Great Taste Magazine

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 http://www.mapleleaffarms.com/chefcontest/

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.

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.

This competition will be co-hosted by two ACF Chapters, The Chefs de Cuisine Association of San Diego and The Chefs and Culinarian’s Chapter. This will be a two day salon featuring many chefs from the Southwestern Region of the United States. Separate sponsorships will be needed to help fund this event.

Please Contact David Chenelle at: 619-248-0538 or cheflegere@cox.net

TAPS Fish House & Brewery in Brea continues their tenth anniversary celebration with Battle Shrimp, a cooking competition open to amateurs, culinary students and industry professionals alike. Those interested will submit an original recipe featuring shrimp; three finalists will be selected to prepare their dish at TAPS in early November for a panel of judges. First prize is a stay at the Ritz Carlton with a $500 credit card for expenses. For more information on how to apply, email TAPSBattleSHRIMP@great-taste.net.

THE COMPETITION HAS BEEN POSTPONED UNTIL 2010 - SEND YOUR INQUIRIES TO THE EMAIL ADDRESS ABOVE

Think you have the best restaurant website in town. Visit www.webbyawards.com to enter the contest to win. Deadline for early entries is October 30, 2009.

The Vilcek Foundation shall award a $25,000 prize to a young, foreign-born professional
in the culinary arts who has made notable contributions to the field at an early stage in his/her
career. In addition, four finalists will each be awarded $5,000. Chefs, artisans, and innovators are eligible to apply.

Applicants must be foreign-born and be 38 years old or younger. Only naturalized U.S. citizens or
green card holders are eligible to apply.

The Vilcek Foundation honors the contributions of foreign-born scientists and artists living and
working in the United States. The Foundation’s Creative Promise awards program, inaugurated
in 2009, expands on that mission by focusing attention on the extraordinary drive, talent, and
ingenuity new generations of immigrants bring to our culture, arts, and sciences.

Applications and more information are available from the Vilcek Foundation website, www.vilcek.org.

Each year, Pear Bureau Northwest honors seven professionals and their original pear recipes on its Web site: PearPanache.com. The Web site will showcase a different chef and their recipe every month from September 2009 - March 2010. Winning chefs will be awarded $1,000 and be featured in national publicity and media opportunities. Additionally, all professionals who submit a recipe will receive a pear prize package, including a pear slicer and a collection of recipe cards.To be considered for Pear Panache recognition, visit PearPanache.com to complete an online entry form and submit original recipes. All recipe categories, including Appetizer, Salad, Entrée, Dessert and Drink (alcoholic or nonalcoholic) are encouraged, and there is no limit to the number of recipes that an individual can submit. Recipes will be reviewed to ensure their usability for everyday home chefs, and graded on flavor, originality, use of other seasonal ingredients, and visual appeal. Entry deadline is July 31, 2009.

Your original menu item should use easily sourced, fresh ingredients that would be profitable for a restaurant to sell. Each entry must incorporate the cost of ingredients, and the remainder of the price it commands would be profit - in another word, cake. The winning recipe will be bold and flavorful, profitable for the operator, and affordable for the consumer. And the $10,000 prize? Well that’s pure icing for you. Each recipe must be an original entrée creation that serves 12-20, with a recommended menu price that does not exceed $15, and with food costs representing no more than 33% of your recommended menu price for your entry. Your entrée can feature any part of the menu - from breakfast to dinner - and must include at least one of the following three flavors of the TABASCO® Family of Flavors®: Original TABASCO® brand Pepper Sauce, TABASCO® brand Green Jalapeño Pepper Sauce, or TABASCO® brand Chipotle Pepper Sauce. Original, Green, Chipotle
To enter, you must be one or more of the following:
* A professional chef, sous chef, or lead line cook in a restaurant
* A professional chef, sous chef, or lead line cook at a non-commercial foodservice establishment
* A student at a professional culinary school

For more information visit: http://www.tabascofoodservice.com/tabasco-hottest-chef-contest.cfm

Featuring California Dates.
An exciting competition for Professional Chefs.
Entry Deadline: 5:00 p.m. Feb. 29th, 2008
Sunday April 27th, 2008
800.223.8748
www.datesaregreat.com

Purple Beverage Company is inviting Professional and amateur bartenders nationwide to submit their best Purple-Based cocktails for a chance to win a weekend for two on Miami’s fabulous South Beach.
Entries must be submitted by May 31st, 2008
www.drinkpurple.com/mixitup

Diamond Crystal Kosher Salt Calls for Entries.
Contest Deadline: May 5
www.diamondcrystalsalt.com

www.cookinglight.com