Wednesday, February 14, 2018

2017 World Food Championships: Bacon World Championship Opening Round


After carbing up at The Southern Grind Coffeehouse, it was time to head down to Kitchen Arena for the first competition of the day, Bacon World Championship Opening Round. As we walked over, we saw the competitors wheeling/carrying in their cooking equipment and ingredients towards the tent. You could feel the “buzz” of excitement, nervousness, tension, and love of bacon in the air. I have been covering World Food Championships since 2014 and in that time I have met so many nice people that have become part of my ohana. One person in particular is Rebecka Evans from At Home with Rebecka. I met her during the 2015 World Food Championships in Celebration, FL. We were attending a Blogger Summit prior to the Championships. My biggest memory was being packed into a rental car so the girls could get back and shop for their competition the next day and I could attend a media event that evening. Even though we were squished like sardines, we had so much fun on the ride back. I have never laughed so much in my whole life!

The Bacon World Championships was presented by Lipton Iced Tea and the Opening Round included two builds: Structured Build and Signature Dish. The Structured Build for Bacon World Championship was “Quiche Lorraine” (defined as a savory open crust pie, filled with custard flavored with, but not limited to, bacon and cheese). The Signature Dish was the competitor’s choice, although it needed to fit the general “theme” of bacon to receive maximum points.

Rebecka was also part of Team Saucy Mama. She used Saucy Mama Champagne Honey Mustard in the Quiche Lorraine build and Taste Domination Scotch Bonnet Pepper & Blackberry Wing Sauce in her Signature Dish.

After a few minutes into the round, Kitchen Arena became bacon heaven with 34 competitors cooking bacon!

Jodi Taffel’s man, David, was one of the Cheferees during the Bacon World Championships. Staying Alive!

Bacon Team Saucy Mama team members were Renee Robinson (on the left), Rebecka Evans (in the middle), and Lynn Beamer (on the right).

Rebecka’s Quiche Lorraine entry called, Three Cheese Quiche Lorraine, came together beautifully – beautiful golden crust, perfectly yellow custard color speckled with snipped green chives and reddish brown bacon bits. The full quiche was her “presentation plate” and slices were made for the judges’ plates. The taste was amazing with buttery crust, savory custard, creamy cheese flavor, and lots of bacon. E.A.T. Score: 92.375 out of 100.

After turning in her quiche, it was time to work on her Signature Dish, Dutch Crunch Baby. Instead of creating three separate recipes for each entry, Rebecka decided to make her Dutch Crunch Baby as her Signature Dish and Top 10 Infused Ingredient dish. Her infused ingredient was a choice of three Lipton Iced Tea flavors: Peach, Green Tea Citrus, and/or Mango. Rebecka went with Lipton Mango Iced Tea.

The crunch had lots BACON along with freeze-dried fruits and other ingredients.

The sweet and spicy sauce and filling were made with Lipton Mango Iced Tea, Saucy Mama Taste Domination Scotch Bonnet Pepper & Blackberry Wing Sauce, and other ingredients.

Dutch Crunch Baby all set to be turned in. It was such a beautiful presentation with the cast iron skillet contrasting the golden brown dutch baby, orange mango peach sauce and filling, and blackberry/mint garnish. The taste was also amazing! Delicate dutch baby contrasted with the crunchy topping along with a sweet yet savory flavor from the sweet peaches and tropical mango and smoky, salty bacon. It was a little sweeter than I would have liked but would absolutely love to eat it again! E.A.T. Score: 91.625 out of 100. Final score for the opening round: 92 out of 100, placing her in 8th place. Placing 1st through 10th qualified her to move on to the Top 10 Infused Ingredient Round. Stay tuned!

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