And the winner is? Though close, not us.
Not knowing what to expect of Dole Foods’ inaugural California Cook-Off event, I tried to prep myself mentally for anything slung my direction. What blindsided me? How much fun I had.
When I first opened the e-mail last April (first announced HERE), the one including an invite to be a participating food blogger at the freshman cooking event, I will be the first to admit I considered it spam. (I get a lot of PR spam.) It took a subsequent week of dedicated back-and-forth correspondence before finally accepting that not only the invite was legit, but, that the invite was for me. Four days, three nights in Los Angeles, paid-for? Transportation arrangements and discretionary income supplemented? Wow⎯why not.
The competition presented six recipe finalists (of 4,000 such submissions nationwide) who traveled to Los Angeles, CA, and prepared their respective recipes (utilizing at least one Dole Foods’ product) in a live cook-off that was judged by lovable, well-known chef Ben Ford. Each recipe contestant was also paired with a “sous chef,” in food blogger form⎯someone who not only assisted them in the actual cooking of their dishes, but also someone who helped cover the experience via our own blogs and social networks.
Chef Ben Ford and Kathy Patalsky.
Leading up to the event, all recipe finalists and bloggers were kept in the dark about possible pairing designations. Knowing only a list of names and some basic information, we were each left to ponder curiously about who might be our team member. There was a finalist with a chicken burger recipe; one with a recipe that included stuffed bell peppers; one with a quinoa and bacon-wrapped scallops recipe; another finalist with a tofu-anchored recipe, with candied cashews over a mandarin-ginger rice; and, a finalist with a Thai-inspired chicken recipe with a fruit and avocado salsa. Of all the selected recipes, I must be frank: I feared the dish utilizing tofu most. Having countless friends who adhere to vegetarian or vegan eating habits, I knew well that unless deftly prepared, tofu can swing abruptly from delicious to, well, something completely opposite. I didn’t want to screw anything up…
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