By Hope Loudon
On Saturday, October 26th, Reno Bites Week culminated in the Chef’s Showdown which pitted eight of Reno’s best chefs against each other in a race to create dishes using the mystery ingredients from local farms.
The mystery ingredients included fresh tilapia from Hungry Mother Farms, butternut squash from Perry and Sons Farms, Hawaiian Ginger from Spanish Springs Greens, and Quail from Sierra Meats. Chefs and their assistants from the Academy of Arts, Careers and Technology (AACT) High School’s Culinary Program set to work with only one hour on the clock.
Chefs came from Reno restaurants such as Lanna’s Thai Cafe, Beaujolais Bistro, Wild River Grille, Campo, SoDo, and Süp and Crème in Midtown. Chef Adam Bronson, the winner of “Best in Show,” comes from Rapscallion, and Chef BJ Mueller, the winner of “Best Presentation,” devotes his talents to Composition, Sauce Wagon, and Cutting Edge Catering.
Pim, the mystery chef and owner of Lanna’s Thai Cafe and Cooking School, was the only female competitor. Her tilapia sour soup complemented her delicious fried quail and tofu with sweet Thai curry sauce. Her creativity won her the well-deserved prize for “Best Use of Ingredients.” Even after the competition ended, Pim took the extra ingredients and kept cooking so as to feed as many people as possible. Pim’s constant smile and her traditional Thai style made her a unique addition to the showdown.
Chef Joe Bell from Wild River Grille noted how challenging and fast-paced the competition was. He said, “The ingredients were not what I expected, but it was really enjoyable. The last ten minutes are always the hardest.” As AACT student and aspiring chef Maribel Balderas said, “I just really enjoyed how everything was scattered and then came together at the end.”
The competition could not have been successful without the AACT students who assisted each chef. Chef Bill Gilbert of Beaujolais Bistro said, “It was fun to have the AACT kids here. They were excited and nervous. It was rewarding for them to do things they didn’t expect to get to do.”
Bill and his assistant Travis wowed their samplers with a salt-crusted Tilapia w/ginger. One sampler said, “I’m very picky, but this was exquisite.” Another confidently proclaimed, “Every flavor is available, and that shows that the chef is very talented.”
The chefs inspired both AACT students and audience members with their dedication. Audience members couldn’t help but to become invested in the competition, all wishing that the hardworking chef at their table would be a winner. The real winner is the Reno community which is fortunate enough to have access to these chefs and their incredible restaurants. Reno Bites Week may have officially ended, but stop by any of the participating restaurants to experience the best local cuisine for yourself.
