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Thirty New England Residents Selected for Semifinals of Hood® New England Dairy Cook-Off®


Lynnfield, MA (October 20, 2010)

HP Hood today unveiled the list of 30 semifinalists who will be competing in the Hood® New England Dairy Cook-Off® Presented by Hood Sour Cream on Oct. 30th in Portland, Maine.The 30 New England residents in the running for the $10,000 grand prize are:Connecticut Patricia Travers, Stratford- Florentine Brunch Flowers (Breakfast/Brunch)Linda Rohr, Darien- Sassy Shrimp Court Bouillon with Asiago Crostini (Soups/Chowders)Lisa Keys, Middlebury- Mini Mac & Cheese Lobster Bites (Appetizers/Side Dishes)Antoinette Leal, Ridgefield- Porcini Crusted Filets with Baby Bella Blue Sauce (Lunch/Dinner) Linda Parent, Cromwell- Deconstructed Baked Apples (Dessert)Maine Deborah Frank, Westbrook-Felicita Puffs (Breakfast/Brunch)Kelly Ann Stanley, Raymond-Kel's Savory Spud Soup (Soups/Chowders)Jessie Grearson, Falmouth-Bombay-Style Crunch Fish Tostada Bites with Sriracha-Lime Sour Cream (Appetizers/Side Dishes)Danica Schroth Freeport-Kickin' Chicken and White Bean Chili (Lunch/Dinner) Kathleen Joyce, Falmouth-Pumpkin Profiteroles with EggNog Custard and Bittersweet Chocolate, Cranberry and Orange Sauce (Dessert)Massachusetts Erin Gibeault, Quincy-Grand Marnier Buttermilk Pancakes topped with Macadamia Nut Crème Anglaise (Breakfast/Brunch)Dawn Herrick, Charlestown-The New England Lobsterman's Lazy Lobster Chowder (Soups/Chowders)Veena Reddy, Hopkinton-Corn and Shiitake Fritters (Appetizers/Side Dishes)Sophia Kapsaskis, Quincy-Buffalo Kickin' Mac and Cheese (Lunch/Dinner) Laurie Lufkin, Essex-New England Buttermilk Pumpkin Cakes with Sour Cream Apple Caramel and Dried Cranberries (Dessert)New Hampshire Sandra "Rusty" Colwell, Raymond-Rusty's Sausage Gravy & Biscuits (Breakfast/Brunch)Catherine Campbell, New Boston- Fishy Man Chowder (Soups/Chowders)Stefano Coppola, Gilford- Homemade Ricotta Crostinis with Orange, Rosemary, and Olives (Appetizers/Side Dishes)Julie Sgroi, Exeter- Maple Chipotle Pork Chops over Butternut Squash Risotto (Lunch/Dinner) Terry Bolduc, Kensington- Buttermilk Ginger Babies (Dessert)Rhode Island Valerie Szlatenyi, Wakefield- Lobster Newburg Eggs Benedict with Roasted Asparagus Tips and Pine Nut Gremolata on a Toasted Portuguese Sweet Muffin (Breakfast/Brunch)Danielle Williams, Newport- Spicy Chourico, Corn, and Sweet Potato Chowder (Soups/Chowders)Sharon Papa Rowe, Cranston- Spinach Puff & Stuffs (Appetizers/Side Dishes)Mary Jo Fletcher LaRocco- Turkey Scaloppine with Lemon-Thyme Cream Sauce over Cranberry Polenta (Lunch/Dinner) Elizabeth Gledhill, North Kingstown- Spiced Apple Cupcakes with Brown Sugar Frosting (Dessert)Vermont Joanna Scott, Milton- The Complete Breakfast Muffin (Breakfast/Brunch)Lily Van Haverbeke- Chipotle Corn Chowder with Lime Cream (Soups/Chowders)Thomas Young, Swanton- Rockin Reuben meets Red Hot Cuban (Appetizers/Side Dishes)Laurie Kimball, Milton- Nana's Alfredo Penne with Crispy Chicken Cutlets (Lunch/Dinner) Jean Gagne, Swanton- German Caramel Apple Tart with Bourbon Whipped Cream (Dessert) "Hood prides itself on the quality and versatility of its products, which are relied upon by both the amateur home cooks who are competing in the New England Dairy Cook-Off and also by professional chefs across New England," said Lynne Bohan, a Hood spokesperson. "We received a great selection of recipes using Hood products in new and unique ways, and we can't wait to see how the semifinalists perform in the head-to-head Cook-Off." Competition heats up at 7:30 on Oct. 30th at Portland's Ocean Gateway terminal. Beginning at that time, one representative from each state (six total) will compete in each of the following five categories: breakfast/brunch (7:30 a.m.), soups/chowders (9:00 a.m.), appetizers/side dishes (10:30 a.m.), lunch/dinner (entrée) (11:45 a.m.), and dessert (1 p.m.). One winner from each category will be chosen to compete in the finals. Judging will take place at the end of each round with the criteria being: taste, presentation/appearance, and creativity/originality. The five category winners will advance to the finals, which will kick off at 6 p.m. By approximately 8 p.m. the $10,000 grand prize will be awarded. Last year's grand prize winner, Katherine Stetson, from Bath, NH, won with her breakfast recipe for Apple Butter Aebleskivers with Maple Chantilly. For more information on the Hood New England Dairy Cook-off, please log onto HoodCookOff.com. For more information on Hood, please log onto Hood.com or become a fan at Facebook.com/hphood.

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