ACF Hot Food Competition Wraps up Snowfest 2013 | Zehnder's of Frankenmuth

ACF Hot Food Competition Wraps up Snowfest 2013

On Monday, January 29th, Zehnder’s Restaurant once again played host to the 21st Annual Hot Food Competition. This year’s theme was Under the Tuscan Moon – “A Culinary Salute to Italian Cuisine”. Twenty chefs competed with original recipes based on an Italian theme.

The highlight of the evening was entertainment
provided by Matt Walch, since no Italian theme is complete without “Big Band” style music. Zehnder’s was well represented in the competition
taking three first place awards, two second place awards and two “Best in Show” awards.

And the winners of the ACF Hot Food Competition “Under the Tuscan Moon” – A Salute to Italian Cuisine” are…

Poultry Category:
Bronze – Chef Aaron Gaertner from Saginaw Career Center with IPA Duck Proscuitto with Chevra, Fig & White Truffle Foam on Sourdough Brochette

Silver – Chef Carl Hitch from Lenny Miller’s Restaurant with Braciole di Pollo

Gold – Chef Lance Buchinger with Zehnder’s Z Chef’s Cafe with Smoked Duck Bacon Flatbread Paired with Ratatoulle Caprese Tower

Beef Category:
Bronze – Chef Tyler Stark from Bavarian Inn with Classic Italian Trio

Silver – Chef Cody Otter from Zehnder’s Z Chef’s Cafe with Polpetta Ripiena (Sicilian Stuffed Meatballs)

Veal Category:
Bronze – Chef Marcus Rhoden from Nexteer – Sullivan’s Food Service with “Veal Sicilian Style”

Silver – Chef Steve Thomson from Mott Community College with Smoky Veal Inoltini Arrabbiata Sauce & Polenta Triangles

Gold – Chef Jacon Austin from Shari’s at the Willard Hilton with Veal Mosaic

Seafood:
Bronze – Chef Lena Jancic from Mott Community College with Calamari Stuffed Shrimp

Silver – Chef Brandon Reeve from Zehnder’s Pastry Shop with Spaghetti con le Cozze e Funghi Porcini

Best of Show:
Chef Brandon Reeve from Zehnder’s Pastry Shop with Spaghetti con le Cozze e Funghi Porcini

Sullivan’s Beer Award:
Chef Aaron Gaertner from Saginaw Career Center – Golden Ballroom with IPA Duck Proscuitto with Chevra, Fig & White Truffle Foam on Sourdough Brochette