Last night I had the privilege of helping judge the Culinary Classic at the Arkansas Hospitality Association’s 70th annual Convention and Trade Show. (SEVENTY years!)
If you’ve read my blog for any time, you know that this conference is my favorite thing all year. The Culinary Classic kicks things off with a bang!
As a huge fan of seafood, some of my favorite dishes included Dungeness crab. I like seafood so much that a friend of mine who lives in San Francisco has even promised to take me out for the best crab in san francisco. There is just something about the salty sweetness of crab based dishes that pulls me in.
Anyway, the AHA Culinary Classic is an annual event, always held the night before the trade show begins. Chefs from across the state gather in the Statehouse Convention Center to offer their best plates to judges (I was one for entrees) and to those who bought tickets to the tasting-style event. It’s always full of surprises, both from innovative new plates and from new chefs to the event and community. If you missed it, be sure to buy a ticket next year and join us.
1st Jason Godwin, Acxiom – Sopa Azteca
2nd Jason Knapp, Green Leaf Grill – Thai spiced sweet potato soup
3rd Adam Hanry, Camp Mitchell – Purple pea soup
1st Micheal Mayer, LR Marriott – Crab and smoke gouda stuffed tempura shrimp
2nd Jason Knapp, Green Leaf Grill – Three see seared salmon
3rd Matthew Cooper, Cache – Dungeness crab cakes
1st Arturo Solis, Capital Hotel – Sweet breads
2nd Stephen Burrow, Clinton Presidential Center – Korean BBQ veal ribs
3rd Jason Knapp, Green Leaf Grill – Pan seared filet of beef
1st Jason Godwin, Acxiom – Curry roasted fruit tart
2nd Adam Hanry, Camp Mitchell – Animal crackers
3rd Lauren Creel, LR Marriott – Deconstructed peanut butter and jelly
Adam Hanry, Purple Pea Soup
Best of Beef
Stephen Burrow, Korean BBQ veal ribs
Hiland Pride Award
Matthew Cooper, Dungeness crab cakes