Chef Eagle says, “I’m ready – I’m excited about this one. A lot of people come out for this competition, it’s for a really good cause.”
Today she is making gougeres-style BLT. Gougeres is a French pastry, typically used in dessert applications – such as a cream-filled profiterole – however Chef Eagle is using a savory version made with cheese.
The tomatoes, butter-leaf lettuce and onions come from Sol Harvest Farms, because all of the produce is fresh and robust.
Chef Eagle’s tip for making fresh aioli (fancy mayo): if you “chiffonade” your basil to thinly slice and expose to release as much of the inside as possible – the more flavorful your sauce – or aioli will be.
Duke it Out Challenge Details
Sept 28 5:30 p.m. – 8:00 p.m.
Tickets at the door $50
Builders Source Appliance Gallery
More information Online (Tickets No Longer Available)