The Food of Iron Fork

While local chefs competed during the RFT's Iron Fork, 1,100 eaters noshed on bite-sized samples from 25 eateries. If you missed it, here's a quick tour.
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Burnt ends (beef, pork ends, brisket and pork loin) from Jake's Steaks.
By Nick Lucchesi
Burnt ends (beef, pork ends, brisket and pork loin) from Jake's Steaks.
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New Zealand green-lipped mussels from The Stable.
By Nick Lucchesi
New Zealand green-lipped mussels from The Stable.
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The "Bacon Blue" from the U., with grilled onions, bacon, blue cheese, lettuce, tomato and Thousand Island dressing. Open 'til 3:30 a.m. boasted the cook, and the RFT's Best Place for Late-Night Dining in 2008.
By Nick Lucchesi
The "Bacon Blue" from the U., with grilled onions, bacon, blue cheese, lettuce, tomato and Thousand Island dressing. Open 'til 3:30 a.m. boasted the cook, and the RFT's Best Place for Late-Night Dining in 2008.
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Homemade meatballs and marina from 10th Street Italian.
By Nick Lucchesi
Homemade meatballs and marina from 10th Street Italian.
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Tacos El Pastor with guajillo salsa from J. Buck's.
By Nick Lucchesi
Tacos El Pastor with guajillo salsa from J. Buck's.
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The Cuban wrap, with Cobb smoked ham and carnitas, grilled in a tomato wrap with gruyere cheese, dill pickle and dijon, from Café Ventana.
By Nick Lucchesi
The Cuban wrap, with Cobb smoked ham and carnitas, grilled in a tomato wrap with gruyere cheese, dill pickle and dijon, from Café Ventana.
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From the Melting Pot: crown cake, strawberries, Rice Krispie treats and brownies, layered in chocolate.
By Nick Lucchesi
From the Melting Pot: crown cake, strawberries, Rice Krispie treats and brownies, layered in chocolate.
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The Beach Club sandwich, with smoked pork, turkey, bacon, pepper cheese and mango mustard, from Graham's Grill & Bayou Bar in Kirkwood.
By Nick Lucchesi
The Beach Club sandwich, with smoked pork, turkey, bacon, pepper cheese and mango mustard, from Graham's Grill & Bayou Bar in Kirkwood.
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Honey walnut shrimp from Chopstix in Jennings.
By Nick Lucchesi
Honey walnut shrimp from Chopstix in Jennings.
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The Irish staple, miniature Bangers and Mash (lamb sausage atop mashed potatoes with Bourbon leak sauce), from Llewellyn's Pub.
By Nick Lucchesi
The Irish staple, miniature Bangers and Mash (lamb sausage atop mashed potatoes with Bourbon leak sauce), from Llewellyn's Pub.
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"Mexican meatballs" from Agave, comprised of ground steak, rice, Poblano chile peppers and a few "secret ingredients."
By Nick Lucchesi
"Mexican meatballs" from Agave, comprised of ground steak, rice, Poblano chile peppers and a few "secret ingredients."
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A load of spinach, pepperoni and sausage stromboli from Racanelli's Cucina.
By Nick Lucchesi
A load of spinach, pepperoni and sausage stromboli from Racanelli's Cucina.
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Crawfish and andouille  in a lobster sherry cream sauce from Sage.
By Nick Lucchesi
Crawfish and andouille in a lobster sherry cream sauce from Sage.
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Tabouli, the traditional Lebanese salad with chopped parsley, tomato, onion and cracked wheat, from Labeebee's.
By Nick Lucchesi
Tabouli, the traditional Lebanese salad with chopped parsley, tomato, onion and cracked wheat, from Labeebee's.
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Smoked chicken with Havarti cheese and bacon. Served with roasted garlic and black pepper aioli sauce. From the Scottish Arms.
By Nick Lucchesi
Smoked chicken with Havarti cheese and bacon. Served with roasted garlic and black pepper aioli sauce. From the Scottish Arms.
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From the Shaved Duck, eighteen-hour smoked pulled pork, prepared by owner Ally Nisbet.
By Nick Lucchesi
From the Shaved Duck, eighteen-hour smoked pulled pork, prepared by owner Ally Nisbet.
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A hot fudge brownie sundae prepared by the staff from Serendipity.
By Nick Lucchesi
A hot fudge brownie sundae prepared by the staff from Serendipity.
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A Baja fish taco from Flaco's Cocina.
By Nick Lucchesi
A Baja fish taco from Flaco's Cocina.
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Chicken Spedini from the Pasta House Co. Catering.
By Nick Lucchesi
Chicken Spedini from the Pasta House Co. Catering.
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Mesquite turkey, with smoked bacon, fresh avocado, oven-roasted tomato, with a balsamic Aioli sauce, from 9th Street Deli.
By Nick Lucchesi
Mesquite turkey, with smoked bacon, fresh avocado, oven-roasted tomato, with a balsamic Aioli sauce, from 9th Street Deli.
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