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Gumbo Cook-Off Featured Event Of Mardi Gras Weekend (2/17-19)

We will be celebrating Mardi Gras with two featured events: Hot Sauce for Ohio Farm Relief (February 18th from 1-3 p.m.) and a N’Orleans Style Gumbo Cook-off (February 19th from 1-3 p.m.) to benefit Chefs for the Marcellus.

Our featured event of the weekend is the February 19th N’Orleans Style Gumbo Cook-Off.  Coming off our very successful cassoulet cook-off, the Gumbo Cook-Off event will have chefs both professional and amateur competing for Gumbo bragging rights. Co-host Chefs for the Marcellus (protecting our farms, food and water from fracking) request that ingredients ideally be sourced from the Marcellus Shale region, a geologic formation that covers a large area of the mid-Atlantic region, including much of New York’s southern tier — an area of pristine waters; produce, dairy and livestock farms; and breweries and wineries.

$20 at the door will get you unlimited tastings from the following confirmed chefs:

  • Paul Simon of Burbon Street
  • Nissa Pierson from Ger – Nis Culinary and Herb Center
  • Brent Sims, The Green Table
  • Dave Seigal, Stonyfield Cafe
  • Sea To Table: Wild Florida White Shrimp
  • Jon Bratton from NYC Hot Sauce
  • Back Forty’s Chef Michael Laarhoven
  • Cathy Erway, author, Not Eating Out in NY
  • Jimmys No. 43
  • Chef Jessica Wilson with more TBA.

The event will be judged by Curt Ellis, FoodCorps founder and documentary filmmaker, Will Blunt (starchefs.com), Heather Carlucci-Rodriguez, and other judges TBA.

Anyone interested in joining the Gumbo Cook-off should e-mail Danielle for details and specifications.

The Hot Sauce for Ohio Farm Relief tasting event will be co-hosted by High River Sauces’ founder Steve Seabury, who will be on hand to sell and sign his cookbook, Mosh Potatoes. $10 admission at the door will benefit Bill Pennell (Rootstown Organic Farm).  Cabot Cheddar will be donating cheese and GuS Soda will be providing “GuS Dry Meyer Lemon” to offer a cool relief for the guests between hot sauce tastings. Other participants include from Tickle Sauce (who with Barry’s Tempeh will be making tamales), Rootstown Organic Farm (Homemade HOT Tonic), Anarchy in a Jar (Hot Pepper Jelly), Beth’s Farm Kitchen (Habanero Jelly), and NYC Hot Sauce. More hot sauces TBA.