The five RI contestants selected will be in Portland, Maine, Saturday, October 30, 2010, to compete in semifinals for a $10,000 grand prize. HP Hood unveiled the list of 30 semifinalists who will be competing in the second annual Hood® New England Dairy Cook-Off® presented by Hood Sour Cream.
I've been invited to be one of the judges in the live cook-off! We'll be heading off to Portland tomorrow morning as I'm one of the judges for the 2010 Hood New England Chef's Challenge. Six New England chefs will be competing! They're putting us up in the brand new Marriott Residence Inn. WOO HOO! How cool is that?
Entry was free and open to everyday home cooks residing within the six New England states – Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont.
Competition heats up at 7:30am on October 30th at Portland’s Ocean Gateway terminal. Beginning at that time, one representative from each state (six total) will compete in each of the following five categories: breakfast/brunch (7:30am), soups/chowders (9:00am), appetizers/side dishes (10:30am), lunch/dinner (entrée) (11:45pm), and dessert (1:00pm).
One winner from each category will be chosen to compete in the finals. Judging will take place at the end of each round with the criteria being: taste, presentation/appearance, and creativity/originality.
The five category winners will advance to the finals, which will kick off at 6:00pm By approximately 8:00pm the $10,000 grand prize will be awarded. Last year’s grand prize winner, Katherine Stetson, from Bath, New Hampshire, won with her breakfast recipe for Apple Butter Aebleskivers with Maple Chantilly.
Five Rhode Island Residents in the Running for $10,000:
- Valerie Szlatenyi, Wakefield: Lobster Newburg Eggs Benedict with Roasted Asparagus Tips and Pine Nut Gremolata on a Toasted Portuguese Sweet Muffin (Breakfast/Brunch)
- Danielle Williams, Newport: Spicy Chourico, Corn, and Sweet Potato Chowder (Soups/Chowders)
- Sharon Papa Rowe, Cranston: Spinach Puff & Stuffs (Appetizers/Side Dishes)
- Mary Jo Fletcher LaRocco: Turkey Scaloppine with Lemon-Thyme Cream Sauce over Cranberry Polenta (Lunch/Dinner)
- Elizabeth Gledhill, North Kingstown: Spiced Apple Cupcakes with Brown Sugar Frosting (Dessert)
"Hood prides itself on the quality and versatility of its products, which are relied upon by both the amateur home cooks who are competing in the New England Dairy Cook-Off and also by professional chefs across New England,” said Lynne Bohan, a Hood spokesperson. “We received a great selection of recipes using Hood products in new and unique ways, and we can’t wait to see how the semifinalists perform in the head-to-head Cook-Off."
For more information on the Hood New England Dairy Cook-off, please log onto HoodCookOff.com. For more information on Hood, please log onto Hood.com or become a fan at Facebook.com/hphood.
Founded in 1846, today Hood is one of the largest branded dairy operators in the United States. Hood is the number-one dairy brand in New England, and Hood’s portfolio of national and super-regional brands and franchise products includes Hood, Kemps, Crowley Foods, Simply Smart®, Heluva Good!®, LACTAID®, BAILEYS® Coffee Creamers, HERSHEY®’S Milk and Milkshakes, Fiber One® Cottage Cheese and Blue Diamond Almond Breeze®. For more information about Hood, please visit www.Hood.com.
Source and Photo: Hood.com