'Local food wins' at cook-off

As AthFest 2009 slowly drew to a close late Sunday afternoon, one new event stood out as a crowd-pleasing success. The first Iron AthChef highlighted local businesses by placing two contending chefs under a scorching tent of culinary competition.
Eric Wagoner of Athens Locally Grown and Craig Page of PLACE (Promoting Local Agriculture and Cultural Experience) stood over opposite grills, both trying to win the hearts and minds of the crowd and the taste buds of the judges.
Originally thought up and planned by Leara Rhodes, the cook-off was run entirely by volunteers and made possible through donations of local businesses.
Rhodes produced a wonderful event, perfectly imitating the "Iron Chef" television show in both guidelines and enthusiasm.
At exactly 5 p.m., a cooler lid was lifted, and the secret ingredient revealed: chicken.
Around this secret ingredient, Wagoner and Page planned and created five separate courses, all somehow incorporating chicken. The two chefs previously were given budgets of $150 to spend at the Athens Farmers Market to buy entirely local food. All vegetables, fruits and meats traveled no more than 75 miles to the final plates at Iron AthChef.
Michael Perkins, Earth Fare's head chef, provided commentary during the event. Steve Wildey, a software engineer, assisted Wagoner, while Tony Gesualdo of Luna Baking Company served as sous chef to Page.
Wagoner's lineup consisted of blueberry chicken salad, chicken noodle soup, barbecue chicken with plums, chicken and grits, and chicken crackling-topped ice cream.
Page's dishes included fried chicken liver salad, grilled chicken with spring vegetables, rosemary-skewered chicken and eggplant, chicken and goat cheese ravioli, and goat cheese-stuffed chicken with peaches and potatoes.
Both chefs aimed to please the three presiding judges: Chris McCook, executive chef of Athens Country Club; Doug Lowry, At

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