What will three of Ridgefield’s best chefs make from an earthy goat cheese? Come to the Battle of the Chefs on May 17 to find out. Last week on HAN Radio’s Stir Crazy, executive director Grace Weber revealed goat cheese as the required ingredient for the appetizer portion of the Battle. Over the next three weeks, Bernard Bouissou (Bernard’s), Silvia Bianco (chefsilvia.com, formerly of Biscotti ) and Prasad Chirnomula (Thali Restaurants) will each conceive and create an appetizer using goat cheese. They will serve these appetizers to Battle guests, who will then vote for their favorites.
I have never liked goat cheese, a fact I recently confessed to Monica Brown, owner of No. 109 Cheese & Wine and a Battle judge. “Ah,” she replied sympathetically, “you just haven’t had the right one.” Thanks to food sponsor The Chefs’ Warehouse, the chefs will have creamy and luscious goat cheese to work with. In their skilled and talented hands, the resulting appetizers are sure to convert even non-fans like me.
Appetizers are just one test of the chefs’ culinary skills. At the Battle, they will open a basket of surprise ingredients and compete to create a winning entrée while you cheer them on. It will be a fast-paced competition of delicious drama and mouth-watering fun. Most importantly, it will raise much-needed money for the programs you enjoy at Founders Hall all year long. Join the Battle for lifelong learning: founders-hall.org
A Taste of Culture, sponsored by Books on the Common, will be held Friday, May 8, at 2 p.m.