Without further ado, here are our five finalists. The competition was fierce and the voting never slowed. We’ve got five great sounding recipes. We hope our judges like seafood! We’ll be preparing each dish on Friday and on Monday the 24th
we’ll announce our winner.
Be sure to check out the final standings
. Was there a recipe you wanted to see in the finals that didn’t make the cut? Tell us about it in the comments below. Want to test out these recipes for yourself? Be sure to let us know how it goes!
10quahogs,steam,chop/ chopchorizo,onion,greenpepper,saute 1/4#butter, add quahog,clam stock,ritz crumbs, putinshells, bake10@400
Twenty years ago, the only culinary education most high school students received was a lesson in making apple pie in home economics class. But today there are culinary arts curriculums in many high schools across the country, including Cape Cod Regional Technical H.S., which is where JBF Scholarship recipient Lucas Williams discovered that he had a talent for cooking.
Now a student at the New England Culinary Institute in Essex Junction, Vermont, Williams is on track to receive his bachelor's degree in restaurant management in 2011. He hopes one day to open up his own restaurant where, he says, he plans to "pass on my love of food to my employees and help them see how rewarding the food industry can be."
Learn more about the JBF Scholarship program.
Narrowing down our recipe entries to 15 was tough. There is so much creativity out there, not just with the tweets; but with ingredients and the recipes themselves. We can’t wait to get cooking, but first we need your help. Below we’ve listed our semifinalists. Take a look and vote for your favorite. On Wednesday the five most popular recipes will become our finalists, which we will be preparing for our judges
Vote now. Vote often.
For this playful riff on bread pudding, Southern chefs Jason Gray and Jean-Pierre Marechal use delicious, juicy peaches and sweet, airy Krispy Kreme Doughnuts. You might feel tempted to just dunk the gooey doughnuts in your morning coffee, but try to resist: this recipe is worth the sacrifice.
Bringing French haute cuisine to the Northeast, Frank McClelland’s much-lauded restaurant takes its name from a French word, derived from an Italian word meaning “something to rest the shoulder against.” It’s also the term for latticework that supports fruit trees and flowers—especially roses. Appropriate for a colonial New England townhouse-turned French restaurant.
At last month's Chefs & Champagne, Colleen Grapes of the Red Cat in New York took a summertime classic and made it a revelation, tucking fresh corn kernels inside shortcake biscuits and soaking strawberries with the elegant flavors of vanilla and lemongrass. The dessert is perfect for a casual summer get-together in your backyard. Click here for the recipe.
Here’s what happening at the Beard House next week:
Tuesday, August 18, 7:00 P.M.
Legends of Barbecue
Barbecue legend Ed Mitchell is famous for his succulent North Carolina–style chopped whole hog—served with the area’s tangy apple cider vinegar sauce, of course—but he has also made a name for himself by recruiting area hog farmers to raise the fatty, pastured pigs whose flavorful meat he remembers from childhood.
Wednesday, August 19, 7:00 P.M.
Bold Taste of Charlotte
The boldest food in Charlotte these days? It’s coming out of the kitchen of a 28-seat restaurant in the Marriott City Center. At the dramatic Savannah Red, chef de cuisine Jason Gray has blown away area critics and diners with his fearless, witty takes on traditional Southern