Emerging Chef winners Brad Andries, Dayne Womax and Sara Toth.
held its Emerging Chef's Challenge at The Cannery
July 8 and 12 local chefs competed for attendees' votes for top dish. Brown Butter Southern Kitchen and Bar
's Dayne Womax won top honors for his boneless beef short ribs served over grits. Second place went to Brad Andries of Sac-a-Lait
for his braised duck tongue and chanterelle confit with goat cheese and sweet potato grits. Sara Toth of Dickie Brennan's Steakhouse
won third place for braised beef cheek cannoli with marrow powder.
Other competing chefs included Daniel Cosgrove of The Grill Room at the Windsor Court
, Ryan Hughes of Purloo
, Martha Wiggins of Sylvain
, Jason Goodenough of Carrollton Market
, Nate Kruse of Kin
and Chris Shortfall of Beechbum Berry's Latitude 29
More than 500 guests sampled dishes and cast ballots for their favorite. In addition to the trophy, Womax also received a $1,000 cash prize.