Four teams competed last week in the first week of the eight week competition Mason Dixon Master Chef Tournament, including The Mt. Airy Tavern, The Point in Fells, Bluegrass Tavern and Chef’s Expressions. Each team prepared an original appetizer, entrée and dessert featuring products from sponsors Emmi Roth USA, Roland, Heinz, Hatfield, E. Goodwin & Sons Seafood, DeMedici. Chefs were required to use the proteins pork skirt and conch, as well as coconut water, pickapeppa sauce, papaya chunks, Chipotle concentrate, grand cru and passion fruit vinegar supplied by the week’s sponsors. Chefs were also given a secret ingredient (a different one for each team) during cold prep that also had to be incorporated.
The three expert judges and panel of guest judges, made up of audience members who purchased ‘Judging Experience’ tickets, had a difficult task as they choose winners each night that eliminated two teams. In the end, The Point in Fells and Chef’s Expressions were victorious and will face each other in Round 2 on Monday, July 21th (tickets available for purchase now online at www.MasonDixonMasterChef.com).
Guests were also treated to a complementary wine tasting and hors d’ouerves, prepared by host Alizee American Bistro, as well as a dessert bar and coffee to round out their evening. There was also a surprise appearance by Chef Jesse Sandlin (Top Chef Season 6), who dropped by to sit is as an expert judge for the evening on Tuesday.
Stay tuned to see who wins the next rounds!