March 25, 2017
Elegant entrees. Delightful desserts. Winning wines.
The coming of spring heralds Cityview’s annual Top Chef’s competition. 2017 marks our 10th anniversary of inviting culinary masters from Knoxville’s fine dining establishments to throw their chef’s hats into the ring. Armed only with their expertise, original recipes, and innovative techniques, Knoxville’s best will present one entry each in entrée and dessert categories. The diners themselves will be the judges, scoring each dish on a scale from 1-10.
A silent auction consisting of culinary items such as baked goods or wine baskets will be held as well, with a portion of the proceedings going to benefit Second Harvest Food Bank. Wine tastings and live music by the Larry Vincent Trio will jazz up the evening as guests prepare to offer their gastronomic judgements. Winners will be announced in the May/June issue of Cityview.
Last year, first prize in the entrée category was awarded to Curtis Bates of Blue Coast Grill, for his delightful pan-seared jumbo scallop. The addition of a polenta cake and some Benton’s bacon jam sent it over the top. In the dessert category, Deron Little of Seasons won for his cinnamon-poached pear perched atop a white chocolate custard tart. Both of these fine chefs will return for this year’s competition.
The culinary competition will be held on Saturday on March 25th at 6 p.m. at the Lighthouse Knoxville Event Center. Come on down, Knoxville foodies, and treat yourself to a night of wining and dining the night away with the Top Chefs!
Tickets are $125 until March 11, 2017 ($149 after) and can be purchased via website at topchefsknoxville.com.
[Second page, with a picture for each]
This Year’s Lineup
Dancing Bear Appalachian Bistro Shelley Cooper
Blue Coast Grill Curtis Bates
Bistro by the Tracks Danny Wilhoit
Sunspot Jay Volpec
Connor’s Steak and Seafood Mark Davis
Seasons Deron Little