How does a food writer find themselves in a cooking showdown with a Michelin-star chef? That’s the story I recently experienced.
A month ago, I got a message from Kip Wilson, known for his podcast “Stoned Appetit” and now working with EatDenver, a nonprofit supporting local restaurants. The idea he proposed was thrilling: a food contest where a local writer or influencer cooks against a local chef. Kip had convinced Johnny Curiel, the chef behind the acclaimed Alma Fonda Fina, to take part. I felt flattered and a little nervous.
Johnny Curiel isn’t just any chef. He shifted gears from working in other restaurants to launching his own within just a few years. Alongside his wife, Kasie, he opened multiple spots, earning accolades like Michelin stars. His recent venture? A high-end tasting menu, which highlights his creativity and skill.
I embraced the challenge. The dish I chose was chicken parmesan, a classic that I would present in a way not typical of Johnny’s Mexican cuisine. To level the playing field, I asked my partner, Matt, a pro chef, to join me as my sous chef. Johnny brought Kasie, creating a fun couple’s competition.
On April 13, we gathered at Food Lab in Denver. It was a lively atmosphere filled with friendly banter and culinary excitement. Both teams prepared chicken parm, creating five servings for the judges and tasty bites for the audience.
Johnny’s dish was inspired by the trending tri-sauce pizza, combining marinara, vodka sauce, and pesto, topped with creamy burrata. I also put my heart into my chicken, but when the votes were tallied, it was a nail-biter: Johnny won by just five points. It was close, and both dishes were a hit with everyone there.
This event was more than just a competition; it reflected the growing trend in the culinary world where chefs and food influencers collaborate, fostering community spirit. Events like these shine a light on local talent and build connections among the food community.
EatDenver plans to host more of these food fights, encouraging more local chefs and writers to participate. It seems like a perfect way to celebrate creativity in cooking.
Curious about how to make a standout chicken parm? Here’s a simple overview of my approach:
The Sauce:
For a classic, I went with a simple recipe from Italian cooking icon Marcella Hazan. Just three ingredients: quality canned tomatoes, a stick of butter, and half an onion. Simmer for about 45 minutes, blend, and voilà!
The Chicken:
I chose chicken breasts for their ease in creating flavorful cutlets. After butterflying, I pounded them thin using a rolling pin. A quick brine with salt, sugar, vinegar, and Worcestershire sauce helped enhance the flavor.
Breading:
Set up three stations for flour, eggs, and breadcrumbs. Season everything well, and ensure the breadcrumbs adhere properly. After chilling in the fridge, fry until golden and crisp.
The Topping:
I wanted to elevate the dish with a unique twist. Inspired by chef Kelly Whitaker, I opted for a gremolata with parsley, lemon zest, minced garlic, anchovies, and a splash of olive oil. This fresh condiment provided a bright contrast to the rich chicken and sauce.
Putting it all together, I layered the chicken with a bit of sauce, topped with mozzarella and Parmesan, and finished under the broiler until bubbly. A scoop of the gremolata on top added the final touch.
Cooking is about sharing love and creativity, whether in a fun showdown or at your dinner table. Enjoy the process, and don’t be afraid to try new things!
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