The 2019 Barilla Bayou to the Bay contest was on fire over the last couple of weeks. 150 chefs from all over the country submitted dishes showing off their best take on Southern-inspired cooking that also incorporated Barilla pasta. These dishes all look straight up delicious in addition to having incredible levels of creativity, techniques, and flavor combinations.
Finally, after much deliberation from our judges, we’re excited to announce the Top 10 finalists for the contest. These 10 chefs will receive a signed copy of the Encyclopedia of Cajun & Creole Cuisine by John Folse and are in the running to win our Grand Prize — a career-elevating culinary trip with Barilla to Baton Rouge, LA and a custom Jende Industries knife roll.
Congratulations to these chefs, and thank you to ALL of the chefs who participated in the competition. Now stay tuned until Monday, May 13th, when we announce the winner!
“Bayou Pasta e Fagioli”
Blackened Sweet Prawn / “Dirty” Campanelle / Tasso Cream / Holy Trinity / Crispy Bucatini / Pickled Okra
“Appalachian Spring Bucatini Bowl”
West Virginia Ramps / Spring Peas / Foraged Mushrooms / Scallions / Soft Egg / Gochujang Ham Broth
Creole Tomato Gravy / Gulf Shrimp / Sauce Gribiche made with pickled Ramps, Green Strawberries, and Fiddlehead Fern / Pea Shoots / Crab / Charred Ramps / Barilla Campanelle Pasta
Roasted Pepper Bucatini / Andouille Sausage / Blackened Shrimp
“Bayou to Bay Fettuccine Etouffee”
Smoked Key Lime Florida Shrimp Scampi with Jalapeno Popper Cream / Funk Buddha Beer Braised Pork Belly / Citrus Cornbread Gremolata
Cajun Torched “Shrimp” / Jambalaya Bucatini / Tomato Gel / Parsley Oil / Fried Corn Niblets / Alfalfa Sprouts
Cajun Blackened Scallops / Bucatini Pasta / Crawfish Roe Beurre Blanc