In honor of the publication’s February/March Food & Flavor Issue, Macon Magazine will bring an exciting chef challenge competition to Central Georgia foodies to taste next week: “Dish It! A chef challenge with a story.”

Audiences have the chance to savor three chef-driven dishes in Downtown Macon the week of March 3-9 and vote for their favorite at maconmagazine.com/vote. Those who complete the challenge by trying all three restaurants will be entered to win a restaurant gift card, as well as getting a Macon Magazine T-shirt and a complimentary subscription to the magazine for a year.

Each chef is profiled in the current magazine pages by writer Michael W. Pannell, so diners can learn more about their culinary influences and rich backgrounds. 

The challenge was to construct a dish emblematic of Georgia’s unique flavors. The chefs were encouraged to get creative for food that feels like it’s from the Peach State – from agricultural exports to iconic tastes – and try to prioritize the use of local ingredients. 

The three eclectic dishes are as follows and will run as a limited-edition special at each restaurant March 3-9:

• Braddock’s Cask and Table: Chef Ingrid Davis created a venison loin with celery root puree, spring onions, maitake mushrooms, and a peach Vidalia onion jam. 

• Oliver’s Corner Bistro: Chef Matthew Hammock featured a locally sourced, braised collard green and local applewood smoked bacon risotto, served with a grilled, wild-caught Atlantic salmon fillet garnished with Asiago cheese and scallions. 

• Dovetail: Chef Benjamin Banks cooked BBQ-rubbed pork tenderloin with turnip puree, braised mustard greens, pork jus, and cane syrup reduction with toasted pecan garnish.

In addition to audience votes, Macon Magazine will send out a panel of tasting judges to factor into the final vote. The challenge winner will be announced on March 10.

During the challenge, Macon Magazine encourages diners to counter community food inequities by donating to Middle Georgia Community Food Bank, and participate in On the Table Macon, a vehicle for meaningful conversations taking place the same week. Macon Magazine will host three roundtables as part of On the Table on cultural topics at each “Dish It!” eatery. The challenge chefs will also be featured as the first guests for a brand-new podcast brand, “In Conversation with Macon Magazine,” available on all popular podcast apps, launching next week.