Eight chefs compete, one leaves with a cutting board stuck with Iberico ham hooves?
A fitting trophy, perhaps, for Cava restaurant’s second annual Ground Hog Day cook-off on Feb. 2 — an evening stuffed with Toronto’s finest ground, cured, chopped, pureed, emulsified, and brined cold pork dishes.
Last year’s returning champion, Michael Steh of Reds Bistro, will defend his title against Ryan Crawford of Stone Road Grill, Ted Corrado of C5, Ryan Donovan of Marben, Albert Ponzo of Le Select, Matt DeMille of Parts & Labour, Teo Paul of Union and Geoff O’Connor of Nota Bene.
Steh won last year with his pig porchetta while The Black Hoof’s Grant van Gameren won the People’s Choice award for his Nduja with fennel salad.
Cava (1560 Yonge St.) will also supply the event with Henry of Pelham Estate Wines and a posole to go with all those salty porks.
Seating for the event is limited, book at 416-979-9918.