Chef Charles Hudson of Sunburst Trout Farms at 2012's ninth Chefs Challenge.
The Lexington Avenue Brewery team stands with the Sunburst Trout Farms team.
Chef Jason Roy and the LAB team used the secret ingredient, blueberries, to prepare a blueberry chocolate strudel with blueberry white chocolate ice cream, candied blueberries, and caramel chocolate-covered almonds.
Team LAB plates their blueberry chocolate strudel.
Guests enjoy this year's ninth Chefs Challenge at Pack's Tavern.
Baked blueberry cream cheese turnover with vanilla ice cream, blueberry caramel sauce, and chocolate-covered blueberry prepared by chef Charles Hudson and the Sunburst Trout Farms team.
Chef Charles Hudson holding a pan of his chocolate-covered blueberries.
Blueberry roasted pork loin, spring vegetable mac & cheese, Lusty Monk asparagus with pickled blueberry
from team Sunburst Trout Farms.
A team member from Sunburst Trout Farms.
Blueberry-ginger short ribs braised in Pisgah Blueberry Ale, ginger ale tempura-fried blueberry spicy shrimp roll, and sesame-glazed asparagus from team LAB.
Team LAB plating their blueberry-ginger short ribs.
Chef Charles Hudson with some of his Sunburst Trout Farms team.
Team LAB preparing their ginger ale tempura-fried blueberry spicy shrimp roll.
Voted as the No. 1 dish of the evening, team LAB's gorgonzola blueberry puff, citrus blueberry cream, bacon-candied cashews, and blueberry lavosh.
Diners enjoying the May 15 Chefs Challenge.
Team Sunburst Trout Farms.
Grilled green tomato with bacon, crab & avocado relish, saffron ricotta, crouton, and blueberry buerre rouge
prepared by chef Charles Hudson and team Sunburst Trout Farms.
Diners mingle during the May 15 Chefs Challenge at Pack's Tavern.
Enjoying this year's ninth Chefs Challenge.
A member of the Sunburst Trout Farms team.