Great Taste Magazine

www.CafeMeetingPlace.com

CuisineType : Cheese

Wisconsin Milk Marketing Board to Host Foodservice Teachers at Cheese-Education Symposium in May

The Wisconsin Milk Marketing Board (WMMB) seeks 10 post secondary foodservice instructors to participate in an expenses-paid, three-day tour of cheese making in Wisconsin as well as participate in a developmental symposium for cheese educational resources, May 20-23, 2012.

Deadline for application is March 16, 2012.

Requirements:

• The instructor should be involved with teaching garde manger, product identification or other course(s) that involve educating culinary students in cheese applications, pairings or cheese making.
• During the three-day symposium (which will consist of two half days of ideation sessions in addition to touring dairy farms, cheese plants and a special dinner at Potosi Brewery), instructors should be prepared to discuss and share their own educational best practices in the area of cheese education.
• Instructors must be from post secondary institutions.

Application:

• Name/title/contact information
• School name/description of program
• Résumé or curriculum vitae
• Courses taught
• Brief description of how the applicant incorporates cheese into his/her current curriculum

All materials should be sent electronically to marygpetersen@comcast.net. Notification to successful candidates will be no later than April 13, 2012.

Qualified applicants must be able to commit to the three-day tour. Basic expenses will be paid by the WMMB ($500 maximum air-travel allowance). No additional guests are allowed. This event is by invitation only. Information is available at www.CafeMeetingPlace.com under “Contests.”

Veggie Grill
8000 West Sunset Blvd,
Ca-90403
(323) 822-7575
www.facebook.com/veggiegrill

CuisineType : American, Vegetarian

VEGGIE GRILL CELEBRATES THEIR 5-YEAR ANNIVERSARY

All month long, Veggie Grill celebrates their 5-year anniversary. The popular, feel-good brand opened its first location in Irvine in November 2006 and has since opened an additional six locations across Los Angeles and Orange County. To give back to its loyal fans online (nearly 65,000 fans and followers), Veggie Grill is hosting a giveaway on Facebook. Fans who submit a Veggie Grill-inspired video are entered to win one of five, $500 gift cards.

To enter, fans must “Like” Veggie Grill on Facebook and post a video– a testimonial, a “first taste” or VG Virgin experience, a song, a favorite “off-the-menu” item, an ad, or anything Veggie Grill related – at the end of November, Veggie Grill will pick five winners. Each winner will win a $500 gift card to Veggie Grill.

To enter for your chance to win visit www.facebook.com/veggiegrill

Food Network Seeks Pastry Chef and Artists

Do you know the difference between a swizzle and a shrubb? Do you dream of Mojitos? If so,Tommy Bahama has an opportunity for you!

Tommy Bahama is excited to announce the search for the first-ever Tommy Bahama Rumologist™. The search will launch on July 28, 2011. Tommy Bahama is scouring the country via a distinctive social media campaign seeking to find the person most worthy of this new title. “A Rumologist is a person with a vast knowledge of all things related to rum – one that can pour, educate, mix and create island-inspired cocktails for Tommy Bahama,” explains Rob Goldberg, Senior Vice President of Marketing and Restaurants for Tommy Bahama. “The person we are looking for must embody everything that a Tommy Bahama Rumologist should be about,” adds Goldberg. “They must not only love to c reate cocktails and put new twists on old recipes, but he or she must be so passionate about rum, that this person alone could claim this new title.”

As with most titles, this one comes with some great perks: A $50,000 Grand Prize; life-long bragging rights for being the first person to be proclaimed the Tommy Bahama Rumologist; a Tommy Bahama wardrobe and the Rumologist will become Tommy Bahama’s chief rum consultant and rum ambassador for the next year. Additionally, the Rumologist will help to create tantalizing new cocktails and rum-inspired menus for the world to enjoy at each Tommy Bahama Restaurant & Bar location.

When chosen, the Rumologist may travel to locations in Southern California, Las Vegas, Hawaii, Florida, New York and beyond. He or she will work closely with the Tommy Bahama culinary team to develop the most distinctive, handcrafted rum drinks to pair with Tommy Bahama’s island-inspired culinary creations. The Rumologist will help to launch new rum programs in each of the Tommy Bahama Restaurant & Bar locations (currently at 13, including the Las Vegas location, which boasts the largest rum collection in Las Vegas with over 185 different varieties). Additionally, the newly anointed Rumologist, as a Tommy Bahama consultant, will make media appearances, host events for Tommy Bahama and share his or her adventures and knowledge with the world via an informative and compelling Rumologist blog. In essence, the new Rumologist for Tommy Bahama will get $50,000 for being the world’s top au thority on rum (and get to travel to some amazing locations in the process).

To enter the search, Tommy Bahama is looking for established bartenders, mixologists and anyone that believes they have what it takes to hold and honor the title. All participants will be asked to create a short video (45-60 seconds max) declaring their candidacy and explain why they should be chosen to be the Rumologist. The expert team on-hand at Tommy Bahama will view all applications and announce a winner on/or around October 6, 2011. The search will take place on the Tommy Bahama Facebook page.

If you think you are the master of rum, then you have our approval to test out your specialties on us!

Posted By: Ashley Nicole 8/5/2011

California Avocado Commission Chef Video Recipe Contest July 15, 2011 9am to September 30, 2011 5pm  ChefVideoContest@CaliforniaAvocado.com www.CaliforniaAvocado.com/Foodservice CAC developed a video recipe contest to challenge chefs in every foodservice segment to spotlight their best Fresh California Avocado recipes during peak season, and to give every new culinary media star a chance to perform 24/7 on the CAC Foodservice website. The contest runs from now until September 30, 2011. To enter, chefs must post the filmed preparation of their favorite Fresh California Avocado recipe in one of three categories —breakfast/brunch, entrée/side/salad, or hot application — on the California Avocado Commission YouTube website (www.youtube.com/CaliforniaAvocados), then send a completed entry form with the recipe and YouTube link to ChefVideoContest@CaliforniaAvocado.com. Recipes will be evaluated on Flavor and Visual Appeal (50%), Menu Versatility (25%) and Video Quality/Recipe Demonstration (25%). The reward for the effort is a grand prize of $2,500 and three $500 first prizes for each menu category. The Contest video, rules and regulations, as well as an entry form are posted on CaliforniaAvocado.com/Foodservice. 949-341-1955 for more information.

Fairmont Miramar Hotel & Bungalows
101 Wilshire Boulevard,
Ca-90401
www.fairmont.com/SantaMonica

CuisineType : Hawaiian

Join Los Angeles magazine and The Hawaiian Islands for a perfect Hawaii moment in Los Angeles.Enjoy umbrella drinks and gourmet pupu as our chefs battle it out with some friendly competition and vie for the title of Hawaiian Islands Master Chef juged by our panel of culinary experts:Roy Yamaguchi,Ed Kenney,Lesley Bargar Suter,Chef Ray Garcia. Tickets are $20.http://www.lamag.com/pupu/party/

Helms Bakery
Helms Bakery District,
Ca-90034
eatrealfest.com/event/Los%20Angeles/California/2011

The Eat Real Festival, the urban food extravaganza that showcases food in all its tasty forms.Offering an extraordinary opportunity for people to celebrate not only the very best of their regional foods, but also the people who grow it and make it. Attendees will get up close and personal with their food through two days(July 16th & 17th) of non-stop food skills and hands on DIY demos including a “flying knives” butchery contest, an eclectic array of local food producers in the marketplace and a curated selection of delicious street eats incorporating local and sustainable ingredients all priced at $5 or less.

Festival highlights thus far include:·

A kraut-a-thon learning how to make sauerkraut

·Chickens in the City – meet the Dare2Dream chicken farmers, learn how to build coops and tend to urban chickens

Growing food in small places with "Life on the Balcony's" Fern Richardson

Tomato sauce making with KCRW “Good Food’s” Evan Kleiman

Pretzel making with Aida Mollenkamp· Solar cooking

Pantry cook-offs from LA Top Chef former contestants and other local chefs

Cookbook swap all day on Sunday· Kimchi for All class with Lauryn Chun (of Mother in Law's Kimchi)

Foraging in Southern California – Learn some of the wild and abundant food that grows in SoCal· Urban bee keeping demo and installations

Beer and Wine gardens featuring locally crafted brews and regionally grown wines

A community oven for freshly baked bread·

Multiple garden installations and tours for small and large living spaces·

Bike valet· "The Future of Food Writing" panel moderated by OC Weekly’s Gustavo Arellano with noted LA food writers & bloggers·

Open competition for event attendees to enter homemade goods under 4 categories:o Canned Heat – Salsas or spicy condimentso Sweet Spread – Jams, jelly, conserves, and syrups.o

Puttin’ It Up – All things pickles, chutneys and relisheso

Breads – Bake ‘em if you’ve got ‘em·

Butchery competitions with Lindy and Grundy and more·

Educational farm-to-table story focusing on sustainably raised whole cows purchased for use and consumption at the festival·

Extensive food offerings from popular food trucks and local restaurants such as:

o Coolhauso Flying Pig

o Nom Nomo Komodo

o Vizzio Global Soul

o The Hungry Nomad

o Slap Fish·

Marketplace featuring locally made crafts and handmade goods from folks such as:

o Mothercluck

o Lindy and Grundy

o Shortnin’ Bread

o Crème Caramel LA

o Pop-ups from: Santa Monica FM and Hollywood Farmers Kitchen

· Main Stages for musical acts, DJs, DIY demonstrations, marketplace presentations and competitions such as pizza tossing and the first ever Flying Knives steer butchery contest.

Sur La Table Presents Cochon 555′s Winning Chefs Competition at Aspen Food and Wine Classic on June 19

The 2011 Chef Recipe Contest Kicks Off May 2!

The 2011 duck recipe contest is bigger and better than ever! Now Professional and Student Chefs’ recipes will be judged in two separate categories, each with their own grand prize!
We’re looking for innovative, easy recipes using Maple Leaf Farms duck!

Recipes will be judged using these criteria:

Simplicity
Originality
Accuracy of recipe
Flavor

Chefs may enter up to 3 recipes in one category. Entries will be accepted online or by mail beginning May 2!

Prizes will be offered in these two categories:

Professional Chefs
Grand prize – $5,000
Second place prize – $3,000
Third place prize – $1,500

Student Chefs
Student Grand Prize – $3000
Student Second Prize – $1500

www.mapleleaffarms.com/chefcontest

Posted by Lauren 04/28/11

Coffee Fest Trade Shows is proud to present the newest and most exciting barista competition to be produced at any coffee event anywhere. Coffee Fest Latte Art Championships will debut its new set-up for the southwestern US at the San Diego Convention Center June 3, 4 & 5, 2011,  when 64 baristi come together to compete in a revamped tournament style competition modeled after a real-life barista’s experience – pouring attractive lattes quickly and efficiently.  “Along with other facelifts to the show, we have revamped the Latte Art contest to make it more competitive and watchable for the audience,” explains David Heilbrunn, Coffee Fest show manager. “Always a popular draw, now the Latte Art contest is even livelier and more compelling.”

Each cup will be judged based on five discrete criteria – aesthetic beauty, definition, color infusion, degree of difficulty and creativity and speed. Industry stalwarts, Matt Milletto of Barista Exchange, Sarah Allen, publisher of Barista Magazine and Chris Deferio, Coffee Institute and two-time winner of the Latte Art contest will perform judging duties.

Larger than life shots of each pour are projected to the audience who can judge for themselves. The most dexterous combination of technical expertise and artistic whimsy will earn the top prize of $2,500 with second place receiving $1,000  and the third place victor takes home $500.

For more information about all the shows, go to www.coffeefest.com.

Posted on 04/15/11 by Allison

Before he purchased The Mission Inn Hotel & Spa, Duane R. Roberts established his phenomenal success in the food-service manufacturing business. He then applied his deep passion, expertise and principals of success into four award-winning restaurants at his beloved Mission Inn.

Today, the man who formulated and introduced the world’s first commercially available frozen burrito has a new vision. Mr. Roberts, who with his wife Kelly are the “Keepers of the Inn,” has announced that he will host, along with Riverside Community College and the City of Riverside, a new extraordinary culinary experience: Culinary Salon Riverside: A Duane R. Roberts Culinary Competition.

Culinary Salon Riverside is scheduled for September 22-25, 2011 at The Mission Inn Hotel & Spa and other Historic Downtown Riverside locations.

“What better way to honor the rich culinary heritage of the City of Riverside and The Mission Inn Hotel & Spa, than by creating what will become one of the greatest events of its kind, anywhere,” said Mr. Roberts. “We have a world-class team in place and working hard to ensure this event is nothing less than spectacular.”

The concept of Culinary Salon Riverside involves a collaboration of organizations and talented individuals throughout the Inland Empire region: Riverside Community College Culinary Academy, the American Culinary Federation Southern California (ACF) and the California Inland Empire Chefs & Cooks Association. To launch Culinary Salon Riverside’s inaugural year, the theme will be “Citrus,” to honor the fruit industry that was crucial to the formation of the city. The array of activities will include:

• The Competitions. Both professionals and students will compete in more than 30 categories in various locations throughout Downtown Riverside. American Culinary Federation (ACF)-sanctioned categories will include the savory and sweet, as well as ice carving.

• The Judges. ACF-certified judges from around the nation will oversee the competitions.

• The Prizes. Awards and prize monies will be slated for each category, with Best of Salon as the “crème de la crème.”

• The Demonstrations. Visitors will enjoy observing professional and celebrity chefs as they demonstrate their skills and expertise.

• The Celebrations. Culinary Salon Riverside will feature many displays, demonstrations, competitions, cocktail parties and dinners in an extraordinary atmosphere of international world-class cuisine.

“Duane Roberts is a true visionary, and this event is the first of its kind for Riverside,” said City of Riverside Mayor Ron Loveridge. “The culinary arts are a unique cornerstone of Riverside’s Arts and Innovation.”

Regular updates on Culinary Salon Riverside will be provided at www.culinarysalonriverside.com and on the event’s Facebook page.

Posted 1/25/11 by L

Martorano’s Masters Meatball Eating Championship

Masquerade Village Stage

Rio All-Suite Hotel & Casino
3700 W. Flamingo Road
Las Vegas, NV

COST: FREE

www.riolasvegas.com

Published on: Nov 4, 2010

The Montague Suite Dreams Design Challenge a competition pairing teams of a designer and chef/operator, challenging them to design the ultimate kitchen suite. The best design will be built and awarded -valued up to $200,000- to the winning venue! Designs are due Oct 15, 2010. To register by Oct 8, 2010, click the following link.
montaguecompany.comPublished on: Aug 3, 2010

Enter The 2010 Discover DuckTM Chef Recipe Contest for your chance to win $5,000!
We’re looking for innovative, easy recipes using Maple Leaf Farms duck.

Submit up to three (3) original recipes that showcase duck in creative new ways for a chance to win one of these great prizes:
► Grand Prize is $5,000
► Second Place Prize is $3,000
► Third Place Prize is $1,500

To enter, you must be one of the following:
• Professional chef, sous chef or lead line cook in a restaurant
• Professional chef, sous chef or lead line cook in a non-commercial foodservice
establishment
• Student at a professional culinary school with proof of current enrollment required

Recipes will be judged using these criteria:
► Simplicity – easily sourced ingredients and ease of preparation
► Originality – creative use of duck in a non-traditional dish or updated classic
► Flavor – absolutely fabulous taste
► Accuracy of recipe – correct ingredient listing and method

NO PURCHASE IS NECESSARY TO ENTER THIS CONTEST.

You may submit up to three recipes. Each recipe must be submitted separately. Recipes may be submitted for any menu part: appetizer, soup, salad or entrée.

Contest open only to residents of the 50 United States and Washington, D.C., 18 years old or older.

For more information, please visit www.mapleleaffarms.com

Published on: Jun 22, 2010

Orange County’s top coastal resorts compete to shake up The OCeanfront’s best cocktail
The public can vote their favorites on Facebook or The OCeanfront blog through May 24
Two drawings give voters a chance to win drinks for four at South Coast Plaza’s Charlie Palmer or Marché ModerneFor more information, please visit Facebook, The Oceanfront blog, or contact Michelle McCue at michelle@mccuecommunications.com or (213) 985-1011.

The contest runs now through May 24.

Published on: Apr 13, 2010

Mars Chocolate North America announced that the 3 MUSKETEERS® brand has teamed up with E! News host Giuliana Rancic to celebrate the launch of the 3 MUSKETEERS® TRUFFLE CRISP Bar. From wearing and reviewing designer
fashions and dining at Los Angeles hotspots to interviewing Hollywood’s hottest celebrities on and off the red carpet, Rancic knows the rich life well and will share her rich experiences during an exclusive lunch in Los Angeles with one lucky fan.

Between now and April 23, 2010, consumers age 18 and older can visit www.facebook.com/3musketeers, click on the contest tab and detail in 25 words or less “What would you rather share than a 3 MUSKETEERS® TRUFFLE CRISP Bar?” One grand prize winner with the most creative and entertaining submission will win.

Published on: Mar 30, 2010

We don’t know if it’s because we care too much… or maybe, just because we’re givers… But for completely unselfish reasons we want you to be a part of Farrell’s Splendiferously Superiffic Summer Spectacular Ice Cream Eating Challenge benefiting CHOC (Children’s Hospital of Orange County).

For more information or to request a complete sponsorship opportunity package, contact Jeremy Law, Studio Three Sixty Marketing, reply to this email or call (949) 380-7360 today.

Published on: Mar 18, 2010

Come down to RA Sushi in Hunting Beach on March 21 to see if you have what it takes to be Huntington Beach’s RA Sushi Eating Champion! The winner will be awarded FREE SUSHI for one year!

www.rasushi.com

Published on: Mar 4, 2010

The California Raisin Marketing Board (CRMB) is sharing a slice of raisin pie history along with raisin recipes to inspire pie bakers around the county to participate in the 2010 American Pie Council’s Crisco National Pie Championships at the Omni Championsgate in Kissimmee, Florida, April 23-25, 2010.

Both amateur and commercial pie enthusiasts are encouraged to enter into a variety of flavor categories including the third annual California Raisin category. Pies entered into the California Raisin category need to include at least one cup of California Raisins in either a raisin-only or other flavor pie. Visit www.piecouncil.org for details, prizes, and entry form.

Published on: Feb 11, 2010

The Chefs de Cuisine Association is proud to feature the First competition in the US that features the top Chefs from the Military. This competition will be featuring SPAM® as an ingredient. SPAM® has a long relationship with our Armed Service & is credited to having helped win WWII by keeping the American Troops well fed. We pay homage to our Service Men, Women and SPAM® on July 4th. We implore all purveyors and companies to help out the Chefs de Cuisine Association of San Diego to make this one of a kind competition a resounding success.
Included in this competition series is the SOS competition. Anyone that has served will tell you what SOS is. Along with SPAM®, SOS has a long History with the US Armed Service as well. Never before have these two dishes been featured as the main ingredients of a Professional Culinary competition.
We are in need of some great prize package donations for the Military competitors and winners of this competition.Please Contact David Chenelle at: 619-248-0538 or cheflegere@cox.net

Published on: Jan 28, 2010