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OHIO CHEFS ENCOURAGED TO GET BEST RECIPES READY
Ohio egg industry to sponsor culinary contests at 2009 Ohio State Fair
COLUMBUS , April 09, 2009
It’s almost that time of year again, when Ohio chefs roll up their sleeves to earn ribbons, neighborhood prestige and maybe a few bucks while competing in the numerous culinary competitions offered at the Ohio State Fair. At the 2009 fair, which runs from July 29 – August 9, the Ohio Poultry Association (OPA) will be offering Ohio cooks opportunities to compete in three culinary competitions, including one new contest, Cupcakes Galore.
“The fair gives us the opportunity to showcase the state’s outstanding egg and poultry industries while giving fairgoers a taste of fresh, Ohio-produced food,” said Jim Chakeres, OPA executive vice president. “Eggs can be used to make a wide variety of everyday meals to suit everyone’s taste buds. And, since eggs provide the highest quality protein and average only 12 cents per egg, they also are a nutritious and economical solution.”
New to the fair this year is the Cupcakes Galore competition that will take place at 3 p.m. on July 31 in the DiSalle Center. This contest is for amateur bakers only. All recipes must be homemade and each participant must use a combination (whites or yolks) of three to four eggs in each recipe. In addition, a baker from the Kroger Company will conduct a cooking demonstration about the popularity of cupcakes, while giving attendees some great party ideas.
In addition, “Breakfast for Two” is returning to the fair for the second year. The competition will kick off at 9 a.m. on August 1 with a celebrity chef cooking challenge.
After the celebrity chef competition, a second class will be open to anyone from 10 to 101 years of age. Exhibitors will prepare a breakfast dish for two using only six ingredients. Each recipe must contain four eggs and at least one of the following: three ounces shredded cheese, one cup milk or eight ounces yogurt.
The popular “Smile and Say, Cheesecake!” Recipe Contest will make its fifth appearance at the fair. Three classes of cheesecakes will be judged including a savory appetizer, dessert cheesecake and culinary professional class. Each cheesecake must contain at least four fresh Ohio eggs and “real dairy” products.
“The culinary professional’s class will be a great opportunity for chefs, caterers and bakery professionals to showcase their talents and have the chance to win $300 in first place prize money,” said Chakeres. He said contestants must be a working chef or culinary student to enter and compete in the professional class of the contest. The competition will be held at 10 a.m. on July 31.
To enter in any of the three competitions, please visit www.OhioStateFair.com and click on “competitions.” Entries must be submitted by June 20.
Ohio is the number-two egg-producing state in the nation, behind Iowa. The state produces more than eight billion eggs each year. Ohio is 11th in the nation for turkey production and produces almost 200 million pounds of chicken for sale each year.
For more information about Ohio’s egg and poultry industries, please visit www.ohiopoultry.org.
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CONTACT: Jim Chakeres, OPA executive vice president, 614/882-6111
Hinda Mitchell or Diane Hurd, 614/224-0600
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