Sacramento chefs keep food hot at turkey cook-off

Nearly 20 of Sacramento, California's finest chefs recently put their cooking skills to the test in a Thanksgiving turkey cook-off. The competition, which is held each year, is sponsored by city councilman Rob Fong, according to the Sacramento Bee. Area restaurants vying for the title included Buckhorn Grill, Cyprus Grille, Fox & Goose, Ink Eats and Drinks, Mason's Restaurant, Jamie's Bar & Grill, Mulvaney's Building & Loan, Old Soul Company, River City Brewing Company, The Shady Lady Saloon, The Kitchen, Brew It Up, Buca Di Beppo, Cafeteria 15L, Vallejo's Restaurant and last year's winner, Hangar 17 Bar & Grill. Turkeys were prepared using a variety of ingredients, including maple syrup, cherrywood smoke, sage gravy, Chinese five-spice and whiskey, according to Capital Public Radio. One restaurant even prepared a "beer-can bird" and an Italian chef gave his turkey a Mediterranean twist. A panel of celebrity judges rate the finished products on tenderness and flavor. In the end, Jamie's Bar & Grill's turkey took first place. Leftovers were donated to a local organization that helps to feeds homeless people. Besides being tender, juicy and flavorful, most chefs agree that turkey should be served hot. To do this, many use wire chafing stands to keep food hot.