Congratulations to the top ten restaurants!  They are:  Grand Central Market, The BOB - Bobarinos, Skywalk Deli, 25 Kitchen + Bar, St. Mary's Health Care, Peppinos, Greenwell Gastro Pub, Hopcat, Omelette Shoppe and Rico's Deli. 

Join us on August 6, from 1:00 pm to 3:00pm at Rosa Parks Circle as we determine which sandwich will become the Grandwich!  A donation to Kids Food Basket (either monetary or an item off their wish list http://www.kidsfoodbasket.org/wish-list) acts as admission for:

• Samples of the top 10 sandwiches
• Live music from the Kari Lynch Band and Minor State (http://www.facebook.com/KariLynchMusic) (http://www.minorstate.com/)
• A first-hand account as each chef gives the inspiration behind their sandwich, watch as the judges taste each sandwich and be there when the winner is announced!

The judges for the event are:

Todd Chance.  Todd Chance is the owner of Double Thumb Planet, a social media consulting business, in Grand Rapids. As a former morning radio personality, Todd has hosted The Vending Machine Challenge and co-hosted The Signature Chef’s Auction for the March of Dimes. Todd takes his “amateur foodie” status seriously, even flying to London to eat at one of Gordon Ramsey’s restaurants. From frog legs to foie gras, there’s nothing he won’t try.

Tommy Fitzgerald.  Tommy is a local chef about town. As owner of Cafe Stella, he strives for local products and makes practically everything from scratch. His involvement runs deep in the community reaching numerous non-profits including his own fund for Kids' Food Basket called the JuiceBall Initiative. In addition, Tommy is in demand for his consulting of everything from kitchen design to marketing. Check him out at www.tommyfitzgerald.com.

Todd and Tommy are currently working on a television show concept called One Plate Date that combines a cooking show with a game show.  You can see more on facebook.com/oneplatedate.

Jennifer Gritters.  The Meijer Culinary Team consists of: Corporate Research Chef Ray Sierengowski, Associate Research Chef Jennifer Gritters and Culinary Intern Daniela McClure. The team works together with product development and the quality assurance team. creating the future of food for Meijer through Culinology ®, the blending of culinary arts and food science.

Chris Wessely.  Chef Chris Wessely graduated at the top of his class (valedictorian) from the Secchia Institute for Culinary Education.  Chef Wessely retains a strong fine-dining culinary work experience, from Louis Benton’s Fine Dining Steak House here in Grand Rapidsto The Bay Harbor Yacht Club’s À la carte Restaurant in Bay Harbor, Michigan. Today, Chef Wessely has combined his love of cooking with his business spirit.  The result, The Personal Chef Group, is now serving the greater Grand Rapids area, bringing wholesome food back to families’ tables.  Chef Wessely’s professional awards include the Extraordinary Culinary Student Award, Steven Raichlen’s Ultimate Grilling Recipe Contest Winner, and First Place Winner in the HudsonvilleChili Cook-Off.

Shawn Winnell.   Shawn Winnell, also known as "Chops" on the Food Network show Ice Brigade, has been an ice sculptor for six years.   Shawn grew up in Paw Paw, and came to Grand Rapids to attend GVSU in 1999.  He fell in love with Grand Rapids and has since made this wonderful city his home.  For fun Shawn likes to play a variety of sports including soccer, hockey, golf, and snowboarding.

Sally Zarafonetis.  Sally Littlefair Zarafonetis is a local business woman and a foodie at heart. She is President of SallyZara Public Relations and also created and writes GreatFoodandTravel.comand GreatFoodandTravelBlog.comwith information about food, restaurants and travel sites along the Lake Michigan shore from the southern Michigan border to Mackinaw Island. Sally is Project Manager for Restaurant Week Grand Rapids and helped Experience Grand Rapids launch the event in 2010. She is currently working with Experience Grand Rapids, one of her clients, to create Restaurant Week Grand Rapids 2011. Restaurant Week Grand Rapids 2011 will take place from November 3 - 13. More information is available at RestaurantWeekGR.comand RestaurantWeekGR on Facebook.