ON THE INSIDE
Recipe contests
Foodservice
chefs, including
commercial,
noncommercial,
independent and
chain chefs, are invited to enter Avocados
from Mexico’s The Amazing Avocado
Chef Recipe Contest now through June
30 for a chance to win $2,500 or a trip to
The Culinary Institute of America's Latin
Flavors Conference in San Antonio. Roberto
Santibañez and a panel of foodservice
professionals will judge recipe entries in the
ethnic-inspiration and comfort-food-classic
categories on creativity and originality, taste
and appearance, visible use of avocados,
nutrition and health benefits, ease of
preparation, and execution and how they fit
on the menu. The winner will be announced
in August. For more information, visit www.
theamazingavocado.com/recipecontest.
The third annual America’s Best Raisin
Bread Contest, presented by the California
Raisin Marketing Board, is open to
culinary professionals and students now
through Aug. 16. Nine finalists from each
professional category and three finalists
from each student category will be selected
in September to participate in the final
bake-off
at the
American
Institute
of Baking,
Manhattan,
Kan., Oct.
New reads!
In The Kentucky
Bourbon Cookbook,
Albert Schmid,
CEC, CCE, CCA, a member of ACF
Kentucky Chapter, recounts bourbon
lore, food traditions and Kentucky history
while sharing his best collection of
recipes featuring bourbon. From classic
Kentucky cocktails such as the Mint
Julep to bourbon-inspired desserts such
as Bourbon-Pecan Crème Brûlée with
Chocolate Sauce, the book offers recipes
for every course. For more information
on The Kentucky Bourbon Cookbook
($24.95), visit www.kentuckypress.com.
E The Kentucky Bourbon Cookbook (The University Press of Kentucky, 2010) by Albert Schmid
U.S. cheesemakers
dominate international
competition
The Oxford American,
a national literary and
cultural magazine,
released its second
Southern Food issue
in March. John T.
Edge, director of the
Southern Foodways Alliance and The
Oxford American’s food columnist, is
guest editor of the latest edition, which
examines the new horizon of Southern
cuisine. Highlights include food critic
Todd Kliman on the trail of Peter Chang,
an elusive Chinese chef; John Kessler on
three African-American chefs whose haute
soul cuisine blends old and new traditions
and breaks unspoken barriers; and
Brett Anderson’s profile of a white sushi
savant in Texas. To purchase the 2010
Southern Food issue ($5.95), visit http://
store.oxfordamerican.org/ProductDetails.
asp?ProductCode=Issue+ 68.
,
The 2010 World
Championship
Cheese Contest, the
largest international
cheese and butter
competition in the
world, took place in Madison, Wis., in
March. U.S. cheesemakers dominated the
competition, earning gold medals in 51 of
the total 79 cheese and butter categories.
Canada and the Netherlands came in
second, with five gold medals apiece.
Denmark earned four gold medals.
Among U.S. states, Wisconsin took
home the most medals, with 21 gold
medals. Companies that earned gold
medals include BelGioioso Cheese, Inc.,
Land O’Lakes Inc. and Meister Cheese
Company. To view photos and complete
results from the 2010 competition, visit
www.worldchampioncheese.org.
