Cows ‘n Cabs is gearing up for another year of food, fun, and fundraising. But the 12th year of Winter Park’s “party with a purpose” kicked off early with the exclusive Burgers, Beers, and Bubbles (BBB) event on the evening of Thursday, Nov. 7.
Cows ‘n Cabs co-founder Dave LaRue said the event was inspired by a visit to Food Network’s South Beach Food & Wine Festival. “They do a burger bash, and that concept fit into how we’ve been wanting to add something extra to Cows ‘n Cabs,” he said. “We’ve got all this tent space and a smaller party to open the main event seemed like a good way to use it.”
BBB featured chef creations from seven local eateries:
- Hangry Bison
- SmashDunk
- Se7enBites
- Papi Smash’d
- Bad As’s Burgers
- Stacks Up! By Gentry’s BBQ
- A Lo Cubano Kitchen
The competition-style event featured sample-sized burgers that were judged by a special panel made up of Larue, Prato partner and chef Brandon McGlamery, and Ravenous Pig chef and co-owner James Petrakis. Chef Trina Gregory of Se7enBites offered a unique slider dubbed “The Devil Made Me Do It!” that substituted a bread bun with a deviled egg brined in sweet tea; for flavor and to make it look like a bun.
“I wanted to create something that sums up everything that Se7enBites is about, and we specialize in handhelds and breakfast foods,” Gregory told the32789. She also said that the slider was inspired by a Michelin requirement. “You need appetizers as well as mains and desserts to be considered for the guide. This is one of the appetizers I’m considering for the menu.”
Gregory is a Cows ‘n Cabs veteran and keeps coming back for the vibe and the purpose, with 100% of proceeds going to charities that benefit children. But she also loves hanging with her peers. “We are all competitors, make no mistake, but we also want each other to win and completely support one another.”
One of Gregory’s competitors put as much thought into creating a bun as she did. Bad As’s Burgers chef/owner John Collazo served his burger, “Oppenheimer,” on a house-made brioche bun that was months in the making.
“The bun was very important,” he said. “Everything is important, but what you are presenting everything on has to be just right.” Collazo experimented for nearly eight months to get the texture just right. “I had to be light, but it had to have a firmness and a flavor that didn’t overwhelm.”
BBB judges awarded their honor to chef Christopher Hernandez of Papi Smash’d while guests voted Gregory the “Fan Favorite” award.
Larue said the event can possibly return next year as this one was a trial run. “We’re giving it a try,” he said. “There’s always something you can change but it seems like a good time and we love cheeseburgers.”
See the photos for a look at Burgers, Beers, and Bubbles and check the32789 on Monday, Nov. 11, for coverage of the main Cows ‘n Cabs event, happening Saturday night.
