Wilson Iron Chef 2017:
Sunday, March 26, 2017 | 1-5pm
Wilson High School
The main competition will consist of three local chefs competing for the title of Wilson Iron Chef! They will have 30 minutes to create a unique dish, live on stage, using 3 of the same secret ingredients and any items from a provided pantry!
2017 Iron Chef Competitors
Iron Chef 2015
For the Iron Chef portion of the event, the three competing chefs were set the challenge of incorporating four secret ingredients into their dishes-turkey loin, patty pan squash, quinoa, and gummy worms-revealed to them right before starting the 35-minute competition. Fresh items from the provided pantry supplemented the competitor's culinary creations. Winning Chef Jason Hook from h20 Kitchen used the gummy worms as part of a sweet potato puree that wowed the judges and set him apart from the other competitors. Second place went to Chef David Shefter of the Penn Warner Hotel, followed by Raffaele Grande from GNA Ristorante.
2014 Iron Chef
During the inaugural Wilson Iron Chef Competition on Sunday, April, 6, 2014, the three competing chefs used the three secret ingredients -- center-cut pork loin, chayote squash and half-blood oranges – revealed to them just moments before the competition along with using fresh items from a provided pantry to cook a protein and two sides in 35 minutes.
Chef David Shefter, owner and chef at Penn Werner Hotel in Wernersville, was named Wilson 2014 Iron Chef Champion for his Mexican-rub pork roast with a blood orange demi-glaze, served with an arugula, pear and goat cheese salad, and a vegetable latke made from squash, broccoli and asiago cheese.
Second place went to Chef Joseph Church, executive chef at the Peanut Bar in Reading and owner of Black Dog Café in Womelsdorf, for his pork scallopini with sautéed morel mushrooms and truffle butter, served with julienned chayota and yellow squash and a Mediterranean couscous splashed with the blood-orange juice.
Chef Felix Maeitta, managing partner at ViVA Bistro & Lounge in Wyomissing, finished third for his pan-roasted pork loin with a honey and blood-orange glaze, served with a potato, squash and chorizo sausage hash and sautéed asparagus.
Please click here to visit the Wilson Iron Chef main page.