We’ve all heard of, or even competed in, Black Box style culinary competitions. But what happens when the secret ingredients are beer and BRAINS!

An audience of about 200, at the Drake Hotel in Toronto, found out exactly what happens when 4 chefs are given a Black Box challenge and 25 minutes to complete their dish for a panel of judges that included food writer and novelist, James Chatto; educator and chef John Higgins of George Brown College; and chef Anthony Walsh of Canoe and the Oliver and Bonacini Group.

Toronto culinary lights, Steve Gonzalez of Origin; Nick Liu of Niagara Street Cafe; Kevin McKenna of Globe Bistro and Earth; and Alida Solomon of Tutti Matti all rose to the challenge posed by chef Michael Stadtländer.

The fundraiser was held in support of the Canadian Chefs’ Congress “Eager Beaver” Culinary Scholarship. The scholarship supports two graduating students enrolled in culinary programs in Canada. This year’s recipients will be chosen from the Pacific Institute of Culinary Arts in British Columbia and George Brown College in Ontario. The scholarship supports the students as they stage with Congress chefs across Canada.

The chefs persevered with the ingredients given them, notably missing from the black box was an acid ingredient and they were force to improvise with tomatoes and other vegetables from Eigensinn Farm and Cookstown Greens.

In the end Alida Solomon came out on top with pork and zucchini flowers with a Creemore beer and brains sauce.