SAN DIEGO — Californians Roxanne Chan of Albany and Jennifer Daskevich of Los Angeles today were named winners in the California Regional Finals of the Second Annual Foster Farms Fresh Chicken Cooking Contest held at The International Culinary School at the Art Institute of California – San Diego this morning. These two Finalists each won a $1,000 cash prize and will compete at the Finals in person on September 30, 2011, at The Culinary Institute of America at Greystone, in California's Napa Valley. A $10,000 grand prize and one-year supply* of Foster Farms fresh chicken will be awarded to the contest's grand prize winner.
During the Regional Competition, judges Elaine Johnson, editor Sunset Magazine, Christine Ross, editor San Diego Union-Tribune, Sam Zien, host of Just Cook This and Cathy Thomas, contributor and former food editor, Orange County Register, selected Roxanne Chan’s Asian Braised Chicken Thighs with Soybean Salad recipe and Jennifer Daskevich’s Chicken Quinoa with Figs, Spinach and Mint recipe as their top picks based on their recipes' use of fresh, local ingredients, including Foster Farms locally-grown chicken. Judges made decisions based on taste, use of fresh, local ingredients, appearance/appeal, simplicity/ease of making and originality. Guests in attendance selected Jennifer Daskevich for the "People's' Choice Award" for best use of local ingredients.
Nearly 2,000 home, amateur and professional chefs residing in California, Oregon and Washington submitted their prized, original, fresh chicken recipes for consideration. Roxanne Chan and Jennifer Daskevich will join Oregon winners Timmy Baker of Eugene and Russell Kool of Hillsboro and Washington winners Tina Hoban of Bellingham and Rebecca Spence of Vancouver at the Finals. Foster Farms is committed to providing foods that are fresh, locally-grown, always natural and delivered fresh to stores in 48 hours or less. Recipes submitted mirrored this commitment by using Foster Farms fresh chicken and other local ingredients.
As far as trend indicators, many of the recipes submitted this year called for whole chicken and boneless, skinless thighs; boneless, skinless breast recipes were featured in the majority of recipes. Contestants also often incorporated fruits, such as cherries, blueberries, blackberries, kiwi, figs and pineapples. Quinoa, couscous and panko were popular accompaniments and turmeric and Asian spices were prevalent in many recipes. For complete details visit www.fosterfarms.com/cookingcontest/.
"Roxanne Chan and Jennifer Daskevich won over our judges with their use of fresh, local California ingredients," said Ira Brill, director of communications for Foster Farms. "We look forward to celebrating the culinary talents of each of our six regional winners at the Finals during September – National Chicken Month."
Family-owned Foster Farms, with a more than 70-year legacy of chicken farming in California, joins the California Poultry Federation and other leading agricultural groups supporting Eat Local, Buy California Grown. The company is devoted to its fresh, local chicken production in California. Foster Farms raises all chicken sold in California on private ranches throughout the state, allowing its chicken to be delivered truly fresh to stores within 48 hours or less, unlike out-of-state chicken which could take four days or more.
About Foster Farms
Family-owned and operated, the company continues its legacy of excellence and commitment to quality established by its founders, Max and Verda Foster. Foster Farms specializes in fresh, all natural chicken products free of preservatives, additives or injected sodium enhancers. Based in California's Central Valley, with ranches also in the Pacific Northwest, the company's fresh chicken is produced in or near each region served. Foster Farms also produces delicious pre-marinated, ready-to-cook and fully cooked products that meet the quality and convenience needs of today's home cooks, retailers, warehouse clubs and foodservice customers.
Food safety is Foster Farms' highest priority and the company reminds consumers to always follow safe handling, preparation and storage guidelines for the preparation of fresh poultry products. All fresh poultry products should be cooked to an internal temperature of 165 degrees F (boneless and ground) and 180 degrees F and 170 degrees F (bone-in: breast and drums; thighs and wings). Visit www.fosterfarms.com to learn more.
*Grand Prize winner will receive 104 $10 vouchers good for fresh Foster Farms chicken.
Source: Foster Farms