Entries close for "Top Home Chef" in two days. I sent my entry in Sunday night. I hope I avoided getting caught up in the last minute filing rush that always happens with contests.
I'm pretty proud of my entry: an essay telling about my philosophy of cooking, entertaining style, and why I'm like a chef; a three-course menu; and, recipe for an appetizer and picture of said appetizer.
The contest closes April 18th and three finalists are announced on April 22nd! Yikes! How can they do that so quickly???
The three finalists prepare their menus and serve them to The Arizona Republic staff between May 1-15th. the winner of the contest is announced June 1st. That timeline surely beats the wait for manuscript feedback! I'm just sayin' . . .
I wanted to share my menu and appetizer recipe here. Let me know if you like what I sent. DH gives this 10 Tongues Up! (I know, I know. And so does he--only five tongues allowed. You try to keep his tongue under control!)
Here is my menu for six:
My Hermosillo Salsa/Chips
Fruit ke-babs with Greek Yogurt Dip
Fish Mini-Tostadas (recipe provided)
Cocoa Chile Chicken
Tossed Salad with Lime-Ginger Vinaigrette Dressing
Panoply of Palate Pleasers (mini-desserts)
Lemon curd tartlets with whipped cream and fruit
Mini Nutella brownies
Black forest parfait (shot glasses)
Apple crisp (mini ramekin)
Caramel Ice Cream with toffee bits (shot glasses)
Sauvignon Blanc and Pinot Noir will be offered, along with coffee and tea
What say you? Would this menu entice you?
Tomorrow I'll post the recipe and photo for Fish Mini-Tostadas.