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Manchester Restaurants Compete In A Chef’s Challenge

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chef’s challengeManchester restaurants will compete in the first ever Chef’s Challenge, an event taking place Sunday, Sept. 8 from 4:00 to 7:00 p.m. at Cheney Hall in Manchester.

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.

For more information, visit the website: www.manchesterchamber.com

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.

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1 Comment

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