Time To Get Cookin' For City of Ate's Blue Ribbon Recipe Contest
Do you think your lasagna could beat Bobby Flay's version in a throw-down? Do you firmly believe that your pot roast is better than everyone else's recipe, including your grandma's? Are you the self-proclaimed Top Chef of your household? If your cooking is so good that your kids even eat their broccoli, you need to showcase your mad talents outside of the kitchen, maybe even on center stage. At Taste of Dallas.
City of Ate is calling all on home cooks to submit their favorite recipes for our first-ever Blue Ribbon Recipe Contest. Of course, your dish actually has to be good, so please don't submit your family recipe for a spinach Jell-O mold. And your entry must be an original recipe, so you can't fool us with an enchilada casserole recipe you found on the back of a Velveeta box. We've already mastered that recipe anyhow.
To enter your recipe, send us an email with the full recipe (ingredients and steps), plus a photo of the completed dish, to firstname.lastname@example.org. Entries and photos are due by June 10, and a judging panel, composed of Observer and Taste of Dallas judges, will pick the most interesting and appetizing six to eight recipes by June 15.
The finalists will then prepare their dishes for the judges and guests at a dinner party, but we'll give you more details about that event as it approaches. Our judges will choose three winners who'll receive the opportunity of a lifetime, assuming they don't make it on Next Food Network Star, as they will participate in an interactive cook off at Taste of Dallas on July 9. Taste of Dallas will provide all the ingredients and cookware the finalists need to wow the crowd with their recipes. Cooking on stage at the biggest food event in town? Now that's something even grandma will want to do, if she can beat your pot roast recipe. For more information, visit our Blue Ribbon Recipe website.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.