...and the winner is

We left the Attrezzi kitchen late in the eveing with bloated tummies and a new respect for those who prepared a host of creative dishes made from tea. Though I had the benefit of reading the recipes beforehand, I was pleasantly surprised at skill displayed by this combination of cooking professionals and hobbyists. All the recipes were clever and well done. Our judges, certified foodees, were equally skilled in their examination of the final product. They knocked off points in places I never would have guessed. Points were given from 1-20 on creativity, taste and presentation. Presentation, I learned in this event, was the killer.

Our insightful judges gave constructive points on how to fan a pear properly, when to use starch instead of flour, adding new dimensions in flavor with the acidity from wine and how to serve tuna properly and so on.

The Tantatlizing Tea Eggrolls were cleverly prepared using candied almonds cooked in our New England Maple Tea (I could eat those in a box). The dipping sauce was marve, but the generous portion of chicken filling soaked the oil like a sponge. In the end, it was Poached Pears in Paradise that won the day. Jack Park, who cooks at Phillips Exeter Academy, triumphed with simplicity. Though his presentation was no Apricot-Peach Chicken Roulade or did not contain the debth of the stuffed tenderloin, using Kenya Black and chamomile, the taste of the pear was unique and delightful. Congratulations Jack for taking home the prize of $500 and a year supply of tea.

Thanks go to the judges: The award winning Executive Chef, Pat Brideau, and Maggie Smith, the fromage queen from the Butlers Pantry in Dover. You guys know food.