After paper judging and a semi-finals taste test, 10 dishes were selected to move on to the live final event.

Students were judged on how they incorporated S&D’s Toddy® cold brew concentrate, as well as presentation and execution.

Chefs from JWU, Firebirds and Charlotte-area restaurants Kindred and Hello, Sailor and Charlotte Prime, LLC were judges.

Three student chefs took home a total of $15,500. The mentor of the winning student also earned $2,500 for charity.

In third place was a Coffee Kombucha Float that replaced tea in traditional kombucha with coffee — topped by ice cream.

Coffee by the Pound, a cake with coffee mousse, coffee-whipped icing and “coffee caviar,” was the second place dish.

The winning dish was Cold Brew Coffee & Ancho Chile Braised Short Ribs with coffee-infused carrots and onions on grits.

The S&D Culinary Challenge demonstrates S&D’s commitment to the culinary community and their desire to inspire chefs.