SALISBURY — Ready, set, cook! That was the beginning of the Market Chef Cook-Off series that began this past Saturday, July 19. It started off a little gloomy with rain, but things quickly heated up. And, let me just say that it wasn’t from the sun.
The first two competitors to join the competition were Quinn Scarvey, with her 4-H partner, Eli Sherrill (age 9), and Becky Ulrich, with her partner, Autumn Ulrich. Each contestant brought their own pots, pans and pantry items. Ingredients and appliances were at the market.
Each cook had to use sweet Italian sausage and homemade Tuscan bread. Then, they had to choose three out of four mystery items that included squash, cucumbers, peaches and tomatoes.
The vendors that contributed to the contest were Wild Turkey Farms (sweet Italian sausage), Emma Martin from the Bread Basket (Tuscan bread), Miller Farm (cucumbers), Eagle Farm (squash), Peaches N’ Cream (peaches), and Correll Farm (tomatoes). Once the items were selected, the contestants had $10 to spend on additional items in the market. They had 15 minutes to shop and then, 45 minutes to cook.
The Ulrich team created a wonderful peach sangria with a vegetable medley on top of Tuscan toast.
Quinn and her partner, Eli, created a delicious appetizer with mixed vegetables, egg and goat cheese on top of toasted Tuscan bread.
Three judges were selected to choose the winner of the Market Chef series: Toi Degree (N.C. Cooperative Extension Agent), Penny Collins (trained chef), and Domisty Menius (owner of the local Wild Turkey Farms). The competition was stiff and difficult since the ingredients were a mystery and all local.
It was very difficult for the judges to choose a winner. However, they selected Becky, with Autumn. Now, they must go on to the next round to compete against a whole new set of cooks.
The second round will be Aug. 9 at 10 a.m. at the Salisbury Farmers’ Market (115 S. Jackson St.). If you would like more details, please call Toi Degree or Danelle Cutting at 704-216-8970 or visit: www.rowanextension.com