Today marks the start of our third Falls Taste Tour promotion, the Chefs Challenge.
Like the original Falls Taste Tour, and the Falls Wine Tour before it, the Chefs Challenge offers up some great food and a chance to win some pretty hefty prizes.
Here’s the breakdown:
Eight local chefs have created a new dish and added it to their menu. We go and eat said dish(es), head on over to www.facebook.com/FallsTasteTour ‘like’ the page, then click and vote on our favorites, leave thoughts or photos on the page and generally just have a good time.
Do you have to try all eight before voting? No.
What can you win? The Grand Prize is a $500 gift card to the restaurant of the winning chef. First Prize is $400 worth of gift cards to the eight participating restaurants ($50 each). AND there will be a weekly winner of a $25 gift card each week.
So eat/vote early, and eat/vote often.
Here are the participating restaurants/chefs/dishes, and you can see pictures of the dishes at www.facebook.com/FallsTasteTour:
Minervas and Chef Chad: Buffalo Wellington. South Dakota Raised Buffalo Tenderloin, garlic & herb oyster mushroom duxelle, sauteed baby vegetables and burgundy demi glace.
Wild Sage Grille and Chef Nancy: Summer Sliders. Dubliner Buffalo Roast with homemade tomato jam, Guinness caramelized onions, Thai Chicken with spicy peanut sauce and pickled carrot slaw. Cuban Pork with homemade zucchini pickles.
Carnaval Brazilian Grill and Chef Dan: Herb Crusted Pork Tenderloin. Wrapped in a banana leaf, served with spring time couscous and moqueca.
Casa Del Rey and Chef Don: Rellenos de Puerco Asada. Puff pastry stuffed with carne adovada mushrooms sauteed with garlic, medley of black beans, corn, peppers, and Monterey cheese. Served on a bed of Santa Fe red sauce with cilantro lime cream, scallions, and Cotija cheese.
Crawford’s and Chef Daniel: Sinner & Saint. Two medallions of beef wrapped in apple smoked bacon and set atop of blue grits and paired with peel and eat shrimp finished with fresh corn cream, avocado and paddle fish caviar.
Phillips Avenue Diner and Chef Landon: Harissa Rubbed Pork Spare rib. Slow roasted pork sparerib with Korean style barbeque sauce and cilantro lime coleslaw.
Luciano’s North and Chef Edwin: Red Rock Lobster Tail. Served with a shrimp, salmon, scallops and mushroom stuffing, topped with mozzarella and baked. Plated with basmati, rice, house vegetable and a side of lemon butter wine sauce.
Parker’s Bistro and Chef Carter: EcoSun Grass-raised Beef. Served with roasted green onions, frites and topped with a black garlic remoulade.