Ready, Set, Cook and WIN. The Arkansas Hospitality 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.
September 15, 2015
Statehouse Convention Center, Hall 4
Judging starts at 4:30p.m. and Dinner/Silent Auction begins at 6:30p.m.
The Silent Auction at the AR Chef’s Culinary Classic gets a tremendous response each year from trade show 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 firstname.lastname@example.org.
Thank you to the businesses and our members that donated items for the 2014 Auction.
1st Jason Godwin, Acxiom – Sopa Azteca
2nd Jason Knapp, Green Leaf Grill – Thai spiced sweet potato soup
3rd Adam Hanry, Camp Mitchell – Purple pea soup
1st Micheal Mayer, LR Marriott – Crab and smoke gouda stuffed tempura shrimp
2nd Jason Knapp, Green Leaf Grill – Three see seared salmon
3rd Matthew Cooper, Cache – Dungeness crab cakes
1st Arturo Solis, Capital Hotel – Sweet breads
2nd Stephen Burrow, Clinton Presidential Center – Korean BBQ veal ribs
3rd Jason Knapp, Green Leaf Grill – Pan seared filet of beef
1st Jason Godwin, Acxiom – Curry roasted fruit tart
2nd Adam Hanry, Camp Mitchell – Animal crackers
3rd Lauren Creel, LR Marriott – Deconstructed peanut butter and jelly
Adam Hanry, Purple Pea Soup
Best of Beef
Stephen Burrow, Korean BBQ veal ribs
Hiland Pride Award
Matthew Cooper, Dungeness crab cakes