Oh, duck yeah! The first ingredient for the appetizer round of the Battle of the Chefs at Founders Hall has been revealed. On June 8, Chefs Pasternack (Bailey’s Backyard), Taibe (leFarm/The Whelk), and Storch (Match, The Chelsea), will need to use Peking duck in their appetizers. For these three talented chefs, we don’t think they’ll have too much trouble…but the real challenge is putting out the best duck dish. Duck can definitely be challenging, too. It’s pretty easy to overcook and should be served rare to medium rare. Plus, it does take lots of work to perfect that perfectly crispy duck skin.
All three chefs will be cooking up 200 servings for guests who will then vote for their favorites on June 1 from 4 to 7. While all three chefs do have the advantage of planning out their attack with the Peking duck, they won’t be so lucky when it comes to the entrée round. That’s because they’ll open a basket filled with secret ingredients and will have only 40 minutes to put a killer dish together. A panel of judges will then discuss each dish and pick the winner of that round. If you want a taste of the entrees, you can buy a special chef’s table ticket. And, even if you don’t buy that, all tickets will get you enough hors d’oeuvre to fill up that belly, an open bar (oh yeah), and plenty of amazing desserts.
Tickets are now on sale at Founders Hall in Ridgefield, online, or by calling up (203) 431-7000. Tasting Table Tickets are $500, Floor Seats are $200, and Stadium Seats are $125. To read more about The Battle of the Chefs, please check out our introduction post and to learn more about the great work of Founders Hall, check out their site.