#PeterBsWingsContest: A Winning Recipe

When I saw #PeterBsWingsContest - a cooking contest to create a chicken wings sauce using one of Peter B's brews - announced on Peter B's Facebook page, I was inspired. I created a sauce showcasing a stout then I submitted my Sumpin' Stout Doubled Down Chicken Wings to the contest...and waited.

Yesterday, the chef at Peter B's recreated all the entries - or maybe just the finalists' entries, I'm not sure - and six different recipes were judged by the Beer Geeks, the Grub Hunter, and Peter B's brewmaster Kevin Clark AKA Chris, Merideth, Mike, and Kevin. I was oddly nervous that a professional chef was making one of my recipes. Here's the crew, judging the dishes during Pub Talk last night. Here's their blogpost announcing the winner. Woohoo.

The Judges, photo via the Peter B's Brewpub facebook page

Here's what the wings looked like, coming out of Peter B's kitchen...

The Wings, photo via the Peter B's Brewpub facebook page

I was on assignment somewhere else, so I didn't attend the tasting. When I got back home later (and to my laptop), I saw that one of the Beer Geeks had tweeted me: "You won...I took your prize since you weren't here." He was kidding. I hope he was kidding!

I also received a text from another friend and an email from yet another. "I heard your name on KRML this afternoon winning 1st place for some chicken wings! LOL! Way to go!"

I liked the challenge they posed. I really liked the culinary adventure of creating a new dish. And, I'll be honest, I loved winning the contest!

Look for the post of about Jake's and my Peter B's adventure later. That's what I won - dinner for two and a night at the hotel. Can you say 'stay-cation'?? Love it!

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog