Chefs are tasked with preparing an appetizer and entrée with a local secret ingredient revealed during the competition.
Seth Elgar, board member and two-time participant in the Chefs’ Challenge, said preparation for the event is minimal and involves looking at prior secret ingredient items and studying the list of ingredients available during the competition.
“It’s one of the best nights in Bloomington, hands down,” Elgar said.
The event will take place at 7 p.m. Oct. 4 at the Buskirk-Chumley Theater.
“The event is a great opportunity to see chefs compete live on stage,” said Vicki Pierce, director of Monroe Community Kitchen. “It’s so fun to watch their processes and how they differ. The creativity is amazing, and the smells are even more amazing.”
Judging the event are Charlotte Zietlow, original owner of Goods for Cooks and creator of Middle Way House’s Food Works Catering business, which provides employment for victims of domestic violence; Andrew Appel, current owner of Goods for Cooks; and Carol Kugler, the current food editor for the Herald-Times.
Additionally, an unofficial judge seat will be auctioned off at the event, allowing the person to sample the food and wander the stage during the competition.
Twelve chefs volunteered to compete, but after a community vote, the chefs with the most votes were Arlyn Llewellyn of Function Brewing, Levi Massie of C3 and Jason Damon of Feast.
Pierce said all those who volunteered to compete will provide hors d’oeuvres for the crowd.
When Elgar competed in 2012, the secret ingredient was garlic. He said he and sous chef Sasha Divine prepared an appetizer skewer of pork liver and garlic on couscous and a main course of pork leg Schnitzel served with a warm creamy potato and green bean salad and a pan sauce made with Upland wheat ale.
“As a competitor, the best bet is to cook naturally,” he said. “Be as comfortable as possible as you pull together food for at least 30 people in an hour.”
Bistro seating at the event provides 30 people the opportunity to enjoy complementary wine, beer, charcuterie, chocolates, bubbles, table service and the food made by the three chefs during the competition.
Pierce said the seats are so coveted that they are auctioned to the highest bidders, with bidding starting at $100 per seat.
However, general admission to the event costs $30, and tickets are available at Bloomingfoods, the Community Kitchen and at the event. All proceeds benefit the Community Kitchen. To date, the fundraiser has earned $128,000 for the Community Kitchen. Pierce said this year’s goal is to raise $30,000.
“The reality is that this event raises funds for Community Kitchen’s hunger relief effort, so every $2 raised provides a meal to someone in need,” Pierce said.
Pierce said out of the 272,405 meals and snacks served last year, 51 percent served were children, 16.5 percent were seniors and 19 percent had experienced homelessness in the previous six months.
“The community’s most vulnerable are those who most benefit from this event,” she said.
Tim Clougher, assistant director at Community Kitchen and the event’s creator, said the event is a way to celebrate what volunteers and staff do every day throughout the year at Community Kitchen.
“The direct result is that the money raised at this event will cover the costs of over a month’s worth of meals provided to those at risk of hunger in our community, and that is indeed something to celebrate,” he said. “It also celebrates the rich culinary culture we have in Bloomington, recognizing the chefs that work hard in the kitchen to provide a great experience for their guests.”
