The Methodist Home for Children hosted its annual Epicurean Evening Sept. 4 at the Wilmington Convention Center.

This year’s Best in Show award, the Copper Kettle, went to chef Eric Walker of the Hilton Wilmington Riverside for his beef tournedos with lobster Americana sauce. Walker also took home the Best Appetizer award for his seared diver scallops with white chocolate mousse.

Walker said that he created the beef dish specifically for the Epicurean Evening, but the scallop recipe is one he developed a few years back. That dish is what helped him land his current position at the Hilton; he used it for his cooking demo during his interview.

“That is one I keep in my back pocket for when I really want that wow factor,” Walker said.

Pilot House chefs Vincent Drayton and Scott Padrick won Best Entrée, Best Taste and Best Presentation. They served a roasted beef tenderloin with chili-molasses lacquer, stone ground grits and slow-cooked collards as well as seafood bisque.

The People’s Choice award went to chef Samuel B. Lawler of Catering Thyme for a shrimp and grits dish and traditional Greek baklava. Catering Thyme also took home the Best Decoration award for its creative plating, while the Best Dessert award went to Costco Bakery for its fresh apple pie with cinnamon and sugar-topped crust.

Head brewer Richard Jones of Good Hops Brewing won Best Beverage for his Donna Golden Pineapple Infused Ale and Bravehop Scotch Ale.

“I am honored and humbled with winning,” Jones said. “I am so pleased to have breweries recognized in the Best Beverage category. I appreciate the opportunity to have a positive impact in the community and to have participated in this event for such a great cause.”

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