Chef Alex Stratta of Alex at Wynn Las Vegas (third from left) accepts a $10,000 donation in his name to support the Puck-Lazaroff Charitable Foundation benefiting the LA Chapters of City Meals On Wheels. The IPC’s own Frank Muir (far left) and Don Odiorne (far right) served as judges in the third annual Chef Challenge. Barbara Lazaroff (second from left) and Wolfgang Puck (fifth from left) joined the IPC to present Stratta the donation check.

The legendary chef and philanthropist Wolfgang Puck and four nationally acclaimed "chef friends" partnered with the Idaho Potato Commission (IPC) for the third annual IPC Chef Challenge at the American Wine & Food Festival (AWFF), held at Universal Studios in Los Angeles on Oct. 3. The celebrated chefs battled it out in a friendly competition to win the grand prize of a $10,000 charitable donation made in their name to the Los Angeles Chapters of Meals on Wheels.

Chef Alex (Alessandro) Stratta of Alex at Wynn Las Vegas was the evening's big winner as he dazzled the judges with Idaho Potato and Leek Risotto with Porcini and Parmigiano--a whimsical take on traditional risotto with perfectly cubed potatoes teamed with leeks, the gentle, nutty flavor of porcini mushrooms and a sprinkling of freshly grated Parmigiano.

This year's impressive roster of IPC Chef Challenge participants included: Mark Gaier and Clark Frasier of Arrows Restaurant, Ogunquit, Maine; Francois Payard of Payard New York, New York City; and Cal Stamenov of Marinus Restaurant at Bernardus Lodge, Carmel, Calif. Dishes were judged on the best use of the product (Idaho potatoes), originality of recipe, flavor and presentation.

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