Win Free VIP Tickets To Iron Fork

Update: We've selected two winners based on funny: BeSly, who offed Paula Deen by stuffing her with icing using a CO2 charged ISI Gourmet Whip, and Tyler Kitchens, who takes issue with Giada's pronunciation of LEE-MUN-CHELL-OH. If we can't get a hold of them we'll dial up some new winners. Thanks for playing and we'll see you tomorrow at Iron Fork.

Original Item: Tuesday, May 8 brings the Observer's second annual Iron Fork to the Fashion Industry Gallery, where you can swill beer and wine, sample various food stuffs from area restaurants and watch chef Scott Romano take on Whiskey Cake's TJ Lengnick in a cooking competition.

Tickets to the event are $35 in advance, $40 at the door, with a $75 VIP option that includes early admission access to the VIP lounge and some other perks.

You can score two VIP tickets by indulging a little competition, however. In the comments below answer this: You're stuck at a Food Network event with access to every television food celebrity past and present and an entire Williams-Sonoma worth of cooking gadgetry. Oddly, all of them want to kill you. Which celebrity would you take on, what device would you choose as your weapon, and what would you eat to celebrate your inevitable victory?

On Monday, we'll take an internal poll of the creative answers and select two winners, who will each receive a pair of VIP tickets. Make sure you comment using a real email address or Twitter account so we can contact you. And don't answer more than once or we'll disqualify you, right after we get done plucking Guy Fieri's frosted tips out with our sleek Bodum barbecue tongs.

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Scott Reitz
Contact: Scott Reitz