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Valentine's Day Menu Contest Winners  

post #1 of 14
Thread Starter 

And the winners of our Valentine's day contest are:

 

 

  • First Place: tigerwoman with 32 votes
  • Second Place: shroomgirl with 24 votes
  • Third Place: kyheirloomer with 21  votes
  • Fourth Place: chefedb with 13  votes
  • Fifth Place: chefbillyb with 9 votes
 
 
 
Congratulations everyone! Please send me a private message with your mailing address so we can send you your prizes.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #2 of 14

thanks Nicko - what a fun contest.  And such esteemed competition.  I voted for Shroomgrl~

Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
post #3 of 14

I voted for everybody

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

post #4 of 14

   Congrats Tigerwomen!

 

 

   That was a fun contest to vote in...thanks for all the contributions guys!

 

 

    Dan

post #5 of 14

CONGRATULATIONS EVERYONE!

Thanks Niko for this great competition,i voted for a tigerwomen.

post #6 of 14

Great competition and some mouth watering submissions...!

post #7 of 14

How about a new menu contest?

Let's see what folks will come up with for Mardi Gras, or Easter, Passover, or Spring Themed?

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

post #8 of 14

nose to tail.....may be seriously floundering in lard at the end, but it'll be interesting.

cooking with all your senses.....
cooking with all your senses.....
post #9 of 14

Personally I like the idea, Shroomgirl. But I'd be concerned that it would leave most of the home cooks out.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #10 of 14
Thread Starter 

Do you guys think we need to separate the pros from non-pros on these contests? I was thinking it would be cool to do a team competition with where pros are paired up with non-pros. 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #11 of 14

I think that's a definite "it depends" Nikko.

 

For something like the Valentine's menu, I really don't think the pros had a particular advantage. Look how well I did, for instance, with a rather simple menu.

 

But for something like Shroomgirl's "snout-to-tail" idea, the pros assuredly would have more going for them: in terms of ingredients availability, equipment, etc.

 

As to pro/am teams, I wonder about the logistics of that.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #12 of 14

teams?  first thought is aaaargh.....can you imagine talking testa or guanciale or tongue or liverwurst with people not into it or even into it but not deeply?

Maybe a variation where pros use as much of the parts as possible in a menu.

am's develop a dish, with recipe, bonus for pix.

 

The farmer's market dinner can be long running and changes throughout the seasons, the different regions will discover what's similar and different, it will hopefully bring in more CT participants that are into the whole local scene, it's good for the earth and communities to eat local...bet there would be sources of small farm products that can be shipped as prizes if there were contests....helps promote small farms that ship.

ok. gotta go soak the chicken hearts for dinner.

 

cooking with all your senses.....
cooking with all your senses.....
post #13 of 14
Just got the card, thanks Nicko
cooking with all your senses.....
cooking with all your senses.....
post #14 of 14

Good idea

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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