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Chilean Food, Wine and Pisco Challenge

November 5, 2014

A group of Chefs and Mixologists came together at the National Restaurant Association headquarters this Monday to compete in ProChile's Foods From Chile cooking challenge, in which the culinary professionals used fresh Chilean ingredients to produce exquisite cocktails and tasting plates. 

The event highlighted an array of Chilean olive oil, salmon, pisco, wine and more. A panel of judges including Brandon Wetherbee, Managing Editor of Brightest Young Things; Food Writer and cookbook author Nevin Martell; Jessica Sidman, Food Editor of Washington City Paper; Sue Hensley, Senior Vice President of Public Affairs and Communications at the National Restaurant Association; Rodrigo Contreras, Head of the Economic Department and Trade; as well as attendees voted to elect the winner of the best beverage and food options.

Having only great options to choose from, the final tally was close, the judges selected Chef Kaz Okochi of KAZ Sushi Bistro for best dish and Mixologist Mary Kelly of Del Campo for best cocktail and the people's choice vote crowned Chef Domenico Apollaro of Lupo Verde for best dish and Mixologist Francesco Amodeo of Lupo Verde for best cocktail.