Monday brought the first monthly Dueling Knives contest from the Pikes Peak chapter of the American Culinary Federation. The contest — inspired by chef Brother Luck who also emceed the event — featured chefs Brent Beavers (AspenPointe) and Supansa Banker (2South Food + Wine Bar) in the kitchen at the Warehouse.
The contestants were given a series of ingredients unknown to them prior to reveal: ostrich, kangaroo, oysters, Japanese parsley and opo squash. Each made three dishes with an optional extra dish available for more points. Your judges were Warehouse owner and chef James Africano, Griffin Swartzell from the Independent, Teresa Farney from the Gazette and myself.
Unfortunately, Banker’s final dish, a killer bit of homemade vanilla ice cream on a salt slab, arrived after the time limit and did not count. Either way, Beavers was declared the winner and stands to defend his crown at the next Dueling Knives competition on June 20 at The Blue Star. Likely challengers include Broadmoor chefs.
[Images: Bryce Crawford]