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Getting ready for the Big Event |
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| Chef Darrell Breaux of Bro's Cajun Cuisine Restaurant on Charlotte Ave in Nashville. Chef Darrell prepared a Cajun Bread Pudding with Rum Sauce using Purity's Vanilla Bean Premium Ice Cream. | Chef Michael Osborne of Manchester-Coffee County Conference Center in Manchester Tennessee. Chef Michael prepared Blackberry Strusel Cobbler a la Mode with Blackberry Wine Sauce. |
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| Chef Matt Heartfield of Radius 10 Restaurant down in the Gultch in Nashville prepared an unusual presentation called the Smoked Peach Trio - they literally wood smoked the Ice Cream right at their station. | Chef Mike Folz of the Rennaisance Hotel on Commerce St. in Nashville prepared a Watermelon Bombe using raspberry sorbet provided by Purity Dairy. |
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| Chef Amber Rayniak of Sambuca Restaurant, on 12 Ave South in Nashville prepared a dessert she named Chocolate Peanut Delight - topped with an oreo cookies. | Chef John Vogt of the Nick of Thyme Catering and Cafe located on the Merchants Walk in Brentwood Tennessee prepared Hawaiian Hospitality with Purity's Coconut Pineapple Ice Cream |
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| Chef Melissa Frye of the Tin Angel Restaurant on West End in Nashville prepared Hawaiian Lai a wonderful dessert using the Purity Hawaiian Gold Ice Cream. | Chef Anna Lia Hicks of Tutto Bene Bakery in Goodlettsville, Tennessee prepared a Chocolate Cobbler with Maple Sauce using Purity's Vanilla Bean Ice Cream. |
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| Chef Laurie Potts of the Wildhorse Saloon, downtown on 2nd Ave N. in Nashville prepared a takeoff on a traditional dessert - she called it Upside Down Delight. | To cap off the afternoon, Cathy and Marion Hoormann of Kickin' Coffee and Tea set up a coffee, espresso and cappucino bar for the patrons enjoyment. |
Nashville, TN – Chefs from some of Nashville’s finest restaurants celebrated National Ice Cream Month this past Sunday with some friendly competition. Members of the Middle Tennessee Chapter of the American Culinary Federation will showcase their skills with Purity Ice Cream at the Wildhorse Saloon for the Second Annual Ice Cream Competition to benefit childhood hunger.
Purity Dairies provided all the ice cream, which the chefs did transform into edible works of art. A panel of judges sampled each creation and somehow determined a winner.
“The desserts are all absolutely incredible,” said Cathy Hoorman, secretary of the Middle Tennessee Chapter of the American Culinary Federation. “It’s difficult for the judges to pick a winner from all the amazing entries. The real winner is going to be in our effort to raise awareness of domestic childhood hunger.”
