EVCNB’s 3rd Annual Top Emergency Chef Contest: A Sold-Out Night of Flavor, Fun, and Preparedness

Apr 10

Written By EVCNB

Scroll down for pictures and a link to the contestant’s recipes.

The Emergency Volunteer Corps of Nehalem Bay (EVCNB) hosted its 3rd Annual Top Emergency Chef Contest on February 10 at the Pine Grove Community House — and once again, the event proved why it has quickly become one of our community’s most anticipated nights of the year.

The event was completely sold out, with a packed house, high energy, and a spirit of creativity and camaraderie that filled the room. From the moment guests walked through the doors, the excitement was palpable. Laughter, applause, friendly rivalry, and the unmistakable buzz of a community gathered for a good cause set the tone for an unforgettable evening.

The Judges: Local Culinary Talent and a Returning Champion

This year’s contestants were evaluated by an outstanding panel of judges representing both our local restaurant community and past Top Emergency Chef excellence:

Eric Kammerer, local restaurateur from Yolk
Frank Squillo, of Wanda’s
Christopher Mullins, winner of the 2024 Top Emergency Chef Contest

Having respected local chefs at the judging table elevated the competition to another level. Their expertise in flavor, presentation, and technique made for thoughtful, detailed evaluations — while their enthusiasm and humor kept the evening lively and fun.

Adding to the excitement was the presence of the first year’s champion, Christopher Mullins, who brought both credibility and friendly insight to the panel. His return underscored how this event is becoming a growing tradition within our community.

The judges evaluated each entry on creative use of ingredients, presentation and overall taste. With restaurant-quality presentations crafted entirely from shelf-stable ingredients — and without heat or water — narrowing down the winners was no easy task.

The Challenge: No Heat. No Water. Just Skill.

In true preparedness fashion, contestants were challenged to create both a main dish and a dessert using only shelf-stable ingredients — with no heat and no water allowed. It’s a format that highlights ingenuity and reinforces a serious message: in an emergency, knowing how to prepare nutritious, appealing meals without utilities can make all the difference.

This year’s contestants rose to the challenge spectacularly:

Denise Donohue – Winner
Mary Faith Bell – Second Place
Mike Sims – Third Place

First Place: Denise Donohue

Denise wowed judges and attendees alike with dishes that looked as if they had come straight from a restaurant kitchen.

Shelf-Stable “Leftover” Lasagna

Layered with tortilla “noodles,” a whipped tofu “ricotta,” roasted red peppers, sun-dried tomatoes, pesto, and Parmesan, her lasagna was bold, beautifully plated, and full of flavor. The presentation was polished and professional — the kind of dish you would expect to be served at an Italian bistro.

Noni’s Deconstructed Cannoli in a Glass

Her dessert — elegantly served in a rimmed martini glass — featured Biscoff cookie crumble, a spiced pudding filling with chocolate chips, and a dusting of powdered sugar. It was creative, visually stunning, and delicious.

Denise demonstrated exactly what emergency cooking can be: resourceful, flavorful, and impressive.

Second Place: Mary Faith Bell

Mary Faith delivered a vibrant and sophisticated Prepper Tuna Niçoise Salad, featuring cannellini beans, pickled vegetables, smoked tuna, roasted red peppers, artichokes, and a bold anchovy-lemon vinaigrette. Pressed into a ramekin and plated beautifully, it was colorful, fresh-tasting, and layered with texture.

Her Tropical Trifle dessert — layered ladyfingers soaked in coconut milk and passionfruit syrup, mandarin oranges, and a marshmallow-curd mixture — brought bright flavor and visual appeal to the table.

Third Place: Mike Sims

Mike brought both humor and heart to the competition.

His Chicken Salad Two Ways combined canned chicken, bean sprouts, giardiniera vegetables, mustard and mayo packets, and crispy onion bits — served in hydrated spring roll wrappers or atop crackers for two different presentations.

For dessert, his No-Bake Coconut Grahams — graham crackers, shredded coconut, and sweetened condensed milk rolled into bite-sized portions and topped with cherries — were fun, creative, and crowd-pleasing.

More Than a Contest — It’s Community Preparedness

While the competition is lively and entertaining, the purpose behind the event is serious and impactful.

Funds raised through ticket sales and the spirited auction of contestants’ dishes will be used to provide GoBags to low-income families in our community. These GoBags contain essential emergency supplies and help ensure that all households — regardless of income — have the tools they need to respond in the critical first hours after a disaster.

The generosity in the room was inspiring. Bidding was enthusiastic, and the crowd clearly understood that every dollar raised supports resilience for neighbors who may otherwise go without.

A Growing Tradition

Each year, attendance has grown. Each year, the dishes become more inventive. And each year, the sense of community deepens.

What began as a creative way to highlight emergency food preparedness has quickly become one of EVCNB’s signature events — a sold-out celebration of preparedness, local leadership, culinary imagination, and community spirit.

We extend our heartfelt thanks to our contestants, judges, volunteers, sponsors, and everyone who attended and supported the evening. You make this event not only possible — but extraordinary.

We can’t wait to see what next year’s chefs bring to the table!

Full recipes: CLICK HERE

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