Salvation Cafe Vs Blaze Village Kitchen In Battle Chefs! (Video)

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The crowd at The Revolving Door Restaurant witnessed Ashirwad Elhence face off against Joseph Dumas.

The second week of Season 4 of Battle Chefs took place last night with a great knife fight between Blaze’s Ash Elhence and The Salvation Cafe’s Joe Dumas. These are two quiet professionals. Until last night, Joe was probably best known as the roommate of Newport’s tallest bar manager.

Blaze Village KitchenBlaze Village Kitchen is located in Pawtucket in the Hope Artiste Village at 999 Main St, Unit 1113.

Blaze Village Kitchen offers retro rustic American cuisine with global and exotic influences. The move from Hope Street has inspired us to expand our horizons while still incorporating the “Blaze Favorites” that our customers have come to love over the years. At Blaze, there’s a taste for everyone; we offer a varying assortment of delicious vegetarian, vegan, and gluten free options. It is a perfect place to meet friends and family for a great dining experience.

Meanwhile, the Salvation Cafe, most recently mentioned as one of Newport’s 10 Must-Try Cultural Restaurants, is best known as that place Kevin Gaudreau hangs out at when he’s not hosting Battle Chefs or engaging in that most meta-white of activities, taking photos of snow in Jamestown.

So if you watch the video of the competition, it makes a lot more sense when you realize that Joe Dumas has worked under Kevin for years, so all the hazing is meant with lots of love, hearts, ribbons and unicorns.

As for the fight itself, it was a great exercise in all the things Battle Chefs does best.

The secret ingredients were:

1. Chayote

No, we had no idea what it was until last night. Fortunately, Wikipedia does.

Chayote (Sechium edule) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash…In the most common variety, the fruit is roughly pear-shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 20 cm in length. It looks like a green pear, and it has a thin, green skin fused with the green to white flesh, and a single, large, flattened pit. Some varieties have spiny fruits. The flesh has a fairly bland taste, and a texture is described as a cross between a potato and a cucumber. Although generally discarded, the seed has a nutty flavor[citation needed] and may be eaten as part of the fruit.

2. Cutlassfish

The simple answer to “What is a cutlassfish?” is “What you call something when you want to watch people try not to say ‘cuttlefish’ all night.”

The more “proper” definition is…

The cutlassfishes are about 40 species of predatory fish in the family Trichiuridae (order Perciformes) found in seas throughout the world. Fish of this family are long, slender, and generally steely blue or silver in colour, giving rise to their name. They have reduced or absent pelvic and caudal fins, giving them an eel-like appearance, and large fang-like teeth.

3. Ladyfingers

Ladyfingers (often called with their original Italian name, savoiardi, or sponge fingers in British English) are low density, dry, egg-based and sweet sponge biscuits roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, such as trifles, charlottes, as fruit or chocolate gateau linings and for tiramisu. They are typically soaked in a sugar syrup or liqueur, such as coffee for the tiramisu dessert. They are also commonly given to infants, being soft enough for teething mouths but easy to grasp and firm enough not to fall apart.

If that sounds like an odd combination to you, have no fear…it is. Our competitors had never cooked cutlassfish before. Chef Ash Elhence mentioned that he’d left some lady fingers behind after he’d guest-chefed at The Revolving Door last year, so they might have caught back up with him.

What followed was 30 minutes of great kitchen action…followed by, according to Kevin, the closest decision in Battle Chefs history.

Next Week

Battle Chefs IV Week 3 will be a packed house so make sure you get your tickets ASAP, because they will sell out.


Chef “Noodle” Steve Lucier of Boru Noodle Bar is going against the White Horse Tavern’s Jorge Perez. Those are two Newport chefs with a lot of supporters.

Here at the Blast, Chef Steve is known for two things: noodles and fancy footwear. We should probably mention that he knows just about everyone on Broadway and there are people who drive for miles to get themselves some ramen noodles from Boru.

Meanwhile, Jorge Perez over at the White Horse Tavern is rocking out at one of America’s most famous restaurants. There are three things we know about the White Horse; it’s old, it’s got great cocktails and it has amazing food.

So get your tickets now.

See you there.

-Tristan Pinnock, Blast Battle Correspondent

Tristan's just this guy, ya know?