Chicken and dumplings throwdown: Let's DO IT!

[Robin Garr]

Okay, gang, lissen up! I understand that Chefs Chris Howerton and Dave Clancy are eager to throw down and determine whose chicken and dumplings reign supreme!

This will be a simple, casual throwdown like BLTs, not a mega-event like Shrimp & Grits, but we'll still find a way to make it pay a few pence to a quality local charity. We're thinking about a date in May, after Derby but before it gets too hot for chicken-and-dumplings weather, we can make this thing happen!

First up, contestants: If you want to cook in this event and put your dumplings up against the competition, please sign on to this thread.

Next, pick a venue and a date. These kind of go hand in hand, because the date may depend on availability. But if you have or have access to restaurant or suitable cooking and eating space for a crowd and would like to volunteer it in exchange for great gratitude and a little publicity, please speak up.

LouisvilleHotBytes will sponsor, arrange external publicity, select a suitable charity and work out similar details.

Whose dumplings shall reign supreme?

[Bret Donaldson]

OK, I may be able to offer a venue - how many people are we talking here? And what day of the week? Let me mention it to the powers that be, and see if they are interested before I commit to anything.

[Robin Garr]

OK, I may be able to offer a venue - how many people are we talking here? And what day of the week? Let me mention it to the powers that be, and see if they are interested before I commit to anything.

Bret, it's hard to tell until it evolves, but to give you an example, the BLT throwdown comfortably filled the BBC Tap Room on Clay Street Live, which is not a huge space. We'll need some kind of table/station with electricity for each participating chef to finish-cook, plate and serve, and enough table and floor space for a crowd to mingle and munch. Based on past events, we might get 10 chefs and 50 to 100 revelers.

Could be any date. We'd build the event to accommodate the venue provider.

[David Clancy]

I'm in!!

[Bret Donaldson]

OK, consider this tentative, but how does this sound?

May 19, 2009 - Tuesday evening, 6:00 to 9:00 PM
Standard Country Club, 8208 Brownsboro Road.

The clubhouse is closed, so we can have full use of the ballroom. We can provide tables and chairs for seating, 8-foot tables for cook stations (with power), and use of the kitchen for final prep and reheating, if needed.

We'd like to be able to run a cash bar for the event so that the club can recoup some of the cost of linens, labor, etc. All other proceeds collected by the LHB group are for the charity of choice, obviously.

If this sounds good, let's move forward. I can confirm the date on Tuesday when our F&B director returns from vacation, but I am in, the GM is in, and the staff is in.

[Robin Garr]

Bret, my instinct is that this is an offer we can't refuse!

Again, we want to keep it simple and lower-key this time, but the cash bar doesn't sound like an issue at all. Thanks for jumping on this.

Now, where are the chefs!?

Also ... will we go for authenticity or creativity this time? I'm thinking it might be a good idea to clarify that in advance with such an iconic dish. Or offer prizes in separate divisions?

OK, consider this tentative, but how does this sound?

May 19, 2009 - Tuesday evening, 6:00 to 9:00 PM
Standard Country Club, 8208 Brownsboro Road.

The clubhouse is closed, so we can have full use of the ballroom. We can provide tables and chairs for seating, 8-foot tables for cook stations (with power), and use of the kitchen for final prep and reheating, if needed.

We'd like to be able to run a cash bar for the event so that the club can recoup some of the cost of linens, labor, etc. All other proceeds collected by the LHB group are for the charity of choice, obviously.

If this sounds good, let's move forward. I can confirm the date on Tuesday when our F&B director returns from vacation, but I am in, the GM is in, and the staff is in.

[Deb Hall]

Bret, my instinct is that this is an offer we can't refuse!

Again, we want to keep it simple and lower-key this time, but the cash bar doesn't sound like an issue at all. Thanks for jumping on this.

Now, where are the chefs!?

Also ... will we go for authenticity or creativity this time? I'm thinking it might be a good idea to clarify that in advance with such an iconic dish. Or offer prizes in separate divisions?

OK, consider this tentative, but how does this sound?

May 19, 2009 - Tuesday evening, 6:00 to 9:00 PM
Standard Country Club, 8208 Brownsboro Road.

The clubhouse is closed, so we can have full use of the ballroom. We can provide tables and chairs for seating, 8-foot tables for cook stations (with power), and use of the kitchen for final prep and reheating, if needed.

We'd like to be able to run a cash bar for the event so that the club can recoup some of the cost of linens, labor, etc. All other proceeds collected by the LHB group are for the charity of choice, obviously.

If this sounds good, let's move forward. I can confirm the date on Tuesday when our F&B director returns from vacation, but I am in, the GM is in, and the staff is in.

Robin,

I vote for prizes in separate categories- particularly for something as iconic as Chicken and Dumplings.

And to clarify: are we expecting this event to stay small like the BLT Throwdown, and encouraging home chefs to compete if they want?

Deb

[Robin Garr]

And to clarify: are we expecting this event to stay small like the BLT Throwdown

Definitely. Big enough to be fun, but not a blowout extravaganza. As stated up the thread, we'll just burn out ourselves and all our chefs and volunteers if we put out that much of an effort every few months. Small can still be beautiful, and raise some bucks for a worthy cause.

and encouraging home chefs to compete if they want?

Personally, I've always liked that idea, and would like to hear input from the group. Yes or no, and if so, all compete for the same title, or amateurs vs amateurs and pros vs pros?

[GaryF]

It might be fun to have two catagories and then a run-off with the winner of each for the grand prize- or bigger bragging rights.

[Dan Thomas]

Barring any big event that may pop up here at Big Spring, I'm in....Bring it on!!!!

I suggest we use the same judging format we used for the Shrimp and Grits throw-down, with a peoples choice award as well! As far as Pro vs. Amateur, I don't really think it matters in a blind tasting!!! I'm sure many "home-cooked" versions will stand up to anything a professional chef could make.

Sounds like fun!!!!!

[Robin Garr]

I suggest we use the same judging format we used for the Shrimp and Grits throw-down, with a peoples choice award as well!

I like it, with one practical caveat: Every extra nuance like that requires a volunteer(s) to coordinate it. Collecting, counting and tabulating the People's Choice awards on deadline can be a tough job, and someone will have to step up and commit to handle it. I mention this because the same is true of ANY bells and whistles we can come up with.

As far as Pro vs. Amateur, I don't really think it matters in a blind tasting!!! I'm sure many "home-cooked" versions will stand up to anything a professional chef could make.

That would be my preference. My only concern was (1) home cooks who feel intimidated by going up against the pros, and (2) as unlikely as it seems , restaurant chefs who might decide not to compete in a contest where they might end up taking second place to a home cook.

I'm probably just being cynical, though. I really do like the idea of a mano a mano a mano a mano competition without segregating the home cooks into a secondary category.

[Marsha L.]

Not for this competition, but remember my suggestion about a pro/am event with home cooks partnering up with restaurant chefs. I think that would be a cool spin.

[Heather Y]

I like Marsha's idea!

[Robin Garr]

I like Marsha's idea!

Me too! Only thing is, I'd want to cook rather than judge!

[Heather Y]

So this time you cook!
Next time you judge!