E – Eat
A – Along
T – The
S – Street
This event took place Tuesday, April 23rd at Vie. 12 top local chefs battled it out to raise $ for Children’s Village with a silent auction and showcase their culinary expertise. VIPS had the chance to taste all the food and vote for popular choice. Judges voted for the rest. Judges included none other then our own HIS!!
INSIDE: Chef Throwdown!
OUTSIDE: Food Truck battle off!
WHO CAN MAKE THE BEST STREET FOOD??
Round 1
| Angie Brown- Soul Catering Inc: Louisiana Creole Peacemaker – Louisiana oyster po’ boy with spicy remoulade sauce and creole praline. | Tony Clark – Valley Forge Casino: Steamed bao with BBQ shrimp, pickled vegetables, and five-spiced bacon. | Clark Gilbert – Bisou on Main: Pork and shrimp sausage with pickled slaw. A take on Thai sausage made with pork cheeks and studded with shrimp. The ultimate surf and turf slider. |
| Adam DeLosso – Garces Restaurant Group: Mortadella corn dog with housemade mustard and truffle turnip relish. | Tim Spinner – Cantina Feliz: “Fish taco” with Hawaiian Kampachi, lemongrass-coconut sauce, papaya, and mango. | Chad Rosenthal – The Lucky Well: Memphis Pie: Handmade pie crust, filled with backyard Ambler smoked pork shoulder, Homemade BBQ sauce, and slaw with a kick, finished with a pickle trio. |
Round 2
| Chaz Brown – Cubana Social: Chicharrones cubanos (Cuban pork belly) with pickled melon, habanero vinegar, jungle nuts, and cilantro. | Sylva Senat – Tashan: Sylva’s Slider: 21-spice pork tenderloin sliders on a Pav bun with mango mayo, baby arugula, and pickled cucumbers. | Greg Vernick – Vernick Food & Drink: Ginger chicken rice, an interpretation of the classic Hainanese dish common in China, Singapore. |
| Aimee Oxely- Talula’s Garden: Gooey cheese and mushroom crepes. | Richard Landau & Kate Jacoby – Vedge: Korean mushroom tacos with kimchee “crema”. | Marcie Turney – Barbuzzo: Indian turkey khema kabob with fresh chickpea salad, yogurt, and mint. |
| the YUM! | HIS | HERs |
| Round 1 | Chef Brown: screamed New Orleans! Creole praline was fantastic
Chef Clark: presentation was outstanding, work of art, it was light, great flavors, street food on steroids Chef Gilbert: sausage a surf and turf in roll, flavors went well together, slaw brought it to the next level. I’d love this in a roll Chef DeLosso: this IS street food- it’s a corn dog, the fat in the mortadella had a buttery texture, sweet corn taste with the meat was great. All day finger food Chef Spinner: did not think I was going to like this- refreshing,flavors exploded Chef Rosenthal: I’m a pork guy, I love pork. I was in pork heaven, looked like pot pie, I coiuld have eaten this for breakfast lunch dinner and dessert |
Chef Clark’s 5 spiced bacon was awesome!Chef Rosenthal’s memphis pie had the most flavorful pork I’ve ever had.
Chef Spinners fish taco melted in my mouth! The lemongrass coconut sauce had the most unique of flavors. I want more!! All the rest were really good, but i wanted to just mention the pieces that really stood out to me. |
| Round 2 | Chef Brown: this was great, you can’t go wrong, to me this was one of the ultimate street foods Chef Senat: I love sliders, I love pork, the spices all hit you at one time, easy to handle, good for street food, full of flavorChef Vernick: refreshing, I love ginger, chicken was not dry cooked perfectly, all flavors went togetherChef Olexy: easy to hold, good for street food, very rich dish, bold mushrooms-powerfulChef Landau: like a wrap, amazing. You thought you were eating a meat taco! The flavors melded so well together, I could not stop eating this. If there were 2 or 3 of these in front of me, all would be gone! Chef Turney: wrapped like a taco in lettuce, reminiscent of a falafel, all those great flavors, refreshing and unique |
What the heck is a jungle nut? lol..I really enjoyedChef Senat’s tenderloin. Had great mixture of flavor and was moistVedge did it again! I hid what was in this taco from my friend and asked her what she thought was in it, and she said “which meat is that? beef?” Chef Turney’s was my top 3. It was hard to decide. Loved the creativity in how you can use the lettuce to wrap it and enjoy all the flavors at once, or as a kebab. The chickpea salad with yogurt- i want that sauce!! YUMM! |
| Food Trucks | I love food trucks! I love judging their contests. I can’t lie, I didn’t want to ruin my palate for the Chef Throwdown. I did have a few bites of pizza and pizza is my favorite food, what can i say? | Holy wow there is a pizza oven in the truck!! How cool is that. And did they really just put an egg with mushrooms on a pizza!Nomad Pizza was great.
Jackies Food Truck put out my favorite: Habanero Ginger Pork Meatball over ginger sesame slaw w/Sirarcha Aoli and honey soy reduction = WOW!! has me still craving sesame… |
| 1st Place | Marcie Turney – Barbuzzo: Indian turkey khema kabob with fresh chickpea salad, yogurt, and mint. |
| 2nd Place | Richard Landau & Kate Jacoby – Vedge: Korean mushroom tacos with kimchee “crema”. |
| 3rd Place | Tony Clark – Valley Forge Casino: Steamed bao with BBQ shrimp, pickled vegetables, and five-spiced bacon. |
| People Choice | Tim Spinner – Cantina Feliz: “Fish taco” with Hawaiian Kampachi, lemongrass-coconut sauce, papaya, and mango. |
 Tony, Bob and I |
 HIS and HERs |
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Married To Food Philly 