Arkansas Culinary Classic/Silent Auction

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Annual Arkansas Culinary Classic

Ready, Set, Cook and WIN

Association hosts an annual culinary competition to showcase Arkansas’s Chefs. Chefs may compete in four categories: Soup/Salad, Dessert, Entree, or Appetizer. Each chef must provide a presentation plate, three judging plates, and 250 tastings of each entry for the culinary dinner.
Guests can purchase tickets to try the entries for $45 per person. Wine and beer tasting, along with silent auction and after party, are included in that price.

Culinary Classic Entry Application 2016

Culinary Guidelines and Procedures 2016

Click here for a video about the Chef’s Culinary Classic

September 13, 2015
Statehouse Convention Center, Hall 4
Judging starts at 4:30p.m. and Dinner/Silent Auction begins at 6:30p.m.

Silent Auction

The Silent Auction at the AR Chef’s Culinary Classic gets a tremendous response each year from showcase attendees and exhibitors alike. Proceeds from this event help to fund our Arkansas culinary students. The Silent Auction is a great opportunity for you to promote your business, as well as, showcase your commitment to the hospitality industry. For more information on the Silent Auction, please contact Jill Thiel at (501) 376-2323 or by e-mail at jill@arhospitality.org.

Click here for Donation form

Thank you to the businesses and our members that donated items for the 2015 Auction.

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AR Chef’s Culinary Classic 2015 Winners:

Appetizer:

1st Chef Casey Copeland, SO Restaurant & Bar – Mandarin Orange Collard Greens

2nd Chef Jeff Caruso, Little Rock Marriott – Chicken & Waffles

3rd Chef Jason Knapp, Sysco Arkansas – Crab Remoulade

Soup/Salad:

1st Chef Jason Knapp, Sysco Arkansas – Posole with Smoked Chicken

2nd Chef Jordan Williams, Clinton Presidential Center – Low Country Crawfish Bisque

3rd Chef Adam Hanry, Camp Mitchell – Black Beans & Rice

Entrée:

1st Chef Jason Knapp, Sysco Arkansas – 36 Hour Beef Short Ribs

2nd Chef Casey Copeland, SO Restaurant & Bar – Tomato Relish & Goat Cheese Stuffed Ravioli

3rd Chef Jeff Caruso, Little Rock Marriott – Cajun Spiced Shrimp & Grits

Dessert:

1st Chef Adam Hanry, Camp Mitchell – Honey Pot with Bees

2nd Chef Anne Woodson, Clinton Presidential Center – Dark Chocolate Torte

3rd Chef Lauren Creel, Little Rock Marriott – Buttermilk Panna Cotta

People’s Choice:

Chef John Greenwald, Southland Park Gaming & Racing – Seafood tacos

Arkansas Beef Council Award:

1st Chef Jason Knapp, Sysco Arkansas – 36 Hour Beef Short Ribs

Hiland Pride Award:

Adam Hanry, Camp Mitchell – Rolls with Butter & Honey