Disclosure: This was a complimentary event I attended that was hosted by Kettle Chips and Snooth, but they did not require that I write this review nor did they request it. The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not.
Recently I was invited and attended an event with many other Portland bloggers as well as other guests of Snooth, to the Kettle Brand Pro vs Joes Cook-Off Happy Hour! at the Loft on Belmont space of Vibrant Table Catering & Events. At this Happy Hour event, Snooth and Kettle Brand Potato Chips were showcasing the 8 finalist recipes from their Kettle Brand Pro vs Joes Cook-off Competition.
The idea between Pros vs Joes is that four of the recipes were created by professional chefs (Pros) and four created by Kettle Brand fans (Joes) finalists. After a nationwide call to duty where various Joes submitted the recipes and a social voting period, four finalist recipes made it to the top and they were flown to Los Angeles where they prepared their creation for an audience. In addition, 2 more events to sample and compare the Pros and Joes were held, This was the west coast edition, as earlier in the week they had held this same event in New York / east coast edition. In this event though, a professional kitchen was preparing it, and added to the lineup of 8 was a bonus recipe using the Kettle chip from the local professional kitchen.
While a few of my fellow Portland bloggers were judging, I was also able to taste these top hors d’oeuvres and enjoy complimentary open bar where Snooth offered a chance to try the suggested wine or beer they had paired with the item. For the white, Snooth had selected for the white wine the Trinity Oaks Pinot Grigio, and for the red Canyon Road Pinot Noir, both California wines. In addition, beer options included local brews Widmer Hefeweizen, Bridgeport Kingpin Double Red Ale, Widmer Drop Top Amber Ale, and Guinness Extra Stout. I only drank the wines, but enjoyed both of them (what, I had to try both based on the Snooth suggested pairings. You know this is work).
The first taste to come out was a Joe recipe of Kettle Brand cheddar beer crusted smoked pork loin, which utilized the Kettle Cheddar Beer chip infused as part of the dry rub and mustard pre-cooking before smoking. This was very flavorful with the porky smokey taste with the bit of tang but also hint of savory cheese, though we wished the potato chip itself was a bit more pronounced and noticeable such as by being added as a bit of crunchy crust. Check out the recipe here.
Of course, it then turns out the very next dish served up that very idea, where a Joe recipe gave us Kettle Brand Jalapeno Jack chip contributed to a Potato Chip Crusted Quiche by serving as the potato chip crust. This is where it should be mentioned again that the recipe submitters were not preparing this for us, but the culinary kitchen here was doing their best to follow/interpret the recipe. We learned that for instance apparently in New York, they had made individual mini-quiches, while here you can see we are given sliced small pieces, and apparently more bacon than our east coast counterparts! In this case, a potato chip crust seems to imply some crispiness, but in what we had it felt heavy and the Jalapeno Jack flavors seemed to get lost. Check out the recipe here.
The third tasting was our first Pro recipe, Kettle Brand Sea Salt and Vinegar chip recipe with Squash and Zucchini Terrine with Baked Ricotta Cheese, so here is another example of an interpretation by a kitchen because depending on the size of the chip and the size of the terrine (the recipe calls for a 1×1 inch square) the bold flavors of the salt and vinegar of the chip could overwhelm the terrine. The suggested pairing from Snooth was a Suavignon Blanc wine or Pilsner beer.
Another Pro recipe came out, this was the Kettle Brand Fully Loaded Baked Potato chips further “loaded” with Candied Bacon, Sour Cream, Chive, Eggplant and Sharp Cheese. This got rave reviews by some who liked the emphasis of loaded flavor, while others wondered the creativity of layering the same flavors of the chip on the chip. The Snooth suggested pairing here was a Pinot Noir or Ale beer.
Next was a freebie that was not part of the competition, a Kettle Brand Jalapeno Chip with Guacamole and Roasted Corn Custard. Many people loved the bright clean cool flavors and creamy textures here that melded well to counterbalance and complement with the slight kick of the crispy (of COURSE) chip.
We were back to a Joe with this which I probably had about 4 of these, the Kettle Brand Crispy Ranch Eggplant Dippers featuring Zesty Ranch potato chips as part of the breadcrumb mixture, which definitely did pay off in a lot of really great crunch. Check out the recipe here. One person at my table noted that although the recipe calls for frying the eggplant in one inch of oil in a skillet, we could imagine also baking this successfully, and it was a pretty straightforward recipe. The Eggplant Dippers are the ones I will most likely try to make myself.
Another Pro recipe: Kettle Brand Buffalo Bleu chips showcased in Tabasco Buttermilk Fried Chicken with Kettle Brand Buffalo Bleu chip crust, Creamy Coleslaw Black Pepper and Red Onion. This was a little difficult to eat balancing that chicken on the chip to your mouth, but very tasty, and adding the buffalo bleu chips and panko together added great flavor to the chicken. The Snooth suggested pairing here was a Pinot Noir or Ale beer.
The next one didn’t take much to guess it was a Pro recipe: Tom yum marinated shrimp grilled with white miso and coriander aioli and lemon balm, utilizing Spicy Thai chips. I could totally imagine ordering multiple of these at a restaurant happy hour, the flavors really were zingy.
And finally, the last taste of the 8 was the Joe recipe for Kettle Brand Spicy-Mochico Chicken with Red Chili chips. This one seemed to suffer from an execution in that the chicken was a bit dry, and a bit greasy, perhaps left in the deep fryer too long? The recipe card was pretty intimidating, and it starts with 12 thawed boneless skinless chicken thighs! Check out the recipe here. The suggested pairing from Snooth was a Suavignon Blanc wine or Pilsner beer, or a Margarita Cocktail!
You can check out other submitted recipes here, at the official Snooth and Kettle Chip Pro vs Joes Cook-Off Website. The website shows recipes for other flavors of Kettle Chips, including recipes for even MORE of the Kettle Chip flavors. You didn’t notice any use of say, Barbecue flavor, or New York Cheddar, or the new Maple Bacon flavor up there after all..
Thank you to Snooth and Kettle Chip for putting together this event, and now I remember how addictive those Kettle Chips are… I had to hide the chip bag from the table display/recipe table in order to control myself and F from eating a whole bag immediately. And now that I looked at their site and saw all these other chip flavors, I think I’m in snack trouble!
Also, it was wonderful to see other fellow Portland bloggers, such as A Well Crafted Party, The Spicy Bee, A Tiny Rocket, Will Run for Pasta, and nice again to see Talk. Eat. Drink. Portland. and Salt. Water. Coffee. and I was able to meet the voice behind a new blog to follow, What’s for Dinner, Mama? She was asked to help judge, so check out her blog entry Winning All The Chips for her perspective of the event and tastings!
Disclosure: This was a complimentary event I attended that was hosted by Kettle Chips and Snooth, but they did not require that I write this review nor did they request it. The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not.
