Monday, April 6, 2015

Tastiest-Looking Food Porn From Iron Fork 2015

Posted By on Mon, Apr 6, 2015 at 10:00 AM

Three Flags Tavern chef Scott Davis won the chef's competition at Iron Fork 2015. | Micah Usher
  • Three Flags Tavern chef Scott Davis won the chef's competition at Iron Fork 2015. | Micah Usher

We may be a little biased, but Iron Fork 2015 was a smashing success. Dozens of our favorite restaurants brought their A-game to feed the masses. Layla's Tony Saputo got creative and beat out six other bartenders in the mixology competition, while Three Flags Tavern's Scott Davis had the winning plate in the chef's competition. Check out our complete slideshow from the night, and let us know what your favorite dish was in the comments.

See also: Riverfront Times Iron Fork 2015

Chilled yellowtail with strawberry rhubarb chile gelee from Quincy Street Bistro. | Micah Usher
  • Chilled yellowtail with strawberry rhubarb chile gelee from Quincy Street Bistro. | Micah Usher
Poblano and white-bean chicken chili from Three Kings Pub. | Micah Usher
  • Poblano and white-bean chicken chili from Three Kings Pub. | Micah Usher
Strawberry jalapeño doughnuts from Strange Donuts. | Micah Usher
  • Strawberry jalapeño doughnuts from Strange Donuts. | Micah Usher
Duck confit bruschette with chopped figs, blue cheese, toasted almonds and port reduction from the Scottish Arms. | Micah Usher
  • Duck confit bruschette with chopped figs, blue cheese, toasted almonds and port reduction from the Scottish Arms. | Micah Usher
Grilled peasant bread with baked ricotta con latte, charred oinion pesto and marcona almonds from Quincy Street Bistro. | Micah Usher
  • Grilled peasant bread with baked ricotta con latte, charred oinion pesto and marcona almonds from Quincy Street Bistro. | Micah Usher
Pork meatballs in a spicy pomodoro sauce with polenta, radish and parsley from Pastaria. | Micah Usher
  • Pork meatballs in a spicy pomodoro sauce with polenta, radish and parsley from Pastaria. | Micah Usher
Ravioli being prepared for the chef competition. | Micah Usher
  • Ravioli being prepared for the chef competition. | Micah Usher
Chopped salad with smoked vinaigrette topped with pulled turkey from Lona's Lil Eats. | Micah Usher
  • Chopped salad with smoked vinaigrette topped with pulled turkey from Lona's Lil Eats. | Micah Usher
The carrot cupcakes with cream cheese icing and candied pecans from 222 Artisan Bakery. | Micah Usher
  • The carrot cupcakes with cream cheese icing and candied pecans from 222 Artisan Bakery. | Micah Usher
Northern Thai sweet pork belly and pork loin with palm sugar, tumeric, tamarind, peanuts and fresh ginger served with jasmine rice from Fork & Stix. | Micah Usher
  • Northern Thai sweet pork belly and pork loin with palm sugar, tumeric, tamarind, peanuts and fresh ginger served with jasmine rice from Fork & Stix. | Micah Usher
Buttonwood Farm Turkey leg nachos with "hoop house" grape tomatoes, roasted red pepper, house firecracker sauce, house buttermilk dressing, garden chives and sweet potato chips from Grapeseed. | Micah Usher
  • Buttonwood Farm Turkey leg nachos with "hoop house" grape tomatoes, roasted red pepper, house firecracker sauce, house buttermilk dressing, garden chives and sweet potato chips from Grapeseed. | Micah Usher
The chef's competition dish from Justin McMillen of Sidney Street Cafe. | Micah Usher
  • The chef's competition dish from Justin McMillen of Sidney Street Cafe. | Micah Usher
The chef's competition dish from Chris DiMercurio of HandleBar. | Micah Usher
  • The chef's competition dish from Chris DiMercurio of HandleBar. | Micah Usher
The chef's competition dish from Cassy Vires of Juniper. | Micah Usher
  • The chef's competition dish from Cassy Vires of Juniper. | Micah Usher
The winning chef's competition dish from Scott Davis of Three Flags Tavern. | Micah Usher
  • The winning chef's competition dish from Scott Davis of Three Flags Tavern. | Micah Usher
Tony Saputo pours his winning drink, a return to a serious mai tai. | Micah Usher
  • Tony Saputo pours his winning drink, a return to a serious mai tai. | Micah Usher

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