Conrad's of Perry Hall Wins Regional Culinary Tournament

One Perry Hall restaurant has out-cooked the competition after a multi-week tournament that concluded Sunday in Baltimore.

Conrad’s Seafood on Belair Road bested Chef’s Expressions of Lutherville-Timonium in the annual Mason Dixon Master Chef Tournament.

The annual cooking competition pits 16 chefs from the Baltimore-Washington region against one another in single-elimination rounds in an effort to find the area’s top chef.

Teams were given the same ingredients and asked to put together an appetizer, entree and dessert dish.

In the final round of the eight-week contest, Chef Jake Hack of Conrad’s Seafood was competing against Chef Adam Snyder of Chef’s Expressions at the Inn at the Colonnade.

The two were already acquainted; in the 2013 tournament, they were on the same team, with Snyder acting as Hack’s sous chef, according to the Mason Dixon Master Chef Tournament organizers.

A panel of experts and 30 audience members judged the dishes at the event, where tickets were $35 for general admission and $55 for those who wanted to judge. A portion of the proceeds from the eight-week competition went to Meals on Wheels, which accepted a check of more than $3,000 on Sunday.

The team from Conrad’s Seafood won more than $10,000 in prizes, including cash; a $3,000 oven provided by sponsor Vulcan; a two-day, all-expenses-paid trip to Milwaukee to attend a culinary conference and tour Crave Brothers, the New Glarus beer plant and the Emmi Roth USA plant, sponsored by Emmi-Roth USA; a day of training with Certified Master Chef Edwin Scholly; and culinary equipment and prizes.

Conrad’s Seafood is located at 9654 Belair Road in Perry Hall.

Photo Credit: Conrad’s Seafood/Facebook