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Brother vs. brother featured at Chef360 Throwdown

By Jim Fair, Editor
Published on Sunday, August 17, 2014

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Chef Jarod Higgins, from South Beach, Fla., had a throwdown at Chef360 in Greer.
 

Jim Fair

Chef Jarod Higgins, from South Beach, Fla., had a throwdown at Chef360 in Greer.

 



Enlarge photo

Chef Chris Higgins, enjoying a home kitchen advantage, beat his brother, Jarod, by .4 point in a friendly 350Chef Throwdown.
 

Jim Fair

Chef Chris Higgins, enjoying a home kitchen advantage, beat his brother, Jarod, by .4 point in a friendly 350Chef Throwdown.

 

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Chef Peter Collins thought it would be interesting to have a cooking throw down pitting brother versus brother.

It would be at his Chef360 kitchen in Greer and feature Chris Higgins, the local chef under Collins. Jarod Higgins, executive chef of Cut32 in Delray Beach, Fla., and home visiting, would be the opponent.

Family, friends and invited guests got to see the competition and all the techniques and skills the chefs displayed.

Each chef was given two hours to choose ingredients and prepare beforehand. Preparation was limited to non-cooking activity (chopping, peeling, etc.)

The one-hour head-to-head competition had each chef prepare three appetizers, one hot, and an entrée in one hour. Themystery ingredient was bison steak.

Chris Higgins won the competition by .4 of a point. Ironically his food was tasted and judged cold about 20 minutes after Jarod’s presentation.

Below are each chef’s appetizers and entrée.

Appetizers

Chef Jarod. South Beach inspired.

Wild King Salmon Tartare, made with red onion, lemon juice and pepper and topped with capers. Finished underneath with a jalapeño mango puree paint.

Shrimp Ceviche, with peppers and cilantro

Fried Lobster and Scallion Wanton, topped with fried shiitake mushrooms and finished with wasabi mustard.

Chef Chris

Garlic and Lemon Shrimp Crostini with an herbed goat cheese and pickled black garlic

Fried Green Tomato Benedict

Deconstructed Beef Wellington – beef served atop a wanton, topped with a mushroom duxelle and a veal reduction demi-glace

Entrée

Chef Jarod

Pan-Roasted Bison Strip Steak topped with a brandy Dijon sauce. Served atop sweet potato and celery puree, with brandy-macerated figs.

Chef Chris

Simply Prepared Bison seasoned with salt, pepper, garlic and pistachio butter. Served atop bloody mary risotto with balsamic roasted asparagus. Paired with a Dijon and whole grain demi-glace.

Chef360 is at 130 Johns Road, Suite C, Greer. Call 864-242-5578 for catering, cooking classes or more information. Chef Jarod Higgins may be reached by visiting his website here.

 

 

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