Thursday, October 1, 2009

GO TEXAN Restaurant Round-Up Chef Showdown

Chief Communications Officer Veronica Obregon had the opportunity to judge the GO TEXAN Chef Showdown on Sept. 30. Here is her guest blog on the delicious Texas meals she sampled for the event.

Roasted Butternut Squash Soup. Pan Roasted Snapper. Is your mouth watering yet? Mine sure was last night when I joined nine other judges for a GO TEXAN Chef Showdown at the Hyatt. The event was part of the GO TEXAN Restaurant Round-Up, the only weeklong statewide dine-out event highlighting Texas farmers, ranchers, local food and restaurants.

The cook-off was a competition among chefs from three Austin hotel restaurants: TRIO at the Four Seasons; Driskill Grill; and Southwest Bistro at the Hyatt. All three chefs had to prepare an appetizer and a main entree with a southwest flare, using ONLY Texas-grown/raised ingredients. And they did a fabulous job!

My favorites included TRIO’s Shrimp Ceviche and Southwest Bistro’s Elderberry Braised Lamb Shanks. But really, every single dish I tried was awesome!

Thank you first to Farm Credit for helping make this year’s GO TEXAN Restaurant Round-Up a success. And thank you to all of the chefs last night and all other chefs across the state who make it a priority to cook with products grown and raised by Texas farmers and ranchers.

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