Marx Foods Iron Foodie 2010… And A Local Event for Chicago Sears Chef Challenge

Iron Foodie 2010 | Here's Why that will be me: -- Fine Bulk Foods The Foodie BlogRoll

Those that know me well, know I’m totally am not into whole popularity contests I see going on the food blog world.So many contests lately are based on who can rustle up the most votes rather than actual merit. There I said it and but it’s really a pet peeve of mine. However there are some challenges and contests that genuinely appeal to me , and that I would want to do just for the pure joy and creative outlet it provides. When I saw this email announcement from the Foodie Blogroll for an Iron Foodie Contest with Marx Foods, I said I so want to do this! So here is Step One, which is to answer these questions:

  • Why do you want to compete in this challenge?

I believe I answered this above. But an Iron Foodie Challenge from Marx Foods is right up my alley. I have entered several Marx contests before and love their offerings of premium meats, poultry, and pasta. It’s been a while since I did anything with them but this challenge is calling my name. Iron Chef with Marx Ingredients. Oh yes! I have the creativity for this one. Bring it on.

  • Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why? Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie-Antoine Careme, or The Swedish Chef?

Marie-Antoine Careme, bien sur! I love history and even more so food history. That’s what sets me apart from the average blogger, in that I know who he is. Check out my peach souffle I made for his Birthday. I can see my myself time travelling to work with the first Celebrity Chef who cooked for kings and heads of state. To toil in the kitchens with him and construct elaborate piece montees, souffles and the vol au vents which he invented by the way. Of course as a time traveller I would know he would meet an early end from all that carbon monoxide he inhaled in those non ventilated  ancient kitchens. But of the palaces we would see and and the education I would get. Yes that’s who I would want to work with for one imaginary day. I would probably have to disguise myself as a man, but a girls got to do what she’s got to do.

  • What morsel are you most likely to swipe from family & friends’ plates when they aren’t looking?

The olives. They should never go to waste. And bits of crispy skin.

  • Sum your childhood up in one meal.

A seafood feast of lobsters and Dungenesee crabs. I was very spoiled and my mother encouraged and indulged my tastes.

  • The one mainstream food you can’t stand? 

Peanut Butter repulses me. I get sick just smelling it.

So step one is completed. I do hope I get chosen among the lucky 25 bloggers to compete.

In other food news….

If you are in Chicago this week,you should check out the Sears Chef Challenge  Grand Championship  on November 4th. Along with the competition,  a canned food drive benefiting the Chicago Anti-Hunger Federation will also take place during the Sears Chef Challenge Grand Championship. They are also encouraging attendees donate products when they arrived at the Kenmore Live Studio. Here are the details:

Chicago’s own Le Cordon Bleu Chef Mark Maassen will be competing to win an additional $10,000 to donate to a local Chicago food pantry charity for an overall donation of $20,000, as well as a full kitchen renovation from Sears. Maassen will face New York-based Chef Alex Dino on Nov. 4 for the Championship round of the Sears Chef Challenge after defeating 22 other chefs in previous rounds of the Sears Chef Challenge competition.

The competition is free to the public and attendees will be able to view the cook-off as well as experience and taste the food. In addition, those who will not be able to attend the event will still be able to view it by streaming the competition online at

 Kenmore Live Studio
678 North Wells (Huron & Wells)

Chicago, IL 60654



And last but not least,your chance to  enter Black Atlas’ contest to meet Marcus Samuelsson and attend the Red Rooster opening is ending soon.

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