Last year, local ‘good cook’ Alma Hickel was awarded top honors and a check for $250 for her walnut pie at the first annual Fair Commodity Cook-off. – This year another cook could capture the prize.
All dishes in the cook-off must feature rice or nuts. For a complete list of the categories and entry form go to www.colusacountyfair.com, or stop at the Colusa County Fairgrounds office.
The event is scheduled for 7:30 p.m. on June 8 at the Premier Mushrooms L.P. Demonstration Stage in Festival Hall.
Chef Keith Erickson executive chef at the Win Tun Dinner House at Colusa Casino Resort will return this year as host/judge for the cook-off. Colusa Casino Resort is a sponsor of the event.
After the cook-off Erickson will also provide one of the many mushroom cooking demonstrations scheduled each day during the fair.
All of these events will take place on the Premier Mushrooms L.P. Demonstration stage which the local mushroom growers sponsor each year.
The dishes demonstrated will use mushrooms, and chefs will be asked to use our locally grown Premier Mushrooms. As an added plus, not only does Premier sponsor the entire event, they also donate mushrooms needed for the preparation of the dishes.
There are a few slots left for mushroom demonstration cooking if professional or non-professional chefs are interested in participating.
A sampling of the chefs who will participate this year are; Tommy’s Market Street Grill, Gino’s Steak House, Mark Rablin, Sylvia Davis, Pizza Factory and Steelhead Lodge Bar & Grill.
Chefs (professional or non-professional) wishing to provide a demonstration should contact Bernice Dommer at (530) 458-2641(ext. 105).
“We had a great variety of dishes last year, and some very talented chefs,” said Dommer. “The stage was a wonderful venue at our 2011 fair. We are anticipating that it will be even bigger this year.”
John Ashbaugh CEO of Premier Mushrooms L.P. commented that they are very happy to provide this sponsorship, and to be a part of the Colusa County Fair.
“It was a great event last year, and we are excited to be a part of it again,” he said. ■