“It was a good crowd and everyone was really receptive.” Ohlinger said he would definitely like to return next year to defend the titles, perhaps even entering Devil’s Thumb’s new restaurant Heck’s, set to open by the end of February.Īlan Roach from KOA Radio was emcee for the evening. “We were very pleased how everything looked and tasted. When asked what it was like to sweep three of the six categories, Ranch House Restaurant Chef Ken Ohlinger said, “It’s always nice to win something,” but that “it was a good feeling” to win a majority of the categories. Best Presentation was awarded to Doc’s Roadhouse.

The overall esteemed People’s Choice Award went to Devil’s Thumb Ranch, Ranch House Restaurant, which was also awarded Most Creative.

Other desserts included the Club Car’s orange creme brulee, Doc’s (Roadhouse) bread pudding with a bourbon glaze, and Untamed Southwest Grill/Wild Creek Brewing Company’s black and tan pudding. Chefs from the school were Josh Van Natta, Joey Coucke, Levi Sapien and Dan Walker. Other entrees giving Devil’s Thumb a run for its money included Deno’s Mountain Bistro with its shrimp, chicken, andouille sausage and green chili gumbo (Chef Debbie Lewis) Five Mountain Tavern’s coffee-braised short rib atop bleu cheese gratin made by chefs Edward Coulombe, Maria Juana Alsina, and Maria Ines Garcia red chili prepared by the Pro Start Students at Middle Park High School Moffat-Derailer’s herb-crusted New Zealand rack of lamb served on sweet potato gnocchi (made by Harry Aparcana and Anthony Rufus) and the “Beer and a Shot” entry by chefs Alberto Sapien and Pete Wertz of sauteed beef deglazed with gold tequila, smothered in beer bacon gravy, topped with Maytag bleu cheese walnut salsa and sweet potato rajas from Wild Creek Brewing Company at Untamed Southwest Grill.īest Dessert went to the Pro Start Students of Middle Park High School, who offered lucky guests chocolate-covered strawberries and truffles. In the entree category, Devil’s Thumb’s Ranch House Restaurant rose to the top with is bourbon and black pepper-braised pork cheek with roasted sweet potato salad and collard green kimchee.

Chris deberge