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2017 Sponsors

 

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Mary Ellen and Dennis Wychulis

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Stacy and Bruce Simon

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Nola and David Schettler

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Anne and David Rismiller

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Loretta and Doug Patterson

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Parker Family Foundation

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Mary and Joe Mulvehill

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Moglia Family Foundation

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Sharon and Pat McNeil

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Terri and Jack McDonnell

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Kim and Rich Manning

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Mackintosh Charitable Trust

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Sharon and Joel Larmore

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John Langwith and Laurel Prestridge

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Kathy and Tom Langdon

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Mary Jo and Bob Langdon

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Terese and Kent Kubat

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Jackie and Terry Kroeger

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Suzanne and Rudy Kotula

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John K. and Lynne D. Boyer Family Foundation

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Teresa and Fred Hunzeker

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Michele and Doug Grewcock

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Jane and Greg Goven

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Pat and Dr. John J. Edney

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Carolyn and David Diamond

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The David Scott Foundation

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Cindy and Kevin Cawley

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Karla and Scott Cassels

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Jody and Gayle Carstens

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2017 Event Chefs

Chef Restaurant Link
 
 
Chef Kyle Anderson Baela Rose Link
 
Chef Tim Nicholson The Boiler Room Link
 
Chef Dario Schicke Dario's Brasserie Link
 
Chef Enzo Zurlo Enzo's Italian Link
 
Chef Clayton Chapman The Grey Plume Link
 
Chef Johnny Lopez Happy Hollow Club Link
 
Chef Paul Kulik Le Bouillon Link
 
Chef Cedric Fichepain Le Voltaire French Restaurant Link
 
Trish Liakos Market Basket Link
 
Chef Jared Clarke Timber Wood Fire Bistro Link
 
Chef John Benton The Venue Restaurant & Lounge Link

2014 Winning Recipe

Pig Tail Croquette

Chef Jason Hughes, Happy Hollow Club

10 lbs. pig tails
3 yellow onions, diced
1 bunch celery, diced
4 carrots, diced
1 c. pinot noir wine
2 Tbsp. olive oil
2 gal. rich pork stock
1/4 lb. fresh thyme
10 cloves garlic
2 Tbsp. whole black peppercorns
2 Tbsp. shallots, minced and sauteed
1 Tbsp. fresh thyme, chopped
1 Tbsp. Dijon mustard
1/2 c. braising liquid
Salt and Pepper to taste
All-purpose flour
Eggs
Panko bread crumbs
Oil, for frying

Cooking Instructions
  1. Roast pig tails in 400 oven for 20 minutes until browned.
  2. Sautee onions, celery and carrots in olive oil for 5 minutes or until translucent. Add pinot noir and reduce by half. Add pork stock, thyme, garlic and peppercorns. Bring to a simmer, then add pig tails.
  3. Cook pig tails for 2 hours or until meat is pulling away easily. Cool pork tails down at room temperature for 30 minutes. Pull skin off and pick out all meat.
  4. Add shallot, thyme, Dijon and braising liquid to the meat.
  5. Using a small ice cream scoop, scoop out 2-ounce portions. Chill in freezer for 1 hour.
  6. Working quickly, bread the croquettes in all-purpose flour, then egg wash, then panko bread crumbs.
  7. Deep fry at 350 for 2 to 3 minutes or until golden brown.

2013 Winning Recipe

Braised Pork Cheeks with Pinot Noir and Raspberry

Chef John Ursick, Stokes Grill & Bar


12 pork cheeks (about 2 pounds)
1 yellow onion, peeled and diced
1 large carrot, peeled and diced
1/2 bunch celery, diced
3 cloves garlic, minced fine
2 Tbsp. fresh rosemary, chopped
2 Tbsp. fresh parsley, chopped
3 Tbsp. tomato paste
1 bottle pinot noir (I prefer one with dark cherry notes, such as Sean Minor)
3 c. beef stock
Salt and pepper to taste
Raspberries

Cooking Instructions
  1. Place all ingredients except wine and stock in a roasting pan and stir using your hands to coat the cheeks with the tomato paste and mix all ingredients well.
  2. Pour the wine and stock over the cheeks to cover. Cover pan tightly with foil and cook in the oven, middle rack for 3 hours at 325.
  3. Remove the foil and check for doneness. The cheeks should be ready to fall apart. Cook for another 20 minutes without the foil to brown the cheeks.
  4. Remove from oven and serve with your favorite side dish. I like roasted potatoes and fresh raspberries.