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Sarah
K’s Gourmet Recipe Contest!
2008
marks the second year Sarah K's Gourmet will hold a monthly
recipe contest! The top three places will win a gift certificate
to Sarah K's Gourmet and there is a People's Choice category,
voted on by the crowd. The first place recipe will be featured
on the Sarah K's menu the following month.
The
recipes must meet the following criteria:
1.
10 ingredients or less
2. Simple and fresh ingredients
3. Easy, family friendly cooking processes
The
theme of each month's contest changes so dust off those recipe
books! You can find out the theme by calling or stopping by
Sarah K's Gourmet. Recipes may be submitted via snail mail,
email or by dropping them off at the store.
Recipes
must be submitted by the Tuesday before the judging ceremony.
Sarah K. and her staff will review the submitted recipes and
pick 10 to be judged. The judges will include local chefs,
Sarah K's customers, and members of the Emerald Coast Community.
If
your recipe is picked, you will need to drop the completed
dish off at Sarah K's Gourmet the Friday prior to the Saturday
judging ceremony.
Even
if you don't enter the contest you'll still want to come to
the judging ceremony - you'll get to sample all of the submissions
while sipping on complimentary champagne. And you'll get cooking
tips from Sarah K. and our expert judges!
January
2008 - Simple Side Dishes
Harry
Herrlinger’s “Not Yo’ Momma’s Grits Casserole” earned first
prize, Mark Gray’s Roasted Garlic and Cream Cheese Mashed
Potatoes took second and Katie Kobbermann’s Sweet Onion Bake
won third place. Dianne Hixon’s How Sweet it is Pineapple
Casserole and Katie Kobbermann’s Sweet Onion Bake tied for
the People’s Choice award – voted on by the crowd.
We
welcomed new judges this month: Matt Scheidy, Executive Chef
of Tommy Bahama, Courtney Solley, former Culinary Conciege
employee and former Marketing Manager of AJ’s Restaurant,
and Steve Gudewicz, Branch Manager of Santa Rosa Whitney Bank.
The recipes were judged on taste, ease and creativity.
Special
thanks go out to our photographer, Jimmy Roberson.
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