A number of local restaurants will feature samples of some of their best dishes, then five restaurants will compete for the Chef’s Challenge title.
The restaurants in the competition include: Main Street Pub, Landmark, Hartford Road Cafe, Chops ‘N’ Catch and The Manchester Country Club. The challenge included four mystery ingredients. The chefs had five minutes to come up with a plan, then 30 minutes to whip up an entree incorporating all four ingredients.
The dishes will be judged and a winner will be declared at the event. Tickets are $15 in advance for adults and kids are free.
Owner of Chops ‘N’ Catch, chef Corey Wry, joined the Fox CT Morning Extra to cook up his entry for the Chef’s Challenge. He shared his recipe: Fruity Pebble Crusted Bacon Wrapped Scallops with Crispy Spinach, Apple and Sweet Potato Hash. Follow the recipe listed below:
2 jumbo sea scallops
1/4 cup crushed Fruity Pebbles
1/4 cup toasted panko bread crumbs
2 slices pan cooked bacon
Salt/Pepper to taste
1 wooden skewer
1. Wrap one slice of bacon around each scallop and secure with the wooden skewer. Season with salt and pepper.
2. In a small mixing bowl, combine Fruity Pebbles and panko crumbs. Coat both sides of each scallop with the mixture.
3. Over a medium flame, heat a nonstick sauté pan. Add 1/2 oz of olive oil. When oil begins to smoke, put surface side of scallops down in pan. Sear for 1 1/2 minutes then flip. Cook until desired degree.
4. Serve with sweet potato and apple hash. Top with crispy spinach and drizzle red wine syrup around the dish.