Projo Food Blog

Five Rhode Island women are among the 30 semifinalists for HP Hood's New England Dairy Cook-Off to be held in Portland, Maine.

The winner takes home a $10,000 grand prize. Each semifinalist is guaranteed a $100 prize. Four finalists will win $500.

Christina Dierssen of Newport will make Gluten-free Red-and-Black Blinis in the breakfast/brunch category. Rhonda L. Kyle of North Scituate will make Ocean State Squid Chowder in the soup/chowder class. Mary Jo Fletcher LaRocco of North Kingstown competes in the appetizer/side dish category with Pecan-Crusted Chicken Fingers with sweet and tangy cherry mustard dipping sauce. Robin Haas of Cranston competes against other lunch/dinner dishes with Orange Chipotle Chicken Tortellini Salad. Valerie Szlatenyi of Wakefield makes a dessert of Eggnog Tapioca Pie with Mincemeat, Fresh Figs and Ginger Whipped Cream.

Competition begins at 8 a.m. on Sunday, Nov. 1 at Portland's Ocean Gateway terminal. Beginning at that time, one representative from each New England state (six total) will compete in each of the following five categories: breakfast/brunch (8 a.m.), soups/chowders (9:30 a.m.), appetizers/side dishes (11 a.m.), lunch/dinner/entrée (12:30 p.m.), and dessert (2 p.m.). The winner will be named at 8 p.m.

The contestants in each round will have 40 minutes to prepare their dishes. 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.

 Tags  HP Hood

Comments

Mike Ritz said:

Go Rhode Island!

Link | October 21, 2009 11:45 PM
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Liberal Democrat said:

I hope the recipes will be published. Sweet and tangy cherry mustard dipping sauce sounds pretty good.

Link | October 22, 2009 10:38 PM
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