28th National Beef Cook-Off(R) Seeks 'Sonoma-Style' Recipe Entries

Friday, January 9, 2009 General News
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DENVER, Jan. 8 Sonoma is known for delicious food, greatwine and beautiful scenery. In 2009, Sonoma will also be known for inventivebeef recipes. The 28th National Beef Cook-Off will come to California in lateSeptember, during the peak of the area's beautiful harvest season to host botha Home Cook competition and a Chef/Media Challenge. Home cooks nationwide,and local professional restaurant chefs working in the San Francisco Bay Areaand Sacramento metropolitan area counties are encouraged to showcase their"Sonoma-Style" by entering their original, newly developed best beef recipesby March 31, 2009.

"Sonoma is the perfect location for this year's Cook-Off, as it sets thestage for home cooks and professional restaurant chefs to tap into theirculinary inspiration and create their best beef dishes," said Sherry Hill,Cook-Off Program Manager for the American National CattleWomen, Inc., the beefindustry organization which presents the National Beef Cook-Off on behalf ofthe Cattlemen's Beef Board and the Federation of State Beef Councils. TheBeef Checkoff Program along with contest sponsors Raley's Bel Air and Nob HillFoods, the official grocer of the 2009 National Beef Cook-Off, Korbel-KenwoodVineyards, and Kunde Vineyards are bringing the best competition yet toSonoma.

Home cooks from across the country can submit their original beef recipesthat have a simple approach reflecting the Sonoma-Style diet, using fewingredients that compliment the beef while adding color, texture and flavor tothe dish.

Recipe entries should shine with great taste, health and convenience andshould yield four to six servings. Fifteen home cook finalists will beselected to compete in the Mediterranean-like climate that is Sonoma,California, for prizes totaling $70,000 on September 23, 2009. One grandprize 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.

Professional restaurant chefs working in the San Francisco Bay Area andSacramento metropolitan area counties are asked to submit their original,newly developed beef dish that best portrays "Sonoma-Style" cooking. Recipesshould yield 24 servings. Six professional restaurant chef finalists will beselected from the San Francisco Bay Area and Sacramento counties to compete onSeptember 21, 2009, when they will prepare and present their original "Best ofBeef" dish in a private Chef/Media Team Challenge, for prizes totalingapproximately $5,000. One grand prize winner will receive one paidregistration and trip to the December 2009 Texas A&M University "Beef 101Seminar"; one People's Choice Award winner will receive one paid registrationto the 2009 Culinary Institute of America's Worlds of Flavor InternationalConference & Festival; and four first place winners will each receive $500 incash prizes.

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

Submit recipe entries online, view the complete contest rules and explorewinning recipes from past contests at http://www.beefcookoff.org. The contestis open to legal United States residents, residing in one of the 50 UnitedStates or the District of Columbia, who are 18 years of age or older as ofJanuary 1, 2009, to enter the Live Well, Lean Beef or "Best of Beef" Chefcategories, or are between the ages of 13-19 as of January 1, 2009 for theTeens Cooking category.

The Beef Checkoff Program was established as part of the 1985 Farm Bill.The checkoff assesses $1 per head on the sale of live domestic and importedcattle, in addition to a comparable assessment on imported beef and beefproducts. States retain up to 50 cents on the dollar and forward the other 50cents per head to the Cattlemen's Beef Promotion and Research Board, whichadministers the national checkoff program, subject to USDA approval.

Since 1952, the American National CattleWomen, Inc., a non-profitvolunteer organization, has used its grassroots volunteer spirit to educateconsumers about the versatile and nutritious quality of beef.Four new recipe categories focus on the "Sonoma-Style" theme: -- Live Well with Fast & Convenient Grilled Beef Recipes -- Home cooks will demonstrate beef's role as a healthy and easy option for busy families. -- Teens Cooking with Beef -- Teens submit their favorite family beef recipe that they enjoy preparing themselves at home. -- Lean Beef in Nutrient -- Rich One-Dish Meals -- Home cooks will pair lean beef cuts with other nutrient-rich ingredients to promote enjoyable, healthful meals. -- San Francisco Bay Area and Sacramento Counties "Best of Beef" Chefs -- This category gives local professional restaurant chefs an opportunity to display their eclectic Sonoma flair for beef.

SOURCE American National CattleWomen, Inc.

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