Farm Feast & Galley Wars

October 17, 2015
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The Galley Wars competition pits culinary specialists against each other in a contest to prepare the best food using only surprise ingredients in a rustic kitchen environment. Student chefs and their brigades come from invited culinary programs.   Held in conjunction with a Rype & Readi farm feast, the competition welcomes visiting teams this fall from the Culinary Arts Program of Art Institute of Fort Lauderdale, Virginia College Culinary Arts in Jacksonville and our local team from First Coast Technical College Commercial Foods & Culinary Arts program in St Johns county.  

An exciting and challenging competition, chefs receive awards, acclaim and token prizes. The fortunate who attend the competition enjoy an outstanding farm-to-fork meal prepared by some of the most talented and resourceful culinary specialists in Florida and a festive evening with great local food, live music, complimentary beer & wine and pig roast to compliment the competitor’s creations.

Farm Feast Menu

  • Caja China Mojo marinated Roast St John’s County Pastured Pig
  • Datil Pepper - Arroz con Frijoles Latin Rice and beans with
  • Roasted Vegetables Provencal 
  • Pastured Chicken - White Chili with Pinto Beans
  • Grandma’s Hasting Collard Greens
  • Not Your Grandma’s Elkton Cole Slaw
  • Heirloom Tomato Salad over local Kale, Arugula, Swiss Shard with Micro-Croutons
  • Herb focaccia
  • Local Cane Syrup, Cinnamon - Apple Crumble with Chantilly
  • Complimentary Beer, Wine, Hibiscus Tea
  • Small plates from our competitors creations to select Audience Favorite Award

 

The Judges Panel 

Chef David S. Bearl: Chef David Bearl holds American Culinary Federation (ACF) certifications: Certified Chef de Cuisine (CCC), Certified Culinary Educator (CCE), Approved Certification Evaluator (ACE), and was inducted into the American Academy of Chefs in 2010 at the ACF National Conference.
Mike Hyatt: Chef / Owner – Collage Restaurant, St Augustine, FL
Vaughn Cochran: Co-Owner – Blackfly Restaurant, St Augustine, FL
Chef Jack Kane: Program Director, Art Institute of Fort Lauderdale
Chef Allison Behm: Atlanta, GA

Date: October 17, 2015 7:00 PM-10:00 PM

Location: Rype and Readi Farm Market | 5780 County Road 305, Elkton , FL 32033

Admission: $ 60 in advance $ 75 regular price

Event website: eventbrite.com

Find it

5780 County Road 305
Elkton , FL 32033

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