I've been working on my 2013 Nelson Awards to local restaurants. Trying to come up with categories (best Italian, best Mexican, best brunch, etc.) as well as restaurants that fit in those categories. Suggestions, opinions? Would love to hear what you think!
Unfortunately, I was not asked to be a judge again this year, but I want to pass along the info for the upcoming Ronald McDonald House Charities Chef Challenge.
-February 3, 2013
-2-4P.M.
-At the Ronald McDonald House in Morgantown, WV
-Reigning champ Chef McDonald, Steffano’s Restaurant
-Great food and a great show to watch as these chef’s race the clock to prepare a winning meal!!
Tickets are $20.00 per single and $30.00 per couple. This includes a sampling meal from each chef, of whatever they are cooking for the judges.
-February 3, 2013
-2-4P.M.
-At the Ronald McDonald House in Morgantown, WV
-Reigning champ Chef McDonald, Steffano’s Restaurant
-Great food and a great show to watch as these chef’s race the clock to prepare a winning meal!!
Tickets are $20.00 per single and $30.00 per couple. This includes a sampling meal from each chef, of whatever they are cooking for the judges.
Tee-bonez had been on my to-try list for quite some time - so much so that I didn't have a chance to get around to reviewing it and Jackson's Bar and Grille actually replaced it in the Cheat Lake area. I wasn't going to let this one slip through my fingers, so I asked on Facebook what their hours were. I got a prompt response from Chris and headed over a few days later.It's at the back end of a cluster of buildings, and it's actually a bit fancier than I was expecting. Chris opened the door for us when we arrived and asked us where we'd like to sit. There was a white-tableclothed area straight ahead, but the lights were off, so we said we were fine sitting in the bar area since there were already folks there.
The menu isn't huge, but it has a little something for everyone - sandwiches, burgers, fish, steak, pasta. Though I rarely order red meat, it looked as if it was their specialty, so I ordered an 8 oz. filet. After a few minutes, the server came back to tell me they're out of filets, but would prepare the ribeye for the price of the filet. Okay, deal.
It came with a salad, choice of potato (mashed for me), and steamed veggies. The salad was out first. I asked for French dressing. I don't know if they make their dressings in-house; I'd be surprised if they did because I don't know many places around town that do, but it was really tasty. I have bought a lot of French dressing, but haven't tasted one quite like this. It was definitely on the sweeter side. But it was a good sweet - at least for me. Combined with a giant hunk of tomato and some croutons, the salad is an easy way to win my heart. For just a side salad, I was pretty happy with my plate.Before our main dishes came out, Chris had came out to ask if we wanted to try their spin on bruschetta - it's on pita bread and has ricotta cheese. Uh, yes. This was really like a free appetizer almost, because it was a huge plate; I thought we'd just get one little piece. But it was cut up into almost a dozen slices and was quite tasty. I do like the crunch of bruschetta, but with melty ricotta cheese, it's hard to top. Pretty good.
The potatoes were actually really well-seasoned, though. I usually hesitate with the ones that have the skin mixed in because of an odd texture difference, but this blended seamlessly. I had pieces of rough skin in a creamy mix, but this was perfect. Delicious.
The service was spot-on, too, as Chris even made sure he said bye to us as we left. If the meat took on more flavor, I'd be happy. Because the service and other items were awesome.
Grade: B
CONTACT: Contact: Tara Curtis, WVU Alumni Association
304-293-0972, tecurtis@mail.wvu.edu
WVU Alumni Association team to showcase Appalachian flavor in Cast Iron Cook-Off
MORGANTOWN, W.Va. – The West Virginia University Erickson Alumni Center’s Executive Chef Scott Spiker enjoys a challenge. Whether he’s creating a unique menu for guests or whipping up one of his famous, award-winning barbecue recipes, Spiker knows how to impress an audience.
So when the opportunity to compete in the Cast Iron Cook-Off presented itself, Spiker started working to gather a team of “amateur” cooks to bring his culinary flair to life. Spiker, his sous chef Justin Wilson and seven WVU alumni and friends will go head-to-head with seven other teams from West Virginia to take home the title of “Overall Cook-Off Grand Champion” on Saturday (Feb. 2) at The Greenbrier Resort.
Each team includes an executive chef, sous chef and eight non-culinary participants. In addition to Spiker and Wilson, The Erickson Alumni Center team includes Lisa Biafore, Gregg Cave, Andy Rowlands, Mark Yozie, Jacques and Janet Williams, all of Morgantown and Melissa Curtis of Harpers Ferry. A high school culinary student assigned by the cook-off organization will also join the team.
“We have developed a unique menu highlighting some great West Virginia products. This is a great opportunity to work with a group who is passionate about cooking and using locally grown/sold products,” Spiker said. “We’re looking forward to coming to participating in the Cast Iron Cook-Off and showcasing the great talents of our team.”
Spiker joined the WVU Alumni Association in July 2008 as executive chef for the Erickson Alumni Center. Since the opening of the facility, he has delighted guests with his creative cuisine and award-winning menus.
Before joining the Alumni Association, Spiker served as the Chef DeCuisine for Nemacolin Woodlands Resort in Farmington, Pa., where he was responsible for overseeing all aspects of operations including banquet production and catering services, as well as daily, weekly and monthly menu specials. He also worked at various restaurants including Dolfi’s and Mario’s on the Mon in Masontown, Pa., and the Uniontown Country Club. He also served as the corporate chef for The Boston Beanery.
Spiker has more than 25 years of experience in the culinary arts and has received many certifications. His barbecue ribs and chili have earned numerous awards. He previously taught culinary classes at Westmoreland County Community College and has mentored numerous apprentice chefs throughout his career. He also helped to develop the Alumni Association’s popular cooking courses – Barbecue and Cooking universities.
Wilson joined The Erickson Alumni Center in 2010. He placed sixth overall in the 2007 Best Teen Chef competition at The Art Institute of Pittsburgh and graduated from Westmoreland County Community College. He became a certified sous chef in 2009, and completed a 5,000-hour apprenticeship. He was a Chef De Partie and assistant pastry chef at Nemacolin Woodlands Resort for seven and two years, respectively.
The Cast Iron Cook-Off might best be described as West Virginia’s culinary trade fair. Just as Tamarack showcases the artists and artisans of the state, the Cast Iron Cook-Off showcases its culinary talent and attractions. Cook-Off judges have included such national and international culinary celebrities as Dickie Brennan, Fred Raynard, Lee Ann Wong, Farmer Lee Jones and Rod Stoner, winner of the West Virginia Tourism lifetime achievement award. The event draws participants and chefs from around the region.
For more information, visit http://alumni.wvu.edu.
-WVU-
tec/01/29/13
Check http://wvutoday.wvu.edu daily for the latest news from the University.
Follow @WVUToday on Twitter
(WVU Press Release)
All work property of Candace Nelson. Powered by Blogger.
