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Southern Women's Show - Richmond
Richmond Raceway Complex
Richmond, VA


Food Lion Chef Challenge

Visit the Food Lion Chef Challenge during the Southern Women’s Show to see professional chefs go head to head in the ultimate cook-off!
Enjoy the exciting Chopped Challenge, where two chefs square off and compete against each other using items selected by show guests from the Food Lion Pantry. Watch the chefs under pressure to create tasty, unique recipes.
Each hour, Food Lion hosts cooking demonstrations with two chefs sharing tips and ideas for easy, affordable and delicious meals. Head over to the stage for plenty of food sampling and some goodies to make your grocery shopping easier, and also, register for your chance to win great prizes. Stop by and pick up the exclusive Food Lion shopping bag carrier, the Grocery Grab, a handy beverage infuser, as well as a notepad for your grocery list. And, you’ll want to pick up recipe cards which not only have quick, easy and delicious meals but money saving coupons too.
The Food Lion Chef Challenge Stage will be brimming with local chefs, interactive games and excitement you won’t want to miss!

Enjoy these recipes from the Food Lion Challenge
Chef Challenge Recipe Cards

Jenny Brulé

Chef Jenny Brulé has been developing recipes and writing about food since graduating with honors from Baltimore International Culinary College in 1994. From 2003-2010 Jenny and her family nomadically ate their way through Europe, but now call Charlotte, NC home.
Jenny is a nationally published food writer and recipe developer. Her work has appeared in Cooking LightShapeFitnessSwiss NewsThe Charlotte Observer and countless regional magazines and newspapers. She’s made over 50 appearances as chef and food correspondent on Carolina’s largest NBC affiliate, WCNC and Charlotte Today’s Food Lion Kitchen. As mom of four, Jenny also writes a weekly column on the parenting website, Mom.Me.
Personal Quote: “My cooking style balances my classical French training with my busy-mommy reality. The aim of my writing and teaching, since I began over twenty years ago, has been to encourage people to get into the kitchen and cook for their families and friends. I truly believe that cooking is love.”
Current occupation: Her cookbook featuring southern recipes will be published by UNC Press in 2016.

Lisa Franklin

Lisa has been in the kitchen since she was a little girl. She grew up cooking typical southern foods at her mother’s side. Cooking has always been a passion of hers; in fact Lisa feels that being a chef was her true calling in life. Lisa is a Certified Culinarian by the American Culinary Federation and has earned an Associates Degree in Culinary Arts from Central Piedmont Community College. She and her husband, Ken, own and cook beside six other chefs at her personal chef service in Charlotte, NC. Her specialties include Southern American, Cajun/Creole, Caribbean and Vegetarian cooking. She won the Moore & Van Allen MVA Bowl Cooking Competition in 2012 and recently appeared on Guy's Grocery Games on The Food Network. 
Personal Quote: “In the South, to prepare a meal for someone is to show them love. I prepare real food for real people- the trendy, health-conscious and just plain ol’ country folk.”

Monica Smith

Personal Quote: “The kitchen is the heart of the home and cooking is the vein for pumping out comfort foods. So circulate love with every dish and deliver your family and friends heart-warming meals”. 
Monica D. Smith is a native of Gastonia, NC. She is the mother of 3 wonderful, industrious and athletic children. Chef Monica has held a variety of professional positions over the last 20+ years in the hospitality industry. Much of her tenure was spent in upper management sales, catering and corporate leadership positions. However, Chef Monica always felt she was missing something. Her dream is to open her own southern comfort gastropub; an aspiration of hers since childhood. After the sudden death of her younger brother, Monica took one step closer to her dreams by becoming a Chef. She graduated from Appalachian State University with a bachelor's degree in foods and nutrition, and later went on to complete her culinary arts degree at the Art Institute of Charlotte. Monica is the executive chef of a large church in her hometown. She is on medical leave from her position after being diagnosed with Multiple Sclerosis. She is able to moderate herself as a freelance chef teaching; intimate cooking classes, demo cooking and coaching others how to prepare and eat a healthier lifestyle. She is a dual certified Serv-Safe Instructor and uses her knowledge to assist other home cooks and professionals with sanitation and serving safe foods. Chef Monica defines her style in the kitchen as a modern southern comfort cook with lots of rhythm and love.
Televised and Special Missions
Guest cook on the premier Google+ Hangout
MasterChef Cook-a-Long with Season 4 Chef Jonny Blanchard
Food Network Guys' Grocery Games
Food Network Cutthroat Kitchen
Holds a local TV Chef Demo Spot on WCNC-NBC Charlotte Today Show
Holds a local TV Chef Demo Spot on WBTV-CBS Morning Show
Host Cooking Classes under the Caromont Healthcare System for Discover You!
Co-Founder of the “U ok? Friends Ask!” Youth Suicide Prevention Project  with American Association of Suiciodolgy (AAS) and the National Center for The Prevention of Youth Suicide.
Developed Comfort Cooking Connections – using comfort foods as a medium for young people to talk through their complexities

Tammy Brawley

Tammy’s culinary journey began in 2004 when she began to take cooking classes at SurLaTable.  She signed on as a kitchen assistant that August.  A year later, she knew she was hooked and decided to act upon friends' advice over the years to cook professionally.
Starting her company in March 2006, The Green Kitchen, she began catering small dinner parties and events in clients’ homes.  In September 2007, she found she had a love for teaching others and sharing her passion for cooking while conducting classes at SurLaTable.
In May 2009, she completed her associates' degree in culinary arts from J. Sargeant Reynolds, where her internship experience at Edible Garden led to a staff position, leading their Sunday brunch program and eventually into a sous chef position. 
From September 2009-March 2012, she held the role of Culinary Manager at SurLaTable.  Now doing what she loves best, she has taught hundreds of classes to well over 1000 students.  Additionally, her culinary resume includes personal chef, where she is able to mesh her creativity with her clients’ individual needs.  In addition to The Edible Garden, her cooking experience includes Pescados and Manakintowne Specialty Growers. Additionally, she is a member of Women Chefs & Restauranteurs and is ServSafe certified.
Her strong love for teaching has led her to her ultimate goal of her own cooking school where she plans to meld her passion for cooking and knowledge of gardening into a sustainable future.  In the meantime, she can also be found catering events from birthday parties to wedding receptions to thoughtful memorial services throughout the Richmond area from 2-150.  Be sure to check out her website at for client testimonials and fabulous pictures.

Christine Wansleben

Christine is the owner/instructor of Mise En Place Cooking School. She graduated from the Institute of Culinary Education (formerly Peter Kump's NY Cooking School) in New York City and has worked in such restaurants as Chanterelle and Eleven Madison Park. Before opening Mise En Place, Christine worked as a catering chef for A Sharper Palate Catering Company, here in Richmond.

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