Two local culinary talents battled it out on the sidewalk Sunday morning at 's first ever Iron Chef competition. In one corner, Chef Chris Jackson of ; in the other, Ryan Miller of . The chairman? Carroll Gardens Greenmarket's own Michael Simon.
After unveiling a mystery basket of produce containing an array of vegetables including amaranth, wax peppers, sweet corn, fennel and more, the competitors were told that their mystery protein would be fluke and, in addition to preparing an entrée for four judges, the chefs would also be responsible for making a one-bite amuse using goat cheese from Consider Bardwell dairy.
All of this would be done within an hour. In front of a crowd. In the summer heat.
Local Editor of Carroll Gardens Patch, was one of four judges whose job it was to taste and critique the dishes. And in the end, Ted & Honey's pan-seared fluke in chimichurri sauce over grilled eggplant edged out Maybelle's hickory-smoked fluke by just .5 points.
But both chefs showed how inventive one can be using items from the greenmarket—even under time constraints in front of a crowd that never stopped asking questions.
For a taste of the fun, check out the pictures in the gallery.