86D: A Culinary Collision 2017 Grand Champion Announced

From 86'D A Culinary Collision: 86'D A Culinary Collision, an on-going series of chef battles organized by Eat IN Connecticut, Scott Miller of DORO Restaurant Group, Hunter Morton of Max’s Oyster Bar, Cheyney Barrieau, and Dante Paul Cistulli of Savoy Pizzeria & Craft Bar, has crowned its Grand Champion Winner as Chef Xavier Santiago, Chef de Cuisine at Manchester’s Trattoria Toscana.

Over the past year, 16 of the area’s top chefs competed in 8 head-to-head competitions late on Monday nights from February to June. Chefs were given access to the hosting restaurant's full pantry as their open kitchen throw downs wear cheered on by a live audience eager to support they favorite chef and help to raise funds for End Hunger Connecticut!

The series’ finale battle on Monday, December 11th came down to two chefs: Chris Sheehan and Xavier Santiago. Guests were able to watch all of the action unfold as Sheehan and Santiago battled it out for 45 minutes, attempting to incorporate four mystery ingredients into their final 86’D masterpiece. Judges consisting of well known chefs and restaurateurs, declared Santiago victorious after scoring him on four main criteria: originality, flavor, plating and cleanliness of his workspace. In the end, the result was not who the better chef was, but who put out the best dishes that night.

“Growing up you always dream about becoming something important and making a difference – at least I did,” says Santiago. “Winning 86’D, means a lot to me because I basically came from nothing... started from the bottom and worked myself to the level I’m at now. 86D proves to me and the restaurant industry that the sky's the limit and you can do anything, if you put your heart, mind, and dedication behind it.”

The overall goal of the friendly, yet fierce chef battles of “86D” are to highlight the incredible talent of the state's chefs, while bringing the restaurant industry and the community together, and to help raise funds for a cause that many in the industry hold close to their hearts.

The 16 Participating Chefs Included:
Van Hurd of Taino Smokehouse; David Awad of Present Company; Tim Marotto of GoldBurgers; Hunter Morton of Max Oyster Bar; KC Ward of Rooster Co., Craig Hutchinson of OINK, Dante Paul Cistulli of Savoy, Xavier Santiago of Trattoria Toscana, Eric Stagl of CraftBird; Alex Lishchynsky of Caseus and OINK, Roy Riedl of Mercado; Renee Touponce formerly of Firebox Restaurant; Niles Talbot of Millwright’s Restaurant; Chris Sheehan of Max Downtown, April Gibson of The North House and John Brennan of Elm City Social in New Haven
For more information about the 86D: A Culinary Collision, please visit us on Social @86dulinarycollision or online at: www.86dculinarycollision.com.

Image Via Shuttershock