Where Local and Global Appetites Collide

Tucson: the winner of the Copper Chef Challenge is…

Jim Murphy's pan-seared chipotle rubbed pork
Jim Murphy's pan-seared chipotle rubbed pork

Guests at the Blues, Brews and Barbecue Brunch on Sunday morning witnessed the showdown between last year’s champion Chef Jim “Murf” Murphy of Kingfisher/Bluefin and Jeff Fuld, Executive Chef/Owner of elle, wine country restaurant during the Copper Chef Challenge.
To begin, the secret ingredient was unveiled: tomatoes.  After 15 minutes to create the menu and one hour to prepare 4 different plates for each judge, Chef Jim Murphy was able to impress the judges enough to hold on to his title as Copper Chef.  Congratulations Murf!
Murf’s winning menu included:
Cedar plank shrimp over a micro-greens salad with tomato and ginger
Pan-seared chipotle rubbed pork tenderloin with a pasta cake, reggiano-parmigiano and sliced heirloom tomatoes
Pan-seared chicken breast with red onion jam, balsamic, pan-seared tomatoes and oven roasted vegetables.
The spirited competition was emceed by KOLD anchor Dan Marries and 92.9 The Mountain’s Jennie Grabel. This year’s judges were Modern Mixologist Tony Abou-Ganim, author Michael Rosen, Tucson Weekly Editor Jimmy Boegle and Councilwoman Nina Trasoff. 
Trader Joe’s provided all of the food used during the challenge, while all of the spices came from local spice vendor Flavorbank. 

photo credit: Jonathan Landeen

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