Junior League “Uncook-Off”

 

I’ve judged a lot of cook-offs in my day, but last Saturday I judged an Uncook-Off, sponsored by the Junior League of Ogden. Local chefs competed by creating raw dishes from local produce — sweet peaches and nectarines, leafy greens, fragrant herbs, gold and bright red tomatoes, watermelon, bell peppers, cabbage, cucumbers, and more. The event, held at the Junior League’s Oasis Community Garden on 2445 Monroe Blvd., raised funds to help maintain and expand the garden. And it also helped highlight the idea that fruits and vegetables can be creative, fun and yes, even taste good! The produce was donated by farmers at Ogden’s Farmers Market, said Shawnee Sawyer, who chaired the event. Chefs from The Bake Shop at Grounds for Coffee, Beehive Cheese, Lucky Slice and the soon-to-open Thai Curry Kitchen all made sample-size portions of their dish, so that people to taste and vote on them.   Each chef had a bowl at their table where people could vote by throwing in a dollar, or more, depending on how much they liked what they tasted.

Thai Curry Kitchen’s authentic spring rolls — crisp strands of carrot, cabbage, red bell pepper and herbs wrapped in clear rice paper  — won the People’s Choice Award for the most donations.

It was a family effort from Steve Ballard and daughters Rachel and Lucy. Ballard, who owns Sonora Grill, said he is opening Thai Curry Kitchen in November, on 25th and Jefferson where the old Gold’s Gym was located. In addition to the People’s Choice Award, the Junior League also asked food writers Heather King of the Salt Lake Tribune and me to give out a Critic’s Choice award as well.

Since each of the entries had merit, we ended up giving out an award to each. Lucky Slice was our Overall Winner. Chef William Shafer made crostini with a variety of colorful tomatoes and mozzarella cubes.

 

 

 

 

 

Then he did wedges of watermelon topped with arugula and other greens. It looked almost like a watermelon pizza. It’s a fun idea that would be easy to make and serve at a summer party.

Our Most Authentic award went to Thai Curry Kitchen for the above-mentioned spring rolls, with a wonderful dipping sauce.

 

 

 

 

 

 

 

 

 

Noah Wilcox and Jenny Wilcox of The Bake Shop at Grounds for Coffee won for Best Integrated Flavor. We thought their  veggie-laden spring rolls were full of consistent flavor in every bite. I was intrigued by “Vegetti” tool that Jenny used to make veggies like cucumber into long, spaghetti-like strands

 

 

Our Most Creative award went to Katie Schall and Mary Jarvis of Beehive Cheese, who chopped up nectarines, peaches, plums, tomatoes, cucumbers, onions and peppers into a relish that was served over slices of Rosemary Promontory cheese.

They used a little Slide Ride Honey Wine Vinegar in the relish to add a flavorful punch. The idea is a modern-day twist on the classic fruit-and-cheese plate, and it could easily be adapted at home. Slice up some good-quality cheese and top it with a mix of fruits and veggies. The steady drizzle of rain during the event probably kept some people away, but those who braved the weather seemed to have fun in their boots, umbrellas and rain slickers.

“The Junior League is all about volunteerism, and many members have been involved in this event,” said Shawnee Sawyer, who chaired the event. It was interesting to see the Junior League’s community garden, which was once the site of run-down buildings and drug dealing, according to the Junior League members I spoke with.   The group raised the money and bought the land about 10 years ago, and with the help of other community groups has turned it into garden plots and grassy open space. About 30 individual garden plots are rented out to individuals, groups or families who want to grow their own veggies. For instance, a kindergarten class uses one to growing food as an educational activity. “A plot is $25 for the full year, including water, tools and mulch,” said Kim Bowsher of the Junior League.  “We have a waiting list because we have so many people who want one.”

It was interesting to see the chefs getting creative at this event, and it was even better to taste the results.