Community Corner
Ridgewood Village Green Chef Wins National Pasta Contest
Alex Hrdina, sous chef at Village Green, won grand prize in the Bayou to the Bay contest.
RIDGEWOOD, NJ — A village chef has won the grand prize in the Bayou to the Bay pasta competition recently.
Alex Hrdina is the sous chef of The Village Green restaurant. He won for his Louisiana Crawfish Boil Pipette. The dish features crispy andouille sausage, rock shrimp, corn veloute and smoked potato crema.
Hrdina’s Instagram profile says he is a “former Navy SEAL turned cook.” He has been sous chef at The Village Green for six years, according to his LinkedIn profile.
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Fixed the voting link in my profile if anyone had any trouble. The link is in my bio. Thanks. My entry into the @barillaUS #Barillasouthernstyle contest. #louisiana crab boil inspired pipette pasta. #jerseycorn veloute, #smoked potato crema, crispy #andouille sausage, rock #shrimp . #chefsroll #rollwithus #foodporn #chefsofinstagram #cooksofinstagram #whatwedo
A post shared by Alex Hrdina (@the_real_chef_ryback) on Apr 27, 2018 at 7:44pm PDT
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Image via fotohunter Shutterstock
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