Day 5: Chopped Challenge

Chopped, Baked, and Fried Project Week Group in front of Hotel Andra, home of the Hot Stove Society, our home-base for the week.

Today was the much-anticipated Chopped Challenge cook-off at Tom Douglas’s Hot Stove Society, and one of those special Fridays where I was truly sad the week was over. We began our sunny Friday with Mollie’s homemade challah French toast for a team breakfast in my classroom—we needed fuel for the Chopped Challenge. And, because how else would you end a week of nonstop eating other than by indulging in challah coated in syrup? We then boarded bus 25 with our awesome driver, Victor, and headed to the Redmond PCC where we stocked up on essentials for our Chopped Challenge. Each group had a strict $100 budget and a grocery list that they created yesterday afternoon after our tour of Pike’s Place. Part of the challenge was in finding all the ingredients for under $100, and everyone succeeded. After groceries were weighed, paid, and bagged, and we boarded the bus and headed across the bridge to Hot Stove Society.

 My cinnamon almond milk latte started my Friday on the right foot! There's a cinnamon-covered heart peaking out from the cloud of cinnamon.

 Mollie's amazing challah french toast.

 Alex and Jenny S. enjoying challah french toast.

 Oli digs the french toast too.

 Alex and Abby grocery shop at the Redmond PCC.

 Team Dynamacy searches for the perfect pizza toppings.

 Scouring the aisles for the right ingredients at the right price.

 Team Pasta Ladies are blocking the other teams from all the pasta and sauces--good strategy, ladies!

 Rebecca applies her produce-picking skills from Frank's Produce to find perfectly ripe tomatoes on the vine.

 Jenni bags up equal parts pecans and dried cranberries for the salad.

 Pecans are cheaper in bulk than bagged!

 Tanya, Lauren, and Kate skip the lines an speed through the self-check out lane.

Peter can't believe how quickly $100 cash money goes. They had so many ingredients, they had to close down the register lane!

Once we arrived at Hot Stove, the competition was on. Like Donkey Kong. Each group took over a cooking station and immediately set to work in preparing their original recipes. Team Boiling Bowls began prepping the ingredients for BBQ sliders, veggie wraps, and sweet potato fries. Team Dynamacy started rolling out their pizza dough for three different kinds of pizza. Team Pasta Ladies began making a ginormous pot of pasta. Team France set out to make crepes. And finally, bringing up the rear, Mollie and I began our salad. Because somebody had to bring vegetables to the party and it might as well be the vegan and her vegetable-loving friend.

 The Hot Stove team had nachos ready and waiting for us upon arrival.

 Team Dynamacy takes a moment for a group huddle to make sure everyone's heads are in the game.

 Kate and Tanya start making pasta. And pasta. And more pasta.

 Lauren readies the baguettes.

 Peter and Maya apply their knife skills to tackle pasta sauce ingredients.

 Jenny de-seeds the tomatoes to keep them from making the pizza soggy.

 Julia is an eggs-pert egg cracker!

 Oli and Dayanne peel sweet potatoes for the fries.

 Samantha checks the zucchini for peak ripeness while Rebecca chops away.

 My candied pecans are oven-ready!

Team France's amazing homemade jam simmers on the stove. 

 Kellen gets a much "kneaded" lesson on handling dough from Chef Eric.

 Judge Margaret assesses Samantha and Rebecca's dicing skills with a little side eye.

 The chefs at work for the Chopped Challenge.

 Hot Stove is perfectly appointed for multiple teams to work on different dishes.

 Dayanne and Oli start forming patties for the sliders.

 Peter and Maya's tomato sauce is ready to be blended.

 Abby jostles the pan to keep hazelnuts from burning.

 Maya caramelizing onions for the pizza.

Up-tempo music blasting, each group stuck to their well-timed plan and after two hours of hard kitchen labor, a whole lot of dishes, taste testing, and a few fails, the meal was ready for plating just before noon. Each group produced four presentation plates for our judge panel as well as a family-style platter for the table. At noon, each group explained their dishes and the judging began. Our fabulous panel of judges included Overlake’s very own Kaley Bramer and Margaret Lynch, as well as two Tom Douglas chefs, Chris and Eric. While the judges carefully assessed each dish and deliberated, the whole team sat around the table for our family-style meal. And let me tell you, it was a feast. From Team Boiling Bowls, we feasted on white cheddar topped BBQ beef sliders, vegetarian sliders, and sweet potato fries with lemon aioli sauce for dipping. From Team Pasta Ladies, we had Fusilli pasta with browned butter sage and thyme sauce, oven-baked baguettes, and olive oil with roasted garlic. Team Dynamacy created three appetizing pizzas using their secret ingredient (truffle salt), including: fig with goat cheese and caramelized onions; arugula and prosciutto topped with a fried egg; and a traditional Margherita. Team France cooked up what can only be described as gorgeous crepes with fresh fruit, homemade jam, whipped cream, and two different sauces from scratch, including chocolate hazelnut and caramel. And finally, Mollie and I pulled together a butter leaf salad with spring onions, dried cranberries, chopped apples, and candied pecans, all dressed in a fresh raspberry vinaigrette. To see these beautiful dishes—the fruits (and foods) of our labor—plated and lined up on the table was pretty impressive. The beautiful spread was a testament to the raw talent of our chefs, supplemented by the added skills from the week’s worth of cooking classes. When Mollie and I first envisioned the Chopped Challenge, we had no idea how well it would turn out. The bar has been set high for next year’s group!

 A beautiful fried egg tops an arugula and prosciutto pizza.

 Shaved Parmesan adds just the right amount of saltiness.

 The caramelized onions really make the fig and goat cheese pizza come together.

 Fresh basil makes a beautiful flower atop a Margherita Pizza.

 Peter and Maya sprinkle caramelized onions on their pizzas.

 Pizzas presented for the judges from Team Dynamacy.

 Jenni and Mollie's fresh spring salad with raspberry vinaigrette, plated and ready for judging.

 Team Boiling Bowls slider plates are beautifully plated.

 A platter of sliders is being finished off with tomatoes, cheese, and top buns.

 Team Boiling Bowls finishes their sliders just in time.

 Team Pasta Ladies present a lovely pasta topped with fresh basil.

 The judges' table.

 More of the judges' table.

 The dessert end of the judges' table, complete with beautifully plated crepes.

"Restaurant quality" crepes, says Chefs Chris and Eric.

After we had feasted and shared highlights from the week around the lunch table, the judges were ready to declare the winners—and everyone came home with an award and bragging rights. Earning the honor of Best Riff on a Classic Dish was Team Pasta Ladies who added a “thymely” spin on a classic brown butter sage sauce. Team Boiling Bowls won Most Balanced Recipe for their perfectly seasoned BBQ burger and veggie wraps. Team Dynamacy won Best Tasting Dish for their perfectly melded flavors on each pizza. And finally, Team France won most creative dish, and the judges—two of whom are actual Tom Douglas chefs—declared their crepes “restaurant worthy.” Vive la France! Chefs Chris and Eric said this was “the most fun they’ve had in any class, ever” which is a testament to the positive attitudes and all around good time that this group of students brought to the week.

 Jenni and Mollie's Spring Salad topped with loads of candied pecans.

 Team Boiling Bowls's sweet potato fries.

 View of the table.

 Table view, different angle.

 Team Dynamacy anxiously awaits eatin' time.

 Table view.  Yes, that's a giant bowl of whipped cream. Thank you Team France.

Pizzas, created by Team Dynamacy, made our table's centerpiece. Mollie points out that the beautiful Pasta Ladies' pasta has no cheese or dairy.

What most surprised me about today was how independent each group was. From the recipe planning, to the grocery lists and shopping, to the cooking and execution of each dish, the students took the lead on this final day. It was so fun to watch each group take such pride in their work. Though every project week is always my favorite week of the year, this was a particularly special group of students and we had the greatest time. Let me tell you, these 16 seniors will not be eating ramen noodles, ordering delivery pizzas, or pouring milk and cereal for dinner in college! They emerge from this week as gourmet chefs.

 Team Dynamacy shares their secret ingredient: Tartufo Truffle Salt.

 Team Boiling Bowls explains their well-balanced slider plate.

 Team Pasta Ladies share their inspiration--Chef Bridget Charters's demo on Wednesday!

 Chef Abby from Team France explains the various ingredients and many topping options for the crepes.

Margaret and Chris start their judging. Margaret digs into the pizza and Chris goes for the pasta.

I’m so thankful to Kaley and Margaret who agreed to tag along with us today and be part of our judging panel. They rolled up their sleeves and pitched in to set the table, help clean up, and interact with each group. I am grateful to Sandra and Joey who helped get payments completed so the project could take place. I am thankful for Victor, our awesome and gracious bus driver who I had on speed dial all week. I am indebted to the Tom Douglas Corporation, without whom this week would not have been possible. Not only did they help us to provide wonderful hands-on cooking classes this week, but they also opened up their space to a bunch of teenagers and let them run wild with knives, frying pans, and immersion blenders—not many folks are willing to do that. A special thank you to the entire Hot Stove team including Jon Price, Amy Richardson, Herschell Taghap, and all the chefs at Hot Stove, especially Janet, Chris, Eric, and Aliou. Last, but certainly not least, I want to thank Mollie Page who so fearlessly agreed without any hesitation whatsoever when I first hatched up this crazy cooking project idea last summer and for her even-keeled, go-with-the-flow nature. You were so fun to plan this project with and I loved spending the week with you, friend. Cheers!

That’s a wrap, folks. 86 the blog.

 Team Pasta Ladies win Best Riff on a Classic Dish!

 Team Dynamacy wins Best Tasting Dish!

 Team France wins Most Creative Dish!

 Team Boiling Bowls wins Most Balanced Recipe!

Me, Mollie, Margaret, and Kaley

 The whole group in front of Hot Stove Society's home--Hotel Andra. Shout out to Herschell who ran up just in time to snap the pic!

 Full stomachs, happy hearts. The week comes to an end.

Back on bus 25 and back to Overlake. Thanks for a great week!

And, by request, here are the recipes for the candied pecans and raspberry vinaigrette.

Candied Pecans

Ingredients:

·       1 ½ tablespoons brown sugar

·       1 ½ teaspoons water

·       1/8 teaspoon vanilla

·       1/8 teaspoon kosher salt

·       1 cup pecan halves

Directions:

1.     Combine all ingredients in a small bowl, except for the pecan halves. Set aside.

2.     In a medium saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally. When you smell a lovely nutty aroma, they’re done.

3.     Quickly drizzle the sugar mixture over the pan, stirring the pecans as you drizzle. Stir constantly until fully coated. Immediately remove from heat.

4.     Spread on a parchment-lined baking pan. Bake at 350 degrees for 5-8 minutes.

5.     Set aside to cool. Once cooled, break the nuts apart.

Raspberry Vinaigrette

Ingredients:

·       ¼ cup extra virgin olive oil

·       ¼ cup seedless raspberry jam

·       2.5 tablespoons apple cider vinegar

·       1 cup fresh raspberries

Directions:

1.     Add all ingredients to the blender and blend on high for about 2 minutes.

2.     Taste test and add more olive oil if needed. Add salt and pepper for taste and blend again for 30 seconds.

3.     Serve immediately. Refrigerate any leftovers.