A big thank you to all the chefs who took part in the Barilla “Represent Your Region” Contest. We received over 380 entries in total, which left our panel of judges the tough task of whittling them down to a Final 25 Short-List. From Aloha Aina spaghetti with poached Kauai shrimps and Hawaiian pesto, to a wild mushroom & leek casarecce with toasted black walnuts and shaved aged Buffalo cheese out of Ontario, it was great to see such a diverse and imaginative array of dishes from chefs across the US and Canada. Now we’re on to the final round of judging so here, in no particular, check out the 25 finalist entries below.
The Barilla Represent Your Region Top 25 – IN NO PARTICULAR ORDER
1 – Darren Craddock from Saskatoon, Canada
White Star Saskatchewan Bison Short Rib, Barilla Casarecce Pasta, Foraged Northern Saskatchewan Woods Chanterelle Mushrooms, Okanagan Merlot & Patio Grown Thyme Reduction
2 – Robert Morano from West Park, New York
Crispy Hudson River stripped bass bucatini, laced with foraged ramps and garlic scapes in Parmesan and pepperoni fat brodo. Served with crusty bread and Sprout Creek Farms margie.
Wild Cleveland: Pork roulade wrapped in Barilla bucatini with Great Lakes Vinaigrette and sous vide liver sauce
6 – Lynn Wheeler from Jersey City, New Jersey
Bucatini with Hudson Valley Foie Gras Sauce and Seared Hudson Valley Duck Breast
7 – Graham Davis from Thunder Bay, Canada
NW Ontario Land and Lake on Bucatini
8 – Scott Kingery from Olathe, Kansas
Burnt Ends Bucatini -Kansas City
9 – Adam Elverson from Manchester, New Hampshire
Mussels and Mushrooms
10 – Tony Vacchio from Ottawa, Canada
Grilled asparagus and roasted pistachio pesto
11 – Kimla Carsten Grand Junction from Colorado
Juniper Rubbed Rocky Mountain Elk with a Gin Cream Sauce over Collezione, with Fried Goat Cheese topped with Habenero Honey
12 – Dave Thielmann from Vancouver, BC Canada
Barilla Bucatini, Halibut, Romesco-Roast peppers and tomato, Pea and pecorino nage
13 – Daniel Holloway from Toronto, Canada
Squid Ink Orzo
14 – John DiGiovanni from Columbus, OH
Casarecce with Arugula, Walnuts and Grapes. Green Garlic grows wild in my yard so I make it into a pesto and the Casarecce is a natural fit. Walnut Trees are everywhere in my neighborhood and Ohio was one of the top wine producer prior to prohibition, hence the grapes.
15 – Louis Robinson from Sarasota, Florida
Barilla shells with FL Corn • Seared scallops • Ramp & habanero cream • Muscat grapes • Heirloom tomatoes
16 – Amanda Finkle from Bloomfield, Canada
Wild Mushroom & Leek Casarecce with Toasted Black Walnuts and Shaved Aged Buffalo Cheese
17 – Keith Long from Annapolis, Maryland
Chesapeake Casarecce with wood grilled ramps, Maryland Crab and Pepperoni sauce
18 – Wilailack Pimuk Park from Washington, DC
Khao Soi Spaghetti with Pork Rib Satay
19 – Keith Lampkin from Greensburg, Pennsylvania
Cesarecce Pasta with Braised Cabbage, Bacon & Carmelized Onions
20 – Nick Nappi from San Diego, California
Uni Butter and Chorizzo Bucatini
21 – Giovanni Merle from Silver Spring, Maryland
DMV crab & Barilla shell salad
22 – Peter Croce from Brooklyn, New York
Spaghetti with creamy Ramp and pine nut pesto and morel mushrooms
