HopChef Philly Food: Everything Served at the Ommegang Cook-Off

By Danya Henninger  |  July 9, 2014
Credit: Danya Henninger

We should all be very happy that Ben Puchowitz is opening Bing Bing dim sum restaurant on East Passyunk, though the date can’t come soon enough. The Cheu Noodle Bar chef-partner took the title of HopChef Philly last night with his smoked duck buns, and even though the field was full of truly excellent food, this dish definitely deserved the top nod.

Brewery Ommegang’s cook-off brought hundreds of food and beer fans out to Union Transfer to see (and taste) what the nine competing nine chefs would create to best pair with brew. Chad Vetter of City Tap House won crowd favorite with his fall-off-the-bone lamb ribs.

Puchowitz will rep Philadelphia at the national competition in August in Ommegang’s hometown of Cooperstown, NY, though. Joining us on the judging dias was Top Chef New Orleans winner Nicholas Elmi, along with several of our local colleagues, and we all ate very well.

Check out close-ups of everything the chefs served, below.

  • Credit: Danya Henninger

    Ben Puchowitz (Cheu Noodle Bar)

    Smoked duck bun and pickled peaches, paired with Rare Vos

  • Credit: Danya Henninger

    Chad Vetter (City Tap House)

    Lamb ribs with gorgonzola-beer sauce and barley salad (aka The Great Lambino), paired with Three Philosophers

  • Credit: Danya Henninger

    Justin and Jonathan Petruce (Petruce et al.)

    Kampachi crudo with peaches, almonds, radishes and fried shallots, paired with Hop House

  • Credit: Danya Henninger

    Townsend Wentz (Townsend)

    Roasted sea scallop with beer jus and white asparagus, paired with Gnomegang

  • Credit: Danya Henninger

    Travis Masar (Sampan)

    Grilled oyster with hop-infused ponzu and pickled ginger, paired with Hennepin

  • Credit: Danya Henninger

    Jennifer Choplin (Dock Street Brewing Co.)

    Spiced duck and pork pave with beer demi-glace, pickled mustard seed, purple mustard and celery salad, paired with Abbey Ale

  • Credit: Danya Henninger

    Jim Kenngott (Strangelove’s)

    Puri filled with roasted yellow beet salad, paired with Hennepin

  • Credit: Danya Henninger

    Jeremy Nolen (Brauhaus Schmitz)

    Brisket and slaw with pickled hop shoots, paired with Witte