The Colorado Chapter of the March of Dimes
held its annual Signature Chefs Auction fundraiser
last night at the Broadmoor.
As part of the evening's entertainment, chef Nate Dirnberger
of the Cheyenne Mountain Zoo
co-organized (and provided most of the ingredients for) a chef's battle between he and Greg Howard
of McCabe's Tavern
and Justin Miller
of Play at the Broadmoor
I was invited to help co-judge the event with Goose from 92.9 Peak FM and a young lady named Emma, who I was told had benefitted from the services of the March of Dimes.
With an assist from chef Kevin Campbell
of Full Circle Cuisine
, I also built the challenge ingredient pantry, which included odd items like pickled pig's feet, jalapeño spam, gefilte fish, Funyuns, cheddar-jalapeño Cheetos, hot dogs and cranberry Kombucha — some mandatory and others optional to use or tossed in as an audience-selected "wrench item."
Each team, which included one helper, performed brilliantly under the pressure of producing three small plates inside of 25 minutes. But ultimately, we judges were swayed by Greg Howard's impressive array of what I'm calling a down-'n-dirty street food approach, playing to his strengths as a pub owner and purveyor of really solid bar food.
Below, you'll find photos from the event plus descriptions of each team's plates (in as best detail as I was able to capture during the hectic affaire).