Culinary Fight Club –  Chef Fights That Wow the Crowd

Written by Ryan Haber

A few months ago, I heard whisperings about monthly cooking competitions occurring all over the country hosted by Culinary Fight Club. Needless to say, as a former culinary professional and current food writer, I was extremely interested. While scrolling through our December event schedule, I came across an entry that seemed to fit this description titled “Culinary Fight Club – Sip + Bite The Perfect Pair Up.” I jumped out of my desk chair in excitement, composed myself, and quickly sent an email stating “DIBS!”

This December, Culinary Fight Club held a spectacular event at Bottled Blonde, River North’s best beer garden.  Five professional culinary artists dove head-first into the deep waters of competition, creating a bite and sip pairing. Each competing team was given 45 seconds to rush to the pantry and pick fifteen items along with three “secret” ingredients to use in their final concoctions. After one hour of cooking, the teams submitted their final product to the judges panel. This event’s judges were none other than the three hosts of Chicagonista Live, “Chicago’s Social Talk Show” and Celebrity Chef, Joe Arvin. 

The competing teams were lead by Chef Kevin Guida of Hilton Rosemont/Chicago O’Hare, Mark Gaylord of McHardy’s, dynamite food blogger Madeline Wehking of Rockit Ranch, Executive Chef of Rhyme or Reason Chris De La Cueva, and Executive Chef Justin Vaiciunas of WhirlyBall. Bottled Blonde buzzed attendees crowded around the contestants’ work stations, gawking in awe at the displays of technique and skill.

As a writer, I am constantly eating at restaurants for both personal pleasure and professional purposes. I feel deeply compelled to convey how awesome the Chef Fight events are – simply awe-inspiring. Having spent over a decade working in professional kitchens, I’ve learned a lot; I am no slouch and can cook your pants off, but to conceptualize, prep, and execute a top-notch dish and a paired cocktail from start to finish in one hour…nah’, it ain’t happenin’.

As if the excitement, electric atmosphere, delicious food and flowing drinks weren’t enough, attendees were helping to contribute to a great cause. Twenty percent of all proceeds from Culinary Fight Club’s Chicago events are given to Fight2Feed to fight hunger in Chicago. In one of the many efforts to do their part, Reinhart Foodservice donated the food.

After I made my rounds, perused the cooking stations, and grabbed a tasty brew, I started grabbing bites by the handful. Chef Kevin Guida served up a Sope with Carnitas, Bacon and Pico De Gallo. His dish was served with a “Sangrita“ (Sangria/Margharita) in a hollowed out cucumber, I sucked down at least two before moving to the next table. Upon arrival I saw Madeline Wehking plating her Crostini topped with Filet of Beef, Pesto, Balsamic Glaze, and Blue Cheese, her Rockit cohort was pouring up a Peach and Basil Bellini: I know – totally delicious.

With two down and three to go, I fought my way through the crowd to get to Chris De La Cureva’s table. I arrived just in time to scoop up his last Meatball with Marinara.Unfortunately I wasn’t able to grab the Rhyme or Reason cocktail pairing; they were so tasty, my fellow patrons drank them all.

At this point, I grabbed another Sam Adams and worked my way past the Blackjack table. That’s right you could gamble at this event too! I landed on my fourth table of the night: Justin Vaiciunas of Wicker Park’s WhirlyBall. I was served an insanely fresh plating of Tuna Tartar topped with a Scallion Aioli, Orange Basil Chutney, and Fried Red Quinoa served alongside a goblet of Coconut Milk, mixed with White Rum, Preserved Lemon, and a Cinnamon Syrup.

Finally, I made my way to the last table where Mark Gaydos handed me a big Lamb Chop topped with a Mint Cilantro Chimichurri, A Cherry-wood smoked Fig and Apple Chutney, Bacon, Orange and Blue Cheese with some Apple-Wood smoke somewhere in there. This was like a flavor-bomb on a stick. Finally there was a spun sugar-nest placed on top. The paired cocktail was Mulled Wine and Ginger Beer with a Candied Orange peel for Garnish. Once I scarfed down all the samples, it was time for the judging. Mark Gaydos was the winner of this one, and it was well-deserved. All the food at the event was fantastic, judging on taste and presentation. Mark went all out, and it showed.

Be sure to check out Culinary Fight Club’s website for events for events in Chicago and other cities, and sign up for their newsletter to stay up to date on Chef Fights and support the Fight2Feed. For great pizza and beer, head over to Bottled Blonde, which is open 11:30am to 2am Monday through Friday, 11am to 3am Saturday and 11am to 2am on Sunday. They also host Happy Hour Monday to Friday from 3pm to 6pm. 

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