CityRealty Insider > Cook-Offs: The Competition Heats Up For Amateur Local Chefs

Cook-Offs: The Competition Heats Up For Amateur Local Chefs

NOVEMBER 2, 2010

From traditional to inventive to experimental, cook-offs showcase home-grown specialties and the labor of local foodies’ love.

In New York City, opportunities for sampling the creations of accomplished professional chefs are seemingly endless, but some of the tastiest surprises emerge from private kitchens with a competitive spirit. The 5-Alarm Cookoff lights a fire under New York’s Bravest from the five boroughs in a race to assemble dinner rather than douse flames for a final round on the Rachael Ray Show. The Man-o-Manischewitz Cook-Off awards $25,000 to the best “creative kosher” dish chosen by celebrity chef Jacques Pépin in the March finale.

The by-now-famous Takedowns bring the hungry masses to Brooklyn to sample treasured tricks and new twists on chili (the original Takedown staple), bacon, fondue, lamb, cookies and tofu. Relative newcomer the Brooklyn Roots Experiment brings out the best of the borough’s amateur chefs to show off some new twists with locally-grown foods; Local restaurants sometimes hold cook-offs as charity fund-raisers: The Jimmy’s No. 43 Cassoulet Cook Off heats up each January to benefit Greenmarket NYC.

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