The clash of the rock shrimp enchiladas in Sailfish Point Country Club’s “cook-off.”
Certain that his rock shrimp enchiladas would trump any other version of the dish, Edward Dickens, the Executive Sous Chef at Sailfish Point Country Club, Stuart, Fla., challenged his colleague, Executive Pastry Chef Charles Rosselli, to a “cook-off” to see whose interpretation, served with a sweet corn sauce, would be deemed the tastiest in a blind judging by three of the club’s Board members.
“We chose a typically slower evening in our formal dining room, in an effort to increase traffic,” says Doug Anderson, Assistant General Manager, about the setup for the event. “After the challenge was made, we sat down as a team to discuss the logistics. We wanted it to be interactive and similar to the Food Network show, ‘Throwdown with Bobby Flay.’ ” (On that show, celebrity chef Flay challenges cooks renowned for a specific dish to a cook-off of their signature item. During the competition, both chefs prepare their versions for a crowd of locals, and are then evaluated in a blind taste test by three local judges to determine the winner.)
Once Sailfish Point CC ironed out all the details of its version, members were e-mailed and posters about the cook-off were circulated around the club. Anticipating between 80 and 100 attendees, the club ultimately had reservations for 175 members.
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