We are excited to announce that our own Chef David Mitchell will be competing against Saif Rahman of Vidrio in the first round of Cooking for the Kids on Tuesday, Feb. 28, 2023.
Cooking for the Kids is a fun, exciting competition among some of the Triangle’s premier chefs where guests and culinary judges decide which chef advances to the next round. Each extraordinary evening brings together two amazing chefs, six delectable courses (two appetizers, two mains, and two desserts), and food lovers. A cash bar features beer, wine, and cocktails. Doors open at 6 p.m. for cocktails and dinner service starts at 6:30 p.m. All event proceeds go to support Overflowing Hands’ children’s programs.
How it Works
Each chef prepares an appetizer, a main course, and dessert for guests, judges, and sponsors. Each evening features secret ingredients that the chefs must incorporate into the dishes.
Chefs arrive at 1705 East at 9 a.m. on the day of their competition. They learn the secret ingredients upon arrival and must have menus written by 10 a.m. Guests and culinary judges will vote on each course to decide which chef that evening advances to the next round.
All proceeds benefit Overflowing Hands, a 100% volunteer-led 501(c)(3) organization serving the most vulnerable children in our neighborhoods, across the United States, and around the world. Resources are used to support communities in a special, personal way, from fighting food insecurity to providing clothing, shelter, and healthcare to children. Learn more at OverflowingHands.org.
We hope you will come out and support Chef David Mitchell and help raise money for Overflowing Hands.
Full Schedule
Round One: Feb. 27 and 28, 2023, and March 1 and 2, 2023 (Monday, Tuesday, Wednesday, and Thursday)
– Chefs for Feb. 27: Preeti Waas of Cheeni vs. Josiah Halboh of Young Hearts Distilling
– Chefs for Feb. 28: Saif Rahman of Vidrio vs. David Mitchell of Plates Kitchen
– Chefs for March 1: Jaime Adams of Catalan Tapas vs. Kyle Teears of Craften
– Chefs for March 2: Kyle Fletcher of Norse Brewing vs. James R. Patterson III of McConnell Golf
Round Two: March 8 and 9 (Wednesday, Thursday)
Finale: March 15 (Wednesday)
About Chef David Mitchell
A graduate of Johnson & Wales’ Culinary Studies program in Charleston, SC, Chef David Mitchell has made his mark in restaurants across the Southeast for two decades. Named to his first Head Chef position at age 23, David has since helmed the kitchen at such Triangle institutions as Porter’s City Tavern and Nofo.
In 2011 David took the lead at Busy Bee Café and helped to transform it into a well-known place for craft beer and fun, exciting Southern food. His creativity was showcased at their regular beer pairing dinners and a continuously changing seasonal pub menu. In addition, David was the lead Chef of the team that created the menus at Trophy Pizza on Morgan Street and State of Beer, and most recently was Executive Chef of Mama Crow’s in the newly-formed Transfer Co. Food Hall.
Chef David is also an accomplished entrepreneur, having opened his own gourmet pasta company (Pan De Mi Pasta in Atlanta), as well as being active in catering and personal chef projects in the Raleigh area. David comes to our team at Plates with an incredible excitement to showcase the flavorful, well-traveled Southern cuisine our neighbors have come to know and love.
