Tuesday, January 5, 2010

Stubb's Bar-B-Q Rocks Austin as Celeb Chefs Take the Stage for 'Bad to the Bone' Competition

American Idol-Style Challenge, Rockin' Night of Music & Secret Ingredients Add Up to Benefit Sustainable Food Center
Acclaimed live music venue and legendary barbecue restaurant Stubbs Bar-B-Q will launch a dynamic event series benefiting SFC called Bad to the Bone on Friday, January 15, 6 - 9:30 pm, taking culinary competitions to a higher level by combining star chefs, audience text voting and live music.

Stubb's outdoor stage in downtown Austin is host to some of the nation's hottest bands and will turn into a kitchen arena where three of the state's highest profile chefs will battle it out, each choosing a preferred ingredient to stump their competitors' culinary prowess. The chefs will create a dish that includes all three of the chef-picked ingredients which could range from diverse edibles such as grapefruit to cauliflower to oysters.

Audience participants and a panel of noted culinary experts will sample the dishes and use live text voting to determine the winning chef. The DJ, el john Selector, will be spinning bad-to-the-bone soul, funk and world beats to keep the tempo pumping until final votes have been cast.

Once the winner is announced, the evening melds into a rockin' live concert with Charanga Cakewalk, a seven-piece Latin band featuring master multi-instrumentalist Michael Ramos and known for pan-Latin tunes that dive into deep, urban grooves.

"We wanted to take culinary competitions to the next level," said Margaret Vera, Creative Director at Stubb's. "We're combining all of the elements that Stubb's is known for to create a high-energy, fun event with great food, live music and a competition that's interactive and exciting."

On tap for the chef throwdown are three of Texas' youngest and most acclaimed chefs - David Bull, named as one of Food & Wine magazine's Top Ten Best New Chefs in 2003 and who is now Bolla's executive chef at the Stoneleigh Hotel in Dallas; Shawn Cirkiel, executive chef of Austin's Parkside Restaurant, recently named by Bon Appetit magazine as one of the "Hot 10 New American Taverns"; and Paul Petersen, star of TLC's BBQ Pitmasters and author of Keeper of the Flame Interactive Cookbook. Petersen was also former executive chef of Café Cenzio at the Gage Hotel.

"This event is a unique blend of talent and technology in one of Austin's most incredible venues," said Bull, Author of Bull's Eye on Food Interactive Cookbook and former executive chef at The Driskill Grill in Austin. "I am most excited about the audience interaction and the challenge of the event while cooking and competing with two great chef friends."

A live video feed will project all of the kitchen stage action onto Stubb's stage canopy so the audience can see close-ups of the food preparation as well as the live feed for the text voting results.

Bad to the Bone tickets are $35 and available at www.stubbsaustin.com. Ticket sales will benefit the Sustainable Food Center which helps more than 35,000 Central Texans access healthy, affordable and locally grown food annually.

"We're thrilled to partner with the Sustainable Food Center," said Vera. "Our goal is to increase the awareness of SFC, support local farmers and raise funds so they can continue to help the Austin community."
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Stubb's Bar-B-Q is located at 801 Red River, Austin, Texas. For more information on upcoming events, go to www.stubbsaustin.com or call 512-480-8341.
About Sustainable Food Center
With roots dating back more than 30 years, SFC is involved in every step of the local food system from seed to table. Our mission is to cultivate a healthy community by strengthening the local food system and improving access to nutritious, affordable food.
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