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2014 Culinary Cook-off


Reasor's top chefs took to the kitchen last Friday, June 6th at the location in Bixby, eyeing the honor of "Best Recipe". The event was held as part of showing appreciation to our newly acquired Chef's from Platt College's Culinary Arts Program, one of the only American Culinary Federation's accredited culinary schools in Oklahoma. While seven Reasor's chefs competed, Chef Michael Twiggs of the 15th & Lewis location took home the prize of "Best Entree Recipe", thanks to his delicious dish of Jamaican Jerk Ribs with Goat Cheese Polenta. Along with the crown, Chef Mike also received a $50 Reasor's Gift Card.

Chef Michael wasn't the only winner of the night, Bakery Chef Tamara Turner of 21st & Yale location also received "Best Dessert Recipe" for her delicious Mississippi Mud Pie. Tamara told us this recipe has been her favorite dessert since she was a young girl and now is the favorite recipe of her children and, of course, the judges. She was also awarded a $50 Reasor's Gift Card, along with her dessert Queen crown.

These two winners were not without competition, they were both running close races with their constituents, including Chef Austin Walsh of Bixby who prepared a mouth-watering Sriracha Chicken Croissants. Chef Charles Reinhardt of Bixby created a Greek Pasta Salad that would be a great side or main dish and fit for a Greek God. These recipes also had other contenders, including a scrumptious BBQ Pulled Pork Sliders made by Chef Jim Denney of Jenks, a dual contender who also prepared a 5-star restaurant quality Cheesecake. Another competitor in both categories was Tyler Blodgett the Food Service Manager in Jenks. Tyler created a beautiful Prosciutto Macaroni and Cheese Cup, along with a Pecan Tart, both which wowed the judges. Saving one of the best for last was Chef Kamal Elgihadi's to-die-for Stuffed Potatoes, a dish he enjoyed back in his home country of Libya.

What to learn how to make these fabulous, award winning recipes, visit Reasor's on Pinterest .