Spring has last but not least sprung. Tomorrow’s forecasted temp is 75. Also on the docket is an common (and probable memorable) selection for Sunday brunch.
From 10 a.m. to 2 p.m., at Peno Soul Food (7600 Wydown) in Clayton, four area chefs will take part in an event whimsically referred to as Blessing the Biscuit.
The Again Tale
For the earlier several decades, a handful of nearby chefs have competed in the World Foodstuff Championships. Dubbed “the world’s premier food struggle,” WFC is an intercontinental cooking competition where by chefs vie for a money prize for best general dish in 10 groups (best burger, sandwich, seafood, dessert, etc.).
The winners of each category move on to a ultimate competition, referred to as The Remaining Desk, which will be held at Lake Murray in South Carolina April 28–May 1. The winner receives $100,000 and the title of “Environment Foodstuff Winner.” Mike Johnson (Sugarfire Smoke Property, Hi-Pointe Travel-In, Rooster Out) won the burger classification. Jack MacMurray III (The Bistro at Previous Hickory Golf Club in St. Peters) won the bacon group (those stories here). Previous co-workers and longtime buddies, the two chefs will be pitted against just one a different at the event.
Tomorrow’s Blessing the Biscuit is a heat-up celebration and fundraiser for MacMurray’s group (Johnson is out of the country at a barbecue party).
In the competitiveness, the chefs will be tasked with cooking large assortment of foods. In the to start with spherical, the components are biscuits, grits, and peaches. The five advancing chefs will have to the two hook and prepare dinner a fish from Lake Murray (each individual will be paired with a skilled fisherman). Three cooks progress to the last spherical, where quail will be the highlighted product.
For Blessing the Biscuit, MacMurray says to count on a buffet with riffs on biscuits and grits–plus fish offerings–as he’s self-confident to make it to the future round. Helping with tomorrow’s celebration is Heidi Hamamura (Taberu), who positioned sixth in the planet last year in the seafood category. Juwan Rice, an up-and-coming community chef, and Peno proprietor Pepe Kehm will also assist, and also be MacMurray’s sous chefs at the Lake Murray. Pepe Kehm, a self-proclaimed cafe “pirate,” calls himself a “Blackbeard Award Profitable Chef.” “You’ve listened to of James Beard? I’m Blackbeard,” he quips. “Peno is my minimal pirate ship and the prepare is to maintain sailing,” he told SLM in this article in 2020.
No one promotes an function quite like Kehm does. “This Sunday. Palm Sunday,” he mentioned on Peno’s Instagram. “He’s gonna riiiise. And so are the biscuits. See you on Sunday.”
The selling price for the occasion is $50 per human being and includes a complementary glass of champagne. For reservations, simply call the cafe at 314-899-9699.