The 26th Annual Chef Challenge will be on April 9, 2026

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The 26th Annual Chef Challenge,
presented by MCG Workforce Solutions,
will take place on Thursday, April 9, 2026,
at the Mobile Convention Center in Mobile, AL from 6-9 p.m.

Chef Challenge is Feeding the Gulf Coast's award-winning event that brings together
some of the area's most talented chefs and restaurants for an evening of delectable
food and drink, live entertainment by Roman Street, and a silent auction,
all in support of ending hunger along the central Gulf Coast.
Guests must be 21+

Elevate Your Evening at the VIP Reception!

Kick off your night in style with an exclusive one-hour early access VIP experience
at the 26th Annual Chef Challenge! Savor specialty tastings and a cocktail—
specially crafted for this event and available only during the reception.

Be mesmerized by the smooth sounds of Roman Street
in a private setting before the main event.
Plus, enjoy early access to the main event—
enter 10 minutes before doors open and get a head start
on this unforgettable culinary celebration!

Secure your VIP access today and celebrate in true Chef Challenge style!

Epicurean, Bon Vivant, and Connoisseur sponsorships include entry to the
VIP Reception hour from 5 - 6 PM for sponsors and their guests.

VIP tickets include admission to the main Chef Challenge event.

Thank you to our 26th Annual Chef Challenge Participants!

ACF Metro Mobile Chefs & Cooks Association
Alabama Fumee Lè Porc Accompagnè | Chou Frisè la Saladè

A Gathering Place Catering, LLC
Peppercorn-crusted Pork Tenderloin—
seared to a perfect blush and delicately seasoned,
paired with a luxurious crab mac & cheese
and a horseradish cream sauce

The Battle House Hotel
Variety of Sweet & Savory Cannoli—
strawberry, pistachio, basil orange, chocolate chip, Nutella,
crayfish, pimento cheese, Parmesan

Bay Gourmet Catering & Crown Hall
Tuxedo Mousse Shooters—
topped with fresh berry

Artichoke Pesto and Finely Diced Sautéed Shiitake Mushrooms—
with fresh thyme on toasted bruschetta crostini

Seafood Gumbo—
crab, crawfish, shrimp, and Conecuh sausage
with steamed jasmine rice

Bill E's Bacon
Pork Belly Sliders—
thick sliced confit pork belly on toasted bun
with BBQ sauce, onion, pickle,
topped with fresh cole slaw

Cammie's Old Dutch
Strawberry Shortcake Sundae

Coastal Alabama Community College
Duck Quesadilla with Mango Pico de Gallo—
confit duck, onion, apple, brie, toasted
with arugula and mango pico de gallo

Dave & Buster's
World Famous Cheese Sticks & Pretzel Sticks

Strawberry Shortcake

Flying Biscuit Mobile
Jambalaya Grits—
Our creamy white cheddar grits;
packed with blackened shrimp, peppers,
onions, tomatoes, and sausage

Beignet Donut Bites—
served with house-made crème anglaise

Girl Meets Kitchen
Smoked Pineapple Upside-Down Cake Bread Pudding—
a sweet take on the old-time classic with caramelized pineapple,
warm brown sugar and soft bread pudding
baked to remind you of Grandma's kitchen

The Grand Hotel
Pork Belly Burnt Ends—
with pickled southern greens and
fermented pepper aioli

Greer's St. Louis Market
Roasted Red Pepper and Gouda Poppers—
crispy phyllo shells filled with a savory medley
of roasted vegetables and creamy Gouda cheese

Mary's Southern Cooking
Brisket, Yams & Greens

Naman's Catering
Sautéed Blackened Shrimp and Blackened Chicken—
tossed in a wheel of Parmigiano Reggiano
served over a bed of fettuccine pasta

The Noble South
Curried Carrot Tartare—
an Asian inspired vegetarian riff on a classic beef tartare

Peach Cobbler Factory-Daphne
Banana Pudding & Peach Cobbler

Renaissance Riverview Plaza
Seafood Medallions—
lump crab cake wrapped around a crawfish filling,
seared and sliced into medallions

Rock & Roll Offs
Smoky Sweet Potato, Black Bean and Street Corn Fiesta

Salvation Army
BBQ Ribs | Crawfish and Shrimp Étouffée

Slurp Society
Spicy Southern Cukes—
Persian cucumber rounds mixed in our house-made
spicy sambal marinade, accompanied with
shredded carrots and sweet white onions

Slurp Society
Crab Rangoon Nachos—
wonton chips smothered in our house-made
Rangoon-style queso and loaded with shredded
imitation crab meat, pickled onions, jalapeños,
herbs, sweet Thai chili sauce, and sesame seeds

Sweet Crees
Biscoff Cupcakes—
Biscoff cookie butter cupcakes topped
with white chocolate drizzle and Biscoff crumble

Strawberry Cheesecake Pound Cake

T-Mac's Blue Zone Market & Cafe
Blue Zone Roll—
seasoned brown rice sushi roll stuffed
with Hearts of Palm salad, avocado, cucumber,
and seaweed salad topped with thin slices
of mango and sesame seeds

Topgolf Mobile
Pimento Balls—
fried pimento cheese balls served with pepper jelly
and topped with grated Parmesan and parsley

Vandals Street Kitchen
Sweet Chili Brussel Sprouts—
deep fried halved Brussels sprouts,
tossed in sweet chili sauce and topped
with pickled onions, cotija and cilantro

Thank you to our 26th Annual Chef Challenge Sponsors!

Epicurean Sponsor

VIP Reception Sponsor

Bon Vivant Sponsors

Backpack Match Sponsors

Connoisseur Sponsors

Gourmet Sponsors

Media & Print Sponsors

If you would like more information on how to get involved with this event,
please contact Tonia Camardella at (251) 653-1617, ext. 141
or email us at events@feedingthegulfcoast.org.

Chef Challenge