Food News:The rise of combat potlucking

Wednesday, January 16, 2008

By Ben Cannon

Jackson Hole, Wyo.-At a sprawling, newly-minted, ultra modern home overlooking the Hoback River on Saturday evening, a group of friends gathered around a large, double-sided hearth for dinner. 

The group - several young married couples and a few well-dressed stragglers - had braved the lightless stretch of snow-patched highway, many of them traveling with warm Tupperware containers secured somewhere in the backseat.
On the evening agenda? Why, a potluck dinner, of course!

But this particular potluck dinner deviated somewhat from the traditional formula, wherein guests are asked or even directed to bring along a favorite salad, side dish or dessert. Dinner goers this particular evening were indeed free to bring any favorite dish, but there was some host instruction involved: Each dish had to include a certain ingredient - peppers. What’s more, each dish was served with anonymity to the food’s preparer, then rated on a nameless scorecard.

Welcome to the Iron Chef Jackson Hole, or, as hostess Janie Massie described it, a “competitive potluck.”

The spirit of friendly, communal eating was put on the back burner for a few moments. The stakes were high and included for the victor a hand-decorated apron.   
Janie’s husband Michael, a graphic and multi-media designer, came up with the idea for the “kitchen battle,” citing his personal relationships with a number of well-regarded valley chefs and some other adept culinary amateurs who can only flaunt their skills to others at home, or on rare occasion.

Massie, doing the dishes in his airy contemporary kitchen after dinner, said he was inspired by the Food Network program Iron Chef America, the U.S. version of  an over-the-top Japanese game show that pits top chefs against formidable celebrity chef talent (Mario Batalli, Bobby Flay). Iron Chef levels the playing field with an ingredient announced at the last moment that has to be incorporated in each dish of a full-course meal.

“We figured we would keep it easy for the first go-round and start off with a simple potluck,” Mr. Massie said. “We wanted to get the interest going for some of our friends in the food and wine crowd.”

One competitive guest, who arrived late (and after much of the food had been tasted and judged) began to pan fry chicken breasts he had marinated with habanero peppers and “a little bit of tequila.” He explained he was, in a way, sponsored by the restaurant whose kitchen he works in – all of the ingredients he used came from there. It was not made clear if the restaurant was aware of the arrangement.

Another guest brought a dip with black-eyed peas and jalapeño peppers, served with Fritos chips. Mrs. Massie, a onetime employee of a Tex Mex restaurant, dolloped a rich, chipotle cream sauce over shrimp she had sautéed. After the shrimp ran out, some guests dipped tortilla chips - and their fingers - into the thick mixture.

But the winner of the night - he who took home the victory apron - was Andy Parrazette, owner of Pica’s Mexican restaurant. Parazette brought grilled elk medallions he had marinated in a medley of peppers and “secret” spices.

“This is only round one,” said Mr. Massie. “What I want to do next time is divide people up into teams, and really go head-to-head in competitive cooking teams like they do on Iron Chef. This is only the beginning.”
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Food News:The rise of combat potlucking | Planet JH News Article: Restaurants And Dining

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