Camp food favorites — S'mores and mac 'n' cheese — were on the menu at the historic Parador on Binz when the Young Professionals of Camp for All hosted the annual Camp Culinary Challenge. Twelve chefs joined the friendly competition that had the more than 250 guests placing their votes and licking their chops.
Natalie Hewitt and Annie Sorrells chaired the event that featured five teams competing in the S'mores challenge and seven teams whipping up their best mac 'n' cheese dishes.
Three Brothers Bakery had the winning S'more— a chocolate chip cookie bowl with a marshmallow cream center.
Guests such as Houston Dynamo players Mark Sherrod and Tony Cascio sampled the entries, shopped the silent auction and perused the Camper Photography Showcase.
Three Brothers Bakery, with chef Bobby Jucker at the lead, had the winning S'more — S'mores pie with secret graham cracker crust, topped with chocolate carmel ganache and marshmallow butter cream. Joining in the sweet competition were Ooh La La Dessert Boutique, Sorrel Urban Bistro, River Oaks Donuts and Black Hole Coffee House.
Sandy McGee's Restaurant and Catering, out of Richmond, with chef Payton McGee at the helm, won most votes for the mac 'n' cheese — an elevated classic macaroni and cheese topped with pork belly. Throwing their toques into the savory ring were Artisans, Beavers Ice House, Dish Society, Kris Bristro, Ouisie's Table and Sorrell Urban Bistro.
Lining up to tickle their taste buds on behalf of Camp for All were Liz Rigney, Mindy and Jeff Hildebrand, Drs. Didi Garza and Peter McLaughlin, Allison Ignacio and Mack Schaffer, Jessica Nimon, Matt and Melinda Mogas, Taylor McDaniel, Nathan Rigney and Ellen James.
Patrick and Emily Samuels, from left, and Melinda and Matt Mogas.
