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The baker with the better fan club reigned absolute Monday night as Elizabeth Schuttler of Inverness was crowned the Daily Herald's 2017 Baker of the Week Challenge champ in advanced of dozens of supporters.
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Schuttler went home the champ of the seventh anniversary challenge afterwards an hourlong affable aberration in advanced of an admirers of 400 foodies at Westin Chicago Northwest in Itasca.
Schuttler, 49, declared her acceptable bowl as absolutely the mouthful: a blimp roulade of beef accept marinated in cider with orange, on top of chive and dupe cheese mashed potatoes with kale, red peppers, broccoli raab and brittle pancetta, topped with a augment and shallot chrism sauce.
"This booze is killer," said Suzy Singh, one of the contest's six board who works as analysis and development accumulated chef at NOW Foods.
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The acidity antithesis and booze fabricated Schuttler the best over adolescent contestants Ben Blake, 26, of Winfield; Mark Clemens, 64, of Elgin; and Darla Pitts, 41, of Chicago.
As the anniversary concluded, Schuttler hoisted the behemothic beanery bays on date with her bedmate as her fan club in "Victor-E-lizabeth" shirts applauded. The board -- Singh, 2016 Baker of the Week Challenge champ John Hampson, Jimmy Nicolau of Grecian Delight Foods, Becky Waite of Binny's Beverage Depot, Mario Rizzotti from Iron Chef America and Ahmed Azizy of the Westin -- encouraged Schuttler to accomplish the acceptable meal allotment of her repertoire.
The bowl accumulated bristles apparatus on Monday's abstruse additive list, which contestants accustomed alone an hour or so afore the 60-minute affable alarm started ticking. Required capacity were beef teres above (which agency beef shoulder) from the night's host, the Westin; adamantine angel cider from Binny's Beverage Depot; quinoa cups from NOW Foods; acceptable vegan refried beans from Goya; and pancetta from Tony's Fresh Market.
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Schuttler alleged acceptable the antagonism "a brazier account item."
"It's a actual appropriate moment," she said. "I'm actual advantageous because I accept a lot of bodies auspicious me on."
Along with her trophy, Schuttler's award-winning amalgamation includes a Chef's Table dining acquaintance at Seasons 52 in Schaumburg, a Thermador Emerald Series Integrated Dishwasher address of Novak & Parker/Thermador, affable accoutrement and accessories from the Daily Herald, classes for two at Affable Skills Academy, and allowance cards from BlackFinn Ameripub and Tony's Fresh Market.
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The added finalists will accept affable classes for two at Affable Skills Academy and allowance cards from BlackFinn and Tony's Fresh Market.
While the finalists adapted beneath a bound deadline, attendees airy while noshing on an appetizer buffet, taste-testing samples from sponsors and watching affable demonstrations.
Proceeds from admission prices and raffles will go against Northern Illinois Food Bank.
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Related ArticleImages: Elizabeth Schuttler wins the Daily Herald Baker of the Week Challenge finale
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