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PORTLAND PRESS HERALD DARKROOM
Chefs After Dark in Kittery

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    A crowd gathers at Anneke Jans restaurant in Kittery as chefs Sam Ostrow, left, and Brett Cavanna battle in the kitchen during a monthly Chefs After Dark competition.

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    Blue hubbard squash, tripe and local apples were the surprise ingredients for September's edition of Chefs After Dark.

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    The rules for Cavanna, left, and Ostrow were to make two dishes each in 60 minutes with all the mystery ingredients well represented on the plates.

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    Anneke Jans in Kittery, owned by Jason Canty, hosts the monthly Chefs After Dark competition.

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    Ostrow, left, a chef at Louie's in Portsmouth, N.H., and Cavanna, from BlockSix, also in Portsmouth, work at their cutting board stations.

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    Ostrow sliced a variety of radishes into thin slices as part of a fall vegetable salad.

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    The monthly Chefs After Dark competition mimics TV's "Chopped," with two chefs pitted against each other, cooking with mystery ingredients.

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    Cavanna sprinkles flour on dough before rolling it into a tart shell.

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    Ostrow carries his dish, a tripe stew with heirloom tomatoes and turnips, toward the judges.

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