Hotbytes Seafood Chowder Throw Down - Monday 3/21

[Steve P]

Are you ready for Throw Down ? How about a...

LouisvilleHotbytes.com Seafood Chowder Throwdown
To benefit The Hope Center for Growth

How about a

Rumble at the River

When: Monday, March 21st at 6:30 pm
Who: Some of the best Chefs in Louisville
Where: Captains Quarters
Why: To Benefit The Hope Center for Growth - A camp for Autistic children.
How Much: $15 per person -.

Several of our forumites, in conjunction with the gracious hospitality of the Captain's Quarters are putting together a charity event- think of it as “Shrimp & Grits 2”. We are calling it The Rumble at the River, a Seafood Chowder Throwdown ; the beneficiary is to benefit The Hope Center for Growth, a local camp for autistic children. . Featuring some of Louisville's finest, the list of participants already confirmed to attend this raucous event include: Theatre Square Market Place, Equus/Jack’s, Dish on Market, , NA Exchange, Selena's, Captain’s Quarters , and Shady Lane Cafe. A few additional spots are available for those who wish to participate on a "first come - first served" basis- if you have the guts. There are 16 spaces available and once they are gone, they're gone. If you think your restaurant has what it takes to Throw Down with these folks, they have three words for you: "Bring it on". So are these Chefs competitive? You bet they are. Even during the early planning stages the "smack talk" was erupting with Chris from Selena's proclaiming "Let the battle for second place begin". The return comment from Bill at Shady Lane was (to politely paraphrase) "We'll see about that".

Celebrity Judges are being finalized but include Robin, and Sarah Fritschner .If you are a restaurant wishing to compete, let us know here or PM me. We need confirmation of all participants by February 4Th . for releases and posters. Remember all the slots for Shrimp & Grits were filled- don’t miss out this time.

Let the smack talking commence!!

[Steve P]

So how does one go about attending such a prestigious event you might ask. Well, it's easy; in the next day or two we’ll be posting a link to a secure website. Once the link is up, just be one of the first 300 people to pony up a minimum donation of $15 dollars per person. Doing so will guarantee you and your guests a ringside seat for what we think will be one of "The" food events of the season. Please note: Tickets will only be available through this secure website. At this time (but subject to change) there are no plans to make tickets available through any participating restaurants or through any Hotbytes member.

[Steve P]

Well, well...it would appear another gauntlet has been thrown. Paula B from Browning's has thrown their Chowder gloves into the ring and while admitting a certain degree of bias, she claims THEY have the best Chef in town and will thus walk away with the Heavy-Weight Chowder Belt.

[Dan Thomas]

Is Paula talking about Chef Eddis or Anoosh? Both bring a lot to the table but,.......

Having lived in New England for several years, I believe that I know a little something about the subject. Contrary to the belief of many from these parts, a good chowder doesn't have to be so thick you can stand a spoon up in the bowl.
I would like to enter my version that I'm convinced will change a few peoples minds about what a good chowder is. I say bring it on brothas and sistahs......Oh Marsha...Oh.Marsha that means YOU!

[Bill P]

Having lived in New England for several years,

Then you should know the correct spelling and pronunciation is CHOWDA.

[Dan Thomas]

Having lived in New England for several years,

Then you should know the correct spelling and pronunciation is CHOWDA.

The spelling is the same but the prounciation is more like Ch-OW-dah not Chow-Der

[Steve P]

Before this thread get too long and submitting this just for clarification (after receiving a P.M.asking about possible entry)...This won't be a "pro-am" or "freelancer" bout. After much discussion in the planning stages, it was decided that because of space constraints participants would be limited to Chefs/Owners representing their current place of employment or those professionals active in the catering business. Apologies to any individuals "not in the business" who might have read the original note and contemplated dusting off Grannies old Chowder recipe.

[Ryan Rogers]

What kind of space/set-up are you all looking at for the chefs/restaurants? Would everyone have their own small table? And would they have access to any heating elements (ie portable burners or the cq kitchen) or would everyone need to show up with their product hot (or cold) and ready to go?

[Dan Thomas]

What kind of space/set-up are you all looking at for the chefs/restaurants? Would everyone have their own small table? And would they have access to any heating elements (ie portable burners or the cq kitchen) or would everyone need to show up with their product hot (or cold) and ready to go?

Everyone will have a six foot skirted table to set up on. You are definitely encouraged to decorate your spot as you see fit. Maybe we can have an award for best booth?

It would be preferable if you could bring your entry prepared, hot and ready to serve. Alan at Captain's Quarters has graciously offered some access to the kitchen for re-heating purposes, and clean-up after

If you have them, you should bring your own serving utensils, chafing dish(s) or electric soup warmer as there is some access to electricity. I personally will make arrangements to have some extra chafers and sternos on hand for people that don't have them.

The organizers will be providing cups for you to sample to the public. I think they will be either 2 oz. or 4 oz. Also everyone will be provided the same serving bowl for judging so the entries can't be figured out from each other by the serving vessel. What you do with it is solely up to you.

Other than that you just need to show up with enough for 200-250 samples( I'm going to make 5-6 gallons) and have one large serving set aside for the judges.
BTW.....Who are you with Ryan?

[Steve P]

Annnnnnnd in this corner....Chef Alejandro Perez from Lilly's. Welcome to the Rumble Lilly's and Chef Perez.

[Steve P]

So keeping a running tally, the list of participants (as of 3pm 1/28) includes:

Theatre Square Market Place
Equus/Jack’s
Dish on Market
NA Exchange
Selena's
Captain’s Quarters
Shady Lane Cafe.
Brownings
Lilly's
At Your Service Catering

Room for 6 more ya'll. Come on down.

[Chris G]

Are you ready for Throw Down ?

Steve FYI my crown size is 7 3/8 but after the judging might swell to an 8

[Deb Hall]

Sorry Chris, no current plans for a crown. I could get one for you at Burger King though- they are adjustable....

Deb

[Will Crawford]

This is really taking shape. I am very excited about the contestants so far.
A little bit about the recipient of the money. Hope Center For Growth http://hopecenterforgrowth.org a non profit setup by parents whose children have autism. The main focus to this point has been running a summer program for kids in the tween to teen age range, very under served market in the autism world. My son Wyatt has been going to the camp for two years and it is a tremendous program. For these kids, it is very important to keep the learning going. So much is lost in the summer months but with this program they have fun and keep their skills sharp so they are ready for the next year of school.
Thanks to Steve P for intiating the fundraiser this year. Deb Hall, Dan Thomas and Alan Hinks are an extrodinary team getting this event off the ground. Robin and all of the other sponsors are doing their part to make this happen. I hope you all can attend and good luck to the teams competing.
I have leveled the playing field by not competeing myself. I am looking forward to enjoying the night.

[Steve P]

Sorry Chris, no current plans for a crown. I could get one for you at Burger King though- they are adjustable....

Deb

Awwwww....Deb !! No "Crown" ? Well how about one of those really big belts with the really BIG shiney buckles then ? What size belt you need Chris ? 46 ? 48 ? I'll take care of it