If you are a lover of good food and good spirits with some creative talents, your culinary creation just might win a Grand Prize of a thousand dollar Williams-Sonoma gift card and dinner for two at Perilla, the New York restaurant owned by"Top Chef" season one winner, and contest judge, Harold Dieterle (for a total prize value of $1,200). Another celebrity judge, Ray Isle, Deputy Wine Editor of Food and Wine, will also preside over the this difficult task, along with members of the Rķas Baixas Albarino US Board.
Entrants for this contest must reside in the U.S. and be twenty-one years of age or older. The contest ends October 15, 2008, so talented culinary artists still have plenty of time to experiment with different flavor combinations.
The goal for contestants is to enter an original culinary creation that pairs exceptionally well with Rias Baixas Albarino Wines, a white, fruity wine originating in vineyards of the Rias Baixas (pronounced ree-ahs-buy-shuss, with a rolling "r") region of Spain. ("Albarino" is actually a type of grape grown in the region that these wines are made from.)
Along with this recipe, an original composition of fifty words or less describing why your creation is the perfect compliment to Rias Baixas Wines, must be submitted. A digital photo of your finished dish is also an added bonus for your entry, if you so desire.
Entries for this contest will be judged on the following criteria:
Creativity ~ 30%
Taste ~ 40%
Practicality ~ 30%
The recipe must serve six and use no more than ten ingredients. Other restrictions apply, so be sure to read the official rules, along with the judging criteria, which can be found through a link on the contest page.
Aside from a few more or less minor requirements, let your imagination run wild... there is no limit to what you could do here, so have some fun with it!
The 2007 winner of this contest was Fennel, Fig, and Fontina Pizza, with Southern Fried Tandoori Chicken and Savory Prosciutto Gruyere Bread Pudding taking runner-ups. Find out more through the link at the bottom of this page.
