HP Hood Announces Semifinalists for 3rd Annual HoodÂ® New England Dairy Cook-OffÂ®
LYNNFIELD, Mass., Oct. 18, 2011 /PRNewswire/ — HP Hood today announced the 30 semifinalists who will compete for the $10,000 grand prize in the 3rd Annual HoodÃ‚® New England Dairy Cook-OffÃ‚® presented by Hood Sour Cream. Judges for the 2011 event include Tom Pizzica, star of Food Network’s “Outrageous Food” and finalist on “The Next Food Network Star.” Pizzica will join a panel of four other food experts to judge the final round of the competition.
The Hood New England Dairy Cook-Off gives amateur cooks from across New England the chance to compete in a head-to-head cook-off at the Ocean Gateway Terminal in Portland, Maine, on November 6th, 2011. All recipes are original and include at least one Hood dairy product in the following five categories: breakfast/brunch; soups/chowders; appetizers/side dishes; lunch/dinner (entree); and dessert.
The additional final round judges include Patti Woods, an award-winning journalist and food blogger; J. Desmond Keefe III CEC, CCE, Culinary Instructor, Southern New Hampshire University; Peggy Poole, Vice President of Quality Systems & Regulatory Affairs, HP Hood; and Amy Traverso, Senior Lifestyle Editor from Yankee Magazine.
Judges will select the winning dish based on taste appeal, presentation/appearance, and creativity/originality.
The 30 semifinalists include:
Veronica Callaghan, Glastonbury – Banana-Chai French Toast with Creamy Maple-Walnut Syrup(Breakfast/Brunch)
Erika Fuery, Colchester - Roasted Butternut Squash and Salami Soup(Soups/Chowders)
Lisa Keys, Middlebury – Pan Roasted Tomato Pie with Garlic Cream Drizzle(Appetizers/Side Dishes)
Alli Masse, East Windsor - In Da “Hood” Chicken and Cheese Casserole(Lunch/Dinner)
Marie Connor, Mystic - Mystic Magic Chocolate Tart(Dessert)
Lisa Caruso, South Portland - Noggy Berry-Buckle(Breakfast/Brunch)
Mary Lou Dahle, Durham - Creamy Fresh Tomato-Arugula Soup with Cheese and Basil Crostini(Soups/Chowders)
Mary K. Blenk, Cumberland - Pan-Roasted Bacon Salmon Cakes with Creamy Velvet Cheese Sauce(Appetizers/Side Dishes)
Jessie Grearson, Falmouth - Tandoori Express Chicken Naanwiches with Sour Cream Raita and Buttermilk Mango Lassi(Lunch/Dinner)
Kimberly Parsons, Hampden – Rhubarb Spiced Baby Cakes(Dessert)
Elinor Ives, Fiskdale - Edgartown Crab Hash Benedicts with Lemon Dill Sauce(Breakfast/Brunch)
Paulette Di Angi, Osterville – Madagascar Corn Soup with Cilantro-Chili Oil and Polenta Flatbread(Soups/Chowders)
Sophia Pattas, Northborough – New England Style Clam Chowder Rangoons with Creamy Chowder Dipping Sauce(Appetizers/Side Dishes)
Maureen Donovan, Lynn - Seafood Pasta(Lunch/Dinner)
Scott Cohen, Charlestown - Cognac Cocoa Custard(Dessert)
Holly Campbell, New Boston - Fruity Brickle Breakfast Biscuit Blintzes(Breakfast/Brunch)
Julie Sgroi, Exeter - Caribbean Chicken Chowder(Soups/Chowders)
Kevin Towle, Gonic - Mini Feta Basil Cheesecake with Sun Dried Tomatoes(Appetizers/Side Dishes)
Joan Churchill, Exeter - Pan Roasted Pears and Pork with Leek Coulis in a Cream-Pear Reduction with an Herb-Crusted Pear and Pork Dice(Lunch/Dinner)
Denise LaRoche, Hudson - Caramelized Raspberry White Chocolate Bread Pudding(Dessert)
Mary Jo Fletcher LaRocco, North Kingston - Oatmeal Shortcakes with Fresh Cranberry-Blueberry Sauce and Cinnamon Maple Cream(Breakfast/Brunch)
Corinne Dillingham, Westerly – Decadent Seafood & Corn Soup(Soups/Chowders)
Dan Rinaldi, Cranston – Surf and Turf Sliders with Maine Lobster Sauce(Appetizers/Side Dishes)
Zan Nordlund, Cranston – Tempura Waffles(Lunch/Dinner)
Patricia Dilorio, Cranston - Maple Mini Rice Pies(Dessert)
Joanna Scott, Milton – Taste of Fall Savory Crepes(Breakfast/Brunch)
Ellen Stark, Williston - YaYa’s Spring Time Soup(Soups/Chowders)
Thomas Young, Swanton - “Eggplantainini Sensation” – Heaven for the Vegetarian(Appetizers/Side Dishes)
Carolyn Wheel, Fairfax - Poached Scallops in Saffron Cream Sauce(Lunch/Dinner)
Beth Gary, Milton - Velvet “Noodles” in Lemon Cream(Dessert)
“Hood is committed to providing home and professional cooks with the very best dairy ingredients for all of their recipes,” said Chris Ross, Vice President of Marketing, HP Hood. “In the three years we’ve held the Hood New England Dairy Cook-Off, we’ve been impressed by the creativity of our entrants, their passion for cooking and their loyalty to Hood products. We look forward to another exciting competition.”
Each of the 30 semifinalists selected to attend the Cook-Off will receive a prize of $100. One winner from each category will advance to the finals for the $10,000 grand prize. Finalists who do not win the grand prize will each receive $500.
For more information on the Hood New England Dairy Cook-Off, please log onto HoodCookOff.com. For more information on Hood, please visit Hood.com or become a fan of Hood at Facebook.com/HoodCookOff.
Founded in 1846, today Hood is one of the largest branded dairy operators in the United States. Hood is the number-one dairy brand in New England, and Hood’s portfolio of national and super-regional brands and franchise products includes Hood, Crowley Foods, Simply Smart Milk, Heluva Good!, LACTAIDÃ‚®, BAILEYSÃ‚® Coffee Creamers, HERSHEYÃ‚®’S Milk and Milkshakes, Fiber OneÃ‚® Cottage Cheese and Blue Diamond Almond BreezeÃ‚®. For more information about Hood, please visit www.Hood.com.
SOURCE HP Hood