The James Brockey Event Center in Seattle was filled with mouthwatering aromas on July 17, 2019, as three teams of student chefs squared off for the first-ever Bison Battle in Seattle cooking competition. More than 100 spectators were on hand to view the competition, and to sample a variety of bison dishes prepared by Sierra Meat & Seafood’s Chef Todd Kihara.
Each team of three student chefs were given 30 minutes to devise recipes, 30 minutes to prepare an appetizer, and 30 minutes to prepare an entrée. When the burners were turned off, and the knives put down, a panel of four judges sampled the appetizers and entrees prepared by the three teams.
After extensive deliberation, Team Cheftastics was declared the winner with an appetizer featuring a bison wrap, along with bison tartare in a golden beet cup; and an entrée that was parmesan encrusted center striploin roulade served katsu style.
The event was sponsored by the National Bison Association through resources provided by USDA’s Farmers’ Market Promotion Program. The competition featured center cut striploin from Durham Ranch, and fresh vegetables from Charlie’s Produce in Seattle. Also helping to sponsor the event were MacDonald Meat Co. and Renton Technical College’s Culinary Arts Program.