Good Kind Gumbo Cook-Off
February 21st from 6pm – 9pm
February 21st from 6pm – 9pm
We’re bringing a touch of ‘Orleans to the Alamo City with our first annual Fat Tuesday Gumbo Cookoff Competition! Join us and sample 18 celebrity chefs’ take on the classic Cajun dish & find out who reigns supreme as the Gumbo Master of San Antonio.
Admission is $50 per person, which includes 18 samples of gumbo, one from each chef, and the opportunity to vote for your favorite gumbo. There will be three winners including Audience Favorite, Judge’s Pick & Chef’s Choice.
The Good Kind will provide a cash bar for beer, wine, cocktails & non-alcoholic beverages. Seating is first come, first serve. Free street parking is available.
Since 2001, Chef Jason Dady has explored the culinary scene of San Antonio, Texas. Dady goes beyond the role of restaurant owner, applying familial values to create tight-knit bonds with members of his team and residents of the San Antonio community. The family-owned Jason Dady Restaurant Group is helmed by Dady, alongside brother, Jake (Co-Owner/COO), and wife, Crystal (Co-Owner/CFO). Read more about Jason here or check out his website.
In 2012, he and his wife Lindsey moved to Charleston, South Carolina where Edwards took a job as Chef de Partie at the acclaimed McCrady’s Restaurant under Chef Sean Brock. His time at McCrady’s further developed his dedication to local products and seasonality. After two years in Charleston, he accepted a Sous Chef position with the Contigo Restaurant group in Austin, TX, under Chef Andrew Wiseheart. He later went on to become the Culinary Director of the restaurant group.
San Antonio has always been the place he wanted to open his restaurant. Edwards is excited to be back home to share his love of food and passion with San Antonio again. Meadow Neighborhood Eatery opened in September 2018 and focuses on Seasonal Texas Southern. Meadow has become a staple of it’s North Side community and was Culture Map Taste Maker Restaurant of the Year in 2020. Read more about PJ here.
Chef Jian Li, Executive Chef and partner at Dashi Sichuan Kitchen + Bar, started cooking as a youngster working alongside his parents in their humble noodles and specialty snacks eatery. Realizing his gifts and following his passion, Jian apprenticed under a number of well-respected chefs and studied Sichuanese gastronomy at university in Lu Zhou. Since earning his degree in 1994, the award-winning Sichuan native has led Sichuan-focused culinary programs across the globe from Beijing to Texas, and is renowned for his creativity, masterful knife skills, and absolute dedication to his craft.
“Ordinary Sichuan cuisine has its own shape but no magic – so I add the magic by removing the ordinary. My years in Sichuan-focused kitchens around the world have afforded me the ability to bring those traditions into a new era without leaving its essence behind. I hope, with my own modest efforts, I can advance Sichuan cuisine in the ascending San Antonio dining scene and help them both rise together.” – Chef Jian Li
Currently the Chef-Owner of Botika located in San Antonio’s Historic Pearl Brewery, Chef Geronimo Lopez has an impressive background in culinary arts spanning the globe.
A native of Caracas, Venezuela, Chef Lopez has over 20 years of culinary experience. Throughout his career, Chef Lopez has held culinary & management positions at luxury hotels and resorts in Ljubljana, Slovenia, Dubrovnik, Croatia, Mexico, France and Venezuela. Additionally, Chef Lopez was also an instructor at La Casserole du Chef culinary school in Caracas and at the Hotel School of Beaune in France.
Preceding the opening of Botika, Chef Lopez was the Executive Chef & Instructor of Culinary Arts at San Antonio’s renowned Culinary Institute of America (CIA). Since the 2016 opening of Botika, Chef Lopez has received countless awards and accolades throughout the industry and from his peers. Most recently, Botika was named the People’s Choice for Best Restaurant at Pearl by the San Antonio Express News.
How it started: Blueberry muffins from a box.
How it’s going: Woodfired pizza and great food sourced from South Texas.
I am a mostly self-taught chef that graduated from the culinary program at Job Corps. I got my start in the SA restaurant scene at a little restaurant on Fredericksburg Rd. by the name of Bistro Time. From there my thirst for knowledge grew and I read every cookbook and culinary magazine that I could get my hands on. I sought jobs at the best places that San Antonio had to offer. I have worked as a line cook at Biga, been the Pastry Chef at Bohanon’s, was a server at Fig Tree, and I’ve co-owned a coffee and sandwich shop just down the street from where Il Forno is now.
I have seen the dining scene in San Antonio evolve over the course of my 22-year career and I am proud to be part of that evolution.
Berty opened his first concept in San Antonio, Ladino, in the fall of 2022.
Ladino pays homage to Berty’s Sephardic roots with a menu centered around the charcoal grill which plays a lead role in the Middle Eastern and Balkan cuisines. Described as a Mediterranean Grill House, Ladino is a celebration of all the cultures combined, starting from the decor, the ambiance, and the music, to the beverages and food. Using a wood-burning oven, Ladino features freshly made pita and other regional specialties accompanied by an abundance of Mazze, vegetables, spices, and herbs that are playful and bold. Read his full bio here.
Lattoia Massey, known professionally as Chef Nicola Blaque, is a restaurateur and chef based in San Antonio, Texas. Chef Blaque is the executive chef and owner of the Jerk Shack, a Jamaican-inspired restaurant in San Antonio. The restaurant that offers fare like jerk chicken, braised oxtail and more quickly became a staple after opening in 2018. She also opened Mi Roti, a Caribbean concept at the popular Pearl district in San Antonio, in the summer of 2020 and has major plans for expansion throughout the city.
In addition to running successful concepts that have been recognized by GQ, Eater and more, Chef Blaque is an Army Veteran, a graduate of The Culinary Institute of America in San Antonio, a private chef for members of the San Antonio Spurs, a wife and a mom. Having been born and raised in Jamaica until she was five years old, Chef Blaque is passionate about introducing people to the flavors of the Caribbean. Though she’ll be the first to tell you that the dishes she’s serving up aren’t always traditional Jamaican dishes, she’s passionate about infusing those flavors into cuisine her patrons know and love.
Jesse Kuykendall, chef and founder of Milpa in San Antonio, Texas, attributes her love of food to her mother and role model, Carmen. Growing up in Laredo, Texas, Jesse’s mother is well-known for her extraordinary talents in the kitchen and her famous made-from-scratch dishes, like pozole and mole.
When Jesse left Laredo to move to San Antonio, the thing she missed the most about home was her mother’s cooking. So, she did the next best thing to get some comfort from the kitchen and began exploring the culinary industry as a server. It did not take long for her interest to move from the front of house to the back of house kitchen. She knew becoming a chef was the direction she was headed.
Leon Waddy has been competing in BBQ and gumbo cookoffs for decades. As the chief cook for Stinky Pits BBQ Crew and Creole Cookers, Leon has won awards across Texas and Louisiana for his gumbo. His gumbo is based on a recipe that’s generations old and is a reflection of his roots. Leon comes from a long line of Creole cooks, most notably his aunt, Leah Chase, legendary chef and owner of Dooky Chase restaurant in New Orleans. His gumbo is rustic, yet refined and reflective of his humble upbringing where gumbo had a little bit of whatever you had in the fridge. If you want proof, just check out one of the most popular songs he plays with his band, Poor J Brown – when in doubt, just “Put it in the Gumbo.”
Brandon McKelvey is a San Antonio-raised, reformed food truck pirate moonlighting as a photographer and guitar dealer. He can currently be found prepping snacks behind the bar at Camp Hot Wells and is forever active in the SA popup culinary community.
Brandon is responsible for the Say.She.Ate food truck, the Lox of Love Series of pop-ups, and the annual Kinda Jewish Feast. He is a Hot Wells Harvest Feast alumni and was a regular at the Southtown Supper Club.
Paul Petersen also packed his bags for New York in the mid-90s. Paul attended the Culinary Institute of America (CIA) and immediately after graduation, began cutting his teeth in the some of the best kitchens in NYC. His first gig was at Michael Romano’s celebrated Union Square Café and was followed by positions with Larry Forgione at An American Place and Jimmy Bradley at The Red Cat. Eventually, Paul set his gaze back to Texas where he opened up Little Texas Bistro in Buda in 2002. Critics took note, and Paul won “Best New Chef” from the Austin American Statesman, “Best New Restaurant” and “Rising Kitchen Star” from the Austin Chronicle, and “Best Chef Southwest nominee 2008 and 2009” from the James Beard Foundation. Soon, the Gage Hotel came calling and Paul re-located to Marathon, where he continued to dignify “down-home-cuisine” with his innovative approach to top-notch ingredients. His time at the Gage was followed by a position as the Executive Chef at Rick’s Chophouse and Sauce on the Square in McKinney, TX and as the Executive Chef of Vivo in Austin. Paul now gets to apply his French technique and aesthetic to local ingredients in his home-town.
Chef Eddie is the Co-owner of Box St. All Day with his business partner, Daniel Trevino. Together they have crafted the perfect spot in downtown SA for an amazing brunch experience and killer craft cocktails.
As a military brat, I traveled the world. Visiting different countries and tasting different cuisines is where my love of food began. My path began in high school when I started as a dishwasher at the Officer’s Club in Nebraska, where I worked my way up to Executive Chef. I have received my certification from the Culinary Institute of America here in San Antonio. I have been with Tim the Girl catering for 5 1/2 years and am currently the Director of Culinary Operations.
Jamie Gonzalez is a builder, culinarian, and a growing force in changing the culture of how San Antonio eats. Known as “The Produce Lady”, she utilizes her unique moniker, 15+ years of produce industry experience and a passion to feed people to develop feeding programs that support an equitable food system.
Jamie is the founder of the BIG FRESH Market Box Programs. These produce boxes and markets are the catalyst to a variety of hands-on experiences with produce and have been recognized by Bexar County for their ingenuity. Since 2020, Jamie distributed over 3,000,000 pounds of produce through over 50 public/private partnerships. Read more about Jamie here.
The Friendly Spot Ice House Kitchen Team is headed by GM Matt Uribe & kitchen manager Augie Limon. Friendly Kitchen Staff John Corales, David Stakes, Andrea Mac and Carlos Machuca are happy to present Friendly Gumbo for The Good Kind Fat Tuesday.
The Friendly Spot Ice House is located 943 S. Alamo in the heart of Southtown. Our gate slides open at Noon daily with #friendlyeats served till Midnight. Follow us @thefriendlyspot. All are welcome, let’s be friends!
Carbajal is also co-owner and presenter of Dos Coas – A Spirit Experience venture created in 2013 while working for, the locally owned & independently operated, Paesanos Restaurant Group. Established in the wake of the 1968 HemisFair, the Paesanos Restaurant Group is one of the oldest and most heralded in San Antonio; a community institution still going strong 50+ years later. Along with business partner, Chef James Moore, they produce unique and entertaining event experiences such as guided tastings with chef-selected food pairings to formal gatherings at San Antonio’s premier destination locations such as The Alamo, The Henry B. Gonzalez Convention Center, as well as top hotels including an five-diamond hotel & multiple resorts. This unique and entertaining experiences is on The San Antonio River Walk’s highly-sought after restaurants for convention groups.
Currently the Sous Chef at Restaurant Claudine, Monica has been in the industry her whole life with various stints at local institutions such as Southerleigh & Citris. Self-proclaimed “b***h that gets shit done”.
Jessica Conrad brings her experience as a Realtor with JP & Associates Realtors. Prior to joining the JPAR team, she was a 8 year active duty Air Force member serving in the Oral & Maxillofacial surgical field. As an Airman, she learned how to be patient, detail-oriented, proactive, and a strong advocate for all her patients and fellow airmen.
As your real estate agent, Jessica is an advocate for you. Understanding that buying and selling real estate can be stressful and as a full-time real estate agent, she works hard to lower your stress level and make your experience as pleasurable as possible.
Jessica has been an area resident since 2006. She recognizes the unique characteristics and benefits of living and working in San Antonio. Her expertise and professionalism is the shortest distance between you and where you’ll call home.