Keith and Polly Reynolds share an everlasting bond. photos by Keith Borgmeyer Polly Reynolds met Keith when she was 14 years old. He was...
This past June, more than 20 local chefs and restaurants gathered to compete for one of six spots in Serve It Up CoMo’s 2017 Top Chef campaign.
Serve It Up CoMo, a new organization that raises funds and awareness for six local nonprofits through Columbia’s thriving food scene, held their first public event, Savory Summer Kickoff, on June 17. The event, held at Bur Oak Brewing Company and sponsored by Las Margaritas and Houlihan’s, brought together more than 350 guests to sample delicious food from each competing chef, enjoy live music from Aaron Harms and the Alec Davis Band, partake in a brief beer education course from Bur Oak staff, and watch a margarita demonstration from Las Margaritas.
Savory Summer Kickoff ended with the announcement of the six Top Chef winners: Jeremy Brown, of Sophia’s; Kitt Chompupong, of Thip Thai; Reed Crull, of the University Club; Cheyney Andrews of Bleu Events; Rachel Klosterman, of Fresh Ideas; and Chris Wettengel, of Walnut Street Tap & Kitchen.
These six finalists were paired with a nonprofit organization and team sponsor to create a Serve It Up CoMo team. Together, the teams organized events to raise funds for each nonprofit while promoting one another in the community. The six partner nonprofits are Columbia Center for Urban Agriculture, Encircle Technologies, First Chance for Children, Granny’s House, Primrose Hill Teen Challenge, and Welcome Home.
The 2017 Serve It Up CoMo campaign will come to an end on November 17 at the Serve It Up Soiree at Brewer Fieldhouse. Guests will enjoy an exciting culinary experience provided by the six Top Chefs and will view the final cookoff to determine the winning chef and team.
You can purchase tickets here.
And the winners are:
Soul Food – Rachel Klosterman, of Fresh Ideas. Cajun shrimp with grits and greens (pictured above).
Southeast Asian – Kitt Chompupong, of Thip Thai. Fish cakes, dumplings and curry.
European Cuisine – Reed Crull, of the University Club. Pork belly safrito with potato.
Classic American – Jeremy Brown, of Sophia’s. Lobster and prime rib sandwich.
Southwest/Latin American – Chris Wettengel, of Walnut Street Tap & Kitchen. Chorizo tortilla burger.
People’s Choice – Cheyney Andrews, of Bleu Events. Fish and Chips with a pea shoot aioli, lemon salt and a bacon jam.