The Final BURGER SHOWDOWN That includes TOP SA CHEFS is BACK on Oct. thirteenth at Alamo Beer
Homegrown Chef’s annual burger competitors, the last word Burger Present Down, is again for its fourth yr. The Burger Showdown 4.0, will function prime San Antonio cooks and eating places (see checklist beneath). The occasion takes place on Friday, October 13, 2023, from 6 to 9 pm (5:30 pm for VIPs) at fashionable Eastside brewery, Alamo Beer.
This yr, 10 phenomenal San Antonio cooks compete and YOU eat! This occasion is all the time a group fundraiser, and this yr, funds raised will go in direction of the San Antonio Meals Financial institution.
Sides & Dessert:
Moreover 10 handcrafted connoisseur sliders, Homegrown Chef will probably be making fresh-fried French Fries and Texas Cookie Store will probably be offering their yummy fresh-baked cookies for dessert.
That is an outside occasion. Cooks will probably be arrange below the attractive Hays Road Bridge, so be part of us for one more nail biting burger battle – cheer on the cooks and learn the way many burgers you may truly eat – all for an exquisite trigger!
Judges
Whereas usually that is an audience-voted solely competitors the place company get to vote for his or her favourite burger, this yr there may also be a decide’s panel, which incorporates Nice Day SA’s reporter, Clark Finney; Edible San Antonio’s co-publisher, Ralph Yznaga; and San Antonio Meals Financial institution’s director of meals sustainability, Mitch Hagney.
“The Burger Showdown is all the time such an awesome group occasion and a extremely enjoyable solution to rejoice our unbelievable cooks whereas getting out and making an attempt one thing new and completely scrumptious. I prefer to problem individuals to eat all of the burgers as a result of it’s by no means been accomplished!” says Kimberly Suta, occasion coordinator, Homegrown Chef founder and native meals author.
Competing Cooks & Menu (in alpha order):
*Most cooks’ burgers will probably be made with superior pasture-raised beef (grass-fed and grain-fed half-blood Akaushi) from native rancher, 529meats, together with an array of fantastic substances from Ben E. Keith & Meals Associated.
– Chef Diana Anderson of JD’s Chili Parlor (final yr’s third place winner)
The Italian Job is an Italian-inspired taste bomb made with JD’s new Tomato Basil pasta sauce, white wine/garlic marinated grass-fed Akuashi beef from 529meats, buffalo mozzarella, zucchini, pink onion and romaine hearts, skewered with fried mushrooms and cherry tomatoes.
– Chef Justin Bluhm of STXBBQ
The Oktoberfest Burger is impressed by the favored German pageant staples of beer, meat, cheese and pretzels. It’s made with a perfectly-smoked grain-fed Akaushi patty from 529meats and topped with a slice of STXBBQ’s prime brisket, house-pickled onions and completed with a smoked beer queso pour-over on a locally-made gentle pretzel bun. Prost!
– Chef Joshua Calderon of Catering by JC
The Yard Barbecue Burger is made with 529meats’ grass-fed Akuashi beef, cheddar cheese, onion, cucumber and iceberg lettuce on a potato roll.
– Chef Stephen Chavez of FredericksBurgers
The Bacon Huebner Burger is a basic, mouthwatering bacon mushroom swiss burger served on the fashionable brick and mortar in Balcones Heights close to, you guessed it, Fredericksburg Highway! Nonetheless, for the Burger Showdown they are going to be making them with 529meats grain-fed Akuashi beef.
– Chef Francisco Estrada of Naco
The Aztec God Burger is made with a black garlic-seasoned 529meats grain-fed Akuashi beef patty, epazote aioli and topped with a layer of caramelized onions and huitlacoche.
– Chef Greg Ferris of Bobbie’s Cafe
The Texas Tailgate Burger is a standard burger with Bobbie’s Cafe’s normal “go huge or go house” twist – made with 529meat’s grain-fed Akuashi beef, American cheese and BBQ chips.
– Chef Kaius of The Kaius Expertise
The Texan Black Gold Burger incorporates a juicy 529meats grass-fed Akaushi beef patty seasoned with a mix of wealthy Texan spices, topped with melted aged cheddar cheese, a savory black garlic aioli, roasted jalapeño bacon and crispy truffle candy potato sticks, served on a brioche bun.
– Chef Joseph Thadeus Martinez of Tributary (final yr’s 1st place winner)
The French Onion Burger is made with a Dean and Peeler smash patty, black pearl onion aioli, gruyere fonduta and crispy shallots on a sourdough potato slider bun.
– Chef Braunda Smith of Lucy Cooper’s Ice Home
This Meals Community star is thought for her burgers and can inform you she will make a burger out of completely something, which is why she needs to shock you! You’ll have to come back to search out out what Chef Braunda is as much as!
– Chef James Richard Smith of toohotfortabc (final yr’s 2nd place winner)
The Blue Mountain Smash Burger is nice warmth, bacon jam and veggies on a Far West Texas Cattle Co. smashed beef patty with melted American cheese on a sourdough bun.
TICKET LINK:
VIP Tickets
VIP TICKETS AVAILABLE upon request. For $75, company get in half-hour early, and obtain one drink ticket. E mail homegrownchefsa@gmail.com or textual content/name 210-725-2339 to order. Solely 25 VIP Tickets obtainable.
Extra Data:
Please notice, drinks not included (apart from VIP ticket holders), however might be bought at Alamo Beer on the day of the occasion.
For extra data, go to homegrowncheftv.com or electronic mail homegrownchefsa@gmail.com.
