by S. Rotan Hale
It was all about the culinary skills, tasty treats and recipes as local Deltas held their Cook-Off 2014 at the Roanoke Higher Education Center Saturday, Dec. 6. The “Real Men Cook” event featured 13 chefs that offered an array of scrumptious delights for “tasting only” with no judging as in the past–which was a refreshing twist.
Rev. Dwight Steele, pastor of Pilgrim Baptist Church said, “They’ll make your tongue clap your brains out,” referring to his cranberry meatballs. As a first time participant, Rev. Steele said his wife Connie encouraged him to enter his dish in the event. “Happy wife, happy life,” he added.
Another participant with a meatball creation was Ricardo Stovall a Salem resident who, as no stranger to the “Cook Off” was one of several finalists in the 2011 event. Revealing some of his ingredients, Stovall said his recipe incorporates special herbs and vegetables from his garden such as tarragon leaves, basil, banana peppers and green peppers that add a unique and flavorful touch to this traditional dish.
Andre’ Perry was particularly proud to offer an interesting variation on the traditional fried fish nugget as his were made with “freshly caught striped bass from local Smith Mountain Lake.” Perry said one main ingredient to his creation was a little “Old Bay” seasoning which everyone knows adds the perfect touch to just about any fish and seafood recipe.
Who would have thought Councilman Bill Bestpitch could bake? Each of his simply delicious and well-balanced pumpkin chocolate chip muffins called for another… and another. With a smile of satisfaction, Rev. E.T Burton referred to the confectionary delights as “City Council muffins,” and like other attendees helped himself to several.
Back at his station, Rev. Burton had everyone under a spell–craving for more of his candied sweet potatoes.
Lee Graves, another regular at this event, surprised many who were expecting the shrimp and grits Graves usually serves. Instead everyone got a taste of his mouth-watering chili beans and rice that proved to be just as satisfying if not more so.
Other entries included, several pasta dishes (fagioli and spagetti), veggie soups, smothered ribs and one chef, Michael Creasy had a gumbo-like Cuban pork stew with Spanish rice that was a work of art.
As one of many altruistic efforts conducted by the Deltas, this event raises funds for building a water well on a school yard in Machakos, Kenya, Africa.
In a message to the chefs, Soror Cheryl Gray said, “When it seems like society is focused on getting more, spending more and achieving more, it helps to think about the importance of helping others. It is at this time that I think of you (chefs) and how you will have a hand print on the Water Well.” Gray is Chair International Awareness Committee, Delta local.
This year the Deltas offered an impressive cook booklet that featured the participating chefs and their recipes as well as additional recipes submitted by several chapter members.
