefs showcasing their skills at the Qualifying Competition of Vero’s Top Chef Challenge to benefit the Homeless Family Center.
Five emerged victorious at the end of the evening, with four – Chefs Chris Bireley, Osceola Bistro; Greg Hepler, Pelican Diner; Lou Kolbauer, Wild Thyme Catering; and Bruce Turner, The Tides – moving on to compete again as finalists in the Top Chef Challenge on Monday, Feb. 25 at The Club at Pointe West. The fifth, Chef Joe Faria, Sweet Touches, won the dessert competition, and will put a sumptuous finishing touch to the Finale dinner.
Enticing aromas wafted through the room, as chefs and their assistants efficiently plated up dishes, in many cases cooking items on the spot Despite the frenzy of replenishing their quickly disappearing creations, they graciously took time to explain ingredients and cooking techniques to the appreciative crowd.
“There were a few little glitches here and there, but no one’s hair has gone on fire,” said Angela Morgan, who co-chaired with Erin Clinton. “Everything went smoothly for the most part.”
Unanimous accolades were also given to Connie Utter, Homeless Family Center marketing and events manager for a job well done.
“It gets more and more competitive,” said chef coordinator and 2009 Top Chef Winner, Michele Hennessey. “Auction items were a big deal this year. In addition to donating their time and skill preparing all this, they also contribute some great prizes, like chef dinners, to the auction.”
With the limited seating snapped up faster than a game of musical chairs, guests gingerly juggled plates and cocktails, wandering the room at their own pace and strategizing where to stop next – and the choices seemed endless.
The dishes that tickled the taste buds enough to move their cooks on to the finals included Chef Lou Kolbauer’s flavorful shrimp and fish cakes, drizzled with spicy wasabi mayo. Chef Greg Hepler brought macaroni and cheese to a new level, topping it with a crème fresh truffle sauce and fire smoked BBQ pork.
Chef Bruce Turner paired Gulf Coast shrimp with Carolina Gold rice cakes, topping it all with apple-wood smoked BBQ sauce and pickled vegetables. Chef Chris Bireley presented a French bistro style Steak Frites, slices of pan-roasted hanger tenderloin served with truffle fries.
The other gastronomic goodies included soy-glazed filet mignon lettuce wraps by Chef Sean Joyce of Soiree Table to Table, Philadelphia spring rolls by Chef Richard Faeh of Captain Hiram’s, stuffed chicken rolls with rum cream sauce by Chef Fernando Pons of La Bodeguita de Vero, slow braised Polynesian duck on bánh bao buns by Chef Tyler Colby of Bent Pine Golf Club, three cheese macaroni and cheese with a crab cocktail claw by Chef Eric Boscovich of The Moorings Club, and sesame crusted Ahi tuna with Asian slaw by Chef Antonio Estremera of The Wave Kitchen at Costa de Este Beach Resort,
Special presentation kudos to Chef Albert Fort of Disney’s Vero Beach Resort, whose ice sculpture of the resort featured 40 carved ‘rooms’ offering spoonful’s of Floribean seafood ceviche, and to Chefs Taylor Rye and Colin Givanniello of Quail Valley Golf Club whose roasted pork tenderloin and watermelon shooters were served alongside an actual waterfall of intricately carved watermelons.
To finish off the culinary delights, Chef Joe Faria wowed the crowd with a decadent chocolate lava cake topped with a scoop of apple bacon brittle ice cream. Similarly luscious selections came from Chef Jessica Letts of Classy Cupcakes, with an elegant flourless chocolate torte served with salted caramel or raspberry sauce, and Chef Lori Young of Sweet Creation, who showcased a creative piña colada cake.
Gordon sales representatives Jeff Weisner and Matt Harweger were there on behalf of the company, which had again donated the top-quality food to the chefs; they expected to contribute upwards of $10,000 worth of food for the combined events.
As they awaited the results, Lorne Coyle, HFC executive director, thanked everyone involved and reiterated that, “It’s all about the food and the families.”
“This is a lot of hard work,” said Hennessey before announcing the voting results. “It’s exciting and nerve wracking and it makes everyone bring out their best game.”
Tours of the Homeless Family Center, the only emergency and transitional shelter for families on the Treasure Coast, are available at 4 p.m. every Wednesday afternoon.
