National Restaurant Supply Co.

Iron Chef El Paso National Restaurant Supply has expanded its business and relocated to a new, 70,000-square-foot building at 7125 Industrial. As part of its celebration Wednesday, the business sponsored an "Iron Chef" cooking event pitting Chef Mark Spelman, Helen of Troy corporate executive chef, against Chef Dennis Cameron, executive chef of the El Paso Country Club. Judges for the event were Liz Kern of KDBC-Channel 4, Felipa Solis of KTSM-Channel 10, Karyna Sanchez of KINT-Channel 26 and Maribel Villalva and Paula Diaz of the El Paso Times. Robert Bettes was the master of ceremonies.
	Emcee Robert Bettes can't escape a flying piece of lobster as Chef Mark Spelman prepares a dish.
	Spelman's dessert was vanilla ice cream in a pastry puff with chipotle-grilled pineapple and raspberry and chocolate sauces.
In 90 minutes, each chef prepared five courses for the judges using the evening's secret ingredients - chiles and bell peppers. Just as on the television show "Iron Chef," each course had to include the ingredients. Dishes included a seafood ceviche with scallops, shrimp and sashimi; a spinach salad with 100-year-old balsamic vinegar, prime rib with potatoes in heavy cream; long green chiles stuffed with duck and foie gras; and a creme brulee.
	Chef Dennis Cameron of the El Paso Country Club, with two assistants.
	Cameron's main entree involved crab-stuffed tenderloin with truffle oil and a tomato half stuffed with shiitake mushrooms, garlic, Parmesan and pine nuts.
The competition ended in a tie, as each chef received 101 points from the judges.

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