So here is what I have, so far:
@ Deb: I'm not sure yet who is going to participate. We're very early on in the process. I like the term 'houses' because I feel that there are a number of flags that one could compete under- not just a brick-n-mortar restaurant. Which leads me to...
@Steve: I'm with you on this. I don't believe in pro/am either. My mother doesn't cook for a living, but her Manicotti is the stuff of legend. She will whoop anybody, any day. The enrollment for contenders will be open to all. And if you need a couple of extra hands, your friends are right there in the kitchen, ready to help.
I say we donate the proceeds to APRON and in that spirit, I want this event to bring us together, not tear us apart. I don't compete in any of the serious competitions anymore. I love the March of Dimes event because there is a sense of community that makes me happy. Nobody should be getting upset because they didn't win- indeed we should all be having a good time with it.
That being said, I love what Deb did with the trophies at the shrimp and grits competition. What's say we get one trophy, kind of like the Governor's Cup. That way, who ever just won the last one passes the trophy to the next house?
Majid's wouldn't mind hosting this event, but if someone else wants to take point, we're ok with that, as well...
I'm gonna toss this out there, though. As opposed to a particular dish, why not do a composed meal with a single ingredient? That way the guests aren't eating the same thing, over-and-over? Iron Chef it, so to speak.
Eight courses, different takes on the subject. I'll provide a complimentary appertif and a toast at the end. We'll pair each course with a beer and/or wine.
How about, the Kentucky 'Bison Battle?'
Instructor/Placement Director-Kentucky School of Bartending
Mixologist, Chef- http://bourbonblog.com