FYOOD brings a friendly food fight to Biddeford + Saco Restaurant Week

Contestants were cooking under pressure at the Fyood Competition at Biddeford Regional Technology Center on Wednesday night.

Fyood (pronounced feud), organized by Heart of Biddeford, was part of Biddeford + Saco Restaurant Week, and the first event of its kind at BRCOT’s new culinary arts facility.

“The tension is palpable,” said Heart of Biddeford Assistant Director Abby Liebowitz.

There were two rounds -a sweet round and a savory round.

Chef Steve Ogden, BRCOT Culinary Arts program director, presented on a platter two mystery ingredients that the chefs had to use in their culinary creations.

For the sweet round, he gave the contestants match powder and fresh lavender.

“I chose them because they’re difficult to work with,” said Ogden.

Competitors were given an hour to make a dessert that contained these ingredients, and were given a fully stocked pantry to work with. Part way into the competition, Ogden threw in another mandatory ingredient – hot honey.

 

Eggs were cracked, butter was mashed, and sugar was measured as contestants worked furiously in the kitchen to make their best masterpiece with the required ingredients.

In the dining room, BRCOT students showed off their skills with a made-to-order pasta bar, a customized boba tea station, and personalized chocolate fondue platters.

While dinner patrons ate in the dining hall they were able to view the action in the kitchen on a live-stream projected on the wall.

When the sweet round was finished, the savory round began. Ogden gave the cooks in this round green beans and a chicken thigh and breast as the mystery ingredients.

“They’re pretty simple – really easy to screw up,” said Ogden.

Ogden later threw in something a little less ordinary as the third required ingredient – dried apricots.

The final dishes were judged by a panel of three cooks – Ogden, Fish and Whistle owner Jason Eckerson and culinary industry veteran and Biddeford Coworking owner Marc Feldman. Items were judged on a variety of categories, including the use of mystery items, flavor balance, presentation and plating, and execution of cooking techniques.

The winner of the savory round was the Green Goddesses team, comprised of Biddeford Community Gardens Director Holly Culloton and Community Garden volunteer Lynne Viera.

“This was such a great time, I just love it,” said Culloton.

Vierra said she enjoyed working at the BRCOT kitchen and seeing the potential opportunities that the culinary arts program could give students.

The Green Goddesses team made a green bean almondine with apricots, crispy prosciutto, and grilled pineapple; and a chicken frittata with prosciutto and sweet potatoes.

Ogden said there was great balance with sweetness of the pineapple and the saltiness of the prosciutto.

“Everything goes together real nice,” said Eckerson.

 

The winning entrees at the Fyood Competition.

Team Candee Collab, comprised of Kristle Candee and Erin Taylor won the sweets round.

The two friends made a profiterole stuffed with a matcha lavender custard with a coffee brandy chocolate ganache, nut brittle, hot honey drizzle, and lavender buds.

“The components are done really well. It’s hard to make matcha taste good, that’s why I gave it to you,” said Ogden.

The judges all said it was very good overall, but did comment that it was a bit big.

Candee said she moved to Maine six months ago, and she enjoyed taking part in a local event.

“Thank you so much, it was fantastic,” she said. “And I had a great friend to do it with.”

Taylor said the competition was fun and she encouraged others to take part in it next year.

Saco Bay News Publisher Liz Gotthelf can be reached at newsdesk@sacobaynews.com.