Iron Chef returns after a 3-year break with a whole new cast of characters. Watch one of Boise’s favorite Chefs, John Berryhill of Berryhill & Co. and Bacon go up against one of Ada County Paramedics Finest, Sam Jensen.
IRON CHEF BCT
John Berryhill vs Sam Jensen
March 13, 2012
This time Iron Chef is certainly mixing it up and the results should be fantastic. Sam Jensen comes with a quite a resume of cheffing before he turned his spatula in for a stethoscope and mighty fine looking uniform. The two will have a show down in kitchens provided by RC Willey at Boise Contemporary Theater.
Presented by:
Tickets:
Tickets are $50
A $3 Ticket Fee per ticket will be assessed at time of purchase.
Doors open at 6:30 – Iron Chef BCT kicks of at 7:30.
Click here to buy Tickets online
or call the Box Office at 331-9224 x205
Proceeds support BCT.
Details:
There will be a limited silent and live auction. There will be an opportunity to bid on the food plates from the competition. Appliances used during the competition will be available for sale at the end of the night.
Meet the Chefs:
About John Berryhill
John Berryhill is known for his exceptional culinary combinations and impeccable style. He is an accomplished chef and restaurateur, a restaurant and special events facility designer/consultant, and a food-research consultant, designing recipes for a long list of corporate foodservice clients. Many of his recipes and writings have been published nationally and internationally. From 1997 to 2004 John was a TV Chef on NBC-affiliate Channel 7’s KTVB Kitchen, as well as numerous appearances on cable channel’s Idaho Cooks. His constant high energy is displayed in his many private, corporate and public cooking classes. He is heavily involved in the community, sponsoring many charitable events and causes like youth sports programs, education, arts, and cancer awareness, and he is currently the board president for Boise’s Downtown Business Association.
John’s signature restaurant, Berryhill & Co., has been one of Boise’s most popular hot spots for over a decade. It has achieved national status through articles and reviews in Wall Street Journal, America West Magazine, Food and Wine Magazine, Food & the Menu, Kiplinger Report, Northwest Palate, Restaurant Business Magazine, Northwest Meetings + Events and NPR. Berryhill’s is located at 121 N. 9th Street in downtown Boise, and has many banquet spaces on site including the beautiful Berryhill Ballroom. In early 2011, Chef Berryhill opened BACON, a breakfast-lunch bistro, coffee shop and bakery with 8-11 kinds of bacon daily, bloody mary’s, bellinis and bimosas. It’s located at 915 Idaho street. Plan b Lounge also opened that year as a small and quiet bar beside Berryhill’s with oversized leather furniture, higher end amber liqours and two 52” tv’s…it’s all about liqour & leather. Catering has always been a primary focus for Berryhill, from delivered-drop off gourmet fare to full service catering, serving clients primarily throughout the Teasure Valley.
About Sam Jensen
After cutting his culinary teeth in San Francisco, US Embassy in Paris, and an apprenticeship at the acclaimed L’Auberge des 3J, Sam returned to his native Boise to mix food with pleasure at the local Highlands Hollow. A strong desire to continue learning classical technique led him to the Culinary Institute of America in Hyde Park, NY. While in New York, he also interned at the Park Avenue Cafe, pouring wine on the 107th floor of the World Trade Center. A family connection led him to become the head chef at the Flying B Ranch, an Orvis endorsed outfitter and hunting lodge in central Idaho for three years. Sam also traveled to the Rainbow River Lodge on the famous Copper River for a season to practice his backwoods culinary talents; the food for the five star diners entire summer had to be flown in by sea plane! Next, Napa Valley and Thomas Keller’s Bouchon proved to be the pinnacle, and also the breaking point. Using skills acquired through 17 years in approx. 25 different kitchens, the intensity and adrenaline required to boil water and scramble eggs stopped making sense. Enter the 911 world – all the intensity of food, add a healthy portion of the ill and injured, a sprinkle of gratitude, some salty humor, and this recipe has deep and lasting impact for Sam. Sam enjoys helping members of his community and learning a new & highly intense skillset. All the adrenaline of culinary arts & no one minds if the ice sculpture melts!
PS: He loves peanut butter and jelly!
Click here to buy Tickets online
or call the Box Office at 331-9224 x205
