Dutch Oven World Championship
I’m sorry I can’t identify many of the dishes and contestants in my photos of the International Dutch Oven Society’s World Championship Cook-Off on Saturday. 
I can tell you Cyndi Boyer and her son, Andrew Boyer were the champions who took home $1,000 and the bragging rights for their Garlic, Herb and Cheese Rolls; Beef Croustades with Boursin & Mushrooms, and Cabo Wabo Cake.
And I know that Bill and Toni Thayn took second place with Asian Inspired Pork with Gingered Sweet Potatoes and Apples on Baked Wontons, Banana Split Cake and Herbed Dinner Rolls.
The 2014 champs, David & Jamie Boyle, took third place. Carla Anderson and her daughter-in-law Allison Anderson took fourth place. Lisa Blodgett (2010 champion) and her son, Benjamin Blodgett, took fifth place.
But soon after arriving at the Southtowne Expo Center in Sandy, I found out that since I was judging, I wasn’t allowed on the contest floor, or to talk to any of the teams or look at the dishes as they were being prepared. To avoid any perception of unfairness, the judges weren’t supposed to know who the teams were, and which teams prepared which dishes. In fact, another judge and I narrowly missed being disqualified. Blissfully unaware of this new judges’ rule, we briefly chatted with a few people on the contest floor before heading to the judges’ meeting.
I totally get the idea that this is a serious competition. It has evolved over the past 25 or so years to attract Dutch oven enthusiasts from as far away as Australia and Japan. This year, 11 teams from Alaska, Washington, Texas, Nevada and Utah made it to the finals by cooking amazing dishes from scratch, with nothing but charcoal briquets as a heat source. But, I’m a reporter. Had I known the judges would be sequestered, I would have declined the invitation, although I’ve judged the IDOS World Championships at least 10-15 times in the past.
I’ve interviewed many of the competitors over the years. But when I’m judging, I forget about who might have made the food and just judge it on its merits. I explained to the committee that I needed to take “action” photos of the teams as they were cooking, because by the time the judging is over, the teams have already packed up, and they disappear soon after the winners are announced. I also needed to get photos of the beautiful food before we demolished during the judging. We lift up the bottoms of cakes and rolls to find out if
they’re cooked evenly on the bottom, and slice open meats to check their doneness in the middle. We’re known for pulling dishes apart to get a better look at them. So I got reluctant permission to spend a few quick minutes snapping photos of the teams, as long as I didn’t talk to them or look at what they were cooking. (So if you wondered why I was so unfriendly, now you know why.) Thankfully, Steve McGrath of Camp Chef offered to take my camera and shoot photos of the gorgeous desserts as they were brought to the judging tables. I sneaked more shots as I was judging.
So, I have a lot of photos, but I’m not sure exactly who all the teams were, and which dishes they cooked. Sorry! My judging partner was David Draper, an outdoor writer for Field & Stream. He was very knowledgable about doneness in things like short ribs, duck and wild salmon. I was feeling overwhelmed looking at all the gorgeous dishes we were going to be tasting. He reminded me that with 11 teams making three dishes each, “It’s just 33 bites.”
But, there were many dishes where I wanted to have more than one bite! That’s one of the indications that you’ve got a winning dish; if you want to go back for another bite, even when you’ve already tasted a lot of
dishes. The dishes are often so richly flavored that it’s essential to “cleanse your palate” with carrots, grapes and water in between each tasting. Toni Thayn told me (AFTER the judging — I wasn’t allowed to talk to her before) when she’s developing recipes, it’s got to be five-star restaurant quality. And she’s right. The competition dishes go far beyond the usual campfire cuisine like stews and cobblers. Cheesecakes, pies, triple-layer cakes and rolls look and taste as if they came from a high-end bakery. Entrees included Gorgonzola and Pistachio Crusted Beef 
Tenderloin, Tuscan Pork Loin Roast, Pastry-Encased Stuffed Duck, and Coffee-Rubbed Prime Rib.
Other judges were Eduardo Goulart, executive chef of Rodizio Grill, Ross Conlin of IDOS, Dutch oven cookbook author and instructor Colleen Sloan, and Ruth Kendrick of Chocolot Artisan Chocolates and a past IDOS World Champ.
The International Dutch Oven Society is a non-profit organization that preserves and promotes Dutch oven cooking, a throwback to the 
pioneers and cowboys who cooked in Dutch ovens while settling the West.
This year, pastry-wrapped main dishes seemed to be the trend, with several teams encasing high-end proteins such as duck, filet mignon, and salmon in dough and then baking it. The technique shows a high degree of skill to get both the pastry and meat perfectly
done.
Momma Boyer’s team wrapped pieces of beef filet mignon in sheets of phyllo dough,
along with a savory mushroom/boursin cheese filling to make their Beef Croustades. Their herb-scented rolls were flavored with minced fresh rosemary and thyme, as well as Parmesan cheese. The Cabo Wabo Cake paired coconut with tangy lime, thanks to lime zest, lime juice and lime oil. The frosting calls for 1/3 cup powdered buttermilk. The idea
was to take the edge off the sweetness, without adding any more liquid. Those interested in 
learning more about Dutch oven cooking can attend the Dutch Oven Gathering that the Lake Bonneville Chapter of IDOS is hosting at Willard Bay State Park on March 28 from 10 a.m.-2 p.m. More information is available on the chapter’s Facebook page, Lake Bonneville Chapter of International Dutch Oven Society. Also known
as a DOG, a Dutch oven gathering is where cooks get together, and share a potluck meal and socialize. IDOS is hosting its National Dutch Oven Gathering (DOG) June 19-22 in Bryce Canyon. About 300-400 Dutch oven fans will spend four days of potluck meals, cooking demos, and cooking contests. People need to reserve campsites by April 1. Registration information and schedule of events is found on the Facebook page, NDOG 2015.
