The National Peanut Board, Atlanta, has announced the “Wide-Open World of Peanuts Student Chef Innovation Award”—a culinary competition designed to find and showcase the most-creative talent among student chefs today. Student chefs are invited to enter their innovative peanut and peanut-product recipes for judging by an elite panel of accomplished chefs, including:
* Sara Moulton, executive chef, ABC-TV’s “Good Morning America,” host of her own show, “Sara’s Secrets,” author of “Sara Moulton Cooks at Home” and “Sara’s Secrets for Weeknight Meals,” and executive chef to Gourmet Magazine;
* Michael Laiskonis, executive pastry chef at Le Bernardin, recognized as one of “10 Best Pastry Chefs in America” by Pastry Art and Design magazine and recipient of the Bon Appetit 2004 American Food & Entertaining Award;
* Laura Pensiero, R.D., chef and owner, Gigi Trattoria restaurant, New York—recognized by O, The Oprah Magazine, as one of 5 “Gifted and Giving” food professionals.
“For innovative recipes, I look for creativity, on-trend global flavors and healthful benefits of the dish,” said Raffaela Marie Fenn, president and managing director, National Peanut Board. “We’re excited to launch this program giving student chefs the opportunity to demonstrate their mastery of these trends and their creativity in developing flavorful new consumer menu items using this delicious, versatile legume.”
Judges will evaluate culinary creations that use USA-grown peanuts, peanut butter, defatted peanut flour and/or roasted aromatic peanut oil in recipes in five separate categories: Beverage, Appetizer/Tapas/Small Plate, Main Course, Side Dish, and Dessert, including dishes that are enjoyed any time of the day—breakfast, lunch and dinner. Each recipe must incorporate at least a total of one-half cup of peanuts and/or other peanut products. Chefs can enter their culinary inspirations at http://www.nationalpeanutboard.org through Jan. 31, 2007. Winners will be announced in Feb. 2007.
One winner from each category and their recipe will be featured in upcoming National Peanut Board publicity and consumer materials. One grand prize winner, chosen among all the category winners, will receive a grand prize of a four-day professional-development course at the Culinary Institute of America, Greystone Campus, in Napa Valley, CA, including airfare and accommodations.
“We’re hoping to see dishes inspired by local agricultural and traditions blending world and regional American flavors complemented by the full-on flavor of USA-grown peanuts and peanut products,” said Moulton. “This is an opportunity for student chefs to demonstrate their creative abilities and broad knowledge of the latest lifestyle and eating trends and resources.”
The National Peanut Board has long worked with professional chefs and menu developers to create recipes that promote the great taste, nutrition and culinary versatility of USA-grown peanuts and peanut products in center-of-the-plate recipes for meals enjoyed at home and in restaurants.
According to Food Beat, Wheaton, IL (http://www.foodbeat.net), which provides the food industry with in-depth menu analyses and related trend information, peanuts and peanut-butter products continue to gain momentum on menus at restaurants and food service operations across the nation. From 2000 to 2005:
* The mention of peanuts and peanut products on menus grew 76%;
* The incidence of salads with peanuts doubled;
* The use of peanut sauce grew 200%;
* Desserts with peanuts and/or peanut products increased 90%.
The National Peanut Board represents all USA peanut farmers and their families. Through research and marketing initiatives, the Board is finding new ways to enhance production and increase consumer demand by promoting the great taste, healthful attributes and culinary versatility of USA-grown peanuts. For recipes and more information, visit http://www.nationalpeanutboard.org.
