VERO BEACH — Chefs from four different establishments battled it out at Vero’s Top Chef Challenge Finale on Monday evening at The Club at Pointe West to benefit the Homeless Family Center.
At the end of a deliciously hard-fought culinary battle, Chef Dean Evans, Executive Chef at Oak Harbor Club and Vero’s 2014 Top Chef, retained his title, becoming Vero’s 2015 Top Chef.
It was an evening of gastronomic pleasure, with 150 guests dining their way through four savory courses prepared by chefs who had won over attendees of the Top Chef Qualifier in January, besting a competitive field that included 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; and Dave Schneider, IRSC Culinary Programs.
On Monday diners were kept in the dark about which chef had prepared the four courses; making the revelation only after all ballots had been submitted.
It was the fifth year of chairing the event for Erin Clinton, who had as her co-chair Joe Chiarella.
Chefs Joey Fenyak and Kim Coveny of Joey’s Seafood Shack started things off with lobster cakes paired with wild rice, pineapple coleslaw and ratatouille.
The winning course by Chef Evans came next; pairing a pan seared sea scallop with a lamb lollipop served with cucumber and mint salad and balsamic roasted vegetables.
Chef Bruce Turner of The Tides presented a duck duet with caramelized parsnip puree, root vegetables and wild mushrooms.
And the fourth course, by Chefs Erik Poffinbarger and Brian Jones of Quail Valley Golf Club, featured Applewood bacon wrapped beef tenderloin stuffed with foie gras and served with spinach soufflé and dauphinoise potatoes.
Dessert was lushly prepared by Desert Champion Chef Joe Faria, Sweet Touches, who won the title at the Qualifier, competing against Tim Blouin, of Grand Harbor Club, and Jan Neubauer, of U Take the Cake.
Faria, who helped create the event seven years ago, ended the evening with a sweet touch indeed; a trio of desserts featuring a molten chocolate cake, bacon brittle ice cream and the apple beignets that won him the Desert Champion title.
The food for both the Qualifier and the Finale was again generously donated by Gordon Foods, and Republic National Distributing Company and Quail Valley Golf Club graciously donated the selection of wines which accompanied each course.
Funds raised at the event support the Homeless Family Center, which is the only emergency and transitional shelter for families on the Treasure Coast.
“We have 57 children and 25 adults,” said Mary Ellen Maguire, HFC executive director. “We have become the largest child provider service in the county.”
