By Lee Pierre
Roanoke Alumnae Chapter of Delta Sigma Theta Sorority Inc. hosted a tasteful event “Chef’s Cookoff: Real Men Cook 2026.” It featured local amateur chefs showcasing their “signature” dishes. The event took place on Saturday, May 2nd at the Family Life Center of Pilgrim Baptist Church. The emcees, La’Shay Foreman, Danielle Burks (chapter president), Sheila Herron, and Tanisha Nash kept the attendees entertained and aware of what was transpiring throughout the event.
Not only did it feature delicious culinary dishes, the sorority also provided a silent auction table loaded with great items such as gift cards, Target gift bag, a cookout bundle that included a small grill and other items for cooking out, and several other items. Everyone seemed delighted with the selection of items. The event also featured vendors: Betty’s Jewelry and Accessories; Creative Asya; Her Perfect Jewelry Box Paparazzi; Accessories/Design House Fab; and Mosaic Mental Wellness & Health, as well as an information table for the NAACP ACT-SO youth program.
The ten cooks stood proudly at their station as attendees came around to sample their dish. Each attendee was given ten tickets to drop at each station that they sampled. The judges for the event were Pastor Amy Hodge of Mount Zion AME Church and First Lady Annette Lewis of Morning Star Baptist Church.
Rev. Dwight Steele Sr., pastor of Pilgrim Baptist Church was one of the chefs.
“I am happy to share a recipe that my mother gave me (Cranberry Meatballs),” he said. He also expressed his gratitude for all the other chefs and the “wonderful community turnout.”
He further added, “I’m not from Roanoke but I have been here for the last 39 years. I don’t know of any other place that I would like to be.”
“Today was a fantastic day. It was an honor to be here at the Delta Sigma Theta fundraiser, stated Richmond Vincent, CEO of Goodwill.
His dish was the sweet potato casserole. “I hope the folks here enjoyed it and want more of it,” he added. “And you can buy more of this casserole at Henrietta’s Cafe in the Market at Melrose.
Voting was not an easy task as Donna Lee clearly affirmed, “Everything is so good, I don’t know who to vote for.”
According to the judges, the votes were close. The judges scored the chef’s dishes based on four criteria: taste, presentation, texture and creativity. The three winners received the highest average scores.
Mayor Joe Cobb received first place for his signature dish the (Joe) Cobb salad.
“It’s my version of the Cobb salad, but it’s spinach base, he said. “I’ve had so much fun being here together with men who love to cook and a great crowd who enjoys good food. I tasted everything and it all was remarkable. So, kudos to the Deltas for planning this event.”
In second place was Councilman Peter J. Volosin. “I was honored to be invited to participate in the Cookoff. I enjoyed getting to see what other community leaders whipped-up in the kitchen and the camaraderie of the competition. It was a pleasant surprise to win 2nd-place in the cookoff with my family’s eggplant parmigiana recipe. Thank you to the Deltas for their work in the community, it was a pleasure to serve them.”
Third place was awarded to Councilman Phazhon Nash who shared a macaroni and cheese dish.
“The mac and cheese recipe was originally my great grandmother and my grandma’s. It’s kind of our family’s thing, but I’ve added some different ingredients overtime, like mozzarella,” he said.
The crowd’s overall favorite chef, based on votes, was Troy Tinsley.
“My Gumbo Shrimp Stew dish is a recipe from my grandmother. I wanted to share it with everybody else,” he stated proudly.
Other chefs presenting delectable dishes include: Antonio Stovall (STO Chili); Kevin Bowman (Sweet Heat Southern Collard Greens); Joseph Austin (Stewed Chicken and Rice); and Richard Anthony (Baked Beans).
Overall, the event proved to be a successful fundraiser for the Deltas, praises to the chefs for being able to showcase their cooking ability, and an enlightening experience for the attendees who got to sample various dishes.
