The 2012 Arizona Culinary Hall of Fame Inductees Are . . .
Starting off the Scottsdale Culinary Festival for 2012 was last night's invite-only Arizona Culinary Hall of Fame cocktail party presented by the Scottsdale League of the Arts held at Technique Restaurant at Le Cordon Bleu College of Culinary Arts in Old Town Scottsdale.
Photos by Jennifer Woods Left: Students preparing the night's appetizers. Right: The lovely statue (about one foot tall) that the Arizona Culinary Hall of Fame winners take home.
It was a nice juxtaposition of chefs-to-be and a stellar lineup of accomplished chefs from around the state, all at the same event.
Curious to know who won?
Photo by Jennifer Woods Tammie Coe, accepting her award for Pastry Chef Extraordinaire Photo by Jennifer Woods Barbara Fenzl taking the stage as Master of Ceremonies.
"Go, sugar!" shouted Eugenia Theodosopoulos of Essence Bakery Cafe, dressed in Neopolitan ice cream colors to read the credentials of each pastry chef nominee with great finesse. She was able to announce her friend Tammie Coe as this year's winner. "I work very hard," Coe said as she accepted the award and thanked everyone who eats her pastries. She told us later that the award was unexpected.
Photo by Jennifer Woods This year's Pastry Chef Extraordinaire winner Tammie Coe and last year's winner Eugenia Theodosopoulos
The students created outstanding little bites and plates. We especially loved the Salad Nicoise presented in an anchovy tin.
Photos by Jennifer Woods A few of the night's nibbles, all were very good.
Chef Jon Paul Hutchins announced a new program through the United Food Bank where participating restaurants can offer a buy one, get one free entree with a $2 donation to the United Food Bank. This program being developed is called Food4All.
There also was a bartending competition in which the evening's guests voted for their favorite "garden-to-glass" creation prepared with local ingredients by members of the U.S. Bartender Guild.
Photos by Jennifer Woods Top: The winning cocktail was the Flor Fleur. Bottom left: May Day Cocktail with arugula, dill, and black pepper. Bottom right: My Summer Cocktail with lemon cucumber and Granny Smith apple puree.
The winning cocktail was the sweet and flowery Flor Fleur by Tony Tuttle (it was our favorite, too). It was a beautifully presented cocktail inspired by his mother's lavender seasoned carrot dish that he used to eat as a kid. Lucky kid. Here is the recipe:
.5 oz Rosemary lavender honey
.5 oz carrot juice
1 oz ruby red grapefruit juice
.5 oz St. Germain Elderflower liquour
1.5 oz Flor de Cana 4 year white rum
Dash of Old Fashioned Bitter
Shake, pour and garnish with lemon peel, a carrot stick and lavender flower.
Congratulations to all the winners!
Editor's Note: Chow Bella's admission to this event was comped by the Scottsdale Culinary Festival.