Save the date! On Sunday, May 18th at 5 p.m., join three of Houston’s top fried chicken chefs for a throwdown benefiting Lucky Dog Rescue, a 501c3 foster-based dog rescue organization in Houston.
Chef Randy Evans has generously donated the use of his restaurant, Haven, located at 2502 Algerian Way. Tickets are $85 per person and may be purchased via donation at www.luckyrescue.org. Seating is limited to 125 lucky attendees. Attendees will vote on the winner who will be crowned Fried Chicken Champion! Deep Eddy Vodka will provide special cocktails while Saint Arnold will serve up their legendary cold brew.
The Chefs will create their own signature fried chicken and a chosen side, utilizing donated Springer Mountain Farms Chicken – poultry that is 100% all-natural with no antibiotics, growth stimulants or hormones; fed a vegetarian diet and certified by the American Humane Association.
In addition, Wholesome Sweeteners is providing product (and awesome attended goody bags) for Pastry Chef Alyssa Dole of Corner Table, to prepare a delicious dessert for the crowd. All three chefs are well-known for their own version of delicious fried chicken so this will be one enticing showdown!
Known for his legendary fried chicken pop-ups, Chef Mark Holley prepares his southern-style fried chicken in huge cast iron skillets followed by a brief treatment on wire racks in the oven He will be opening Holley’s Seafood Restaurant & Oyster Bar at 3201 Louisiana and Elgin, which will encompass a lot of Holley’s extensive family influences along with notable contributions from the Bourbon country of Kentucky, the low country of the Piedmont, the kitchens of New Orleans and the seafood markets of the Gulf coast.
Haven’s Executive Chef Randy Evans cooks his chicken sous vide in olive oil, garlic, bay leaf and thyme. After a cold water shock, it goes into a buttermilk bath flavored with Crystal Hot Sauce followed by a dredging in a Creole spice blend flour before being fried in cottonseed oil.
BRC Executive Chef Steve Marque’s fried chicken is brined for 12 hours with honey, parsley, thyme, rosemary and lemon, then bathed in a spiced buttermilk for another twelve hours. It’s then breaded in spiced flour and deep fried in peanut oil.
Information provided by Jodie Eisenhardt.