The third annual Citywide 86'd kicks off Feb. 7 with chefs from LaV, Parkside Projects, Qui, and Scarlett Rabbit/Greenhouse Craft Food doing battle in a "Chopped"-style competition at the Auguste Escoffier School of Culinary Arts.
The competition features cooks and sous chefs from some of the city's best restaurants in a three-round battle (appetizer, entree, dessert), with one competitor being eliminated after each round.
Future competitions (not open to the public) will include talent from Barley Swine/Odd Duck and Lenoir (March 14), Bess Bistro and Hillside Farmacy/Eden (April 18), and Contigo/Gardner and St. Philip (May 2).
One team will advance from each group to compete in the finals June 16, which will be a ticketed event open to the public. The winner will receive an opportunity to stage at a nationally renowned restaurant as well as a $2,250 travel grant awarded by the Wine & Food Foundation of Texas. More details are coming soon.
Citywide 86'd, created by the Uchi team, is presented in conjunction with the Keeper Collection [sic] and the Wine & Food Foundation of Texas.
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