Coach Insignia Captures First Prize at 'Motown Iron Chef' Cook-Off With its Chrysler Aspen Crab Cakes
09 Février 2007 - 11:06PM
PR Newswire (US)
- Coach Insignia wins $5,000 prize; donates to Cass Community
Social Services DETROIT, Feb. 9 /PRNewswire-FirstCall/ -- Local
Detroit restaurant Coach Insignia captured first prize and $5,000
at the "Motown Iron Chef" cook off, which was sponsored by
Chrysler, Jeep and Chrysler Financial. This is the first year of
the "Motown Iron Chef" competition, which kicked off at the Detroit
Winter Blast today. Coach Insignia's Chrysler Aspen Crab Cakes
topped recipes from two other local restaurant chefs who competed
in the charitable event. The "Motown Iron Chef" concept was similar
to the popular "Iron Chef" television show. However, instead of the
chefs creating a full menu around a pre-selected food, the chefs
were asked to create a dish around a Chrysler Group-brand vehicle.
The Chrysler Aspen, Jeep Wrangler Unlimited and Jeep Commander were
the three "menu" items used to spark epicurean creativity. "Detroit
Winter Blast was a great place to host this year's cook-off because
it's well attended and one of the first big outdoor events of the
year," says Nellie LaGarde, Chrysler Group Manager -- Education
Programs, Civic and Community Relations. "All of the competing
recipes were creative and reminiscent of our brands, but also
underscored great taste, convenience and versatility. "We support
the Detroit community in several community-based initiatives and
the Motown Iron Chef cook-off is another opportunity to donate to
charities that help fight hunger in the greater metropolitan area,"
said Brad Norman, Chrysler Financial Director -- Great Lakes
Business Center. "We are very pleased that these restaurants have
joined us to help fight hunger." "I'm thrilled," Chef David Hubbard
said. "It was a wonderful opportunity to come to Detroit Winter
Blast to compete against two of Detroit's best chefs. I am honored
to donate the funds to Cass Community Social Services, which
provides food and services to the needy in the metropolitan Detroit
area." Each restaurant donated their winnings to a charity. In
addition to Coach Insignia's donation of $5,000 to Cass Community
Social Services. The second- place winner, Vicente's, donated $500
to Lighthouse Emergency Services, and third-place winner, Seldom
Blues, donated $250 to Crossroads of Michigan. The funds were
provided by Chrysler Financial. The charities will use the money to
feed the homeless, help people in emergencies and provide community
services. Hubbard based his creation on characteristics of the
Chrysler Aspen. The Aspen is known for its luxury and relates well
with the prepared dish that exemplifies guilt-free indulgence. The
Chrysler Aspen Crab Cakes are nestled in a roomy Potato Nest and
dressed with a HEMI-Powered Poblano Aioli. The recipe features
unique, non-traditional flavor pairings of choice ingredients such
as jumbo lump crab meat, Panko bread crumbs, Tabasco and
re-hydrated chipotle peppers. In addition, chef Hubbard used Dijon
mustard and honey in his recipe, which continue to be a preference
with many cooks today. This year's competition focused on the
passion that Detroiters exhibit for Chrysler Group vehicles and
food. Both can provide a center for family time, whether it's
driving to school or weekend events, family get-togethers or simply
enjoying a family meal. Both provide shared moments that bind
families and communities together in healthy and nutritional ways.
The winners were selected by a panel of six judges, all
self-described "foodies" and included community leaders, Chrysler
Group and Chrysler Financial executives, and media. The recipes
were judged based on taste/flavor, presentation, quality and
creativity -- and their correlation to a select Chrysler
Group-brand vehicle. The winning recipes for Chrysler Aspen Crab
Cakes, Potato Nest for Crab Cakes and Chipotle Tartar Sauce are
provided below. Chrysler Aspen Crab Cakes Ingredients: 1 pound
jumbo lump crab meat 2 tablespoons mayonnaise 2 tablespoons Panko
bread crumbs 1 teaspoon Old Bay Seasoning 1 teaspoon Tabasco sauce
1 tablespoon minced celery 1 tablespoon minced white onion Salt and
Pepper to taste In a large mixing bowl, fold all ingredients
together without breaking up the jumbo lump crab. Using a small
scoop or table spoon, scoop out small portions of the crab cake and
form into small patties. Heat a tablespoon of olive oil in a small
saute pan over medium high heat. Place the crab cakes in the pan,
caramelizing each side to a dark golden brown. Potato Nest for Crab
Cakes Ingredients: 2 large Idaho potatoes Using a mandolin, shred
the potatoes and deep fry at 350� until golden brown. Season with
salt and pepper immediately after removing from the fryer. Chipotle
Tartar Sauce Ingredients: 1 cup mayonnaise 2 tablespoons lemon
juice 1/4 cup capers 8 pieces of re-hydrated chipotle peppers,
chopped and the re-hydrating liquid reserved 1 tablespoon Dijon
Mustard 1 tablespoon honey 1 tablespoon fine chopped roasted red
pepper Mix all ingredients, except the re-hydrating liquid, in a
large bowl. Season with salt and pepper according to taste. Use the
reserved liquid as needed to adjust thickness and taste. Remember,
the heat from the Chipotle will increase as it settles into the
sauce, so taste before adding any additional heat. DATASOURCE:
Chrysler Group CONTACT: Curtrise Garner, +1-248-512-2712, or , or
Amber Gowen, +1-248-427-3126, or , both of Chrysler Group Web site:
http://www.daimlerchrysler.com/
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