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What You Missed at North Bowl's 'Tot Chef' Contest

In the aftermath of all those tots, there was still ice cream to serve.
In the aftermath of all those tots, there was still ice cream to serve.
All photos: Eater Philly/Dan McKay

Always looking for any excuse to prolong the weekend, Eater Philly stopped by the first annual Tot Chef competition at North Bowl on Sunday evening. From 5 to 8 p.m., a collection of 11 amateur and professional chefs served up their best take on the often overlooked tater tots. (Let's get this out of the way: tots are better than French fries, period.)

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Todd Lyons (left; he's a chef at Campbell Soup Co.) took Top Tot honors for his PBR-braised pork carnitas tots.

With no limitations placed on the menu, dishes included blue crab tots, PBR-braised pork carnitas tots (the ultimate winner for Best Tot), and a few dessert offerings. In addition to dishes from folks at Grubhouse and Soom Foods, the event offered a small taste of a soon-to-debut food truck, Seoulfull Philly.

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Left: Generous servings of crab on the Blue Claw Tots, before topping; Right: Impressive final plating on the Blue Claw Tots.

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Judging categories included Most Innovative, Booty Call Tot, and overall Top Tot.

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S'mores tots require a blow torch, natch.

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Sarah Moore, taking some time away from using the blowtorch on her S'moore's Tots.

In addition to the free tot sampling, $2.25 PBRs helped to keep everyone in good spirits, as did the Red Bull and vodka specials — but let's be honest, you probably aren't going to work on Monday if you are drinking Red Bull and vodka on Sunday night.

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David Song of SeoulFull Philly gave a preview of the Korean-inspired food that will be served from his food truck, debuting soon.

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Most contestants brought their own cheering sections.

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Grubhouse's Christopher Ritter served up "County Fair Suquet" tots. (Suquet is a type of seafood stew.)

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On-site frying for fried green tomato & deviled egg tots.

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Game plan: Call in mom to help out.

Given the success, and the enthusiasm of all of the participant chefs, Eater assumes this event will become a yearly tradition.

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Amateur contestant Devin Flannery served up a Southwest-inspired "Tots of the Border."

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"Deconstructed Sabich" tots — named for the Israeli sandwich and, of course, featuring a special sauce made with tahini — from the folks at Soom Foods.

— Dan McKay

· All Hangover Observations [-EPHI-]

North Bowl

909 North 2nd Street, , PA 19123 (215) 238-2695 Visit Website

North Bowl

909 N 2nd St, Philadelphia, PA 19123

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