USA
September 1, 2015
The Sorghum Checkoff announced today the winners of the first ever Sorghum Recipe Showdown, which challenged individuals across the country to produce original recipes showcasing sorghum in its many forms.
Triple Sorghum Granola won over the judge’s taste buds, earning Pam Correll of Brockport, Pennsylvania, the first place prize of $500. Brenda Watts of Gaffney, South Carolina, received second place winning a Dutch oven with her Sorghum Pecan Praline Cheesecake. Chicken, Leek and Sorghum Soup took third place, winning Fiona Green of Keller, Texas, a Sorghum: The Smart Choice® apron signed by Iron Chef and Restaurateur Marc Forgione.
“The granola was a hit amongst the judges,” said Doug Bice, Sorghum Checkoff high value markets director. “The incorporation of whole grain sorghum, popped sorghum and sorghum syrup really made this recipe stand out.”
Angela Medlock, a member of the Texas Panhandle Chefs De Cuisine as well as the executive chef for City Bank in Lubbock, Texas, and her culinary team prepared the dishes for a panel of five judges. Bice represented the checkoff on the panel joined by a sorghum farmer, registered dietician, chef and consumer.
Recipes were evaluated on taste, presentation and use of sorghum. Cinde Ebeling, registered dietician nutritionist and a sorghum farmer’s wife, took part in judging and said the entries displayed sorghum’s unique versatility with dishes ranging from soups, salads and snacks to desserts and delicious main entrees.
“The three recipes that topped the contest were attractive in presentation, left a pleasant memory on your taste buds and kept you wanting more,” Ebeling said. “They will definitely be added to my recipe collection for future use. I am excited to see the future of sorghum as it expands in the food industry because it truly is a smart choice.”
Recipes from the contest, as well as others, can be found on healthysorghum.com.
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