For Immediate Release: September 3, 2010
Contact: Shannon Moad, (405) 819-3170
Broken Bow Chef Tim Gardener Wins 2010 Oswalt Culinary Cook-off
Self-taught, 23 year-old Chef Tim Gardener of Abendigo’s Grill & Patio in Broken Bow, Oklahoma took first place in the 2010 Oswalt Culinary Cook-Off at the Oklahoma Restaurant Convention & Expo on September 2, 2010.
Gardener had 60 minutes to prepare a meal using items from a mystery basket, including whole rabbit, buffalo rib, Caribbean lobster, and head-on South American tiger shrimp. His final presentation earned him a $3,000 cash prize, a trophy, and gift certificates. He was assisted by Jose Iturrino, a Culinary Arts student at The Culinary Institute at Platt College.
Gardener competed against 11 other Oklahoma chefs in the 8th annual Oswalt Culinary Cook-Off, an Iron Chef-style competition in which the most talented chefs in the state race the clock to create dazzling dishes using a mystery basket of ingredients. The competitors participate in various heats until the contest is narrowed down to the last two chefs. Gardener competed against Chef David Henry of Oklahoma City’s The Tasting Room. Henry’s second place spot earned him $1,500, a trophy and gift certificates. Chef Marc Dunham of the Atherton Hotel and Rancher’s Club in Stillwater placed third and took home a cash prize of $750, a trophy, and gift certificates.
In addition to Gardener, Henry, and Dunham, participating chefs included Anthony Card, River Spirit Casino, Tulsa; Jermiah Duddleston, Gourmet Grill/Buy For Less, Oklahoma City; Andy Feldman, Vito’s Ristorante, Oklahoma City; Miguel Olmedo, North Park Grille, Embassy Suites Norman; Tiffany Poe, The Culinary Institute at Platt College, Tulsa; Michael Powell, Oklahoma City Golf & Country Club, Oklahoma City; David Sullivan, Oak Tree Country Club, Edmond; Mark Vannasdall, The Restaurants at Chesapeake, Oklahoma City; and Chad Willis, Saturn Grill, Oklahoma City.
Judges for the event included John Bennett, consultant; Robert Black, A Good Egg Dining Group; Kurt Fleischfresser, The Coach House and Western Concepts; Carol Smaglinski, Oklahoma Gazette; and Integris Discover Oklahoma’s Ron Stahl.
During the 2-day competition, chefs had the help of an assigned culinary student from The Culinary Institute at Platt College, Oklahoma City. In addition to how well they utilize their assistant during the competition, participants were judged on plate presentation, creativity, product taste, and sanitation practices. New in 2010 was an "MIO" heat, chosen at random, which consisted of a mystery basket of Made in Oklahoma products, including Shawnee Mills yellow cornmeal, Serapio’s tortillas, choc beer, Griffin’s Jalapeno Mustard, Porter peaches, and Seaboard Farms bone-in pork.
The Oswalt Culinary Cook-Off was made possible by Oswalt Restaurant Supply, Kelley Brokerage, Premium Brands, the Made in Oklahoma Coalition, the Oklahoma Restaurant Association, American Chemical Systems, Avalon Seafood, Ben E. Keith Foods, Carlisle Foodservice Products, Freedman Meats, Glazer’s Oklahoma, GoFresh Produce, Ideas in Ice, Premium Beers of Oklahoma, Super Cao Nguyen, Thomas Brothers Produce/Fresh Point, U.S. Foodservice, Chesapeake Energy, and Superior Linen Services.
