Looking for a little culinary fun this month? Kelly Calabria, the mastermind behind Lake Oswego-based Kelly’s Jelly, has dreamed up an event that is sure to tickle your tastebuds and provide a fun and unique culinary adventure.
For the second annual Kelly’s Jelly Challenge she has invited some talented food cart chefs to create dishes using her habanero pepper jelly, winner of the 2012 Scovie Awards, a blind taste-testing contest of firey foods.
Participating chefs are Bo Kwon of Koi Fusion, Jensen Yip and Kevin Scofield of 808 Grinds, Shane Chapman and Keena Tallman of PBJ’s Grilled, Nick Dickison and Carina Rumrill of The Cheese Plate PDX; Jace Krause and Ryan Lynch of Fried Egg I’m In Love and Charlene Wesler and Michael Susak of The Gaufre Gourmet.
Kelly has lined up a pretty tough panel of judges, including Jenn Louis, chef and owner of Lincoln Restaurant and Sunshine Tavern in Portland, who was named one of Food & Wine magazine’s 2012 Best New Chefs, and Ben Jacobsen, proprietor of Jacobsen Salt Company and Brenda Crow of Olympic Provisions.
The judging happens April 17, and then from April 18 through 23 we get to be the judge of which food cart created the most delicious dish. Read Full Article