August, September, and October in Des Moines provide a lot of amazing opportunities for people to try food through a variety of food festivals, galas, and great events. There are event cocktail events that feature mixologists from around the state so really, food and drink is covered quiet well during these months.
One event, in particular, focuses on sampling food from chefs all across the state ranging from Dubuque to Council Bluffs and all the way north to Lake Okoboji, and some chefs right here in our own city. The event I’m talking about is the Grand Tasting Gala hosted by the Iowa Restaurant Association.
It actually starts out as a food competition where chefs are competing and being judged by a panel of judges that travel to each restaurant across the state. Then, at the event, they are judged yet again but by People’s Choice.
This is my fourth year of judging for the restaurant association’s Grand Tasting Gala event and it’s always an amazing opportunity to meet chefs all across the state of Iowa and get a look at their restaurants. Not only do I get to meet amazing chefs but the Iowa Beef Council and the Soy Council is involved and I really enjoy getting to meet beef producers from across the state as well as soy representatives.
Every year, the cut of meat changes. In the past it has been cuts like short ribs, ribeyes, sirloin but this year’s competition asked chefs to prepare an entrée featuring Braveheart Black Angus Beef Bottom Round Flat steak and a side dish featuring Tofu (silken soft or water packed). Both of these requirements are a bit non-traditional so it requires chefs to get creative, and that is what we see. Very creative dishes featuring beef and soy.
I wanted to give you a quick preview of what you can expect at the Grand Tasting Gala on October 8th at the Marriott in downtown Des Moines.
1. Jason Culbertson – Caroline’s Restaurant – Dubuque
Composed stroganoff – braised outside round agnolotti, wild mushroom tofu stroganoff, smoked bean curd snow
2. Diego Critelli – Port of Des Moines
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Tofu and beef cappuccino. Guinness braised outside round beef with roasted rosemary tofu served on polenta cup and tofu and Guinness foam.
3. Charles Severson – Honey Creek Resort – moravia
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Papita mixed green salad: mixed field greens, candied papitas,grapefruitt, orange, jicama, citrus champagne vinaigrette.
Braised falt round: Braised bottom round flat seak braised in their own house braising liquid. Covered with a smoky pepita espagnole mole sacue and pickled cherry pico.
Poblano & sweet corn tamale: Roasted poblano peppers mixed in with a mushroom tofu mousse for the tamale filling. Tomatillo salso and lime crema.
Sweet Potato Puree: Sweet potatoes, tofu, mexican vanilla, honey and poblano butter
Glazed baby carrots: Heirloom baby carrots roasted honey glaze
4. Robert Meyer – Embassy Suites Des Moines
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Beef sliders with vegetable and tofu chips.
5. Brendan Waltz – Minervas – okoboji
Bone marrow and tofu creme brule, mustard charred outside round steak (sous-vide), sorghum jerky and rye crumble.
6. Cynthia Romstadt – The Cedar Rapids Country Club
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Tofu crusted sous vide bottom round steak, long bean relish, carrot puree, celery-tofu cream, roasted purple potato, and truffle jus.
7. Oscar Hernandez – 712 Eat & Drink – Council Bluffs
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Mediterranean spiced beef roll. Baharat spiced beef roll with tofu falafel with chili de arbol and cucumber mint yogurt sauce.
8. Jessi Dolson – Barley’s Bar – Council Bluffs
Barley’s Bar competition dish.
German beef rouladen with tofu and roasted butternut squash spaetzle.
9. Andrew Cardillo – Des Moines Marriott
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Sous vide round flat steak with duck fat tofu fries and mash + marrow steak sauce.
10. Aaron Holt – RoCA – Des Moines
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Iowa Beef Meets Asian Influences.
Beef bottom round roast marinated with dijon mustard, brown sugar, worcestershire saucee, beef base, black pepper, and vegetable oil.
Grilled Tofu & Edamame: Marinated in a Thai Peanut Sauce and grilled
Daikon slaw with pickled red onions. Doolittle Farm medley carrots .
Plated with bib lettuce and romaine lettuce, wasabi aioli, unagi sauce, fried rice paper, and Doolittle Farm rainbow micro greens.
There are so many great flavors to experience in all of these dishes. I hope to see you at the event on October 8th at the Downtown Des Moines Marriott, 700 Grand Ave, Des Moines, IA. Doors Open 5:30 – 7:30 p.m. Get your ticket here.
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