Taste of Innovation tickets are on sale now

Just found out that tickets to the Taste of Innovation are on sale now. It is Sept 30 at 5:30. I went last year and really enjoyed it. Local restaurants and distilleries from the area set up tables and make small portion items to sample. There were probably 30 or so there last year so there is enough for a full meal for sure. Tickets are $25 each and can be purchased here:

http://ww2.kentuckycenter.org/ticketing ... umber=7027

For those of you who haven't been- this is a great event. I was very disappointed when I couldn't go last year due to work travel.

Deb

Is it just a sampling table-type things or do they do any type of live interaction with the crowd? I'm not familiar with this event.

Last year it said there was going to be cooking demonstrations but I never did see them. You can interact with the chefs that are there working though. There are even local beers represented and mixed drink samplings.

For those who haven't purchased tickets yet:
http://www.tryitlocal.com/Louisville/Entertainment/idea-festival-taste-of-innovation

There may be a deadline or ticket limit for this deal- get them while you can!

Deb

Yeah! I am getting excited about this event. I hope the website just isn't up to date since there doesn't seem to be as many restaurants on the list as last year.

Still, looks good with Mayan Cafe, Anoosh, more I can't recall... It does look like Mark w/Slow Foods will be doing a presentation, and there is a 10-min 3-course local food cook-off between the chefs of Rivue and the Brown. I don't know much about Rivue, but Chef Geroli from the Brown is quite a character when "on stage". Should be a good (and quick) show.

What a great event!
I was one of the participants in the "Gimme Back My Skillet" Challenge
The premise of the competition was to show that you can cook "Slow Food" fast. I went head to head against Brian Riddle, Executive Chef of the Galt House, in the first of two cook-offs.
For our challenge, we had to prepare a three course meal with any of the supplied ingredients in the time that "Freebird" was playing which is 9 minutes 19 seconds. It was quite tough as you could not prep anything ahead of time. All of your slicing, dicing and cooking had to be done in that allotted time frame.
The second challenge featured Gail Crawford of JCTC and Tim Baker of Rivue and they had to make an entree with two sides in the time it took to play Ike and Tina's version of "Proud Mary" 5 minutes,15 seconds.
Unfortunately, while I was slicing some fingerling potatoes very thin to quick fry, I nicked my index finger just enough to bleed.(Merely a flesh wound!)
With the huge video walls and the cameras right up on the action. It was a little disconcerting. But hey, I maintained my composure and won by the narrowest of margins. I was really just happy to pull it off.

For our challenge, we had to prepare a three course meal with any of the supplied ingredients in the time that "Freebird" was playing which is 9 minutes 19 seconds. It was quite tough as you could not prep anything ahead of time. All of your slicing, dicing and cooking had to be done in that allotted time frame.

Holy hell, that sounds impossible.

For our challenge, we had to prepare a three course meal with any of the supplied ingredients in the time that "Freebird" was playing which is 9 minutes 19 seconds. It was quite tough as you could not prep anything ahead of time. All of your slicing, dicing and cooking had to be done in that allotted time frame.

Holy hell, that sounds impossible.

Nah, We had a lot of really nice stuff to work with. Also, we did get to open packaging ahead of time and strategically place your ingredients in convenient locations on your station which really saved my butt. My dishes were
Sauteed Gulf Shrimp with Heirloom Tomato Corn Relish. (I thought this turned out really nice, BUTTER!)
Bibb Salad with Balsamic, Pears, Capriole Goat Cheese and Blue Dog Croutons,
Ashbourne Farms Bourbon BBQ Glazed Flat Iron Steak with Fried Fingerlings and Haricot Verts sauteed with some bacon.
Yeah, I know kind of bitched out by making a salad but I won anyway

For our challenge, we had to prepare a three course meal with any of the supplied ingredients in the time that "Freebird" was playing which is 9 minutes 19 seconds. It was quite tough as you could not prep anything ahead of time. All of your slicing, dicing and cooking had to be done in that allotted time frame.

Holy hell, that sounds impossible.

Nah, We had a lot of really nice stuff to work with. My dishes were
Sauteed Gulf Shrimp with Heirloom Tomato Corn Relish,
Bibb Salad with Balsamic, Pears, Capriole Goat Cheese and Blue Dog Croutons,
Ashbourne Farms Bourbon BBQ Glazed Flat Iron Steak with Fried Fingerlings and Haricot Verts sauteed with some bacon.
Yeah, I know kind of bitched out by making a salad but I won anyway

Salad or not, very impressive. I'd be sweating and bleeding all over the place trying to cook a meal in 9 minutes.

New show coming to Food Network: 9 Minute Meals w/ Dan.

Congratulations, Dan.

Sauteed Gulf Shrimp with Heirloom Tomato Corn Relish. (I thought this turned out really nice, BUTTER!)
Bibb Salad with Balsamic, Pears, Capriole Goat Cheese and Blue Dog Croutons,
Ashbourne Farms Bourbon BBQ Glazed Flat Iron Steak with Fried Fingerlings and Haricot Verts sauteed with some bacon.

OMG that sounds fantastic! Congrats on your well earned win Dan. Wish I could have been there to watch the match. (Boo boo and all)
Many pats on the back to you sir!

It was great seeing you, Dan, I only wish I had more time with you.

May I also add that both chef's took the time to take off thier coats to show off thier Lynard Skynard concert t-shirts. Classic!

I was there with Dumante and this was what we did:

Taste of Innovation