Stroll's Bread Competition to test home and professional bakers
Stroll's Bread Competition to test home and professional bakersStrolling of the Heifers announces its 2012 keynote culinary event: the Great New England Bread Baking Competition. Celebrity "foodie" judges will select the winner on Friday evening, June 1 at Brattleboro's River Garden, as part of the 2012 Strolling of the Heifers Weekend.
Professional and amateur chefs are invited to enter; prizes will be awarded in two categories: Yeast Breads and Quick Breads (made without yeast). New England- sourced cheese, maple syrup, and dairy products is encouraged, and ingredients should be organic to the extent possible. Use of King Arthur brand flour and Pete and Gerry's Organic Eggs is preferred.
All entries must be emailed to firstname.lastname@example.org no later than midnight, Friday, May 18. A contestant can enter either category, or both, but only one entry per category per person. Each entry must contain the complete recipe, in standard recipe format - title, exact ingredients and step-by-step cooking instructions. Finalists will be notified by May 25.
Each finalist who receives notification will be asked to bring two large or four small loaves of their entry to the River Garden by 5 p.m., Friday, June 1 for judging. Entries should be freshly baked, and ready to be tasted. After judging, the public will be given the opportunity to taste the entries, and winners will be announced later that evening.
Prizes will be awarded as follows: Grand Prize, to the best entry overall: $200 to spend at King Arthur Flour, a great King Arthur gift basket, and of course, major bragging rights In each division (Yeast breads and Quick breads): First prize - $100 to spend at King Arthur, plus Cabot Cheese gift basket Second prize - $50 to spend at King Arthur Flour Third prize - a gift basket from Grafton Village Cheese Company Judges will be recruited from Brattleboro's extensive farm, food and culinary community.
The contest has major sponsorship from Pete & Gerry's Organic Eggs and Vermont Bread Company; with additional support from King Arthur Flour, Against The Grain, Orchard Hill Breadworks, Red Hen Bakery, Grafton Village Cheese Company, Cabot Cheese, Vermont Butter & Cheese Creamery, Crowley Cheese, the Works Bakery Café, Amy's Bakery and Vermont Foodbank.
Rules for the Great New England Bread Baking Competition: 1. There are two categories, both open to professional as well as amateur bakers: a. YEAST BREADS - made with yeast (including wild yeasts and sourdough) b. QUICK BREADS - made without yeast 2. All entries should be emailed to email@example.com (or submitted by mail to 105 Partridge Rd., E. Dummerston VT 05354) no later than midnight, May 18, 2012, and must include the following required information: 3. A complete recipe in standard format listing exact ingredients, quantities and preparation steps. Each recipe should specify how many loaves, of what size, it will produce.
4. Name, address, phone number and email address of entrant
5. Business affiliation of entrant, if professional
6. All entries will be reviewed by the judges, and up to 30 entries in each category will be selected for tasting at the finals on June 1. Finalists will be notified by May 25, 2012.
7. ALL FLOUR USED MUST BE KING ARTHUR BRAND FLOUR. Any variety of King Arthur Flour is acceptable. King Arthur is sold in many grocery stores or online at www.kingarthurflour.com. The use of Pete and Gerry's Organic Eggs, locally sourced cheese, maple syrup, and dairy products is encouraged, and ingredients should be organic to the extent possible. By entering, contestants warrant that the recipe they supply represents their own creation and is not a duplication of a copyrighted recipe.
8. All finalists notified by the judges must prepare and bring (or arrange to have delivered) to the finals on Friday evening, June 1, 2012 by 5 p.m., two large or four small loaves of bread baked according to their finalist recipe. DO NOT BRING ENTRIES UNLESS you have specifically been notified that you are a finalist.
9. Recipes and breads will be judged based on creative use of ingredients, appearance, taste and relative ease and clarity of preparation method. All decisions of the judges are final.
10. Following tasting by the judges, winners will be announced and prizes awarded at approximately 7:30 p.m. on June 1.
11. Recipes will be collected and published at the discretion of Strolling of the Heifers. Prize winners grant to Strolling of the Heifers and all sponsors the right to use their name, photo and (for professional entries) business affiliation in any publicity.
All entrants retain copyright to recipes but grant Strolling of the Heifers and all competition sponsors non-exclusive unlimited and perpetual publication rights in any medium for their submitted
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