Last night the competition heated to a searing point at The AT&T Executive Education & Conference Center as The Wine & Food Foundation of Texas with partners Uchi and Keeper Collection hosted the finals of the Citywide 86’d competition in a sold-out event.

The competition leading up to the Citywide 86’d finals has been going on for several months and welcomed contestants from any restaurant staff below sous chef level, including hostesses to servers.  Finalists John Hajash of Congress, Brandon Martin from Foreign & Domestic, Sway’s Joaquin Cebollas and Chase Gintner battled it out in three enthralling elimination rounds creating an appetizer, entrée and dessert course from a collection of secret ingredients for each course revealed to the contestant at the start of a timed preparation round…a la the Food Network’s popular “Chopped” reality series.

Secret ingredients were graciously donated by local providers.  The appetizer round utilized whole rabbits, carrots and Moroheiya Greens compliments of HausBar Farms as well uncured pork belly and fresh farm eggs compliments of RRR Farm.  The entree round included whole guinea fowl compliments of Countryside Farms, pattypan squash and cocktail onions compliments of RRR Farm as well as baby radicchio compliments of Agua Dulce.  Finally, the dessert round utilized lemongrass, kaffir lime and fennel, compliments of Agua Dulce as well as Pure Luck Feta Cheese and Iberico de Bellota Lardo compliments of Antonelli’s Cheese Shop.

Dishes were judged by chefs Mat Clouser (Swift’s Attic), Jason Dady (Jason Dady Restaurants), Aaron Franklin (Franklin’s BBQ) and Josh Watkins (The Carillon).  Uchi’s Culinary Director, Philip Speer acted as Emcee.  As a surprise, all contestants received a “Stage,” (pronounced “stahzje”) at a prestigious restaurant.  Staging allows aspiring chefs the chance to work briefly in a celebrated Chef’s kitchen to learn new techniques and cuisines.  Travel stipends for the contestants were provided by the Wine & Food Foundation of Texas.

The fourth place winner, Brandon Martin from Foreign & Domestic received a $50 gift card from Mission Restaurant Supply as well as a 3-day Stage in Dallas with Chef John Tesar at Spoon Bar & Kitchen and a $500 stipend for travel expenses.

The third place winner, Chase Gintner from Sway took home 12 Riedel Champagne glasses, a $50 Gift Card from Mission Restaurant Supply, a 3-day Stage with Jason Dady in San Antonio and a $500 stipend for travel expenses.

In second place, Joaquin Cebollas from Sway was awarded a Togiharu Nickel Damascus Gyutou 8.2 Korin Knife, a $50 Gift Card from Mission Restaurant Supply and a 3-day Stage at Uchi Houston along with a $500 stipend for travel expenses.

The Citywide 86′d 2013 Winner, John Hajash from Congress won a Mission Restaurant Supply Engraved Stock Pot Trophy, a $100 Mission Restaurant Supply Gift Card, a one week stage in two New York City Restaurants under Food & Wine Magazine Best New Chef winners: Matt Lightner at Atera Restaurant and David Chang at má pêche.  John also received a $2250 stipend for travel expenses to New York.

While the judges tasted the competition dishes, attendees enjoyed bites from some of Austin’s favorite restaurants; Café Josie, Freedmen’s, Komé, Olive & June, Uchi and Uchiko.  Jester King Brewery graciously provided beer tastings and select wine was provided by Becky Wassermann Selection, Favorite Brands, Classified Wine Imports and Wines of Santorini.

Be sure and check out full coverage of Citywide 86′d at: http://www.chefsunderfire.com!