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

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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.)

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.

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

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

S'mores tots require a blow torch, natch.

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.

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

Most contestants brought their own cheering sections.

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

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

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.

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

"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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