Contest News

Wanted: Pear Ideas

Calling all professional chefs and mixologists: Do you love pears? Have you experimented with all the ways to peel, slice, poach, juice and puree a Bartlett, Red Anjou or Bosc? If so, Pear Bureau Northwest wants to honor you in its Pear Panache program, an annual chef recognition campaign that honors culinary professionals who have demonstrated the most flair with the pear. Each year, the group selects seven top chefs and mixologists to feature on its website, [2]. The site spotlights a different chef and his or her recipe for seven months. The winners also will be featured in national publicity and media opportunities and will take home $500. Enter at [2].

Cargill Sends Chef Packing — for Napa

Cargill Meat Solutions announced the winner of the Cedar Canyon meats introductory promotion sweepstakes, featuring an all-expense-paid trip for two to the 2008 Worlds of Flavor International Conference & Festival, presented by The Culinary Institute of America. Chef September Norman of September's Restaurant in Hendersonville, TN, and one guest will receive a 4 days/3 nights trip to this year's event, held at the CIA's historic Greystone campus in Napa Valley, CA, this November. The sweepstakes was part of a promotion to introduce Cargill's new Cedar Canyon brand, a line of chef-inspired meats that places an emphasis on culinary craftsmanship. Norman offers a regular Prime Rib Burger and a Stuffed Prime Rib Burger filled with applewood bacon and blue cheese and topped with caramelized onions.

Pass the Grey Poupon

Kraft Foodservice announced the winners of the 2008 Chefs of Grey Poupon contest. The program was developed to inspire chefs to add flavor to their recipes using the venerable mustard. The winners are: Adam Baird, Mimis Cafe; Andrea Curto-Randazzo, executive chef/owner, Talula Restaurant, Miami Beach; and Dave Woolley, executive chef, Red Robin Gourmet Burgers. Check out their creations at [3].