“Lots of flavor” and “Oh, this is it. This is the one!” were among the raves uttered during the sampling of this year’s grand prize-winning dish. Our assembled team of tasters chowed their way through the enviable task of determining which reader-submitted recipes would receive top honors in our fifth annual culinary contest. The judges—including professional chefs, recipe contest winners and everyday eaters—were faced with the delicious dilemma of scoring each of the 15 finalist recipes based on appearance, ease of preparation, creativity and, of course, taste. We offer congratulations and appreciation to the winning Kentuckians for sharing their epicurean artistry so we all can enjoy the tastes of triumph!
And the Winners Are …
- Grand Prize Winner - Country Ham with Maple Bourbon Glaze, Veggies and Cheesy Grits submitted by Michael White of Lexington
- Lump Crab Stuffed Mushrooms submitted by Linda Hubbard of Perry Park
- Chipotle Pork Tacos with Avocado Crème submitted by Kristal Rubin of Bowling Green
- Sauteed Brussels Sprouts with Ham, Cranberries and Pecans submitted by Michele Shoemaker of Louisville
- Cold-Oven Lemon Pound Cake submitted by Betty Mae Hodges of London
- Honorable mentions: Bacon-Tomato Surprise submitted by Charlotte Benton of Flemingsburg; and Shiitake Baked Brie from Joyce Keibler of Crestwood
To the Victors …
Our grand prize winner will soon sway on the porch swings of the Riverside Inn Bed and Breakfast, a beautifully restored and renovated 1869 plantation home in Gallatin County. Innkeepers Kurt and Kathy Doerflinger are rewarding the culinary victor with a one-night stay for two at their historic property on the Ohio River and promise an experience that melds casual elegance with true Southern hospitality. Winner Michael White and his guest also will enjoy culture and culinary pleasures during their tastefully guided tour of Lexington, compliments of Bleu Plate Tours.
Each category winner will receive an exquisitely crafted American Cherry cheese board with fleur de lis inlay from Louisville’s Kentucky Cutting Boards, kentuckycuttingboards.com, and a copy of the cookbook Seasoned Cooking of Kentucky: A Collection of Kentucky Monthly Recipes.
Special thanks to …
Chef Stuart Plush, with the assistance of Chef Jake Cheney for preparing and judging the reader recipes; judges Cindi Jo Carman, Sue-Sue Hartstern, Joshua Lindau, Sue Siegel and Janine Washle; Kurt and Kathy Doerflinger of Riverside Inn Bed and Breakfast, Laura Mize of Bleu Plate Tours and Jennifer Adams of Kentucky Cutting Boards for providing prizes; and Sullivan University in Louisville for lending one of its Culinary Arts Program kitchens for preparation and judging.