Pascale Italian Bistro sat comfortably in Drumlins, close to Syracuse University’s South Campus. On Monday night, string-lights shone warm yellow hues on the building, welcoming patrons for the Chef Challenge Syracuse.

Couples, friend groups and strangers entered the quaint bistro with smiles. Lingering near the foyer, they waited for Josh Rhoades and Ashley Murray, the leaders of the event. They were then led, in groups, into the kitchen for a special sneak peak of ingredients the bistro received in a “mystery box.”  

With events throughout the year, Chef Challenge Syracuse challenges local restaurants to create a seven-course meal with a limited, surprise set of ingredients.

For Monday night’s challenge, the Pascale Italian Bistro’s kitchen was filled with fresh, local produce that had been given to the chefs only hours prior to guests arriving. Executive Chef Sal Alessandro said the restaurant was sent more than 20 pounds of watermelon radishes, about ten pounds of carrots and another 20 pounds of purple daikon radish.

“We give restaurants a slight heads up or send them major proteins a couple of days in advance since some proteins need more time to be properly prepared,” Rhoades said. “But even then, there is hardly any time for pre-planning or preparation.”

Rhoades and Murray thought of the Chef Challenge years ago, while working with Oswego-based Grindstone Farm. They wanted a way to dress up the farm’s Instagram page, as well as to show their followers how they could use local produce to make exciting dishes.   

Both Rhoades and Murray saw this as a great opportunity to introduce people to new foods and to new ways of sourcing their food.   

“We really want to help develop a conscious ear to what we are eating and supporting by what we eat and purchase,” Murray said. “You are supporting your neighbor and from a sustainability aspect we are using less fossil fuels to manage transportation of products and produce.”

They also saw the event as a chance to spotlight restaurants around the city — Rhoades said he appreciates Syracuse as a “foodie destination.”

At Pascale’s, guests sat at tables and mingled, while discussing the food. A few people said they never tasted radishes before — and definitely not the way they were prepared that night.   

“It’s just so cool,” one diner said while sitting with her family. “We have plenty of great food right here in New York … I just never realized how I could actually eat seasonally without it being a chore.” 

Rhoades and Murray plan on bringing the Chef Challenge to other restaurants in Syracuse. As they create them, they hope to build a network between Syracuse residents and those serving and producing their food.   

 Inside the kitchen on Monday night, the chefs were just as enthused.   

“When do you ever, as a restaurant, get fresh, lovely ingredients delivered to your doorstep and asked to just be creative with them?” Alessandro asked. “We live for this.”   

Published on January 15, 2019 at 10:34 pm

Contact Leah: ltoney@syr.edu