Emmi Roth USA, an award-winning producer of specialty cheeses, has announced the winner of its Grand Cru® Recipe Contest for Postsecondary Culinary Students. Caroline Ausman of Burlington, Wis., took top honors with her recipe for Manicotti en Croûte with Brandied Fig Sauce.
The contest, presented in conjunction with the Center for the Advancement of Foodservice Education (CAFÉ), challenged postsecondary culinary students to create a flavorful and creative pasta recipe highlighting Roth Grand Cru, a washed rind Alpine-style cheese crafted in Wisconsin.
Ausman is currently enrolled as a student at the Art Institute of Wisconsin in Milwaukee and is pursuing an Associate’s Degree in Baking and Pastry. She attributes her culinary and pastry passion to working alongside her mother in the family kitchen while growing up.
“I truly feel at home in the kitchen, working with my hands and creating from scratch. This contest was an amazing opportunity for me to showcase what I love doing,” said Ausman. “Although developing the recipe was a tremendous, and sometimes challenging, process, I really learned a lot!”
The panel of Emmi Roth USA contest judges were impressed with the flavor and versatility of the recipe, remarking that the application “takes pasta in a whole new direction” and could be served as an appetizer or a savory dessert.
“We received so many fantastic recipes and were inspired by the passion and creativity shown by all of the entrants. Ms. Ausman’s recipe impressed us for its flavor, sophistication and elegance,” said Regi Hise, Director of Culinary Development at Emmi Roth USA. “We’re always looking for innovative ways to feature our cheeses in culinary applications, and manicotti wrapped in phyllo is a creative and delicious concept. The sweet flavors of the brandied fig sauce balance wonderfully with the savory Grand Cru manicotti filling, and the phyllo adds great texture – the recipe was a clear winner.”
Ausman’s first place finish, out of more than 35 entries from across the country, earned her $2,000 and registration and lodging accommodations at the upcoming National Restaurant Association (NRA) Show, May 17-20, in Chicago. Ausman’s winning recipe will be served at the Emmi Roth USA Cheese 4 Chefs table during the NRA Show.
Orange tongues and fingers, grease stains, high fructose corn syrup, saturated fat, high calorie counts are the telltale signs of cheese-flavored chips, crisps and crackers.
Until now. Mr. Cheese O’s an all-natural, crunchy, delicious, and fun O-shaped cheese snack has announced its launch at Natural Foods Expo West. Mr. Cheese O’s comes from Sonoma Creamery, an artisan cheese company based in California’s wine country, that makes hormone free, 100-percent natural, gluten-free cheeses. The new healthier, wheat-free, corn-free snack comes in four indulgent varieties, — Original, Cheddar, Tuscan Herb and Sweet Chili — with 10-grams of protein per 1-ounce bag, using organic quinoa and other ancient grains.
Mr. Cheese O’s is a snack every kid will crave and every parent will feel good about serving – not to mention adults craving it themselves! Mr. Cheese O’s will be available in the deli section of national grocery and convenience store chains starting this June.
Mr. Cheese O’s handcrafted all-natural cheese and O-shaped bites that contain no artificial ingredients or artificial hormones. They’re gluten-free, preservative-free, corn-free and wheat-free. Made from organic quinoa and other ancient grains, they contain just 75 calories per serving and 150 calories for the 1-ounce pack. There are 10 grams of protein and 25 percent of the daily value of calcium in each pack, with no trans fat, 0 grams of sugar and 6 grams of carbohydrates. The list of ingredients is short, clear and pronounceable.
“As parents, how can we trust snack products that use ingredients with names we can’t even pronounce?” said Sonoma Creamery’s CEO, John Crean. “In a space that’s dominated by not-so-good-for-you products, and being a dad myself, I’m proud that our new Mr. Cheese O’s product is an extra tasty, crunchy real cheese snack with a clean label and all natural ingredients that parents can feel good about giving their kids – and maybe saving a few for themselves, as well.”
Mr. Cheese O’s is set to roll out nationwide in all four varieties early this summer. One-ounce packs of Mr. Cheese O’s will retail for $2.99. Learn more at http://mrcheeseos.com and like Mr. Cheese O’s on Facebook at http://facebook.com/mrcheesesos.
The United States’ premier public artisan cheese event, the 8th Annual California’s Artisan Cheese Festival, today announces the participants in the Festival’s finale events: the Bubbles & Brunch and Artisan Cheese Tasting & Marketplace on Sunday, March 23. Executive Chef Percy Whatley of The Ahwahnee Hotel in Yosemite will demonstrate how to cook cheese-centric dishes at this three-course brunch event featuring bubbles by Gloria Ferrer. The brunch and cooking demonstration by Chef Whatley will take place on Sunday morning before the main event of the day, the Artisan Cheese Tasting & Marketplace.
Recently a semi-finalist for the Bocuse d’Or USA who was chosen to prepare dinner at the Beard House as part of a James Beard Foundation Event, Chef Whatley will be preparing California’s Artisan Cheese Festival’s Sunday Brunch at 9:30 a.m. at the Sheraton Sonoma County-Petaluma. Not only will guests be treated to a glass of Gloria Ferrer sparkling wine upon entry, but this sit-down, three-course brunch will also feature cheese-centric cooking demos by Chef Whatley and all attendees will gain VIP access into the Artisan Cheese Tasting & Marketplace at 11 a.m., an hour before it opens to the public.
Bringing together more than 70 of California’s best artisan cheesemakers, restaurants, breweries and wineries, this walk-around tasting and marketplace is one of the weekend’s most popular events. With two tents set up outside of the Sheraton Sonoma County, there will be more than 20,000 square feet of space for guests to comfortably navigate their way around this popular marketplace. During the event, guests will be able to not only taste and purchase the offerings of each participant, but also interact with the vendors, artisans, cheesemakers, brewers and winemakers. Throughout the day there will be chefs’ demos representing some of the Bay Area’s best chefs, including Brandon Guenther of Rocker Oysterfellers at 1:45 p.m. and Liza Hinman of Spinster Sisters at 3 p.m. Several of the weekends’ cheesemakers and chefs are also authors and many will be selling and signing their cheese-inspired tomes at the Marketplace. The chefs’ demos will be taking place inside of the Sheraton Sonoma County and the book signings will be taking place inside of the tent throughout the day. Book signings and demos are included with admission to the Marketplace.
Tickets to several of the Festival’s other weekend-long events are also still available, including Friday night’s Meet the Cheesemakers Reception, several of the Saturday seminars and the Saturday night Best in Cheese Competition. Tickets for all events may be purchased at www.artisancheesefestival.com.