The BBQ Battle at Majid's was a victory.

Last Wednesday, March 6, the Curmudgeons attended an event at Majid's called the BBQ Battle. It was the brainchild of Stephen Dennison, whose multi-faceted skills at food and drink render him a concierge of hospitality.

BBQ Battle

Five Courses, Five Chefs
One Winner

Five Charities
For Dinner

The concept developed during discussions at the Louisville Restaurants Forum, with the idea being a contest among five chefs to concoct dishes with the common denominator of including something smoked. Before the dinner, Stephen listed the chefs and their chosen causes.

Mark Ford- Dare to Care. As a chef, he is passionate about the hungry in our community.

Anthony Lamas- Kosair Childrens Hospital. As a father, he champions the little ones in our lives.

Matt Durham- TBA

Stephen Dennison- APRON. Because we all walk together.

Brendan Mullaney- Red Cross. He believes in their cause for the greater global good.

After operating costs, the winner will receive 60% of the funds. The runners up will receive 10% each.

Stephen did the drink pairings, which were excellent. Following is Stephen's summary at the Forum. The Pastrami with Black & Blue Grass was my highest score, but then again, perhaps I was biased.

First, I should say that of all the events I've done over the years- this one is my sentimental favorite.

Once up, it ran like a dream- behind the scenes, the teams were teamworking amongst themselves, chattering like old friends, tasting each others food with nods of approval, etc. Silky smooth, as it should be.

At the tables, it was no different. You know you've thrown a good party if you approach the tables and there is laughter and an air of ease. People were having a good time. I really liked that aspect of having the chefs dine with the guests.

At the end, Chef Ford and Louisville Country Club took the prize. It was tight in the scoring- real tight.

First Course
Brendan Mullaney, Seafood Connection
Smoked Salmon Tacos
Berlucci Sparkling Rose, Italy

Second Course
Anthony Lamas, Seviche
Mofongo
The Progressive Greyhound (turns sour to sweet over time)

Third Course
Alicia Minteer, Personal Chef
Smoked Brisket Chimichurri
Castillo de Almansa, Garnacha Tintorera, Spain

Fourth Course
Stephen Dennison, Majid's
Cole Slaw- Napa Cabbage Wrap: Shrimp, Roasted Orange Pepper Aioli, Hot-Smoked Caviar
On the Boulevard (Lynn House's drink- bourbon, aperol, creme de cassis, lemon)

Fifth Course
Mark Ford, Louisville Country Club
Smoked Pastrami (I did taste this one and it was butter!)
NABC Black and Blue Grass