Posted byZach Brown
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The 2018 Wilson Iron Chef competition

The fifth annual Wilson Iron Chef competition was held on Sunday, March 11, 2018. The event pitted three of the area’s top chefs against each other in a timed competition. Chef Mike Martino, representing Adelphia Seafood, earned the victory over Chef Ben Hinkle of Ganly’s Irish Pub & Restaurant and Chef Martha Cavarretta of Giannotti’s Berkshire. Each of the chefs had to incorporate four ingredients in their plate: duck breast, lentils, bananas and movie theater popcorn.

In the People’s Choice competition, seven restaurants were competing for two spots in next year’s Iron Chef competition. All seven competitors had to incorporate apples into their featured dish. The Hitching Post earned first place with its filet Mignon crostini. Adelphia Seafood took second place with its cheddar apple bisque with crab and bacon.

Also part of the day again this year was vendor row with more than 20 vendors offering samples of their foods and products. Check out our photo gallery to see some of the highlights of this year’s competition:

It was another great crowd for the fifth annual Wilson Iron Chef event.
The winning People’s Choice offering from the Hitching Post: filet Mignon crostini.
Giannotti’s Berkshire offered bratwurst cooked in apple cider beer with apple slaw in the People’s Choice competition.
Mmm…bratwurst.
A kettle full of Adelphia Seafood’s apple and white cheddar bisque.
The apple and cheddar bisque earned runner-up honors in the People’s Choice voting.
Remember Gourmand’s Berks Sandwich? They recreated it in cupcake form with candied sweet Balogna as a garnish.
Part 2 of Gourmand’s People’s Choice: Pulled pork with apple cider vinegar, atop a house-fried tostada, with Granny Smith apple slaw, pickled red onion and chipotle aioli.
Boscov’s Ala Carte Catering joined the People’s Choice Competition this year, offering Hawaiin pork sliders with apple walnut chutney.
Ganly’s entered the People’s Choice Competition with these apple, bacon and brie crisps.
Ganly’s apple, bacon and brie crisp
Olive Garden’s offering in the People’s Choice competition: warm apple crostata with ice cream
ATV Bakery was on-hand with cinnamon raisin toast, white bread with artichoke dip and more.
It’s not a Wilson Iron Chef without pulled pork taco sliders from the Station House Grille.
The New York Bagelry’s stand had much more than bagels.
Goose Lane Egg Farm didn’t bring eggs, but they did bring homemade salsa.
For the gluten free crowd, Deliciously Gluten Freedom offered three sweet treats, including the orange cream cookie.
Wilson West’s Consumer Science class served homemade fudge – mint chip and Oreo flavors.
Giant Foods was showcasing a chicken Parm recipe using Giant-brand grocery products.
Sweet Ride Ice Cream is always a hit along Vendor Lane.
A sweet treat from Sweet Ride – chocolate marshmallow and raspberry chocolate chip.
…and the students favorite breakfasts.
The Wilson Food Service team was showcasing the students’ favorite lunches…
The tomato pie – don’t call it pizza – from Morabito Baking Company.
The Morabito Baking Company was offering samples of some of their favorites.
Beth’s Sweet Escapes serving homemade cookies
The thin-mint like cookie from Beth’s Sweet Escapes was heavy on the mint.
GNA’s offering, a chicken bruschetta dish.
Holy cannoli! (Sorry, I couldn’t resist). Nonno Alby’s filled hundreds of cannoli at the stand.
Silly Lilly’s Pierogies were a big hit – they couldn’t keep up with the demand.
It was great seeing some new additions to the Vendor Lane, including Tlacuani Mexican Restaurant
Flautas from Tlacuani Mexcian Restaurant
This is how we do lunch at Wilson Iron Chef: tomato pie, coffee cake, chicken bruschetta, cookies, cannoli and chocolate milk.
Blowtorches are my favorite kitchen tool.
Chef Ben working on his pilaf
The 2018 Wilson Iron Chef competition
The start of the 2018 Wilson Iron Chef competition.
Chef Martha pulling her scratch-made noodles from the pot.
Chef Ben’s final plates included seared duck with chipotle raspberry compote, served with a pilaf, citrus butter asparagus, and caramelized banans.
Chef Martha’s offering featured from-scratch pasta that incorporated popcorn, one of the secret ingredients. It was served with duck breast in a red wine compote and lentil bacon reduction.
The winning plates from Mike Marino: duck breast garnished with a blood orange szechuan sauce, served with evegetarian sushi w/ banana and bang bang sauce, and soba noodle and lentil salad.

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  1. Pingback: Ganly’s Pub & Deli | Berks County Eats

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