Live cooking challenge puts contestants under pressure

Food enthusiasts from across the suburbs packed the house for the Cook of the Week Challenge, a cross between “Iron Chef” and “Chopped,” with the four finalists whipping up gourmet dishes using five key ingredients announced that night.

The ingredients included fresh cranberries, dried cranberries, pork tenderloin, canned chipotle peppers and hazelnuts. Contestants also had their pick of a pantry stocked with everything from root beer to sweet potatoes.

What made it interesting for the 200 guests on hand at the Hyatt Regency Woodfield Schaumburg was that these competitors came from across the suburbs and were not professional chefs.

“I’ve been following them in print every week, so it’s fun to meet them in person,” said Vicky Kopulos of Arlington Heights.

TerrieAnn Jones of Palatine, one of the 16 original contestants, and Pam Larson of Mundelein grabbed front row seats to watch two of the cooks create their masterpieces.

“I like the concept of seeing how they react, of being out of their element and having to cook on the spot,” Larson said. “I don’t think I could do it.”

One of the finalists, Schaumburg graphic designer Michael Lalagos, summed up his nerves best when, after one hour of cooking, he presented his plated pork tenderloin to the judges, saying: “This is the hardest thing I’ve ever done.”

His fellow finalists agreed, adding that the rigor of cooking on the spot, on new Thermador induction cooktops, with a crowd of people watching and photographers capturing their technique, was a pressure cooker.

But exhilarating, as well.

South Barrington homemaker Penny Kazmier gasped when she was named the Cook of the Year. Her pork tenderloin stuffed with cranberries, hazelnuts and mushrooms, glazed with root beer, chipotle and vanilla and served with a sweet potato hash and chutney, won over the five judges — and the room.

“I can’t believe it,” she said. “This is the frosting on top of my cake. I love to cook and I wouldn’t call it validation, but I’m just thrilled that someone liked my food.”

Antioch businesswoman Cate Brusenbach placed second with her pork tenderloin stuffed with feta cheese, hazelnuts and cranberries kissed with a chipotle glaze and served alongside gingered carrot puree.

When Kazmier’s name was announced, Brusenbach seemed as thrilled as her competitor, giving a big hug and shouting: “Fabulous!”

Mark Clemens, a sales manager from Elgin, also stuffed his chipotle-rubbed pork tenderloin with cranberries and topped it with bacon bits. The gregarious cook drew a large crowd to his station and cheers from the crowd as he presented his creation to the judges.

The plated entrees came at the end of the night, but guests on hand had plenty to do while the cooks worked at their kitchen stations.

Sponsors of the contest surrounded the main ballroom of the hotel, offering samples and information about their products, while celebrity chefs performed cooking demonstrations on stage and volunteers sold raffle tickets, with the proceeds — more than $800 — going to the Northern Illinois Food Bank. The Daily Herald also donated $2,500 to the food bank.

“The whole thing has been a lot of fun,” said Lisa Smith of Arlington Heights, “with all the cooking demos, the raffles and free food to try.”

Food was at the center of the event, literally.

In the middle of the ballroom, Hyatt Regency chefs served up small plates, from polenta with ratatouille, and a potato gnocchi with a shallot leek cream sauce; to short ribs with potato puree and rich desserts.

Visiting with some of the vendors, guests learned about Gurnee-based Ying’s Kitchen and its line of Asian sauces before sampling some corn pudding and cornbread with sweet potato stuffing with cranberries and pecans, all using Whole Foods ingredients.

A big hit with guests was the Korean pork tacos created by chefs from Millrose Restaurant, using smoked butt from its sister company Rose Packing, both located in South Barrington.

Millrose officials figure they went through 250 tacos during the night, and they confirmed the entree would be the newest item on the upcoming menu.

Guests also learned about infrared grilling techniques from representatives with Solaire — who donated one of their grills to the winner — and about induction and steam cooking from Thermador trainers and sales associates from Novak & Parker in Mount Prospect.

Dean Breen from Novak & Parker explained that the contestants arrived during the afternoon before the competition to train on the Thermador cooktops and get comfortable with the stove’s ability to heat up instantly.

“They’re even more responsive than gas,” Breen said. “If they put a vessel on high, there’s like instant reaction. It can boil water in like a minute and a half.”

Judges rated the cooks’ plated dishes on appearance, creativity, use of product and taste, after carefully going over each one.

Deborah Pankey, Daily Herald food editor, declared the competition a success, both with the hundreds of readers entering the contest and the attendance to the final challenge.

“Everyone went wild with all of their creations,” Pankey said, “and created really solid dishes.”