Souper Judges and Prizes for Saturday’s Cook-Off

posted in: Cook-Offs, NYC Events | 2

The Souperdouper Soup Kitchen Sandwich Special is in three days! Whose soup and/or sandwich will reign supreme? I can’t wait to see (and eat). Be there 1-4pm at t.b.d. (no, that doesn’t mean “to be declared,” it’s the name of the bar) on the 15th to find out. In the meantime, some exciting updates.

And the judges are…

Matt Greco, Chef of Char 4
Char 4, Matt’s first restaurant as executive chef, has become the most talked-about addition to the Smith Street restaurant row, for good reason. His “diabolical” BLT was one of New York magazine’s “Best Sandwich” picks in the “Best of New York” issue last month. He is also one of the nicest guys I know.

Harry Rosenblum, Co-Owner of The Brooklyn Kitchen
From apple pie to instant ramen, Harry is a pedigreed cook-off judge and organizer. He also
teaches classes and can be seen frequently at community events around the neighborhood, where he also lives.
David Perez, The Brooklyn Kitchen staff
David is pretty cool, too! He also helped organize Feast last weekend in Brooklyn.

Ann Kansfield, Greenpoint Interfaith Food Team Director
Ann runs the Greenpoint Soup Kitchen, shepherding volunteers, food and feeding the neighborhood’s hungry each week in the Greenpoint Church. When we make our winner’s meal at the soup kitchen, we will be serving her, too.

The prizes include…

Le Creuset 3.5 Qt. Dutch oven
You know you want it! (It’s red.)

Le Creuset Cast-Iron Griddle
Perfect for all your toasty grilled sandwiches.

OXO Good Grips Gift Bag
Full of tools of our trade.

A brand-new hardcover of Mastering the Art of French Cooking and more.

No one will leave empty-handed, either, as some more goodies are in store for every contestant. Want to be one? We’re still accepting spots (it’s a BIG backyard venue). Write to [email protected] to sign up!

2 Responses

  1. emily

    man, i really really want to do this…. but i just discovered it! and i don’t really have the kitchen equipment to cook for 150 people…. because i’m assuming everything needs to be ready to eat once you get to the location?

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