Bisque wins Florida Tomato Committee recipe contest

06/13/2014 11:41:00 AM
Chelsea Mies

The Florida Tomato Committee awarded Jarrod Oglan the grand prize in its annual recipe contest.
Oglan, who is going into his second year of internship at The Culinary Institute of Canada, won the $1,500 grand prize in the 25th annual “Best of the Best” recipe contest for Canadian culinary students for his Frozen Roasted Tomato Bisque.
His focus on a well-balanced and elegant dish gave him the top honor based on flavor, originality, use of fresh tomatoes and ease of preparation, according to a news release.
Savory dishes featuring tomatoes were common among this year’s contest entries. Other finalists included Tomato & Basil Crackers with Tomato, Onion and Merlot Chutney; Tomato-Scallop Ceviche with Prosciutto Crisps and Tomato and Fennel Salad; and Ginger-Tomato Sauteed Vegetables over Pie Crust with Tomato Chutney. The dishes were judge by a panel of food professionals.
The contest helps educate students about the proper handling of fresh field-grown tomatoes. It also gives instructors the chance to reinforce recipe development and writing skills.

File PhotoThe Florida Tomato Committee awarded Jarrod Oglan the $1,500 grand prize in its 25th annual “Best of the Best” recipe contest for his Frozen Roasted Tomato Bisque.The Florida Tomato Committee awarded Jarrod Oglan the grand prize in its annual recipe contest.

Oglan, who is going into his second year of internship at The Culinary Institute of Canada, won the $1,500 grand prize in the 25th annual “Best of the Best” recipe contest for Canadian culinary students for his Frozen Roasted Tomato Bisque.

His focus on a well-balanced and elegant dish gave him the top honor based on flavor, originality, use of fresh tomatoes and ease of preparation, according to a news release.

Savory dishes featuring tomatoes were common among this year’s contest entries. Other finalists included Tomato & Basil Crackers with Tomato, Onion and Merlot Chutney; Tomato-Scallop Ceviche with Prosciutto Crisps and Tomato and Fennel Salad; and Ginger-Tomato Sauteed Vegetables over Pie Crust with Tomato Chutney. The dishes were judge by a panel of food professionals.

The contest helps educate students about the proper handling of fresh field-grown tomatoes. It also gives instructors the chance to reinforce recipe development and writing skills.



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