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Avocados from Mexico Eligibility Open to chefs and sous chefs employed in a Sponsor The sponsor of this contest is the Michocacan Avocado Producer and Exporting Packer Association (APEAM), Av. Carranza #16, Colonia Centro, 60000 Uruapan, Michoacan, Mexico. Prizes First Prize (1): a $2,000 check. How to Enter Create an original recipe in which Hass avocados are a key ingredient. Entries must have not won a previous prize or award, not been previously published and not infringe on any third-party rights. Suggested categories include: hors dâoeuvre, appetizer, entrée, side dish, snack, salad and sandwich. Type or clearly write your recipe on a piece of 8-1/2" x 11" paper (one side only). Make sure to include your name, title or position, the name of your restaurant or operation, mailing address, telephone number and email address on each page. Submit your entry to info@prestontully.com, or fax or mail:
• Fax to 212/254-2452 Only one recipe per entrant can be submitted. The sponsor (APEAM) and Lewis & Neale Inc. are not responsible for lost, late, mutilated, misdirected mail or entries not received in time for judging. All entries must be postmarked by August 31, 2007 and received by September 5, 2006. Faxed and e-mailed entries must be received by 11:59 PM EST on August 31, 2007. Judging Entries will be judged on the following criteria: taste or perception of taste, visual appeal, originality, use of avocado and ease of preparation. All criteria will be judged equally. Prizes are not transferable. -2- General Rules Winners will be notified by mail by Wednesday, October 1, 2007. First, Second and Third Prize winners will be required to execute and return an affidavit of eligibility, authenticity, liability/publicity release and assignment of rights within 14 days of notification attempt, or the prize will be forfeited and an alternate winner selected. Entries will not be acknowledged or returned. Any prize/prize notification returned as undeliverable may result in disqualification. Taxes, if any, related to the prize are the responsibility of the individual winner. No responsibility or liability is assumed for damages, losses, or injury resulting from acceptance or use of the prize. All entrants acknowledge and agree that recipes become the property of the sponsor (APEAM), which reserves the right to edit, modify, copyright and publish them for advertising, public relations and promotional purposes in any media without attribution or compensation. By entering the contest, you agree to the use of your name for advertising and promotional purposes without compensation. Failure to comply will result in the selection of an alternate winner. For the names of the winners, email info@lewis-neale.com with Chef Avocado Contest in the subject line or send a stamped, self- addressed envelope after October 1, 2007, to: Chef Avocado Contest, c/o Lewis & Neale Inc., 35 E. 21st St., New York, NY 10010. Guidelines for Recipe Writing In order to consistently reproduce the taste and appearance of recipes each time they are prepared, it is important to write recipes clearly and accurately. The following are basic guidelines for recipe writing: Ingredients List • In one column, list ingredients in order of use in the recipe, specifying how ingredients are prepared, followed by weight and volume: e.g., fresh tomatoes, chopped, 2 pounds (about 5 cups). • If an ingredient must be cut in specific sizes, describe next to ingredients (e.g., Fresh carrots, cut in 2-inch pieces). Recipe Directions • Give exact temperature for oven and for fat, when deep-fat frying. Describe top range heat (e.g., sauté over medium-high heat·). • Give visual clues of what the food should look like in each step, as well as approximate cooking times (e.g., sauté until golden brown, bout 10 minutes). • Give recipe yield in terms of weight and/or volume measurement, plus portions (e.g., Yield: 1 gallon; 16 (1 cup) portions). • Describe how dish should be presented (e.g., Spoon tomato mixture in the center of a dinner plate; surround with mixed greens and top with croutons, if desired). • Always proof recipes to make sure each listed ingredient is mentioned in the correct order in recipe directions, and that measurements are accurate. -3- References Recipes into Type: A Handbook for Cookbook Writers and Editors, by Joan Whitman and Dolores Simon (New York: Harper Collins, 1993). The Recipe Writer's Handbook, revised and updated, by Barbara Gibbs Ostmann, Jane L. Baker and Antonia Allegra (New York: John Wiley & Sons, 2001). Sample Recipe STACKED TUNA SASHIMI-AVOCADO NAPOLEON 1. Deep fry wonton sheets in soy oil at 350F until crisp, about 1 minute per side; season and set aside. 2. Place tuna into a mixing bowl. Add olive oil, chives, sesame seeds, soy sauce and wasabi paste. 3. Slice avocado, jalapeno and red onion. Add to a mixing bowl with cilantro sprigs, lime juice and seasonings, leave vegetables somewhat whole. 4. Place a little avocado salad on each plate top with a wonton sheet, tuna tartar, avocado salad and popcorn; repeat. Top with a third wonton and micro greens. Pour a little Sesame Sauce on each plate and garnish with cucumber salad and black sesame seeds. YIELD: Serves 4 -4- Cucumber Salad: In a bowl toss 2 peeled, sliced cucumbers, 1/3 cup sliced red onion, 1/2 ounce seaweed salad, 1 tablespoon each red wine vinegar, sugar and mirin, 1 teaspoon each toasted sesame seeds and sesame oil, and 1/4 teaspoon crushed red pepper. Salt and pepper to taste. Sesame Sauce: In a bowl combine 1 ounce sesame paste, 1 tablespoon each sesame oil, sherry vinegar and water, 1 teaspoon soy sauce, and 1/4 teaspoon wasabi paste. |
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