Iron City Showdown:
Chefs Compete in Vestavia Rotary Fundraiser
By Donna Cornelius
Journal Features Writer
Vestavia Hills Rotary Club members may be shouting—or at least thinking–“Allez cuisine!” on July 13.
Those words, which loosely translated from French mean “start cooking,” are the battle cry for contestants in Food Network’s “Iron Chef America.” The popular show is the inspiration for Vestavia Rotary’s Iron City Chef fundraiser, which has become quite a hit with Birmingham area foodies.
Iron City Chef has been sold out for the past few years, said Kent Howard, event chairman.
Jefferson State Community College’s Culinary and Hospitality Institute on the college’s Shelby-Hoover campus hosts the event, which starts at 6 p.m. Jefferson State, Western Supermarkets and WVTM Alabama’s 13 are the major sponsors.
This will be the fifth year for Iron City Chef, Howard said.
“For about 24 years, Vestavia Rotary put together a ‘Rotary Roast,’” he said. The roast featured well-known people like sports radio host Paul Finebaum and Bobby Bowden, then Florida State University’s head football coach, Howard said.
“It was extremely successful, but we decided we needed to make the transition from roasts, which were becoming more plentiful in the fundraising arena, to something different,” he said. “Scott Huner, who was our president then, had the idea for Iron City Chef.”
Huner contacted Joseph Mitchell, program director for Jefferson State’s Culinary and Hospitality Institute, about the idea, Howard said. The club and college have partnered to host the event ever since.
Howard said the Rotary competition uses the “Iron Chef America” format but doesn’t exactly duplicate it. In the TV version of the contest, two chefs test their skills against each other, with a panel of judges selecting the winner.
“We get four chefs to participate,” Mitchell said.
This year’s lineup includes current Iron City Chef title-holder Jeremy Downey of Bistro V, Sean Butler of Studio B, Haller Magee of Satterfield’s and James Pruitt of Todd English P.U.B.
The event begins in the college’s Health Science building’s large multipurpose room, Mitchell said.
“Each chef does a savory course and a dessert course,” he said. “Guests get to vote on their favorite table.”
The two contestants with the highest number of votes face off in the institute’s pastry kitchen.
At this point, the contest resembles another Food Network show, “Chopped,” since the finalists are presented with a basket of mystery ingredients. The finalists must use the ingredients to create a concoction which will wow Iron City Chef judges.
“Chopped” often presents contenders with wildly diverse ingredients, such as goat brains and mashed potato candy. Iron City Chef goes a little easier on its contestants.
“The mystery ingredient is really the protein—pork tenderloin or poultry, for example,” Mitchell said.
Judges critique the final plates and pick the top chef, but Jefferson State culinary students get a chance for some recognition, too.
“We pick four or five students to assist each chef,” Mitchell said. “They help out at each chef’s station and assist with serving.”
A student sous chef, or chief assistant, is also selected to work with each chef, he said.
“That sous chef can get a $1,000 scholarship if his or her chef wins,” Mitchell said.
While the cooking competition is the event’s headliner, Iron City Chef has other activities for guests. There’s a silent auction, music by Sweet Licks and a wine tasting sponsored by Western Supermarkets.
“Western brings their wine distributors in for this, and the wines are really exceptional,” Howard said.
Guests can participate in a “wine pool,” Howard said.
“We’ll have 50 bottles of wine, and for a $20 donation you pull a numbered cork and take home the bottle of wine with the matching number,” Howard said.
Each bottle will have a retail value of more than $20, with some pricier wines that will give some lucky guests a chance at getting real bargains.
Jerry Tracey of Alabama’s 13 WVTM will be master of ceremonies.
While only the judges taste the two finalists’ creations, guests can try each chef’s savory dishes and desserts.
Howard said Vestavia Rotary tries to make the $55 cost for tickets a good value for guests.
“For the money, the food is outstanding, and there’s wine to boot,” he said. “Every year, we’re conscious that we’re competing with other fundraising events, so we try to build the value.”
Corporate sponsorships for the event are available at two levels. For $400, table sponsors get four tickets, reserved seating and four raffle tickets. The $800 table sponsorship includes eight tickets, reserved seating and eight raffle tickets.
Howard said Vestavia Rotary has two groups. The Noon Club has about 70 members, he said, while the Sunrise Club has about 30 members.
Iron City Chef has raised more than $700,000 since it started, Howard said.
Proceeds support Vestavia Hills High School’s math and debate programs, a scholarship for a Jefferson State culinary student, the local Rotary district’s disaster relief fund and Rotary International charities like End Polio Now and Clean Water for the World, he said.
The event’s sold-out status over the past few years is largely due to community support, he said.
“It’s indicative of the generosity of the businesses and people in this area,” Howard said.
Mitchell said the participating chefs are aware they’re competing to help a good cause—but that doesn’t mean they aren’t trying hard to earn the Iron City Chef title.
“It’s good-natured—but it’s competitive. They all want to win,” Mitchell said.
For tickets and more information, visit www.rotarytoast.org. Call Howard at 913-1941 for sponsorship information.
