Here is the long-awaited conclusion to the MOZO + Zappos.com CEO Cookoff!

Judges Fred Mosler, Steve Hill and Chef Kerry Simon must make the tough decision of who will reign supreme in this epic cooking showdown. Trust us, you'll want to see how it all ends!

You've waited long enough and it's finally here! Who is going to win?

Tune in for Part Two tomorrow!!!

This past Tuesday, we had a huge “Dia De Las Salsas” event sponsored by MOZO shoes featuring Chefs Aaròn Sanchez and Chris Cosentino. The chefs held a very educational and entertaining cooking demo which featured five different salsas. There was also a very exciting CEO Cookoff with our very own Tony Hsieh and Deckers CEO Angel Martinez which featured two different cocktails and entrees.

Check back on the Zappos Blogs for more info about that cookoff soon!

In the meantime, here are the much-anticipated recipes featured during these events.

SALSAS:

Chris’ Salsa Verde

1 cup parsley leaves

1 cup chervil leaves

½ cup tarragon

¼ cup minced chives

1 tsp lemon zest

1  yellow onion

3 cloves garlic

2 tbsp salted capers

1 tbsp red wine vinegar

Kosher salt

Black pepper

¾ cup Extra virgin olive oil

First, soak the capers in cold water to remove the extra salt, and then fine brunoise the yellow onion and season with a pinch of salt and macerate with the red wine vinegar. After washing and picking the herbs, be sure they are dry before coarsely chopping them. Place in a mixing bowl adding each herb after it is chopped. With a micro plane, zest 1 lemon into the bowl then micro plane the garlic as well. Squeeze the vinegar from the brunoise onions and add to the herb mixture, being sure to mix well. Season with salt and fresh ground black pepper, then add the olive oil to cover about ½ cup. If you want it looser, add more oil. Finish seasoning to taste. If more acidity is desired, add some lemon juice and let rest for 1 hour before serving so the flavor develops.

Serves 10.

Chris’ Salsa Piquante

1 red onion

6 red fresnos

2 tbsp orange juice

2 tbsp orange zest

2 cups picked flat leaf parsley

2 serranos

8 dried sweet peppers

3 dried cayenne peppers

4 dried cascabels

1/2 cup extra virgin olive oil

½ cup olive oil

Kosher salt

Black pepper

Fine dice the red onion and the red Fresno chilies, being sure to reserve the ribs and seeds from the chilies. In a blender place all the dried chilies with seeds, but stems removed, the serranos and the centers of the red fresno with ½ cup of olive oil blend on high until the oil is red --about 4 minutes. Once finished, pour the chili puree into a mixing bowl and add the fine diced red Fresno chilies and red onions; mix well. With a micro plane zest an orange into the bowl then squeeze and strain the juice as well. To finish, chop the flat leaf parsley mix in the bowl with the extra virgin olive oil and season with salt and fresh ground pepper. Let sit for 2 hours at room temperature to allow the flavor to develop.

Serves 10.

Aaròn’s Salsa Verde

1/4 cup distilled white vinegar

2 jalapeños, roughly chopped (yep, seeds, too)

4 garlic cloves, peeled

4 dried bay leaves

1/2 cup chopped flat-leaf parsley leaves

1/2 cup chopped cilantro

1/4 cup chopped fresh oregano

1 cup olive oil

Add the vinegar, jalapeño, garlic, and bay leaves to the blender jar, puree until smooth and strain through a fine mesh strainer into a bowl. Stir in the herbs, and pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.

Aaròn’s Salsa Picante

4 dried arbol chiles, stemmed

1 pound plum tomatoes, halved

1/2 white onion, chopped

1 clove garlic, minced

1 teaspoon dried oregano (preferably Mexican)

juice of 1/2 lime

pinch of sugar

kosher salt

Fresh cilantro, for garnish

Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan for about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.

Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.

Aaròn’s Guacamole

2 mashed avocadoes

1/4 cup of diced tomato

1/4 cup of diced white onions

1 teaspoon Mexican Oregano

1 jalepeno finely minced

juice from one lime

1 tablespoon chopped Cilantro

1 teaspoon kosher Salt

Mash the two avocados and add the rest of the ingredients. Mix well.

COCKTAILS:

Chris’ Negroni Recipe

1 oz. Junipero Gin

1 oz. Campari

¾ oz. sweet vermouth

orange twist

4 juniper berries, 2 for garnish

1 fresh bay leaf

Combine all ingredients in an ice-filled shaker including 2 juniper berries & bay leaf. Shake until well chilled and strain into a chilled cocktail glass on the rocks. Garnish with a orange twist and  2 juniper berries. To make an orange twist, cut about a 1 1/2 inch by 1 inch peel off a ripe navel orange, with a vegetable peeler. Be sure to get just the skin and as little of the pith as possible.  Simply drop the twist in the drink.

Aaròn’s “Smokin’ Rita”

1.5 oz Gran Centenario Anejo

1 oz Grand Marnier

.5 oz fresh lime juice

1 oz float of Del Maguey Mezcal

ENTREES:

Grilled Cornish Game Hen Fra Diavolo with Fennel & Dandelion Salad by Chris Cosentino

In the spirit of Cinco de Mayo, Chef Aarón Sánchez from Food Network’s “Chopped” and Chef Chris Cosentino from “Iron Chef America” are visiting the Zappos HQ to do a cooking demo of five great salsa recipes that you can make for your  very own Cinco de Mayo celebration.

Special thanks to MOZO® Shoes for sponsoring this delicious event! Check out the livestream video below!

Live Broadcast by Ustream.TV

No one ever said that work shoes had to be dull and yawn-inducing! Au contraire! The shoes you wear to work should still show off your personality, especially if you’re spending all day standing in a hot, busy kitchen! That’s where Mozo shoes come in.

Known for their superb comfort and durable craftsmanship, Mozo shoes are designed for those who spend their entire workday on their feet. It’s a preferred brand of chefs and other food industry workers.  While Mozo does create superbly comfy basic black work shoes, the Mozo Sharkz is a shining exception. This style is also available in quirky and fun prints: black check, egg and bacon.

That’s right, eggs and bacon! Why not? If you’re going to be in a pair of shoes day in and day out, why shouldn’t they show off some of your fun, offbeat personality? So, whether it’s breakfast, lunch or dinner, make your shoes work for you and grab a pair of the sizzlin’ hot Mozo Sharkz.

The culinary industry can be a tough place when it comes to wear and tear on your feet. Put out the fire with a comfortable pair of MOZO Shoes. You are always on your feet moving side to side or back-and-forth, and that inspired MOZO to combine running shoe technology with work shoe toughness. MOZO shoes utilize full grain leather, certified slip-resistant outsoles, and the exclusive TripleFit System™. Other companies may use plastic coated leather, thin and cheap outsoles and flimsy sock liners, but not them. MOZO shoes are made from full grain leather because leather breathes and molds to the foot, thereby providing great comfort. MOZO takes durability a step further because their shoes will continue to provide cushioning, traction, support and the craftsmanship needed to thrive in your work environment for a long time. When these components work together, your feet are going to be the last thing on your mind during your shift. Focus your attention on creating breathtaking dishes and let MOZO focus on your feet.