Iron Fork 2011: Scott Romano Scotches an Egg, Wins the Chef Competition

Eat your heart out, Bobby Flay.

By Dallas Observer's Nick Rallo

The pressure cooker was hissing, and sweat was dripping down Scott Romano's forehead as he cupped fresh California avocado around a soft boiled egg. Then, he dipped the whole thing in egg wash, breaded it and eased it into a deep frying bath.



It was one of many humbling (for foodies) scenes at Iron Fork at the Fashion Industry Gallery, where sponsors Whole Foods, Fuze, Tequila Avion and more joined forces with local restaurants like Torchy's Taco's, Dallas Chophouse and Mozzarella Company to make the ultimate food, drink and music event.



The audience watched in a mix of zen and excitement as the Chef Scott Romano of Charlie Palmer and Gilbert Garza of Suze diligently worked avocado skins back and eased meat onto buttery pans. Rathbun worked the microphone, answering questions during the 45-minute battle -- where avocado was the secret ingredient -- and the chefs each churned out four dishes for the judges.



Romano spent a good deal of time on his Scotch Egg, while Chef Garza used blistered grapes under creamy sauces. The judges cracked Romano's fried egg (the gooey-ness!), swept up Garza's avocado sauce, and ultimately chose Romano as the winner. In this age of chef celebrity, it was an exciting thing to behold.



See complete story here.