Alex Hrdina, sous chef at Village Green in Ridgewood, won grand prize in the Bayou to the Bay competition held by Barilla (See Full Winners List).

US-based chefs and cooks were asked to craft a “Southern-inspired” dish that incorporated pasta and was inspired by the cooking styles from the Louisiana Bayou all the way to Chesapeake Bay. Over the last many weeks, over 200 dishes were submitted from chefs around the country.

Hrdina was selected the top winner with his Louisiana Crawfish Boil Pipette featuring crispy andouille sausage, rock shrimp, corn veloute and smoked potato crema. According to management at Village Green, this award-winning dish is currently on their spring menu — so expect them to be serving it for the next 2-3 months if you wanna check it out.

Village Green is BYO and open weekdays for lunch and Monday thru Saturday for dinner.

Village Green Restaurant
36 Prospect Street
Ridgewood, NJ
Website

[photo source: Barilla]