Monday, August 29, 2011

Don't think of it as meat, darn it, consider it a seasoning!

Posted By on Mon, Aug 29, 2011 at 3:32 PM

The classic American grilled vegetable, hold the bacon...
  • photo by cq
  • The classic American grilled vegetable, hold the bacon ...

Those fabulously creative folks at Powell Gardens came up with a great idea for an outdoor grilling competition: a fruit and vegetable Grill Off to be held on the grounds of the nonprofit botanical garden Saturday, September 10. It's going to be a big culinary day for Powell Gardens (1609 N.W. U.S. Highway 50) beginning at 10:30 a.m., when four local chefs — Carter Holton, pastry chef at Le Fou Frog; Blair Cobbett of Genessee Royale Bistro; chef-owner Michael Foust of the Farmhouse; and Jane Zieha, Blue Bird Bistro owner — each presents a 30-minute demonstration of grilling with fruits and vegetables.

Jill Draper, marketing associate for Powell Gardens, says she's still looking for participants to compete in the “Fruit & Veggie Grill Off,” which begins at 1:30 p.m. at Powell Gardens. It's all about grilling meatless dishes, but meat isn't going to be excluded from the ingredient lists: "Meat can be used as seasoning,” Draper says. "Bacon-wrapped asparagus, for example. But it can’t be the main ingredient.”

To enter the contest, call Draper (816-697-2600, extension 207) or go to powellgardens.org. Restaurateur Jasper Mirabile Jr. will serve as emcee for the event, and local "barbecue queens" Karen Adler and Judith Fertig will be the judges for the competition. Admission to the Gardens is $10 for adults, $9 for seniors and $5 for children ages 5-12. (Bring a donation of fresh produce for Harvesters and receive a $2 discount. Additional fees apply for Grill Off contestants.)

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