While the first annual Chicago Vegan Chef Showdown has come to a close, I am still on a high. Having fed well over 200 people, I am very proud to have been a part of this fantastic event, and to have provided food which was prepared with love and compassion.
So what did I make?
Blythe and I naturally tried to think of something that would be popular. Being that seitan (the featured ingredient) is so versatile, we had many options to choose from. Then we realized, one thing that most vegans haven’t had for a while is ravioli, so we decided to make our own! These little pasta bites consisted of homemade pasta filled with a mixture of cashew cheese and Italian-style seitan sausage. To top it off, the ravioli (recipe to follow in a few days) were drenched in one of two sauces: a marinara and a creamy white wine and Portobello mushroom sauce. Both sauces were popular but contrary to what we thought would happen, the mushroom sauce disappeared the quickest!
Having competed with 11 other chefs/teams, Blythe and I had some stiff competition. One thing Chicago definitely does NOT lack is talented chefs!
So who won?
Blythe and I won 3rd place!!! Not bad for not having competed in a competition before! Thank you to everyone who came out and sampled our ravioli. I greatly appreciate everyone’s support and hope that this will be just the beginning of things to come!