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A crowd gathers at Anneke Jans restaurant in Kittery as chefs Sam Ostrow, left, and Brett Cavanna battle in the kitchen during a monthly Chefs After Dark competition.
Blue hubbard squash, tripe and local apples were the surprise ingredients for September's edition of Chefs After Dark.
The rules for Cavanna, left, and Ostrow were to make two dishes each in 60 minutes with all the mystery ingredients well represented on the plates.
Anneke Jans in Kittery, owned by Jason Canty, hosts the monthly Chefs After Dark competition.
Ostrow, left, a chef at Louie's in Portsmouth, N.H., and Cavanna, from BlockSix, also in Portsmouth, work at their cutting board stations.
Ostrow sliced a variety of radishes into thin slices as part of a fall vegetable salad.
The monthly Chefs After Dark competition mimics TV's "Chopped," with two chefs pitted against each other, cooking with mystery ingredients.
Cavanna sprinkles flour on dough before rolling it into a tart shell.
Ostrow carries his dish, a tripe stew with heirloom tomatoes and turnips, toward the judges.
Food 
