The IRONS is bringing together top New England chefs to battle it out for the title of best brisket. Each chef will prepare their favorite brisket plus two sides, while attendees sample each meal and vote for people’s favorite.

The two top brisket winners will be awarded “People’s Choice” and associated bragging rights. The IRONS took first place last year. Who will win this time? You be the judge.

THE CHEFS

Jamey Hence, The IRONS Restaurant & Bar, Mystic, CT

Jamey Hence possesses extensive culinary experience, including serving as executive chef for Roberts Food Store; executive chef and general manager for The Grateful Deli & Bagel Shoppe; AM supervisor and culinary manager at Madison Beach Hotel; Fine Dining sous chef at Saybrook Point Inn; Executive chef for Off The Hook Bar & Grill; Fine Dining sous chef for Water’s Edge Resort; and sous chef for The Blue Crab.

Mo Jalil, Madison Beach Hotel, Madison, CT

Classically trained at the Notre Dame Culinary School in Jerusalem and the Cordon Bleu in France, Mo Jalil has been honing his craft for nearly 40 years. His creative fusion of international cuisines is the result of a career that spans Asian, Europe, Africa and the United States. From the Five-Star American Colony Hotel inJerusalem, to the Maxwell House in New York and the Connecticut Shoreline, Jalil has worked and trained with the best. Before joining Madison Beach Hotel as banquet chef, he served as executive production chef for Connecticut’s leading catering company. Jalil’s cuisine is recognized for flavor and creative presentation.

Ed Tremblay, Holiday Inn Boston-Bunker Hill, Boston, MA

Ed Tremblay honed his passion of cuisine at Johnson & Wales University in Providence, R.I. where he received an A.O.S degree in Culinary Arts. His experience includes Executive Chef at the distinguished Colonnade Boston Hotel; Dominic & Anthony’s Catering; Ipswich Country Club; Embassy Suites by Hilton Boston-Waltham; and Blue Hills Country Club. Tremblay oversaw kitchen operations at Distinctive Hospitality Group’s VERVE-Crowne Plaza Boston-Natick and Holiday Inn Boston-Bunker Hill. His latest venture was serving as a Banquet Chef at the acclaimed Granite Links Golf Club. Tremblay is thrilled to be back with Holiday Inn Boston-Bunker Hill.

Dan Corrigan, RIB Rhode Island BBQ, Providence, RI

Dan Corrigan established RIB Catering in 2019. His Chinatown Chicken BBQ Sauce, a longtime family favorite, was chosen among the top 20 in the United States for The Sticky Jar Open hosted by the Kansas City BBQ Society. In August 2019, he won both Judge’s Choice and People’s Choice in The Rhode Island Shriner’s Annual BBQ Cook-off. Corrigan placed first in the grilled RIB category at the Douglas Octoberfest RIB-Off in Massachusetts and placed top BBQ Chicken in the Ocean State BBQ Festival’s Steel Yard BBQ Challenge in Rhode Island

More Info

Battle attendees can enjoy a beer sampling by Two Roads Brewing Company founded in 2012 by four friends who dreamed for years of starting a craft brewery. Two Roads was named one of the 10 best breweries in America by Paste Magazine and has won many awards including gold for Belgian Lambic style Ale in 2016 at the Great American Beer Festival.

Other vendors include Dragon’s Blood Elixir artisan hot sauces and condiments and All American Sauce Co. barbecue handcrafted sauces, jams, and relishes.

Tickets

$25 per person, excluding EventBrite Fees. Price include sampling of all briskets and sides, beer tasting and bourbon sampling, and live entertainment. https://bit.ly/2SIEfHs