Celebrating the 4th !!!!

Almost every community in America has some sort of 4th of July celebration. Most of us tend to be traditional and do the same thing, with the same folks, each year. I know our family does and when we miss (for whatever reason) even one of the three days of our annual celebrations, we definitely feel at a loss.
BUT . . .

Just in case you're looking for something a little different or unique to do this weekend, maybe one of these food-oriented events will catch your fancy.

Have you ever tried running a race with a greased watermelon in your arms ? Think you can? Well grab a partner and get on down to the Grand Bay Watermelon Festival in Grand Bay, Alabama on the 3rd.

Getting back to the race, it involves one person on the team running from the starting line to the turning point with the greased melon in their arms. At that point, they hand the melon over to their teammate who runs it back to the starting/finishing line. Team to do this first wins. Oh, and if either of you drop the melon, your team is disqualified.
Looking for something less strenuous? You can buy three seeds for a dollar and try to beat the Guinness record for watermelon seed spitting. That record currently stands at 68' 9 1/8" and was set in Luling, Texas. (Bet you've always wondered about that.) Of course, there's a watermelon eating contest involved, too. You can also decorate your clothes with watermelons or create a watermelon recipe for prize opportunities.

There's also shopping, music and lots of food available as well as other run-of-the-mill festival activities. Best of all, you can cool off with free watermelon slices all day!!

I've witnessed both blue crab and tortoise races here in Maryland, but clam races are a new concept for me! There are also clam shucking competitions, cooking contests - both amateur and professional restaurants, clam bag races (like potato sacks but the bags feature pictures of clams), a clam hunt and harvest for the kids, contest, "Guess the Clam Count"Chuck a Mullett competition on the beach and a Clam Lease (greased) Pole challenge at the Clamerica Celebration in Cedar Key, Florida on July 4th.

For the Cultured Clam Cooking Contest, open to everyone, contestants simply need to bring their finished dish and a copy of the recipe to the entry table at the given time. Prizes will go to 1st, 2nd, 3rd and Honorable Mentions.


Do you think you make the absolute best cherry pie? Then make it up, be sure to provide a copy of the recipe or at least a list of the ingredients and bring it down to the Holiday Old Fashioned Picnic on the 6th, just one of the food events at the 84th National Cherry Festival in Traverse City, Michigan taking place from the 3rd through the 10th. One entry per person and there is a $5 entry fee involved.

In addition to an air show by the U.S. Navy Blue Angels on the 4th and concerts by a number of nationally known acts like Los Lonely Boys, Tommy Castro and Big Bad Voodoo Daddy, there's the 5th Annual Cherries D'Vine event, a ticketed culinary showcase of regional fruits - cherries and grapes. There will be an array of salads, entrees and desserts like Chocolate Cherry Mudslide Cookies and Cherry Cobbler (made from Michigan cherries.)
The Cherry Connector - "Bringing Together Festival, Family and Fruit", will take place twice each day from the 5th through the 9th. You can use the Cherry Connector Shuttle or your own transportation to take a 3-hr tour of a 100 acre research farm associated with the Michigan State University. You'll visit a productive orchard, see exhibits and sample the newest cherry products and technology. there will be all sorts of "cherry fun" for the kids like a petting zoo, hands-on experiments and cherry coloring contests. There will be several; semi-finals of a Hot Dog Eating Contest featuring Johnsonville sausages and leading up to the finals on the 9th.

Other events will include a Cherry Pit Spitting contest (daily), an Adult Cherry Pie Eating contest and a CHERRYOPOLY Tournament. An Ice Cream Social, beer tent and wine tastings each day will lead up to the Cherries Grand Buffet (another ticketed event) showcasing recipes prepared by the culinary and cooking professionals at the Grand Traverse Pie Company and featuring a stage and musical show. There will be all the standard festival events and entertainment available, also.

Most Intriging Festivals This Weekend...

I'm a day late in posting but here are this week's finds among the many food oriented festivals.

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Jello wrestling is so passe! But, have you tried wallowing around in mashed potatoes? You can give it a shot (or a dive, belly flop, what have you) at Tater Daze in Brooklyn Park, Minnesota tomorrow. For the 46th year, this is the day the residents there pay homage to the potato, a crop that truly flourishes in their flat, sandy soil. This "sporting event " is actually one of three sanctioned by the MPWF - Mashed Potato Wrestling Federation. (I kid you not.) Too sloppy for you? Then try your skill at Potato Launching using a sling shot to compete for distance and accuracy.

Just looking to be more creative? Try taking part in the "Dress the Spud" Contest where you must creatively dress your potato (Please be appropriate. No nudity, etc.) There's also a "Hot Potato" Cooking Contest where you can try your hand at recipes featuring regular or sweet potatoes as the main ingredient in dishes in any of three categories - main dishes, sides or dessert/bread.

Children's activities take place in the Potato Patch where they can do the Tater Mash Dance or participate in a Potato Sack Race. Anybody can have their picture taken with Spud McTater.

With the economy being what it is, sponsors feared they would need to do away with the fireworks display Saturday night until they came up with this creative financing method. For $5 you can "Buy a Spud". Your money buys a potato with your name on it that will be displayed at City Hall and at the Festival. What a way to help keep the fireworks bursting in air!!!

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Prefer Moon Pie and an RC Cola?

Then find your way to Bell Buckle, Tennessee for the 16th Annual RC and Moon Pie Festival. An RC King and Moon Pie Queen with the RC Prince and Moon Pie Princess will reign over a parade. The Royal Family will be a family from Middle Tennessee who lost everything in the May 1st flood. For this weekend, they'll live the royal life with free lodging and dining.

Activities like a Moon Pie Toss, Watermelon Seed Spitting Contest and and Hog Calling Competition should convince you you're in the South. That is, if the moon pie and RC in your hands hasn't told you that already!

The truly unique event of this festival is the Synchronized Wading Extravaganza featuring costumed characters like Moon Pie, RC, Goo Goo Cluster and Coke performing in a comical choreographed show performed in a kiddie pool!

The final event of the day will be the cutting and serving of the World's Largest Moon Pie, measuring 56" in diameter.

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You say "Tomato", I say "Tomahto" - Let's just head for the Slocomb Tomato Festival in Slocomb, Alabama, instead. Slocomb is considered the Tomato Capital of the World and this event celebrates the importance of the tomato to this community. There are plenty of fried green tomatoes, a tomato eating contest and an All-You-Can-Eat Tomato Buffet featuring nothing but tomatoes! Oh yeah, there's also a parade, live music, a recipe contest and a Ms. Tomato Pageant.

Remember Graham Kerr?

I climbed aboard the WABAC machine (Okay, if you're too young to remember Mister Peabody and Sherman from Rocky & Bullwinkle fame, that won't make sense.) and traveled back a few decades to revisit shows like Cooking with Julia, Two Fat Ladies and, yes, The Galloping Gourmet.

You can find all of these on the new Cooking Channel which you can find on your cable network where you used to have Fine Living Network. (If your system is like ours, the menu station will still note it as "Fine Living.") I was simply channel surfing when I saw Graham Kerr pouring wine into his dish and rhapsodizing about the "lovely beverage." Yes, folks, Paula Deen is not the first TV cook to jam butter into every dish, although Graham seemed to clarify all his butter before adding it to the dish.
I was still in school during The Galloping Gourmet's heyday but I recall my sister and her friends, all young housewives and mothers, adoring the program and its charming star. He lit up their mornings. They took careful notes and laughed t his corny jokes. They eagerly awaited his next fancy dish and dreamed of being the lone audience member brought up to taste the meal at the end of the show.

Well, I watched that show on Friday and, as they say, "in the bright light of day" (or time), the shine has tarnished on the star! The jokes were CORNY, to say the least. His "charm" was so sickening sweet, you might need insulin if you watched on a daily basis. The foods were complicated and somewhat expensive to copy and, yes, you'd need a cardiologist on standby. We've become a more sophisticated audience and demand more of our TV chefs. We want fast, simple and economical meals. While you're at it, please cut some calories and fat, too. That's something else. He did the meat or main item on the show but not a "meal." We've come to expect the main item and sides, too, on our cooking shows. We now want the "whole deal." Are we spoiled, or what?

By the way, Gals, that charmer is now 76 years old and, get this, is now cooking low fat, even vegetarian!!

BBQ Pitmasters - 2nd Season

Just what we need, another cooking competition TV series!!

The powers that be at TLC have begun to tweak BBQ Pitmasters, their hit series from last season. They averaged almost a million viewers per episode of the short series and had double-digit increases in the difficult demographic of male viewers. So, what do you do with success? You make changes. A typical cookers row at a KCBS contest, just before turn-in.

Apparently we don’t have enough game-show style cooking competition series yet. They’re revamping this one into a competition much like the old Outdoor Living Network did. Enough of that format, already!!

For whatever reason, a change in hosts was apparently necessary. These things happen in the TV world. They’ve hired Kevin Roberts, “The Food Dude“. You may remember Kevin from his attempt to become the Next Food Network Star. You may even have seen him on The Today Show this morning. (He was the one squirting French’s mustard down his throat like Reddi Whip!) Kevin is good for a laugh. He’s fresh, enthusiastic and entertaining. I can’t fault them on this change.

They say they plan to put an emphasis on the “all-star judging” process this season. Perhaps they should have stuck to the reality/documentary style format and followed certified judges who regularly judge the events on the competitive BBQ cooking circuits, doing both KCBS (Kansas City Barbecue Society) and MIM (Memphis In May) competitions.

While “all star judges” may sound fancy, there is many a highly trained restaurant chef that knows absolutely nothing about barbecue. This was proven in last season’s accounts of Paul’s attempts at competitive cooking. Paul is a classically trained chef who runs his own very acclaimed restaurants but found he had no training applicable to the competitions, consistently coming in last until he studied at the hands of Johnny Trigg. Johnny Trigg has been an all-star cook in the competitive BBQ world and is extremely well respected in that arena. Amazingly, Paul was at least called after Johnny’s tutoring.

A gaggle of Certified Judges awaiting judging time.

“Certified” judges are trained as to what constitutes excellent smoked meats. Many judge on an almost weekly basis throughout the competition season and have trained their taste buds to identify what is award winning smoked meat. I am a Certified Judge for KCBS. I know these people well and many have been judging for years. It’s not just a hobby for them, it is their passion.

The other aspect the show’s producers feel can be shown in the new format is the preparation of a variety of foods, not just the standard competitive categories. Had they chosen their contests carefully, they could have shown the many ancillary (or “extra”) cooking categories included in many KCBS contests. We have judged many contests that feature seafood categories (both general and specific seafoods), steaks, poultry (goose, duck, turkey), side dishes, other meats (goat, lamb, other beef cuts), creative burgers, shish kabobs, and more.

They could have covered some of the back-yard competitions featured in many of the events where the average Joe or Deb can compete in a particular category using their own back yard style grill. Many also feature Kids Que competitions for kids under 12. I believe folks would watch something they felt they had an actual chance of participating in not just superstars in a specific field.
Memphis In May competitions include on-site judging which was lightly touched on this past season. At these events, competitors go all out decorating their sites. This was not shown but could make an interesting segment. Or they might touch on what it costs to actually compete, Not just costs associated with those driving the huge rigs but talk to the majority who are making do with less formal setups. We know cooks who compete with a few Webers and a folding table under an E-Z Up and we know another who designed and built their own spectacular rig from scratch at a cost of about $40,000.
They say some of last years cooks will be featured “in some form” in the new format. Myron and Lee Ann were specifically mentioned. If they aren’t cooking, I consider this an extreme waste of talent. I have judged many contests where Lee Ann and Tuffy have been cooking and a few Myron has participated in, too. (Yes, we judged at that miserable rainy and cold contest in Dover featured last season.) Although all judging at a KCBS event is blind judging, the odds are, I have tasted some things cooked by each of them along the way.

Please folks, just give us back the Pitmaster series we came to enjoy this past season. Follow a few different cooks. Cover other competitions. Feature other aspects of the contests.

Stop messing with success!!

What's to do this weekend ?

Wondering what some of your fellow Foodies will be doing this holiday weekend? It's a safe bet they'll be eating something interesting!

I'm sure a huge number of Foodies will be checking out the 28th Annual World's Largest Brat Fest in Madison, Wisconsin. Last year, they sold 208,765 brats and want to break that record this year. This event starts today (5/28) and runs through Monday (5/31), so stop by and try a brat if you can. While you're there, be sure to check out the Mustard Museum, the world's largest collection of prepared mustards. Featuring more than 4300 bottles, jars and tubes of mustard from all 50 states and over 60 countries, their display will also offer samples of various mustards and sauces. See, you can make this an educational expedition!!


Of course, if you find yourself way up in the Northwest, there's the Kodiak Crab Fest in, where else, Kodiak, Alaska. That started yesterday. This five-day event (through 5/31) features a variety of activities throughout the area with a Wild About Kodiak Seafood Cook-Off happening on Sunday. A few of the other interesting events include the Kodiak Inn Festival of Bed Races with prizes for the Fastest Bed, Best Bed and Best Team Costumes. For something really unique (I've never come across this one before.) check out the Kids' Sawdust Pile. They bury $1,000 in loose change in a huge pile of sawdust and the kids get to dig through in search of the treasure!

Okay, so maybe you're in the Northeast instead. For you, we have the 20th Annual Chowderfest and the 1st Annual Microbrewfest in Waterville Valley, New Hampshire, on Sunday, 5/30. Starting at "around noon" until the chowder runs out, you can taste chowders from at least 10 of the area's restaurants and vote for your favorite. The winner gets the coveted "Golden Clam Award". You'll get to sample a variety of summer ales for a $7 admission to the Microbrewfest.

There are literally dozens of wine and food fests throughout the country this weekend. (We'll be attending one in Hydes, Maryland at Boordy Vineyards.) There are a number of BBQ contests and ribfests throughout the land (just Google "bbq events") and a whole list of jambalaya, crawfish and Cajun festivals throughout the Gulf Coast region.

Whatever you do, enjoy the long weekend, eat well and remember to take a moment to honor those who have given of themselves in the service of our country throughout its history as well as those who are currently protecting our freedoms.

Have a safe and happy holiday.

"A big delight in every bite!"

Finally, a food oriented contest that doesn't make you eat a particular food until you burst like a water balloon hitting concrete or stress out over the highly competitive preparation of a recipe! This one lets you creatively express your love for the iconic Hostess Cup Cake - you know, the one iced in chocolate with white squiggles.
Hostess is asking its fans to create your own original portrait of the Hostess Cup Cake, then upload it to their online gallery for judging. Five folks will each win a $1,000 cash prize and winning entries may be used to adorn Hostess delivery trucks throughout the country. Rules and entry procedures are fully explained on the Hostess website here. You can enter through 6/1/10.

Winners will be selected based on four criteria:

1. Suitability for reproduction;
2. Visibility of theme;
3. Artistic expression;
4. Creative interpretation of the Hostess Cup Cake image;
   

Celebrities are also getting in on this event by entering their masterpieces featuring the yummy cup cake for an online auction, profits of which will go to Free Arts NYC. You can see the works of your favorite celebs by checking out the site's celeb gallery.

Here's a little sampling:



This one is Rosie O'Donnell's creation.















Padma Lakshmi created this piece.








Jordin Sparks submitted this one.











Well, I'm off to try my hand at drawing cup cakes!!

National BBQ Month

May is National Barbeque Month !! So what have you done to celebrate the event?


We've judged two KCBS Barbeque Contests this month - one in Council Bluffs, Iowa and a brand new event in Middletown, Delaware this weekend. Ironically, we haven't smoked anything in our own yard yet this year!! (I'm craving a good smoked turkey though, so that may happen momentarily.)We judged at BBQ in the Bluffs in Iowa on the 8th. Unfortunately, I got really into photographing the neat squirrel statues around the park that day and didn't take any contest pictures at all! If you look carefully, you can see some of the teams arranged around the edges of the park (in the background behind the squirrels.)
I did make a conscious effort to take a few contest pics at the 1st Annual Middltown BBQ Cookoff in Middletown, Delaware this Saturday where this first time event drew 42 competition cook teams. Impressive turnout!! They also managed to field a full team of 100% certified judges!! This was really impressive for a first time effort.
Do you know the difference between grilling and barbecuing ? (By the way, you can spell barbeque with a "q" or a "c". Both are correct.)

Grilling is the act of cooking over direct heat. Grilling is generally a very quick means of cooking and must be watched carefully. This is what most of us do with steaks, shrimp, hotdogs, hamburgers and wings, as well as, lots of other delicious meats.

Barbecuing is the act of cooking over indirect heat, often referred to as low and slow. In an ideal world, you'll use wood or charcoal and smoke will definitely be a flavor factor. Many non-competition cooks do use a gas grill as they afford better temperature control unless you have invested heavily in a high quality smoker. Most meats cooked this way are seasoned with a dry rub or marinated before cooking.

Both methods serve a purpose, and whichever you prefer to do is fine as long as you are enjoying the meal.
True BBQ lovers don't let a little thing like cook damp weather deter them either, so get out there and cook !

Celebrate National BBQ Month!!!