2009 Chef's Challenge
Chef Scott Haynes, Chef John Piombo, Judge Chef Michelle Bommarito
Chef John Piombo from Nonna’s at The Homestead was awarded winner of the “North” at the 2nd Annual Chef’s Challenge held at Shanty Creek this past Saturday. This charity event not only provided a little healthy competition between Michigan Chef’s but also benefits Challenge Mountain, a non-profit organization dedicated to helping physically and mentally challenged individuals and at-risk youth through adaptive outdoor recreation.
The day’s events began with a food, wine and beer tasting. A total of fourteen Chefs from restaurants and culinary institutions throughout Michigan were represented – eight from the “North” and six from the ”South” (below US 10). Participants tasted the finest in culinary cuisine ranging from bison to walleye; and venison to salmon.
Chef Piombo’s team included the resort’s Banquet Chef, Scott Haynes and Nonna’s Dining Room Supervisor, Jon Kloo. He prepared stuffed turkey, with root vegetables topped with quince reduction.
The judging panel, which included Chef Hermann Suchs (from Hermann’s of Cadillac), Barb Tholin (Editor of Edible Grand Traverse), Chef Michelle Bommarito (Food Network Celebrity), Michael Oswald (Food & Beverage Director for Greenleaf Hospitality in Kalamazoo), and Marge Bagnell (who has a Corporate Culinary and Teaching background), voted Chef Piombo’s creation the best of all contestants for the “North”.
Judge Michelle Bommarito, known for her participation in the Food Network’s challenge “Last Cake Standing”, commented: “Chef John won because the dish was…fantastic! I don’t even like turkery. But I loved this!” Chef Piombo’s dish scored a 19 out of 20 possible points for “Overall Taste”. The judges were particularly struck by the passion with which Chef John prepares his food. “The passion was evident in the food”, said Bommarito. ”We also loved his creativity and originality.”
This distinction won Piombo’s team the opportunity to compete in yet another challenge later that evening against the winner of the “South”. The evening competition was patterned after the Food Network’s Iron Chef Challenge. Secret ingredients were unveiled to each Chef and they are given 10 minutes to plan a 5-6 course menu, and an hour to prepare those courses and present them to a new panel of judges who voted between the two chef’s. Chef Steven Simpson of the Art Institute Culinary of Novi was awarded with the Iron Chef distinction by a margin of 7%. Judge Chef Wayne Wells from the Radisson Plaza Hotel in Kalamazoo said, ” It’s impressive that it was so close.”
Chef Piombo commented, “I’m really proud of our team. The menu (and motto) was simple, unpretentious and good! We’re pleased to have participated in this great event for a great cause.”
Nonna’s restaurant will be open in May on weekends for dinner. Please join Chef for his special asparagus-inspired four course tasting menu the weekend of May 15th.
