Miami Wine-Cheeca Lodge & Spa 2nd Annual Battle of the Chefs

Each round of the competition will pit two chefs and their culinary team against each other, with just 30 minutes to prepare two dishes for each of the judges to taste. Every round will feature a different “secret ingredient” which chefs will be required to incorporate into both dishes. The last two standing chefs will have one additional hour to battle and will be challenged to prepare three dishes. They must prepare enough of each dish to share with 10 audience members and three judges.

Other teams participating in the event include Chef Michael Ledwith from Kaiyo, Chef Andy Niedenthal from Green Turtle (last year’s winner), Chef Ben Coole of Ziggie and Mad Dog’s, Islamorada Fishing Club’s Chef Andrew Tsang, Chef Tony Glitz of Hawk’s Cay, Chef Miguel Figueroa of Key Largo Grande – a Hilton Resort and Island Grill’s Chef Sami Abdalla.

The knives will hit the cutting boards at noon, so be sure to arrive in time to see all the action. Tickets for spectators will be $10 each and proceeds will benefit Burton Memorial Food Bank, a local charity that assists those who need help getting back on their feet after personal misfortune or natural disasters. A portion of the proceeds will also be designated as a scholarship for a deserving culinary student of excellence at the Fort Lauderdale Art Institute, alma mater of Cheeca’s late Chef de Cuisine, Anthony Mansolillo. For more information or to purchase tickets, please contact Cheeca Concierge at 305-517-4411.

Cheeca Lodge & Spa is situated on 27 beautifully landscaped acres with more than 1200 feet of palm-fringed beach and crystal-clear water. It features 199 luxurious guest rooms and suites, three restaurants, a nine-hole pitch & putt golf course, a complete tennis program with six courts, two swimming pools and a whirlpool spa. Call 800-327-2888 or visit www.cheeca.com for more information.