Hopkins wins Iron Chef Atlanta
Photo courtesy Taste of Atlanta
Chef Linton Hopkins reviews outstanding orders behind the kitchen at his restaurant Eugene, located on Peachtree Road.
On Monday, Aug.28, Alton Brown from the Food Network, along with Atlanta Mayor Shirley Franklin, awarded the title of "Iron Chef America" Atlanta Challenger to executive chef Linton Hopkins of restaurant Eugene.
Hopkins defeated 3 other executive chefs to earn his new title. "They're the top dogs, and it's great to be part of that group," said Linton of his competitors Gerry Klaskala of Aria, Annie Quatrano of Bacchanalia, and Kevin Rathbun of Rathbun's.
Hopkins is now set to attend the Food Network's "Iron Chef America" competition in October. According to Hopkins, the episode is scheduled to air in February 2007.
In addition to competing in Kitchen Stadium, Hopkins will also appear on the cooking stage in Atlantic Station for the fifth annual Taste of Atlanta celebration.
Set for the weekend of October 14 and 15, the festival will feature over 70 restaurants, cooking lessons, wine classes, live music and much more.
The BBQ Queens from the Food Network and Better Homes and Gardens, the rhinestone-and-denim clad authors of more than 20 cookbooks, will offer a special cooking demonstration in their forte cuisine.
Jil Station, Bain Mattox, Five Star Iris and Marshall Seese are expected to perform in the weekend's musical lineup.
According to Mayor Shirley Franklin, the event will "...Bring focus not just to the restaurants of Atlanta, but to all of our city. Atlanta is a great place to entertain. Our restaurants are great because we have great chefs."
In the tradition of the "Iron Chef" series, a secret ingredient was unveiled to the competitors only a few days prior to the competition. New England corn was the item to be included in all of the culinary concoctions.
Hopkin's winning combinations included cornmilk-poached Maine lobster, sweet butterbean succotash with cream of sweet corn, balsamic corn milk vinaigrette, a corn cloud with corn powder and corn puree with skillet corn followed by a desert of corn ice cream lollipop with almond brittle.
"My favorite part was when we hit [the judges] with ice cream, right when they were about to leave," said Hopkins.
Though using one ingredient extensively is not a common practice among experienced chefs, the overall structure of the competition proved conducive to the creation of a delectable dinner.
"What was great about this competition was that we got to cook in our own home kitchens. We knew where everything was. It makes it a lot easier if you aren't cooking in a foreign environment," said Hopkins.
Hopkins, an Emory University alumus, recalled the days of his undergraduate studies, and compared them to the time he now spends in the kitchen.
"I look back on organic lab fondly. I remember in organic chem. We did things like... extraction. What we're really trying to do in the kitchen is get flavors to their purest form," he said.
Though the prospect of competing on national television could be daunting to some, Hopkins' outlook appears only positive. "I'm not really nervous. I just want to get to see that kitchen. You know, what kind of equipment I'm going to be cooking with. I'm looking forward to The challenge. I really want to compete and bring home a win for Atlanta.. I get to represent the city, and that's just great."
Hopkins is a recent Atlanta import, having moved from Washington DC only two years ago with wife Gina. Restaurant Eugene, located at 2227 Peachtree Road, is named after Hopkin's Grandfather Eugene Holeman. The menu featuring fresh, seasonal foods, an extensive array of cheeses, and an award-winning wine list.
