Great Taste Magazine

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

Competitors are given a box of dry staples, 2 gallons of water, and a propane grill to make a meal for 4 people. Ingredient List will be given out and recipes must be handed in ahead of time. Red Cross officials will be in attendance and judging the event.

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

Published on: Jan 28, 2010

Beer & Food Competitions
Professional Chefs go nose to nose for the top honor of being the Taste de Cuisine Top Chef! Two open nonprofessional Beer & Food Competition starts on Friday June 25th. Any foodie, culinary enthusiast that is not a professional Chef can participate. The Professional Beer and Food Competition starts on Saturday June 26th. The Beer Chef of California is featured on Sunday, June 27th. The Beer Chef of California is an Iron Chef Style competition that features Northern California Breweries verses Southern California Breweries. A Chef representing the North and a Chef representing the South will battle it out in the Kitchen Stadium. A neutral party of Judges from the Chaine de Rottiseurs will judge the eventBeer & Food Pairing Cooking Classes
Led by Master Brewers and Professional Chefs featuring legendary experts in their craft, the Fairs Taste de Cuisine series takes place on June 22nd through June 27th From celebrity chefs, San Diego’s Chefs of the Year, to local culinary stars, the Taste de Cuisines cooking classes are always a highlight; each class is sanctioned by the American Culinary Federation for educational points towards certification for Chefs and Culinarian’s. The series of classes range in topics from Home Beer making to pairing Beer and Food and cooking with Beer as an ingredient.

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

Published on: Jan 28, 2010

SAN DIEGO’S LARGEST CULINARY STUDENT COMPETITION
The Iron Apprentice, which will be held at the San Diego County Fair, is truly one of the most exciting Culinary events of the year. San Diego’s top Culinary Institutes go head-to-head to compete in the “Iron Apprentice” competition where the winning Culinarian’s walk away with top honors and Prizes. All Student competitors will receive a coveted “Iron Apprentice” chefs Jacket.Please Contact David Chenelle at: 619-248-0538 or cheflegere@cox.net

Published on: Jan 28, 2010

Chefs, chefs-in-training, caterers and other culinary professionals are invited to compete for a total of $5,000 cash and prizes in the “California Wild Rice Rocks My World Recipe Rumble”. The California Wild Rice Advisory Board is sponsoring the contest. The “California Wild Rice Rocks My World Recipe Rumble” kicks off September 1, just in time for the month-long celebration of California Wild Rice Month. The contest closes February 28. Winners will be notified no later than March 31, 2010.Contest entry forms, rules and frequently-asked questions may be found online at: www.cawildrice.com and may also be requested by sending a SASE to California Rocks My World Recipe Rumble; PO Box 4843; Horseshoe Bay, Texas, 78657.

Published on: Sep 10, 2009

America’s Best Recipe is a competition show that will be judged by a panel of food experts. They are looking for anyone who enjoys cooking and has a recipe they think is good enough to be titled “America’s Best Recipe”! This show is for amateur cooks and every day people. We are NOT looking for professional chefs.For more information and/or to enter  email: bestrecipecasting@gmail.com

Published on: Sep 1, 2009

For more than 22 years, Suzie “Saucy Mama” Barhyte has been the genius behind the Barhyte brand of specialty condiments. As of today, she also is the brand name for the company’s premium line of dressings, sauces, marinades and mustards. And in celebration of Saucy Mama’s new place on store shelves, the company is hosting a contest for food bloggers with some super-sized prizes at the end.For more information about the Saucy Mama Kindles Creativity blogger contest, or for a complete list of rules, visit www.saucymamacafe.com

Published on: Jul 1, 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.Applications and more information are available from the Vilcek Foundation website: www.vilcek.org

Published on: Jul 1, 2009

Quiznos has launched a “Where Do You Torpedo” contest,which gives consumers the chance to win $10,000 for demonstrating how to eat Toasty Torpedo sandwiches, whether in an unusual place or while doing an unexpected activity.

For more information or to submit your entry go to: www.toastytorpedo.com

Published on: Jun 11, 2009

Bring your tools, bbq, secret ingredients, and compete to win prizes at the Oak Mountain Winery Pavilion, on the De Portola Wine Trail in beautiful Wine Country Temecula.

First prize is one case of wine (winemaker’s choice)
second prize, six bottles of wine (winemaker’s choice)
third prize two bottles of wine (winemakers choice).
Ticket Prices:
Children 5-14 $10.00
Guests $25.00
Wine Club members $20.00

To reserve tickets call 951-699-9102

Published on: Jun 2, 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: www.tabascofoodservice.com

Published on: May 19, 2009

Do you have a recipe that you dream of turning into a business but don’t know how? How many times have friends or family told you, “This is so fabulous, you could package it?” If you live within a 100-mile radius of Temecula, you could win our contest and live your dream! So start working on that jarred sauce, pull out those pickles you put up last summer or bag up that special dry cereal or soup mix and send them to Delaney’s.There are six categories with a total of 21 prize packages. The Grand Prize is $1,000, a professional product development package and a reserved space at our artisan foods market.Only $20 to enter. Entries must be postmarked May 29 so hurry!

For more information visit www.delaneysartisanfoodsmarket.com

Send Submissions and Applications to:
Delaney’s Artisan Foods Market
27636 Ynez Road L-7 #312
Temecula, CA 92591

Published on: May 7, 2009

Eggland’s Best (EB) eggs, America’s No. 1 branded egg, is proud to return as the official egg of the Pillsbury Bake-Off® Contest this year. The brand joins a celebrated roster of new and returning eligible products and ingredients from nationally recognized brands including Fisher® Nuts, Jif® Peanut Butter and Crisco® Cooking Oil[i]. Creative cooks, ages 18 or older must enter online at www.bakeoff.com or www.quericavida.com between now and April 20, 2009 for their chance at the million-dollar grand prize. Only entries submitted via the web sites’ electronic form will be accepted.

Published on: Mar 24, 2009

Bravo’s passionate fans and affiliate partners nationwide will once again have the opportunity to interact with the No. 1 food show on cable, the Emmy and James Beard award-winning “Top Chef,” in a more grandiose and interactive way than ever before. The tour will feature a brand new state-of-the-art customized traveling 18-wheeler semi-truck, with an expansive space to accommodate more fans for each on-site demonstration. In each city, two select “Top Chef” chef’testants will host four live interactive shows, including three for fans in attendance and one private show for affiliate partners over one or two days. Cooking demonstrations, gourmet tips, show secrets, and food tastings will be highlighted on the “Top Chef” truck, the impressive self-sufficient moving vehicle equipped with power and water. The truck will expand outwards with its kitchen, stage, demonstration area and 60 seats, all under an enclosed canopy. Additional guests will be able to view demonstrations from outside of the seating area or from a 50″ plasma television in the activity area.
To sign up for free admission and learn more about “Top Chef: The Tour 2,” visit www.bravotv.com

Published on: Mar 24, 2009

Home cooks: Recipe entries should shine with great taste, health and convenience and should yield four to six servings. Fifteen home cook finalists will be selected to compete in the Mediterranean-like climate that is Sonoma, California, for prizes totaling $70,000 on September 23, 2009. One grand prize winner will receive $25,000, three category winners will each receive $10,000 and three runner-up winners will each receive $5,000 in cash prizes.

Industry Chefs rofessional restaurant chefs working in the San Francisco Bay Area and Sacramento metropolitan area counties are asked to submit their original, newly developed beef dish that best portrays “Sonoma-Style” cooking. Recipes should yield 24 servings. Six professional restaurant chef finalists will be selected from the San Francisco Bay Area and Sacramento counties to compete on September 21, 2009, when they will prepare and present their original “Best of Beef” dish in a private Chef/Media Team Challenge, for prizes totaling approximately $5,000. One grand prize winner will receive one paid registration and trip to the December 2009 Texas A&M University “Beef 101 Seminar”; one People’s Choice Award winner will receive one paid registration to the 2009 Culinary Institute of America’s Worlds of Flavor International Conference & Festival; and four first place winners will each receive $500 in cash prizes.

The National Beef Cook-Off requires entrants to enter recipes online at www.beefcookoff.org, or by postal mail to: National Beef Cook-Off Entries, ANCW, P.O. Box 3881, Englewood, CO 80155 by March 31, 2009. Mailed entries must be postmarked no later than March 31, 2009, and received on or before midnight April 7, 2009.

Published on: Jan 20, 2009

Texas Rio Star Grapefruit in Entrees, Salads, or Desserts.  Enter for a chance to win $5,000.  Sign up on the link below.  Deadline is February 15, 2009.

RioStarGrapefruit

Published on: Jan 6, 2009

What do you have to be thankful for? That’s the theme of an essay writing contest for grade schoolers from around the Southland who will have an opportunity to compete for scholarships thanks to Stonefire Grill’s second annual Thanksgiving-themed essay writing contest. The youngsters will compete for scholarships in the form of U.S. Savings Bonds including a $1,000 bond for first place, $500 for second and a third place prize of $250. Finalists will appear at a complimentary luncheon to be held in their honor just before the Thanksgiving holiday and each will receive complimentary gift certificates to be redeemed at any Stonefire Grill location. Essays must be no more than one page and only one submission per student will be accepted. All entries must contain the following information to be considered: name, age, grade, city, school name, teacher’s name and parent’s daytime phone number. Essays must be submitted no later than noon on Friday, Nov. 14, 2008 and may be sent via e-mail to production@frankgroffinc.com, via fax to 562.438.1188 or by regular mail to: WHY I’M THANKFUL, c/o Frank Groff, Inc. 3730 East Broadway, Suite B, Long Beach, CA 90803. Posted 2008

Two upcoming recipe contests for foodservice professionals (including chefs, caterers, culinary school students & professors, pro chef bloggers, private chefs, etc.)

WILD BOAR RECIPE CONTEST:
Dates: August 11th – September 15th, 2009 To Enter: www.nafood.com

VEAL RECIPE CONTEST
Dates: October 1st – 31st, 2009 To Enter: www.grainveal.com

Published on: Aug 7, 2008