SOUTH BEND -- One by one, clutching a plate, the executive chefs from
participating local restaurants stepped onto the stage.
Each described and presented a new creation, from Cajun popcorn
crawfish and sauce remoulade to duck potstickers on a bed of Asian
slaw with ponzu sauce.
"This has been in the back of my head for a while, but I've been
afraid to do it," said Sean Kelley, chef and owner of Temper Grille in
Mishawaka at a media tasting event on Wednesday. Kelley concocted the
potstickers, similar to dumplings.
"We live in a meat-and-potatoes community and we cater to our
demographics, so it can be scary to try new items," Kelley said.
But the second annual YMCA-sponsored event has given Kelley and 11
other chefs that very chance -- to try something different.
"What we make might be something that is out of our normal box or
style," said Harry Anderson, chef at Papa Vino's in Mishawaka. "In a
community this size it's important we support one another, but we're
also out to win."
From entrees to desserts, 12 local chefs like Kelley and Anderson
showcased items that now appear on their restaurant menus. The items