BOSTON – Culinary Flght Club breaks ground here with Pork — It’sMore Than Bacon this week on Wed., April 26 at Mayflower Brewing Company in Plymouth from 6 to 9 p.m. It’s seeking what it calls the “Culinary Talented” here who can create the perfect bite in 60 minutes.The “Bring your best tasting palates out,” the event urges Bostonians. “We want to see all you Bostonian pork lovers put your Taster’s Choice vote in for your favorite bite!” Contestants range from home cooks to executive chefs who choose from 15 provided ingredients. The audience and judges vote and decide the winner. They competitors choose ingredients from the pantry in 45 seconds and have 60 minutes to create the dish that represents their take on the competition’s monthly theme.
The event sponsor is Reinhart Foodservice. To compete or attend go to http://culinaryfightclub.com/contact/
BOSTON – When Season 11 of “Top Chef” airs October 2, viewers will see six Northeast contestants vying for the title.
• Stephanie Cmar, 28, Boston – Stephanie recently moved from sous chef at B&G Oysters and later, Stir, to the kitchen at No. 9 Park.
• Patricia Vega, 29, New York – A native of Puerto Rico, Chef Vega most recently was at David Burke Fishtail after stints at Plein Sud and Nougatine at Jean Georges.
• Jason Chichonski, 27, Philadelphia – Jason is chef-owner of Ela Restaurant in the Queens’ Village neighborhood with Chef Chip Roman who also partnered with him earlier at Chestnut Hill’s Mica.
• Nick Elmi, 32, Philadelphia – With a background in some top high end restaurants, among them Guy Savoy (Paris), Le Bec Fin and Lutece, this native New Englander opens his own place here this fall.
• Janine Booth, 25, New York – Janice comes from Australia by way of Europe, Asia and Miami but now is in New York, working on opening a restaurant late this year.
• Bene Bartolotta, 27, New York – Creator of Indulge by Bene, a catering and event planning company, and a nominee in Top 20 Sexiest Chefs in New York City, Bene focuses on fresh top quality ingredients, innovative flavors and “artful/sexy presentations.”