The Blue Team of three chefs beat out the competition at the 2011 Iron Chef Food & Wine Expo held Thursday, June 30, at WindsorMeade of Williamsburg.
WindsorMeade of Williamsburg was the setting for the second annual Iron Chef competition sponsored by the Williamsburg Area Restaurant Association. This year’s event was held outside under a large tent on the grounds of the Windsor Meade senior living community. The evening combined a tasting of international wines, hors d’oeuvres and incredible cheeses.
The team — Cynthia Schuette of Riverwalk Restaurant, Randy Epps of Colonial Heritage and Jonathan Redcross of Windsor Meade — captured the judges’ attention with an appetizer of rockfish with succotash and an entrée of duck with sweet-potato risotto.
Each team was given a mystery basket of ingredients that included rockfish, beef, duck, red quinoa, okra and tomatoes, to name a few.
Competing against the blue team were the white team, made up of Gary Woolard of Season’s Restaurant, David McClure of Berret’s Seafood Restaurant and Tim Reardon of Great Wolf Lodge, and the red team, made up of James Anakalea from Kingsmill, Logan Paster of the Williamsburg Inn and Scott Hoyland of Blue Talon Bistro.
Before the competition began, guests enjoyed tastings of signature dishes from several restaurants. The lineup included a coffee-rubbed smoked beef brisket from Opus 9, coquilles St. Jacques from Le Yaca, profiteroles with brie and herbs from Kingsmill Resort and shellfish ceviche from Second Street.