VERO BEACH — Chef Dean Evans of the Oak Harbor Club triumphed over three other deliciously talented contenders last Monday night, winning bragging rights as Vero’s 2014 Top Chef at the sixth annual Top Chef Challenge Finale, held at the Quail Valley River Club to benefit the Homeless Family Center.
Evans and the other finalists – Chef Travis Beckett of Chive and Wild Thyme Catering, Chef Chris Bireley of Osceola Bistro; Chefs Fernando Pons and Gabriel Gill of Agape Cafe, had been voted into the Finale at the Top Chef Qualifier event at the Elks Club in January.
To keep votes based solely on taste, presentation and originality, diners were kept in the dark as to who prepared the entrees, but at the Qualifier Chef Timothy Blouin had been named 2014 Dessert Champion, and provided the Finale’s scrumptious finish.
Erin Clinton and Whitney Randolph co-chaired the two-part event, and Quail Valley Executive Chef Joe Faria, reprised his role as Chef Coordinator, giving over his kitchen for the carefully choreographed Finale.
Before dinner the sold-out crowd whetted their appetites over cocktails while perusing an assortment of silent auction items, including culinary contributions from all 14 competitors.
“People are taking the Wednesday walks and then when they see what Mary Ellen is doing and the things that we need, they are giving on-the-spot donations,” said HFC board president Roger Sobkowiak praising the work of executive director Mary Ellen Maguire as guests arrived.
“She consolidated office space so that we can fit two more families.”
They also plan to have a portable classroom unit which will enable them to increase programs to another level, and he said Maquire has established a Resident Advisory group.
“It’s the first time in the history of this place,” said Sobkowiak.
“They can now talk about curfew times and regulations so that they have a buy-in. It becomes more of a home. That’s a philosophical shift in how to care for the homeless. We still have structure but it’s less like an institution.”
As diners awaited the first course, Maguire thanked sponsors, volunteers and participants, giving special mention to Republic National Distributing Company which donated specially chosen wines to accompany each dish and Gordon Food Service, for its continued support by generously donating the top-quality food.
She reiterated the mission of the Homeless Family Center saying, “Together we are changing lives, one family at a time.”
Served professionally and efficiently by Quail Valley staff, dinner began with Evan’s winning dish of perfectly seared sea scallops, served with curried butternut squash puree, rice noodle pancake and Asian vegetable slaw.
Pons & Gil wowed with their impressive presentation of grilled passion salmon with coconut rum sauce, vegetable medley and mussels.
Beckett and Bireley both featured fork-tender beef.
Beckett presented bacon-wrapped beef tenderloin with roasted potato pave, and a grilled prawn served atop a butter lettuce salad.
Bireley plated an elegantly simple carved filet mignon, with potato gratin and sautéed green beans.
Blouin sweetened the deal with his rich dark chocolate tart served with chocolate almond ice cream and topped with an impressive chocolate butterfly.
As guests awaited the results of their voting, Maguire spoke about the frighteningly increased need for help.
The center currently houses 21 families, but she said they get upwards of 14 phone calls each day from families needing help.
She spoke of one of their current families, a couple with little children who previously lived out of their car.
With their babies now in a safe environment, the husband was thankful they could work without worrying about them.
The Homeless Family Center is the only emergency and transitional shelter for families on the Treasure Coast.
Tours are available at 4 p.m. every Wednesday afternoon.
