It was a fine day for a cooking competition at our local Whole Foods Market! What better way to celebrate Food Revolution Day then to try to whip up two dishes using seasonal ingredients in fifty minutes? It was intense but loads of fun.
My competition, two very fine chefs:
Brandy Dreibelbis, Boulder Valley School District Manager of The School Food Project
Dana Villiers, Whole Foods Market Pearl Street Cooking Coach
Two rounds of twenty-five minutes each. Believe me when I say twenty-five minutes flies by in about thirty seconds!
The appetizer round: pork belly, asparagus, and polenta. Three very different results. Brandy put together a great looking breakfast with fresh herb polenta, fried egg, and pork belly. Dana made a Filipino pork belly with chiles and her secret ingredients, a 9 year old balsamic vinegar. I made honey-soy glazed with ginger grits and grilled asparagus.
The entree round: hanger steak, ramps, and gluten-free pancake mix. The pancake mix definitely was the wild card. Dana definitely was the crafty one with the pancake mix. She used it to make a crepe that she used instead of a pancake for her moo shu hanger steak. I think that's what sealed the win for her. :-)
|Whole Foods presenting a big check to BVSD's School Food Project|
Big thanks to our Pearl St. Whole Foods Market! We so appreciate their support of Food Revolution Day 2013, the School Food Project, and the Growe Foundation.