Earl’s in the Rockies is hosting the sixth annual Iron Chef competition that will put Jasper’s top chefs in the hot seat from Feb. 22 to 24. 

In its sixth year, the competition is heating up, with eight teams confirmed as of the Fitzhugh’s deadline, and two in the process of registering. 

The event began several years ago as a one-day event and grew until it had to be expanded to three days. The competition pits local chefs against each other to cook off for a charity of their choosing. The winning team’s charity receives the prize money raised from a silent auction that will also be hosted at Earl’s. 

Chefs can bring a few ingredients to the semi-final round on Feb. 22 and 23rd, but nothing prepared. The chefs will be given a secret ingredient ahead of time to work into their dishes. 

“We go with something that’s easy to work with,” said Rob Olson, owner of Earl’s. He says they have chosen easier ingredients such as an herb like rosemary or thyme in the past. “We don’t want it to be a big factor.”

In the semi-finals each team of three will have to create an appetizer and an entrée in an hour.

In the finals, things get a bit more intense. Teams will have an hour and a half to create an appetizer, entrée and dessert. There will be little to no notice of the secret ingredient that must be used, and all ingredients will be provided by the competition. 

A team of three will be made up of two chefs and a server. Each dish will be served to three pairs of judges, with a beverage to compliment, and an explanation by the server of what they are eating. It is important that each dish looks perfect as it is presented. 

The Iron Chef competition will be a spectator sport, and guests will have the unique opportunity to peer into the open kitchen at Earl’s and really see the local chefs in action. 

“The way our restaurant works with the open kitchen, lots of people can get in there,” Olson said.

Between rounds, three of Jasper’s top chefs will be doing demonstrations in the kitchen. The chefs will show the audience how to make some great recipes at home. They will also be turning out enough appetizers to go around. During the competition, the teams will be encouraged to make enough so that the audience can have a sample, although the judges’ samples will have a more elaborate presentation. 

Last year’s champion was Evil Dave’s. Before that, three out of the four years were won by a team made up of two employees from MPL and one from Earl’s. That team will not be entering this year, but will instead be doing the demonstrations. 

The silent auction will feature a number of great items donated by local businesses including rafting trips, sports equipment and more. Olson said that Earl’s food distributors have pitched in some gourmet food items for the final competition. 

“That will make the final day really interesting to have all that there,” he said of the donated food items. 

With eight to 10 teams already signed up, Olson said there is still potential space for two more teams. Anyone interested in putting in a team should contact Paul or Miguel at Earl’s, 780-852-2393.