Judson's and Gilly's Executive Chef Clark Frain, and Jared Miller, Executive Chef of The Gilmore Collection compete in a live on-air cooking challenge.
The two chefs from the BOB go head-to-head in a food grilling challenge making a dish in less than an hour with 5 secrets Michigan grown and produced products. The only ingredient they know before the live show at 9am Friday, 8/9/2013 is chicken.
Throughout the show, they will be seen racing around to get their foods prepared for the final tasting and judging by Take Five hosts. Who will take home the golden wooden spoon and become Take Five Grill-Off Champ?
Secret Items for the Chef's Challenge
Two Restaurant Week Grand Rapids Chefs from The BOB go head-to-head in a WZZM-13 Take Five Food Challenge
Items that the Chefs will need to prepare their dish with include:
Chicken thighs and chicken livers
Pasture Raised from River Valley Farms in Kingsley
BMG Farm in Fennville
Ham Family Farm in Allendale
Ham Family Farm in Allendale
Purple Jalapeno Peppers
The Berry Patch in Hudsonville
Ferris' Cherry Berry Nut Mix
Ferris Coffee and Nut
Check out the chef's restaurants during restaurant week. Details are below.
Gilly's / The B.O.B.
Butter Poached Gulf Shrimp
zucchini pancake, sweet corn basil broth, squash blossom
Gulf Shrimp 2 per person
Butter 1 TBSP per serving
Lemon 2 wedges squeezed per serving
Cayenne pepper 1 tsp
In poaching water place your bag and gently stir it, so not to stick on bottom of pan
Remove from bag when shrimp are bright in color and firm in texture
an edible garnish that grows on the plant, you may find this at your local farmers market, or garden,
gently take some light 1 TBSP creamy goat cheese and stuff the blossom, give it a quick sauté prior to plating
Flour 2 Cups
Baking powder 1 TBSP
Buttermilk ½ cup
Onion ¼ cup fine dice
Measure dry ingredients flour, seasonings, then crack egg and add buttermilk and mix with wire whisk in mixing bowl
fine dice onion, add to mixing bowl, peel and cut zucchini then place in blender or food processor, pulse until creamy
add to mix and bring a non-stick pan or griddle surface and ladle them in small 2oz portions keep heat on medium not burn at first and let them rise and cook evenly. Bubbles on the top and sides will let you know when to flip.
Sweet Corn Basil Broth
Cob Sweet Corn 2
Basil 3 leaves chiffonade
Buttermilk ¼ cup
Water ¼ cup
Salt 1 tsp
Butter 1 TBSP
Take fresh Sweet corn, boiled or steamed cut corn off both cob's set aside ¼ cup.
Take remaining corn and blend with water, and buttermilk. Pour from blender into a fine mesh strainer or chinois.
Discard extra paste. place in a small pan and bring to simmer add corn, basil and fold in butter season with salt
Judson's Steak House & Gilly's / The B.O.B.
WZZM Restaurant Week Menu Items
Butter Poached White Gulf Shrimp
sweet corn basil broth, zucchini pancake, squash blossom
Poached Pear Salad GF/ V
port wine cinnamon poached pear, baby water cress,
honey comb mustard vinaigrette, beets, toasted hazelnut
Judson's Steak House
Compressed Melon Martini GF/V
strawberry basil simple syrup / mint / melon balls / Chantilly
www.RestaurantWeekGR.com for more information about all the restaurants and their Restaurant Week menus and phones numbers for making dinner reservations for the event.
Restaurant Week Grand Rapids 2013 Takes Place August 14 - 24 at over 70 restaurants within the Greater Grand Rapids community.
1-for-$25 and 2-for-$25 3-course menus will be offered at all the restaurants focusing on Farm-Fresh Michigan and Locally grown products