The Parish executive chef Travis Peter’s cuisine reigned supreme at the 2017 Iron Chef Tucson and Culinary experience on Saturday.
Peters faced off against Mama Louisa’s executive chef Michael Elefante. While both chefs are talented, Peters demonstrated he had the upper hand with the secret ingredient, peaches.
The stone fruit popular in Georgia has made various appearances on the Parish’s menus: lightly pickled in the BBQ Tail Confit, fermented in the Peach, Saffron, & Chipotle Hot Sauce, and smoked in maple syrup in the Fried Chicken Wings And Waffle.
Here’s the moment Peters’ win was announced:
The word on the street is that The Parish will introduce all or most of the items that helped contribute to the win into the restaurant for a limited time.
For more information, visit the Iron Chef Tucson and Culinary Experience page on Facebook.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
