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Slice, Dice and Spice Cook Off features two Wayne County chefs

Chef Tim Stephens of The Pultneyville Grille, in Pultneyville. Below, Chef Cory Collins of Keenan’s Restaurant at Brookwoods Golf Club

It doesn't get any spicier than this! In an effort to highlight the culinary and agricultural bounty of the Finger Lakes Region, tourism executives and food producers in Ontario , Wayne and Livingston Counties , the Canandaigua Wine Trail and the New York Wine & Culinary Center have joined forces to create a unique event, sure to tempt the palates of culinary connoisseurs and novice foodies alike.

Slice, Dice & Spice , NY is an Iron Chef-like competition that takes place during National Tourism Week, May 12 – 15, 2008 in Canandaigua , N.Y. at the revered New York Wine & Culinary Center . For three days (May 12-14), professional chefs will be teamed up in preliminary competitions with nine amateur teams, featuring community members, media representatives, local dignitaries, and Wannabe chefs.

On the final day (May 15), the top three teams will compete in an Iron Chef-like competition to determine the 2008 winner. Teams will be asked to create a meal using common “Market Basket” ingredients plus one secret ingredient. All of these will be products of the region from local farmers and food producers. Wine pairings will be made from the Canandaigua Wine Trail encompassing several local wineries.

Voting criteria will include the teams' ability to plan a creative menu highlighting the main elements of the meal, use of Market Basket ingredients and the surprise ingredient and wine pairing. Successful teams will also be those whose chef demonstrates and then delegates to his/her amateurs.

Wayne County 's team, “The Apple Blossoms,” is participating in the event on Wednesday May 14th. This team is being headed up by Jim Hoffman, Wayne County 's Chairman of the Board. Joining Mr. Hoffman in this competition is Larry Ann Evans (Executive Director Museum of Wayne County), Kimberlee Meeks (Vintage Gardens Bed & Breakfast) and Lorraine Mason, (Masons Farms). Their coach is Chef Tim Stephens.

Two chefs from Wayne County are participating in the contest: Cory Collins, chef at Keenan's at the Brookwoods Country Club; and Tim Stephens, executive at the Pultneyville Grille in Pultneyville.

Cory Collins, chef at Keenan's at the Brookwoods Country Club cites L'Ecole de Cuisine as his training platform. His favorite dish is beef tips au poivre in a cognac sauce over penne pasta topped with fresh tomatoes. His favorite foods and spices to cook with are wines, pepper and Montreal seasonings. His favorite Finger Lakes adventure is a wine tour at Casa Larga.Keenan's at the Brookwoods boasts excellent food and service and tables with great views of a championship golf course.

Tim Stephens, executive chef at The Pultneyville Grille in Pultneyville, has cooked in more than a half a dozen restaurants, including Gatherings Catering at the Daisy Flower Mill, Jeremiah's Tavern, Romano's Macaroni Grill and the Bombay Club & Lounge. Chef Stephens has also worked as a private chef for the priests at McQuaid Jesuit High School . His favorite foods are grilled meat and fish and he likes to cook with beef tenderloin, scallops, cilantro, tarragon and basil. He likes to go to Roseland Waterpark with his kids and grow herbs and vegetables in his garden. Located in The Landing at Pultneyville, the Pultneyville Grill offers distinctive dining in a casual but elegant waterside atmosphere.

Tickets to the finals are available online at www.nywcc.com and at area Wegmans. Tickets are $50 in advance and $55 at the door. Price includes over 30 tasting stations, live music, awards ceremony, and Cutco Cutlery and Canandaigua Wine Trail door prizes.

For more information, contact the Finger Lakes Visitors Connection, at 877-386-4669 or visit the website: www.slicediceandspiceny.com.