The inaugural Delta Diamond Chef Awards Gala and Competition, held Oct. 15 at the Pine Bluff Country Club, brought together several culinary talents for an evening of dining and competition.
The event, co-hosted by Heather Baker, publisher of AY Magazine, and Chef Todd Gold, senior director for hospitality at Saracen Casino Resort, combined the annual Chef Ball of the Central Arkansas Chefs Association with a chef competition organized by the American Culinary Federation Central Delta Chefs Association Inc.
Eight chefs entered the inaugural competition:
Greg Matthews, Performance Foodservice.
Brayan McFadden, Brood and Barley.
Independent reporting for Pine Bluff & Jefferson County since 1879.
Matias de Matthaeis, Saracen Casino Resort.
Jorday Davis, Chenal Country Club.
Payne Harding, Cache Restaurant.
Kevin Doroski, Draft & Table.
Jim McDonald, The Croissanterie.
J. Lance Curtis, UA-PTC CAHMI.
Notable attendees included James Beard Award-nominated Chef Rafael Rios of Yeyo’s El Alma de Mexico, and Daniel Hintz, CEO of Velocity, both lending their support to Pine Bluff’s burgeoning culinary scene.
The highlight of the evening was the final round of the chef competition, featuring Payne Harding of Cache Restaurant and Matias de Matthaeis of Saracen Casino Resort. After an intense culinary battle, Harding emerged as the winner with de Matthaeis as the runner-up.
The gala also honored outstanding culinary professionals with various awards:
American Culinary Federation, Central Arkansas Chefs Association
Student Pastry Chef and Student Chef of the Year: Megan Jones.
Pastry Chef of the Year: Ezekiel Mascuilli.
Chef Educator of the Year: Cathy Kincaid.
Chef of the Year: Lance Curtis.
American Culinary Federation, Arkansas Delta Chefs Association
Pastry Chef of the Year: Julia Marshall.
Chef Educator of the Year: Jinnings Burruss
Chef of the Year: Tyrone Fox.
A joint Lifetime Achievement Award was presented to Jamie McAfee by both associations.
The evening’s culinary journey featured an impressive eight-course meal prepared by some of Arkansas’ most talented chefs:
Hors d’oeuvres by Chef Tyrone Fox: Plum Glazed Brisket Burnt Ends and Creole BBQ Shrimp.
Charcuterie by Jinnings Burruss Jr.: Assorted cured meats and imported cheeses
Amuse-bouche by Chef Jordan Davis: Nduja and Beef Short Rib Arancini.
Artisan Breads by Chefs Chocla Lea and Cathy Kincaid.
Appetizer by Chefs Jill McDonald and Wendy Schay: Arkansas Duck Trio.
Soup by Chef Kevin Doroski: Rabbit with Sweet Potato Gnocchi Dumplings.
Salad by Chef Lance Curtis: Lobster Salad.
Fish Course by Chef Brayan McFadden: Blackberry BBQ Salmon.
Carne Course by Chef Greg Matthews: Braised Certified Angus Beef Short Ribs.
Dessert by Chefs Julia Marshall and Matías De Matthaeis: Roasted Hazelnut Cream and Salted Caramel.
The event showcased the diverse culinary talents in Arkansas, with many chefs having received training from Pulaski Technical College. Local dignitaries in attendance included Suzzette Goldman from the University of Arkansas at Pine Bluff Hospitality & Tourism Department, Pine Bluff City Council Member Bruce Lockett and Mayoral Candidate Vivian Flowers.
The Delta Diamond Chef Awards Gala and Competition not only celebrated culinary excellence but also highlighted Pine Bluff’s growing reputation as a foodie destination. The event’s success promises to make it an annual fixture in Arkansas’ culinary calendar, further cementing Pine Bluff’s place in the state’s gastronomic landscape.
In the final round of the chef competition, Payne Harding of Cache Restaurant emerged as the winner and Matias de Matthaeis of Saracen Casino Resort was the runner up. (Special to The Commercial/Michael McCray)