Battledish is the largest international chef competition with chefs participating from cities all around the world. This year, six Eugene chefs have been chosen and join the ranks of 60 other chefs all across North America. The judges will critique and award the chefs based on a criteria of: most delicious, most creative, most authentic, best cocktail and most modern.

The parmesan crusted reuben is prepared for the Battledish judges at The Cannery located at the old Bier Stein. Ingredients include: grilled corned beef with homemade sauerkraut, swiss cheese and house sauce on parmesan and fennel crusted rye bread. Six Eugene chefs have been chosen to compete in the Battledish international food competition and join the ranks of 60 other chefs in North America. (Andrew Seng/Emerald)

Chef Jason Landis of First National Taphouse discusses his chosen dish with the Battledish judges. Jason chose to showcase his marinated pork and brisket tacos for the competition. Six Eugene chefs have been chosen to compete in the Battledish international food competition and join the ranks of 60 other chefs in North America. (Andrew Seng/Emerald)

Marinated pork and brisket tacos by Chef Jason Landis of First National Taphouse. Amber marinated brisket and pear cider marinated pulled pork. Six Eugene chefs have been chosen to compete in the Battledish international food competition and join the ranks of 60 other chefs in North America. (Andrew Seng/Emerald)

The Battledish judges wrap it up at Belly and are off to the next restaurant for more food critique. Six Eugene chefs have been chosen to compete in the Battledish international food competition and join the ranks of 60 other chefs in North America. (Andrew Seng/Emerald)

Dishcrawlers Travis and Naoko DeBacker try out the reuben sandwich at The Cannery during the Battledish competitions. Six Eugene chefs have been chosen to compete in the Battledish international food competition and join the ranks of 60 other chefs in North America. (Andrew Seng/Emerald)

A couple of basil juleps concocted by mixologist Morgan Pharis of The Cannery. Six Eugene chefs have been chosen to compete in the Battledish international food competition and join the ranks of 60 other chefs in North America. (Andrew Seng/Emerald)

Chef Brendan Mahaney of Belly prepares his Basque Piperade for the Battledish judges. Six Eugene chefs have been chosen to compete in the Battledish international food competition and join the ranks of 60 other chefs in North America. (Andrew Seng/Emerald)

The basque piperade from Chef Brendan Mahaney of Belly. Ingredients include a basque piperade with house-made andouille sausage on croute. Six Eugene chefs have been chosen to compete in the Battledish international food competition and join the ranks of 60 other chefs in North America. (Andrew Seng/Emerald)