Babylon Mercantile launches 'Diced' cooking competition series

One mystery basket. Five ingredients. One panel of judges. Endless meal possibilities. 

Babylon Mercantile is launching its own monthly cooking-based game series inspired by one of Food Network's most popular shows, "Chopped." Long Island's version, called "Mercantile Diced," will be held  June 20, July 23 and Aug. 20 at 6 p.m.

“This is something we’ve always wanted to do. It engages our guests to use their own creativity,” owner Donna Sesto says. “ ‘Mercantile Diced’ is a way for people to show what they know and a chance to let them shine.

On “Chopped,” chefs appear before a panel of culinary judges where they are presented with a mystery basket of ingredients which they must transform into a meal within 30-minutes. The show works over three-courses and chefs get “chopped” in a dramatic fashion as the competition evolves. The one left standing is the winner.

“Mercantile Diced” will be similar to “Chopped” but a bit friendlier. Contestants will compete by creating dishes using ingredients revealed only when the event begins  in one round that lasts 60 minutes.

“Our goal is to give constructive feedback so that ultimately whatever they are making they are learning from too,” Sesto, who serves as the host, says. “We are going to give more guidance than being really critical. I don’t think it helps to be mean. We want this to be a memorable experience.”

CHEFS ON HAND

The judging panel will consist of the Babylon Mercantile’s chefs who will be seeking creativity on every plate.

“I look for passion, first and foremost,” Chef Andrew Richmond, of Babylon, says. “I want to see people excel and give it their all by showcasing their talents. Plus, flavor and presentation are key as well.”

Chef Pasquale Abbatiello, of Westbury, appeared as a contestant on “Chopped” in 2015 and made it to the second round.

“It was a good experience and totally legit,” Abbatiello says. “You open that basket and you immediately start cooking. People think they let the chefs know what’s going on, but they don’t.”

Abbatiello was given a basket of chocolate covered figs, a rack of ribs, dill soup and radicchio.

“I made seared pork rib with chocolate fig sauce and a side salad,” he says. “It was fun and I’m excited to bring that energy to the locals of Long Island.”

As a judge, Abbatiello has high standards but promises not to be too tough.

“We want the food to not only taste good, but be well executed with strong flavors. It’s important that people put forth love and heart into their dish,” Abbatiello says. “We are not trying to stress anyone out but rather have a good time and push them to create.”

HOW IT WORKS

The three-hour event will incorporate a full meal made by the Babylon Mercantile chefs. The evening begins with appetizers as the chefs discuss the process. Each contestant is allowed up to two non-competing guests.

“There will be a bit of training at the start,” Sesto says. “For example, the chefs make sure everyone knows how to properly hold a knife.”

The competition lasts over an hour when constants get presented with their mystery basket containing four to five ingredients.

“We aren’t going to have anything super weird. The idea is to give them the potential to make something delicious,” Sesto says. “An example basket would be chicken thighs, apricots, mustard, broccoli and potatoes. There are so many different ways to go. You can pan sear the chicken or you could make gnocchi.”

Each contestant, which must be 18 or older, will have their own induction burner on a stove top with basic tools and ingredients at each station. They can shop in the pantry for oils, spices and herbs. There will also be a table of products (blender, microplane) where contestants must answer a trivia question to get use of the product. The oven and/or fryer is available for use, but they must give a request to a chef (“this steak needs to go in the oven for 10 minutes”) for safety. They are instructed to make one dish for themselves and submit one dish for judging within an hour.

A meal for the contestants and guests gets set out, consisting of pasta or rice, roasted chicken, salad and dessert, while the judging happens.

“We make sure people are fed,” Sesto says.

The winner will receive a “Mercantile Diced” champion chef coat embroidered with their name, a free cooking class and entrance into a future “Mercantile Diced” champion cook off. Their dish could be chosen as the theme of a future cooking class, if it’s exceptional.