I just bought my ticket to Veggie Conquest’s November event, the NYC-based vegan version of the Food Network’s popular show “Iron Chef.”
Each month, amateur chefs sign up to compete, and they must prepare an appetizer, main course, or dessert containing a secret ingredient that is unveiled just days before the competition. The event is usually held at a funky, hip loft space, and is set up like a large dinner party. Foodies of all orientations buy either “taster” or “judge” tickets, bring lots of booze, and then hang out and chat while sampling the dishes. Everyone gets to vote by secret ballot for their favorite dish, and the victor is crowned amidst much applause and adulation. Tasters get to leave with full bellies, and cool door prizes, if they’re lucky.
Kathy Stevens came all the way down from Saugerties for the October event, and we had a blast. The secret ingredient was squash, and over an awesome bottle of Sauvignon Blanc, we enjoyed tasty creations like squash dip with home-made potato chips and roasted mushrooms stuffed with squash. But the dish that really bowled us over, and the rest of the crowd agreed, was the squash blossoms stuffed with nut cheese, lightly dipped in a chili-laced batter, then deep fried. I could have eaten an entire tray, and went snooping in the kitchen for more!
Luck was on our side that night, and my ticket number came up for one of the best door prizes – vegan baking chocolate imported from Israel. As Kathy and I imagined all the delicious desserts that could be made with this precious commodity, we soon realized that neither of us possesses much talent in the kitchen, and eventually gave it away to a woman who lives to bake, and bakes to live.
Do I dare compete someday?
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