Foobooz Open Stove

There are a lot of considerations that go into the planning of an Open Stove night. We look at the two chefs, their kitchens, their mentors and their histories. We look at the assistants that they’re bringing with them. We examine ingredient lists and styles of cooking and try very hard to design challenges that will both flummox and terrify, while still allowing both teams to actually get food on the table. It’s a long, arduous process and we take it very seriously.

Most of the time.

Because sometimes, we just look at the calendar, realize its just a few days before Cinco de Mayo, buy up a bunch of supplies from the closest Mexican grocery, pull a bottle of tequila out of the liquor cabinet and assume that the party will take care of itself. And that’s precisely what happened last night for our First Annual Uno de Mayo Open Stove Challenge, which pitted Maciej Ciezki from Lacroix against Robin Niemczuk of M Restaurant in a culinary battle for honor, glory and bragging rights. Together, they cooked 8 courses for 20 people, used chiles and cotija and guava paste and chicharones and gummy bears and absinthe, fought against the clock and each other and, in the end, we chose a winner in what was one of the closest and hardest-fought battles we’ve ever had at COOK.

If you missed it, that sucks for you. Granted, you’re probably not as hung over as last nights lucky guests, but you also missed out on soft shell crabs and crab salad, a brilliant hash of pinto beans, edamame, cotija and greens, something which will forever be known as “Olga’s Breakfast” (Olga likes Greek yogurt with caviar and champagne jelly and now so do I) and more tequila than was probably healthy for the gang of blurry drunks that I spent most of my evening drinking with.

But the good news? We had loyal COOK photographer and Friend of Foobooz, Yoni Nimrod, in the house, and he, at least, stayed sober enough to work a camera. Check out his snaps from last night after the jump.

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