Fort Wayne Executive Chef Matt Nolot spends a lot of time out in the community cooking at fundraisers and just having fun meeting the public. We love that he’s so visible in the community. He’s one of our longest-serving chefs and he’s well-known in Fort Wayne.
We’re delighted to report that he’s taken the prize for the second year in a row in the Summit City Chef’s Competition, held annually at the Sycamore Hills Golf Club. Chefs submitted entrees, desserts and wines for consideration by a panel of celebrity judges. Judges for this year’s event were Fort Wayne Mayor Thomas Henry and his wife, Cindy; Cindy Larson, features writer for The News-Sentinel; Charles Shepard III, executive director of the Fort Wayne Museum of Art; and Chuck and Lisa Surack of Sweetwater Sound.
The event is a fundraiser for the Ft. Wayne Children’s Foundation.
Matt tells us he was required to use raspberries this year. So he came up with what he called the “mini pigs dinner.”
“I made mini pigs troughs and filled them with two kinds of ice cream: raspberry and goat cheese and raspberry and sweetcorn ice cream. Then I topped it with a raspberry caramel sauce, a creamed honey whipped cream, smoked and candied almonds and froze raspberries with liquid nitrogen table side and crushed them up and sprinkled on top. The ice cream was also made table side with liquid nitrogen, so it was quite a show.”
Last year, Matt’s dessert concoction was chocolate sea salt cupcakes with caramel corn icing and vanilla cupcakes with cotton candy icing. We added a version of the cake to our permanent menu, and it’s been very popular.
No word yet on whether or not this year’s prize winner will be added to the menu…. but we’ll be sure to tell you if we do!