PORTLAND - Oregonians Karen Bernards and Judith Berman-Yamada today were named winners in the Regional Finals of the Third Annual Foster Farms Fresh Chicken Cooking Contest held at The Art Institute of Portland, International Culinary School. Each winner received a $1,000 cash prize and will compete at the Finals in person on September 28, 2012 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 winner.
During today's Regional Finals cook off event, four judges - Debra Gil, KPTV - FOX 12, “Good Day Oregon”, Hayley Platt, KGW - NewsChannel 8, “Greater Portland Today,” Lisa Schroeder, chef and owner of Mother’s Bistro & Bar, and Eric Lenard, chef instructor at The Art Institute of Portland, International Culinary School - selected Karen Bernards’ Hoisin Chicken Thighs and Judith Berman-Yamada’s Cumin Chicken Paillards with Grape Tomatoes, Scallions and Wine recipes as their top picks based on the recipes' use of fresh, local ingredients, including locally grown Foster Farms fresh chicken. Judges made decisions based on taste, use of fresh, local ingredients, appearance/appeal, simplicity/ease of making and originality.
“The Third Annual Foster Farms Fresh Chicken Cooking Contest is off to a great start with such a high level of quality, creativity and inspiring use of ingredients central to Oregon cuisine,” said Ira Brill, director of communications for Foster Farms. “Both Karen and Judith have set a high bar for the upcoming Regional Semifinalists competing in Washington and California in the coming weeks.”
Nearly 1,200 home, amateur and professional chefs residing in Oregon, Washington and California submitted their prized, original, fresh chicken recipes for consideration. Karen Bernards and Judith Berman-Yamada will join Washington and California's to-be-determined winners at the Finals. As a testament to Foster Farms' commitment to foods that are fresh, locally-grown, always natural and delivered fresh to stores in 48 hours or less, recipes featured Foster Farms fresh chicken and were inspired by local ingredients. For complete details visit www.fosterfarmsandnewmansown.net/cookingcontest/.
As far as trend indicators, many of the recipes submitted this year were health focused. Grains and legumes, such as quinoa, barley and lentils, were widely used to complement the chicken. Many recipes also included rubs, several of which incorporated coffee or tea.
About Foster Farms and its commitment in the Pacific Northwest
For more than 70 years, Foster Farms has been providing fresh chicken to West Coast consumers. The company remains family-owned by the Foster family, and holds true to its commitment to fresh and natural poultry grown local to each region. The company works closely with more than 40 local, family-owned farms throughout Oregon and Washington to provide chicken to families in Oregon and Washington. All Foster Farms chicken sold in the Pacific Northwest is processed at its Pacific Northwest headquarters in Kelso, Washington and delivered fresh to your store in 48 hours or less.
About Foster Farms
Since 1939, West Coast families have depended on Foster Farms for premium quality chicken products. 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 and delivered fresh within 48 hours. 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 would like to remind 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 (bone-in). Visit www.fosterfarmsandnewmansown.net to learn more.
*Grand Prize winner will receive 104 $10 vouchers good for fresh Foster Farms chicken.
CONTACT: Toby Baird, email@example.com, or Katie Young, firstname.lastname@example.org, both of Fineman PR, +1-415-392-1000 or +1-415-308-3654, for Foster Farms.
Editor’s Note: For interviews with contestants, contest and recipes, photos, etc. contact Fineman PR at 415-308-3654 or email@example.com.