Chef Andr\u00e9 Gainer (Luna Rossa) edged out competing chefs, Brian Bender\u00a0(David\u2019s Soundview Catering) and Zachariah Campion (Bailey\u2019s Backyard) to win the Battle of the Chefs,\u00a0a fund-raising event to benefit life-long learning at Founders Hall. In just 60 minutes, the three chefs\u00a0opened ingredient baskets containing frenched pork rack, Shirakiku fresh pickled ginger (both courtesy\u00a0of The Chefs\u2019 Warehouse), kohlrabi (sourced from Whole Foods), and rhubarb (from local growers),\u00a0and then competed to create a winning entr\u00e9e as the audience cheered them on. After praising all the\u00a0chefs for their skills, ingenuity and creativity, the judges, John Barricelli (SoNo Baking Company and\u00a0Caf\u00e9), Amy Kundrat (CTBites) and Brendan Walsh (Culinary Institute of America), awarded the trophy to\u00a0Gainer for his for his grilled pork atop saffron risotto, drizzled with rhubarb puree and garnished with\u00a0slivered kohlrabi and pickled ginger, noting the entr\u00e9e as \u201ca fabulous plate\u201d with \u201cbold, well-married\u00a0flavors\u201d in a \u201cclassical presentation.\u201d In addition to the entr\u00e9e competition, all three chefs created appetizers using Point Reyes blue cheese,\u00a0as well as desserts for the event. Campion\u2019s sweet and savory appetizer that paired the blue cheese with\u00a0a pecan sabl\u00e9, wild mushroom mousse and smoked cherry compote, won the appetizer round, which\u00a0was voted on by both judges and guests. The Battle of the Chefs, sponsored by Fairfield County Bank and The Chefs\u2019 Warehouse, raised $48,000\u00a0for Founders Hall, a donor-supported education and recreation center for people age 60 and older. In\u00a0addition to support from the three chefs and their businesses, the event received broad support from\u00a0local businesses and sponsors. For more information on Founders Hall, go to founders-hall.org.