Crave vs. the Crooked Spoon

Chef Steve Saelg and Chef Tuan Tran

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Back for round two of Whole Foods Market’s 20 Minutes $20 Fill the Grill Challenge in Orlando, I watched — and judged — chef Tuan Tran of Crave, a new restaurant in Orlando, as he battled chef Steve Saelg of the Crooked Spoon, a food truck venture, for a chance to compete at the final cook-off on August 30.

The two chefs were given $20 dollars to spend on ingredients and 20 minutes to prepare the meal. Tran grilled his beef on skewers then served it with rice noodles neatly wrapped and gently charred on the grill. Perfectly seasoned yellow and red heirloom tomatoes completed the plate. As an extra treat, Tran paired the dish with a glass of 33 Export, a Vietnamese beer that’s his dad’s favorite.

Saelg seasoned his skin-on chicken thighs with salt and pepper then grilled them, making sure the skin had a potato-chip crispness. An Israeli couscous — semolina pearls seasoned with ginger, fennel, onion and tomato — and slices of grilled avocado accompanied the chicken. Two judges and I scored the dishes on flavor, originality and plating presentation. Although a very tight finish, Saelg inched ahead to win the cook-off. He’ll face off with chef Alec Cheak of Fleming’s Steakhouse on August 30. Good luck chefs!

Tags: Crave | Crooked Spoon | dining | Fleming's Steakhouse | orlando | top chefs | Whole Foods Market