“Tip” your favorite chefs and help them win the coveted Chef’s Hat Award! All tip donations will benefit the families staying at the Family House.
Congratulations to Billy Hinshaw and Tony Kamnick of Reynolds American for winning this year’s Chef’s Hat Award.
Tips received going forward will not factor into the competition, but will still go towards a great cause (and recognized in parenthesis below).
Chef’s Hat Leaderboard:
- Billy Hinshaw & Tony Kamnick, $6,375
- David Barksdale & John Millican, $4,875 ($5,225)
- Rob Rose & Jim Lentz, $3,700
- Paul Phillips & Kevin Pichardo, $3,490
- Conrad Emmerich & Jamie Campbell, $2,810
- Raul Colon & Thomas Maier, $1,275 ($2,100)
- Pete Mikeal & Jason Bragg, $1,240
- Dave Goren & Lani Pope, $1,195 ($1,245)
- Terry Williams & Will Bryant, $1,150 ($1,175)
- Steve Motew & Lars Nycum, $1,136
- Eric & Kimberly Stone, $1,130
- Peter & Beth Juran, $1,025
- James & LaMonica Wilhelmi, $935
- Fr Rice & Rabbi Cohn, $791
- Rev. Dixon Kinser and Lory Beth Huffman, $705 ($1,130)
- Rob Zomok & Chris Smith, $685
- Michael Lischke, Jeff Smith, and Phil Roethle, $625 ($675)
- Bill Adams & Larken Egleston, $550
- Alan Kirby & Teresa Pleasants, $550 ($600)
- Michael Lalor, $360
- Trey & Annie Mayo, $100 ($110)
- Joshua Moyer & Andy Mottesheard, $50
- Dave and Catherine Clawson, $50
Dave Goren, National Sports Media Assoc. & Lani Pope, WXII
A little sweet to make the meal complete: Dave is making a dessert that was first served at his high school and he has never found outside of his hometown of Taunton, MA.
THS Chocolate Covered Wheat Bars
Terry Williams, WFBH & Will Bryant, High Point Regional
Terry (not to be confused with the Welsh rock drummer) is teaming up with fellow hospital administrator, Will, in hopes of earning chief bragging rights.
Tacos de Carnitas with Mango Pineapple and Georgia Peach Salsa
Rob Zomok & Chris Smith, Inmar
With top supply chain and pharmacy business intelligence skills, this duo will scour the town to find the best ingredients for their signature dish.
Rob Rose & Jim Lentz, Order of Malta
Families love it when this duo serves dinner at the Family House with the rest of their Order of Malta friends.
Braised Brussel Sprouts w/ Balsamic Reduction
Rev. Dixon Kinser, St. Paul’s Episcopal & Lory Beth Huffman, Centenary United Methodist
This duo will have food that warms your belly and your soul!
Winter Vegetable Medley
Pete Mikeal, Small Footprint & Jason Bragg, Leonard Ryden Burr
Pete likes to cook, Jason likes to eat and they both like to travel. Their dish is a collection of bold flavors from Pete's travels throughout Spain and the Caribbean and Jason's travels through India. "Bueno karma, ya'mon!"
Jerk Chicken/Cauliflower Biryani
Paul Phillips & Kevin Pichardo, Allegacy FCU
You didn’t hear it from us, but we predict good financial fortune if you taste the spaghetti a la Allegacy from Paul and Kevin.
Spaghetti ala Allegacy
Michael Lischke, WFBH, Jeff Smith, “Smitty’s Notes”, & Phil Roethle, Community Volunteer
With this cast of characters called “Chef Cubed C(3),” this recipe originated from a Culinary Institute of America class and not only delights the palate but also provides a heart healthy option that is easily replicated at home.
Heart Healthy - Baked Salmon with Fennel and Red Pepper Pesto
Joshua Moyer & Andy Mottesheard, Modern Toyota
Be sure to save enough room to take Joshua and Andy’s Jerk Jambalaya on a test drive - you won’t be disappointed!
James & LaMonica Sloan Wilhelmi, WSSU Basketball Coach
James can shoot hoops in his sleep and he and his wife are working on their game strategy to win in the Men Who Cook kitchen.
Spicy Sausage Queso Dip
Father Steve Rice, St. Timothy’s & Rabbi Mark Cohn, Temple Emanuel
A Priest and a Rabbi serving up traditional “condolence meals” from their faith traditions. This will be heavenly!
Food To Die For
Kimberly & Eric Stone, Cannon & Company/Cannon Wealth Management Services
Eric made Kimberly his signature shrimp and grits when he knew that she was "the one."
Low Country BBQ Shrimp and Grits
Conrad Emmerich, WFBH & Jamie Campbell, JS Homes
Winning a Big 10 football championship with Northwestern, Conrad is no stranger to the big stage. He and his teammate Jamie are sure to stand up to the heat of competition!
Meatballs covered in Marinara with Rustic Italian Bread
Billy Hinshaw & Tony Kamnick, Reynolds American
If you come to the event, we’ll be the ones that look like we haven’t had a lot of sleep!
Pit-Smoked Lexington Style Pork BBQ
Dave & Catherine Clawson, WFU Football Coach
Fresh off a Bowl win, David and Catherine hope to use their home field advantage at BB&T Field to continue their win streak.
Deacon Turkey Sliders
Bill Adams, WinMock & Larken Egleston, City of Charlotte
Larken and I both have a love for good food. We plan to work together to create a neat appetizer to celebrate Saint Patrick’s Day!
Mini Reuben Appetizer
Stewart Gregory/Wes Doub, Lowes Foods
Wes is on the hunt for a win. His skills are so fierce that he once went on a wild board hunt overnight in a Georgia swamp with only a spear...and won.
Southern Chicken and Rice
Alan Kirby & Theresa Pleasants, RJ Reynolds Tobacco Int’l. Retiree
After I told my sous chef, Theresa Pleasants, that I loved to cook, she said yes to my proposal. We’ll be married on May 5.
Bailey's Irish Cream Cheesecake, Lemon Cheesecake
Trey & Annie Mayo, Winston-Salem Fire Chief
Trey's close work with fire hopefully doesn't follow him into the kitchen.
Smoked Saltwater White Perch Spread
Steve Motew/Lars Nycum, Novant Health
Steve trained to be an MMA fighter for a short while in his adult life...now he and Lars are teaming up to fight it out for the grand prize!
St Patrick's Day Banger Bomb special
Thomas Maier, Berkshire Hathaway & Raul Colon, BB&T
Even though this brother-in-law duo hardly agree on anything with sports, they are united to take down the competition!
Ropa Vieja con Arroz Blanco, Habichuelas Negras y Platano (Shredded Cuban Beef)
David Barksdale, First Reliance Bank & John Millican, Salem Group
When the dads and daughters of the Saponi tribe consumed all but the tin foil of their smoked-to-perfection ribs, David and John knew they served a hit.
Ribs! (and a side of slaw)
Michael Lalor, Hospice & Palliative CareCenter
Mike's favorite cooking tool is the knife and he really relishes cooking for friends and family.
Not your typical PBJ: Pork Belly with Jicama
Peter & Beth Juran, Blanco Tackabery & Matamoros
Home schooled by itinerant reference book salespersons, at an early age Peter developed both a love of travel and a profound knowledge of the World Book Encyclopedia- at least from “Aardvark” to “Runcible Spoon”.
Vegan Irish Shepherd's Pie