Last held in 2020, the pandemic prevented this annual event from happening for 2 years, but on Sunday, February 5th the competition for Dayton’s Best Bloody Mary resumes in 2023! Produced by Planned2Give, co-founder Jeff Jackson shared, “we are so please to be able to bring this event back, it’s a fun easy way to raise funds for a local nonprofit each year.”

Bartenders from Dayton’s bars and restaurants will compete, bringing their own bloody mary mix and garnishes to the table. Guests will have a chance to sample the different cocktails and then vote for their favorite.

At the very first Showdown, held in MacKenzie Manley took the title. She described her winning cocktail as Mack’s BBQ Burger Mary- a smokey, hearty, beefed up BBQ bloody mary that has a spicy sriracha salted rim and garnished with a sweet lil smokey wrapped in yummy caramelized bacon slice.

The next year MacKenzie tied with Scott Conrad, from The Vue Ultralounge. In year 3 Scott took the undisputed top prize. Since then Conrad has gone on to launch a commercial business selling his award winning RADS Bloody Mary Mix.

In 2019 bartender Jenn Elsass from TJ Chumps in Miamisburg took home top prize thanks to an impressive garnish that included a large shrimp, a deviled egg and a shot of beer back.

In 2020 the winning cocktail was “Papi’s Sassy Bloody Mary” by Vicki Wedworth of Papi Joe’s Tennessee Pepper Sauce Company.

The event takes place this year from noon – 2pm on Sun, Feb 5th at Top of the Market on Webster Street. There are two options to purchase your judging credential:

VIP Tickets: Include a buffet breakfast of eggs, bacon & sausage, and toast and an exclusive VIP hour from at 11am and 12 Bloody Mary sampling tickets and judging credentials for $75

General Admission: Includes 8 Bloody Mary sampling tickets and judging credentials for $30. Doors open for GA at noon and event concludes at 2pm.

Guests will also vote for best garnish and best table decor. Best Bloody Mary walks with bragging rights and a $500 cash prize!

Purchase your tickets here.

Bartenders- think your Bloody Mary has what it takes? PROVE IT!

To enter, click here. There is a $25 entrance fee and we will provide you with Vodka, sample cups, ice and a covered table. You bring your own bloody mary mix and any special garnishes you’d like. Winning bartender walks with bragging rights and $500 cash.

The charity beneficiary for this event is The Castle– a safe haven for adults with with mental disorders in Centerville. Their representative will be on hand to share information about their program and host a fundraising auction as well.

There was sizzle, drizzle, sear and even a little bit of fire when nine of Dayton’s premiere Chef’s went head to head in a Chopped inspired “Chef Showdown” Saturday. With three qualifying rounds on Saturday, chefs had 20 minutes to turn a mystery basket with 4 ingredients into a winning dish at the Dayton Home and Garden Show at the Dayton Convention Center.

On the Kroger stage, event emcee Jim Bucher helped introduce the mystery baskets, created by event producer Lisa Grigsby, of Dayton Most Metro. Basket one included Lychee Nuts, Chicken, canned spinach and cranberry cinnamon goat cheese. Chefs were able to supplement their appeizer with ingredients from the Kroger pantry.

The contest judges, brought in from Dayton Most Metro included: Kevin Rankin, Laura Rea, Duane Myers, Ann Roberts and Steve “Big Ragu” Milano

Local culinary fans packed the room where the competition took place at 11am, 1pm and 3pm respectively, and the results are in….

ROUND 1 WRAP UP:

Chef Candace Rinke, from Hawthorn Grill won round one with her chicken appetizer on a pita triangle. She barely edged out 2 other delicious chicken creations. One from Chef David Glynn, of Dayton Country Club, who incorporated numerous ingredients into a large chicken dish, and Chef Aaron Braun of Meadowlark who wowed the judges with his bacon wrapped chicken and goat cheese.

Chef Rinke’s Winning Chicken on Pita Appetizer

ROUND 2 WRAP UP:

Chef Mariah Gahagan, from Lily’s Bistro was victorious in round 2 with a salmon dish that flowed with a perfect melody of flavor, from edge to edge with greens and avocados. Close behind was Chef Richard Roberts, of De’Lish Cafe, who made a salmon pita appetizer with swiss cheese, and used a blow torch for a carmelized smoky flavor. Chef Crystal Coppock, from Wheat Penny also made it a tight race, with her salmon seared on spinach, with bamboo shoots, but as timer buzzed she realized her Tamarind sauce (one of the required ingredients), which was absolutely killer- according to the judges, didn’t make her plates.

ROUND 3 WRAP UP:

Scratch Catering owner Chef Matt Hayden took the winning honors in the final round in an epic battle that included a temporary flare up of flames. Using scallops, Matt concocted a deep fried fritter (Indian Pakora) with an amazing Indian influenced Tandoori sauce. Following close behind was Chef LeeAnne House, from HouseMade Sauces. LeeAnne’s appetizer was a colorful combo of sauteed greens, peppers and veggies with scallops on bruschetta. Also keeping the contest close was Chef Nathan Vance from Salar Restaurant, who

Round 2 of the Chef Showdown: Chef Gahagan, Chef Coppock and Chef Roberts

wowed the crowd with his unshakable concentration during the hectic round. Nathan’s creation included placing the scallops over greens, with some sauteed veggie and a delicious sauce drizzle.

SUNDAY’S CHEF SHOWDOWN FINALS:

At 1pm today at the DAYTON HOME AND GARDEN SHOW at the Convention Center, the three advancing chefs met up for a final round of competition. This time around they had 25 minutes to turn 5 mystery ingredients into an entree. As the clock started, it was revealed that shrimp, black beans, asparagus, canned peaches and canned tomatoes were the base for the meal.

Just a few minutes into cooking Chef Mariah’s burner malfunctioned and Chef Matt left his station to assist here, and Chef Candice reached over to pull Chef Matt’s saute pan off the fire, so his food didn’t burn. This sense of teamwork, even in the middle of a competition, just exemplifies the character of our local culinary community.

Judges Ann Roberts, a local foodie, Alexis Larsen of the DAI and writer for Dayton Daily News and Executive Chef Don Warfe of Christopher’s spent a good 10 minutes, tasting and deliberating and commenting on the expertise of the entrees from all the chefs. Warfe, who spent time on tv for Gordon Ramsey’s” Kitchen Nightmares” questioned the chefs about the use of ingredients and complimented the flavors of the food. Larsen shared she “was impressed with the ability of the trio to turn canned ingredients we often have in our pantry to fresh tasting, flavorful meals.” Ann Roberts had the honor of announcing that the “bread salad” created by Hawthorn Grill Chef/Owner Candace Rinke won her the title of Chef Showdown Championship and $500 cash from the Dayton Home & Garden Show.