Saluting the 'Chef of the Year' and other winners

Many of the region's best chefs were among celebrated guests at the "Chef of the Year" Appreciation Dinner Reception held Jan. 19 at the Radisson Hotel at Star Plaza in Merrillville.

The event, presented by the American Culinary Federation, Chefs of Northwest Indiana, featured a six-course meal, membership portrait, recitation of the Culinarian's Code, awards ceremony and raffle.

More than 100 people attended the fundraising dinner. The stellar menu, prepared by Radisson Hotel executive chef John Erb and his staff, featured kalamata olive bruschetta with red wine reduction, puree of celeriac root with ruby red tobiko, pan seared scallops with wild mushroom risotto, rosemary basted filet mignon with roasted Yukon potatoes, stewed shallots and asparagus along with pyramid mousse cake for dessert.

"We want to continue to get the word out about our organization and want to promote the chefs of our area," said Jim Galligan, chef of Long Beach Country Club in Michigan City and treasurer of the ACF Chefs of Northwest Indiana.

Galligan said he was grateful for community and colleague support for the organization.

"It's good that new young chefs can have a foundation like this," he said, adding the group offers a solid networking outlet.

At the event, Glennard Brooks, chef of Hilton Garden Inn in Merrillville was feted with the Chef of the Year award.

"I'm astounded that my colleagues think so much of me. I'm overwhelmed," said Brooks. He also called the organization a good educational, networking and mentoring experience.

Among other chefs in attendance were Muhammad Tariq Siddiqui, chef of Pinnacle Hospital in Crown Point, who started the local chapter, Jack Mix of Comforts Catering in St. John, Nico Luna of Villa de Bruno in Lynwood and Cheryl Molenda of the Inn at Aberdeen in Valparaiso. FYI: acfchefsofnorthwestindiana.org.

Cooking contest

The first "Cockburn's Culinary Competition" was held recently at the School of Culinary Arts at Kendall College in Chicago. The contest put the talents of three teams of students to the test as they prepared original dishes incorporating Cockburn's Special Reserve Port.

Emerging as the grand prize winner was the team of Tracey Torres, 21 and Jeremy Fisher, 27. They delivered a delicious crispy braised pork belly, with black Beluga lentils and frisee salad in a Cockburn's Special Reserve vinaigrette recipe.

"It was really a lot of fun and exciting to be a part of this," said Torres, of Homewood. She and cooking partner Fisher, of Atlanta, won a four-day educational trip to Portugal where they'll tour Cockburn's winery in the Douro Valley.

Runners-up in the contest were the team of Taleia Monty, of Chicago Heights and Kristin Moore, of Chicago and the team of Amy Dannenberger of Chicago and Aaron Haas of Schaumburg.

"It's tough to judge. It's a big responsibility and I take it seriously," said Miguel Corte Real, general manager and master blender for Cockburn. "The students are so enthusiastic."

Competitors were not only judged on their use of Special Reserve but on the taste, presentation and creativity of their recipes.

Super bowl bash

O'Donovan's Pub and Restaurant, 2100 W. Irving Park Road, Chicago, will have its "Super, Super Bowl Party" Sunday. Drink specials, food by chef Victor DeLeon and 20 54-inch plasma televisions will be part of the festivities. Among food and drink offerings will be jumbo screwdrivers, chili, mac and cheese bites, jalapeno poppers, a 14-ounce cut of prime rib for $9.95 and more. FYI: (773) 478-2100.

The opinions expressed are solely the writer's. Reach her at eloise.valadez@nwitimes.com or (219) 933-3365.