Dessert recipes featuring sweet and spicy flavors took top honors in the 2007 TABASCO® Brand Hottest Chef Contest, held recently in New Orleans. Gregory Retz, Executive Chef/Foodservice Director for Beth Sholom Village, a retirement facility in Virginia Beach, Va., took home the $10,000 grand prize for his “Crusted Panna Cotta Diavolo” original recipe, which featured heavy cream, dark chocolate, and TABASCO® brand Chipotle Pepper Sauce (the complete recipe and a photo of the winning dish can be found on pg. 64 of this issue). Laura Curtis, a chef-in-training at the Culinary Institute of America in Hyde Park, N.Y., took the competition’s student category prize of $2,500 in cash and merchandise for a citrus-flavored “Orange Tabasco Cake with Mascarpone Honey Glaze” dessert. Contestants were invited to enter breakfast, appetizer, entree and dessert recipes under the theme, “Splash into the Mediterranean.”
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