Competing chefs at the Homeless Family Center’s Top Chef Qualifying event last Monday evening at the Elks Lodge served up yet another amazing assortment of tasty tapas-style dishes as they vied to become finalists in the Homeless Family Center’s seventh annual Top Chef Challenge.
Top chefs from 12 local establishments “dished” it out to garner votes from attendees and become one of four advancing to the Top Chef Finale Feb. 23 at The Club at Pointe West. Additionally, three dessert chefs competed for the title of Dessert Champion; the winner will prepare the sweet finish at the Finale. Gordon Food Service again generously donated all the food for the competition.
In the end, 2014 Top Chef Dean Evans, Oak Harbor Club, proved he was not giving up his title without a fight. Once again voted through to the Finale, he elicited votes for a shrimp and andouille sausage spring roll that packed a punch – or maybe that was from the yummy rum punch that accompanied it.
The other finalists are Chef Bruce Turner, The Tides, who won the crowd over with melt-in-your-mouth braised short ribs with a mushroom topper served over a potato cake. Chefs Eric Poffinbarger and Brian Jones, Quail Valley Golf Club, served up a winning surf and turf combo of bourbon-glazed roasted pork shoulder and shrimp scampi over corn pudding. And seafood enthusiasts swooned over the lush lobster bisque and miniature crab cakes offered by Chef Joey Fenyak, Joey’s Seafood Shack. Green apple beignets with cinnamon ice cream and a chocolate candied bacon slice secured the Dessert Champion title for Chef Joe Faria, Sweet Touches.
The other talented competitors, who generously donated their time and culinary expertise were Chefs Fernando Pons, Agape Café; Michael Chandler, Chelsea’s On Cardinal; Lou Kolbauer, Chive; William Grondzik, Club at Pointe West; Taylor Rye, Moorings Club; Chris Bireley, Osceola Bistro; Tristyn Baron, Wild Thyme Catering; Dave Schneider, IRSC Culinary Programs; Tim Blouin, Grand Harbor Club and Jan Neubauer.
It was the fifth year of chairing the event for Erin Clinton, who had as her co-chair Joe Chiarella. The pair presided over a wealth of volunteers who helped out throughout the evening, manning the check-in tables, marking off the chefs’ punch cards, and even bussing the tables.
“These chefs, in their very busy season, give so much,” said Clinton. “We are so very grateful.”
“She does this so well. She rocks it out of the park even when there are some challenges,” said Mary Ellen Maguire, HFC executive director. “If you think what this event manages to do year after year – it raises money, brings in donors and most important, it brings awareness to the community about homelessness in Indian River County.”
“Oh, we love this event; they all put their best foot forward and it’s so enjoyable,” said Sally Smith, echoing the sentiments of many at the culinary cornucopia.
Last year’s decision to provide reserved seating tables in the center of the room was repeated again, leaving plenty of elbow room for high top tables around the outside perimeter for the “mix and mingle” crowd.
As votes were tallied, Maguire spoke about recent milestones at the Homeless Family Center, including new modular classrooms equipped with computers where IRSC classes are taught, and a partnership with Whole Health Family, which is providing free medical care and prescriptions, all offered to residents as well as individuals at risk of homelessness.
“We are helping families beyond our walls; we’re very excited about that,” said Maguire. “Every day is so positive, despite the challenges. Thanks to everyone here tonight, we are able to continue our services at the center.”
