Chef Steve Saelg of The Crooked Spoon and Chef Alec Cheak of Fleming’s Prime Steakhouse & Wine Bar brought their expertise to Whole Foods Phillips Crossing for the final round of Fill the Grill. As in the previous two rounds of Fill the Grill, both chefs were given $20 to buy groceries and 20 minutes to create three portions of an entrée for three hungry judges.
Both chefs went with meaty protein despite time constraints. Chef Saelg grilled crostinis with olive oil, plump bratwurst links, red onions, and julienne fries. I can’t say I’ve ever thought to grill fries, but I know I’m going to try now! Saelg garnished his plates with a mustard and a fresh marinara-style sauce.
Chef Cheak went with lush greenery with a fresh-made vinaigrette, grilled fruit, and possibly grilled pork. Both Chef Saelg and Chef Cheak had wooed the judges in previous rounds with the inclusion of grilled fruit in their dishes; Chef Saelg served his grilled chicken thighs with a citrus reduction during the first round, and Chef Cheak garnished a grilled Pacific Cod with a mixed berry reduction.
The judges looked like they thoroughly enjoyed layering Chef Saelg’s crostinis with sliced brats, onions, and condiments, but after a super-close deliberation, Chef Alec Cheak of Fleming’s won the final round of Fill the Grill. Not only did he win the round, but he also won bragging rights and a nifty chef statuette. Regardless, all the chefs who participated in Fill the Grill proved that $20 at Whole Foods can translate into a simple and healthy dinner for a family of three. Be sure to check out your local Whole Foods’ calendar for a list of weekly events. Surprisingly, there’s always something fun and fancy-free happening at Whole Foods!