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Tucson: Upset Victory at the Copper Chef Challenge & BBQ

Black garlic is a type of fermented garlic use...
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Tucson: Upset Victory at the Copper Chef Challenge & BBQ

Maybe Maynards will have a tasting menu of the four winning dishes?

from the press release

Tucson, Ariz— In an upset victory on Sunday, October 31st, at the 5th Annual Copper Chef Challenge and BBQ, “young gun” Addam Buzzalini, Executive Chef of Maynard’s Market and Kitchen, bested two- time award winner Jim “Murph” Murphy, Chef/owner of Bluefin and Kingfisher restaurants and accomplished “hash slinger” with a lifetime of notches on his spatula, in a closely contested match featuring a mouth watering display of barbecue gems.  A full complement of ingredients and seasonings were made available to both chefs who prepared all dishes on mesquite charcoal/wood grills that were provided along with any additional electrical appliances (i.e. sous vide cooker, blenders, deep fryers, etc) they elected to bring to the event.

Each competitor was required to present 4 dishes, all using various cuts of  Certified Angus Beef™ and the secret ingredient Black Garlic (a type of fermented garlic used as a food ingredient in Asian cuisine and fairly new to American cuisine).   Chef Buzzalini’s dishes as outlined below wowed the judges not only for originality and taste but also technique, prep and presentation and use of the two main ingredients.  Additionally, large quantities of the first course was made earlier in the day so that the 400 + attendees could sample at least some of what the judges were given during the actual challenge.

The Copper Chef Challenge which takes place on the last day of the annual Tucson Culinary Festival was a sell out success, and featured a carnivore’s delight of food options for guests.  Sponsored by Certified Angus Beef™, a wide array beef and pork dishes offered by Boca, Brushfire, Risky Business, Montgomerys and Papagayo  as well as coffee from Caffe Lucce,  soft drinks and beverages provided by Kalil Bottling Co and beers provided by Golden Eagle Distributors.

Winning Dishes from Chef Addam Buzzalini, Maynards Market and Kitchen

1st
Prime top sirloin en sous vide wrapped in caulfat & fresh herbs, BBQ’d on the grill with char-grilled trumpet royal mushrooms, house smoked verde capra blue cheese, fried parsnips & sauce Thompson

2nd
Black garlic & Serrano pepper steak tartare with Yukon potato chips and Cilantro & charred tomato salad

3rd
“Soup & Salad” — chilled BBQ beet soup / chilled orange beef & carrot salad

4th
“Steak & Eggs” — char grilled prime rib eye steak over sweet potato & barbecued onion hash, scrambled eggs a la escoffier

Read my pre-Copper Chef interview.

In other action at the event,  Cheesesteak King Frankie Santos of Frankie’s South Philly Cheesesteak retained his crown against throw-down challenger Albert Hall, Chef/owner of Acacia, and Marketplace at Acacia for the best CheeseSteak; and Ben Rine and  Jared Wren of Brushfire Barbecue bested Shawn Herrington of Chad’s Steakhouse won for best Barbecued Prime Rib.

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