Earlier this month, we were happy to attend the Chile Chef Challenge at the Restaurant Association Metropolitan Washington (RAMW) HQ in DC. Thank you ProChile for showing us how wonderful Chilean mussels, salmon, and beef can be! This annual event highlights how Chefs and mixologists can do incredible things with truly high-quality ingredients. I won’t say which, but we actually voted for one one of the winning dishes and one of the winning cocktails. And of course, one of the highlights of any Chilean event is the wine!Above are some images highlighting the event.

I really enjoyed the mussel dishes, since it was excellent quality shellfish, but also because I just don’t order mussels enough in restaurants (or cook them at home). At the end of the event, one of the chefs (City Winery) asked me to help him finish off the last few plates, which I did.

I didn’t actually try Slate’s dish, since I have an allergy to one of their ingredients.

Event Winners:

JUDGES FOOD CHOICE
Executive Chef Jonathan Dearden of Radiator created a BluGlacier Aji Amarillo Spiced Salmon made with a quinoa-olive oil salad, avocado puree, and topped with pieces of salmon skin chicharron.

JUDGES COCKTAIL CHOICE
Mixologist Peter Grimm at Equinox created a masterpiece cocktail named Pisco Pomada, made with Waqar Pisco, ginger, turmeric, and lime.

PEOPLES FOOD CHOICE
Ype Von Hengst from Silver served a merqueen-spiced Range Meats Patagonian ribeye with Chilean pebre cilantro sauce, oregano and thyme seasoned roasted corn, and white beans finished with ulmo honey drizzle, pomegranate and pine nuts.

PEOPLES COCKTAIL CHOICE
Jo-Jo Valenzuela of The Barkeep Consulting gave guests something to truly enjoy with the Gobernador Otoño, using El Gobernador Pisco, pomegranate, Autumn-spiced citrus cordial, ginger beer, and bitters.

-JAY