Chef Sean Quinn Wins 5th Annual FoodFight Competition

FoodFight recently held its 5th annual competition in New York and Chef Sean Quinn, Executive Chef at Chadwick’s, was crowned champion. The annual competition raised money to support FoodFight’s mission, which is to revolutionize the way people eat and think about food. Using schools as a platform, students, teachers, parents, and school staff are armed with the tools and knowledge they need to make healthier eating decisions.

Foodfight Chef Sean Quinn

The FoodFight showdown pitted Sean Quinn, C-CAP alum and a Food Network’s Chopped Champion against chef and author, Andrea Beaman, and Top Chef Contestant Dave Martin. The competitors were charged with creating a family friendly dish to feed four people for $20 or less that could be prepared in 30 minutes.

“Food literacy is really important, especially for families with young children,” says Chef Quinn. “We need to keep our kids healthy and strong. Fast food and take out were never an option for me growing up. My parents both worked, and they cooked dinner for the family every night.

We enjoy attending C-CAP events to help supporting their mission, working with public high schools to prepare at-risk students for college and career opportunities in the food and hospitality industry.

Here is Chef Sean’s winning recipe that he often cooks at home for his family. We’ll add to our list of recipes to try!

Orecchiette with Bacon, Corn and Ricotta (serves 4 portions)

-1 large Spanish onion
-3-4 garlic cloves
-1 bag frozen corn (organic)
-8 oz ricotta cheese
-1 small container of grated Pecorino Romano cheese
-EVOO (Extra Virgin Olive Oil)
-Salt and pepper
-Fresh basil

-Bring salted water to a boil.
-Cook bacon until rendered and crispy.
-Add pasta to water.
-Remove bacon and reserve 1 tablespoon of the fat.
-Add 2 tablespoons of EVOO and reserved fat.
-Add onion and season to taste with salt and pepper for a few minutes until soft.
-Add garlic cook for 1 minute.
-Add corn, basil, and cooked bacon.
-Add some pasta water and the cooked pasta. Toss to coat.

-Plate equal portions.
-Place small dollops of ricotta on each dish.
-Sprinkle Pecorino Romano to taste and enjoy.

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