Locally, Chef Tyler Brown of the Capitol Grille was asked to challenge Chef David Bull of Second Bar + Kitchen in Austin, Texas. Brown's Country Fried Steak and Uncle Ellis Cornmeal Gravy (pictured right) are competing against Bull's Chicken Fried Steak and Red Eye Gravy. But really, where's the competition in that? Tyler's steak and his sous chef Cole Ellis' family recipe for white gravy — versus some Texan trying to pour old coffee on a rib-eye? Pshaw.
Plus, Chef Bull's version takes more than twice as long to prepare. You could have made Tyler's dish, eaten it, done the dishes and be a quarter of the way through watching the Texas Longhorns lose another college football game by the time that Texas shoe leather was ready to gnaw.
So if you want to see the winning recipe (IMHO), visit the Southern Living website here for the steak and here for Cole's gravy recipe. If you must attempt to compare Chef Bull's his valiant effort is here.
If you're not interested in the how-to, but do want to experience the chew-chew part, Chef Brown's Country Fried Steak and Uncle Ellis Cornmeal Gravy are currently on the daily lunch menu at Capitol Grille for a limited engagement.
However, this Saturday, Jan. 14, from 11 a.m. to 1 p.m. is the official time of the challenge in the Capitol Grille. Chefs Tyler Brown and Cole Ellis will be serving up their dishes and giving personally autographed copies of the magazine to anyone who orders some. Everyone who joins them on Saturday and orders the Country Fried Steak will be entered into a drawing for a one night stay at The Hermitage Hotel and dinner for two in the Capitol Grille.
Just proving that chefs Brown and Ellis won't be the only winners in the contest.