How would you like to join me for a day in Napa Valley! On September 28th, the Foster Farms 2012 Chicken Cooking Contest Finals are being held at the beautiful Culinary Institute of America Greystone and I have tickets to give away!!
I had fun covering the event last year and will be there again in a few weeks, meeting the contestants, sampling their winning recipes, casting my vote for the one I like the best (for the audience favorite award), and watching the judge’s choice winner accept the $10,000 check!
Hundreds of recipes were submitted by cooks from California, Oregon and Washington. Fifteen semifinalists were selected, five from each state, and invited to compete in the regional contests. From those fifteen semifinalists, six finalists (two from each state) were selected to compete in the finals. They will arrive in the San Francisco Bay Area for one last chance to make their recipes for the judges. Audience members get to sample the same food as the judges, and crown an audience favorite. Last year we were all very impressed with the creativity and skills of the contestants and I am certain we won’t be disappointed this year.
The contestants are already winners by the time they arrive at the CIA in Napa Valley. They received $100 for making it as a semifinalist and another $1000 for winning at the regional level. The judges will select one grand prize winner who will receive $10,000 plus vouchers (worth another $1000) redeemable for Foster Farms chicken. If you have always wanted to test your cooking skills in a professional competition, you should enter next year’s contest!
I met Ron Foster, CEO of Foster Farms at last year’s event. He is extremely proud of his family’s business, started by his grandparents, Max and Verda Foster in Modesto, California in 1939. Ron has spent his life immersed in the family business, learning the importance of “doing things right.” He is passionate about raising chickens that are happy. “A happy chicken is a healthy chicken. A healthy chicken is a quality chicken. That’s what our customers want,” he explains when asked about his commitment to quality. It is this commitment that has helped the company grow to be the largest chicken producer on the West Coast.
From their hatcheries where they incubate the eggs, nurturing the chicks in nearby ranches, providing their own corn and soybean meal feed, to the enormous chicken houses at their ranches, every aspect of the operation is dedicated to the health and welfare of the chickens. Even at the processing plant being humane is paramount. The company has developed a process that keeps the birds calm and serene the entire time. There are no nightmare scenes at Foster Farms. Everyone who works there does so with pride.
For more information on Foster Farms products, their history and the cooking contest, click here.
Today I am sharing two of the runner-up recipes from this year’s semifinalists. They are both mouthwatering, and since these were not the best of their regional competitions, imagine how great the finalist’s recipes will be! I know you will love their imaginative use of fresh, local and natural ingredients inspired by their home state. I have included gluten-free options in both recipes.
The kitchen at the CIA where the competition will take place
Thanks to Foster Farms and the folks at Fineman PR for the extra tickets to the cook-off. I cannot reimburse any of your travel or other expenses incurred, but you will have a fun time, eat delicious foods, and get an inside tour of the CIA! Plus, it is a great excuse to head to the wine country and enjoy Napa Valley during the most beautiful time of the year and experience this year’s Crush.
. . . . . . . . . . . . . . . . . . .
Contest: Up to ten lucky readers of The Heritage Cook will have a chance to join me at the Culinary Institute of America Greystone and watch the finalists compete. Entries are limited to those who can make it to Napa Valley on Friday, Sept 28th, and will be accepted through midnight PDT Sept. 23rd. The winners will be announced and notified by email on Tues, Sept. 25th.
How to Win: Leave a comment below telling me about the best chicken dinner you’ve ever had. The best answers win.
. . . . . . . . . . . . . . . . . . .
CIA students preparing ingredients for the contestants
Come join me for a fun day in Napa Valley and cheer on the finalists: Jackie Dodd and Merry Graham of California, Karen Bernard and Judith Berman-Yamada of Oregon, and Rebecca Cameron and Sandra Gray of Washington. Next month I will be writing a post for The Heritage Cook and including photos taken on the 28th.
Have fun with the contest. I cannot wait to read your stories!
The Culinary Institute of America Greystone in Napa Valley
- Fruited Rice Pilaf
- 2-1/2 cups low-sodium chicken broth
- 1 tbsp finely minced red pepper
- 1/4 cup chopped green onions
- 2 tbsp chopped dried apricots
- 1/4 cup finely chopped Bosc pear
- 6 dried cherries, chopped
- 2 tbsp butter
- 1 cup brown rice
- Pinot Gris Hazelnut Chicken
- 1 cup hazelnuts, ground
- 3/4 cup breadcrumbs (or gluten-free crumbs)
- 1 tsp salt
- 4 Foster Farms fresh chicken breast halves, boneless and skinless
- 3 tbsp apricot preserves
- 1/4 cup Pinot Gris wine
- 3 tbsp spicy brown mustard
- 1/4 cup mayonnaise
- Garnishes
- 12 julienned pieces of red pepper
- 1/2 cup sliced green onion
- Make Pilaf: In a medium saucepan over high heat, combine the chicken broth, pepper, green onions, apricots, pear, cherries and butter. Bring to a boil. Add rice, stir and cover, and bring back to a boil. Reduce heat to medium low. Simmer 45 to 50 minutes until rice is tender. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.
- Prepare Chicken: Preheat the oven to 400°F. Spray baking sheet with cooking spray and set aside.
- On a plate or sheet of waxed paper, combine hazelnuts, breadcrumbs and salt; set aside.
- In a saucepan melt the apricot preserves over low heat. Add the wine and mustard, whisking to combine. Place chicken in a bowl and top with the mustard mixture; turn to coat and cover with plastic wrap. Refrigerate for 30 minutes. Remove chicken from the marinade and set aside. Add mayonnaise to the reserved marinade.
- Dip chicken breasts into marinade/mayonnaise mixture, and then coat with hazelnut mixture, pressing it firmly onto the chicken. Place each piece of chicken on prepared baking sheet. Place in the hot oven and cook 25 to 30 minutes, or until chicken is done (it must reach 160°F on an instant read thermometer inserted in the thickest part).
- To Serve: Slice each chicken breast crosswise and place over rice pilaf. Garnish each plate with 3 julienned red pepper pieces and 2 tbsp green onions.
- Dry Rubbed Chicken Tacos
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp brown sugar
- 1 tsp ground espresso
- 1-1/2 tsp salt, divided
- 1-1/2 tsp black pepper, divided
- 4 Foster Farms fresh chicken breast halves, boneless and skinless
- 2 tbsp extra virgin olive oil
- 8 flax seed and blue corn blend tortillas (may substitute blue corn, gluten-free, or taco-sized flour tortillas)
- Tangy Avocado Slaw
- 2 tomatillos, husked and quartered
- 2 tbsp chopped cilantro leaves
- 1 small jalapeno pepper, seeded and quartered
- 1 garlic clove
- 6 tbsp sour cream
- 1 avocado, peeled, halved and pitted
- 4 cups chopped red and green cabbage
- Garnish
- 1 lime, quartered
- Preheat oven to 350°F.
- Make Dry Rub: In shallow dish, combine cumin, chili powder, brown sugar, espresso, and one teaspoon each of salt and pepper.
- Prepare Chicken: Brush chicken lightly with olive oil; dredge in spice mixture. Place chicken in glass baking dish and cover with foil. Place in hot oven and bake 25 to 35 minutes, or until cooked throughout (it must reach 160°F on an instant read thermometer inserted in the thickest part).
- When chicken is cooked, remove from dish and cool slightly. Transfer to clean flat surface and slice chicken into thin strips.
- Make Slaw: While chicken is baking, combine tomatillos, cilantro, jalapeno and garlic in blender. Puree until smooth. Add sour cream; process until smooth. Add avocado and pulse until creamy. Place dressing in large bowl and add remaining 1/2 tsp salt and 1/2 tsp pepper. Add cabbage and toss well to coat.
- Assemble Tacos: Fill tortillas with chicken. Top with cabbage slaw and serve with one wedge of lime.
The intention of the content on this site is for your inspiration and enjoyment. It is not a substitute for advice given by a licensed health-care professional. You are responsible for medically confirming any dietary restrictions and ingredient safety with product manufacturers before consuming or using any product. If you have dietary restrictions, always read the labels before including any ingredient in your cooking.
As an affiliate member, if you click on links in my posts and purchase a product, I may receive a small percentage of the sale. Any commissions received will be used to offset a portion of the costs of running The Heritage Cook. If I have received products for review or had travel expenses covered, I will disclose that in the content of each article where applicable.
Thank You!
Kerry Barnes
I still to this day always want my Mother’s fried chicken. Cooked in a cast iron skillet that’s been used over the years.
Jane Bonacci, The Heritage Cook
I would probably say the same for myself Kerry, or my grandmother’s. There is something about that old cast iron skillet that make the chicken absolutely perfect!
Donna Barrow
I adore chicken! I am one of these home cooks who is ALWAYS looking for new and creative chicken recipes. And, I have literally dozens of chicken recipes. They run the gamut from simple and comforting to exotic. The best chicken dinner I ever had was in a bed and breakfast outside of Cortona, Italy. My husband and I were vacationing inTuscany, and horror of horrors, he had to spend an evening in a hotel in Arezzo for having an allergic reaction to pine nuts! When the hospital released my husband the next day, he was in a weakened state and was not up for sightseeing. The lovely owner of the B&B was quite fond of my husband and treated us to a homecooked meal. When we came down to the dining room, we were presented with the most beautiful roast chicken and vegetables I had ever laid my eyes upon. The chicken was roasted to perfection and was surrounded by carrots and potatoes, roasted in the same pan as the chicken. Accompanying this glorious feast were garden fresh peas and home baked yeast rolls. The owner was generous enough to break out a bottle of her Chianti Classico Riserva to enjoy with this bountiful feast. I was in culinary heaven, for there is nothing I love more than a perfectly roasted chicken, served simply and unadorned by too many seasonings. Each bite was pure bliss. It brought me to tears. Every month since visiting this magical place, for the past ten years, I recreate this perfect chicken dinner.
Jane Bonacci, The Heritage Cook
This is remarkable Donna and I couldn’t agree more, a perfectly roasted chicken is pure heaven. But, having it made for you out the kindness of and incredible Italian heart makes it that much more special!!
Lorraine
Yes! Is this for 1 or 2 tickets? Planning a sister weekend up to Napa 🙂
Jane Bonacci, The Heritage Cook
Have your sister tell us a story of her favorite chicken dinner and hopefully you will both win!!
Lorraine
Yes… I can… that is why I was hoping to go!
Jane Bonacci, The Heritage Cook
Fantastic!!!
Cari
So hard to pick a favorite chicken dish – I love chicken so many different ways! My mom used to make a slow-cooked top of the stove chicken fricasee with onions that was falling-off-the-bone tender and delicious.
Remembering that chicken is making hungry for it right now!
Jane Bonacci, The Heritage Cook
That sounds amazing Cari! I can practically taste it!!
Lorraine
Yummie Chicken… Best Chicken I have tasted… Cook Off Contest Chicken at Foster Farms in San Diego. I was lucky enough to try all the yumminess from the semi-finals… and wow! We have some creative and awesome cooks! So lookig forward to incorporating those recipes into my cooking. Foster Farms semi-finalists were amazing cooks, I would LOVE to see the finals…
Jane Bonacci, The Heritage Cook
Can you get up here for the 28th Lorraine? We would love to have you join us!!
Jane Bonacci, The Heritage Cook
Thank you Bethany! Welcome and I hope you come back often!!
Bethany
Love this site! Cool post and cool pics!