A big thank you to all the chefs who took part in Barilla “Represent Your Region” 2017 . From New England “Clambonara” to Hawaiian Crusted Orecchiette with Cheese Kona Lobster. It was great to see such a wide and creative use of Barilla Pasta.

Without further ado, listed below are the 20 Semi-Finalists, Top 10, and Grand Prize Winner chosen by the Barilla judges. We hope the entries have inspired you to get even more creative with Barilla Pasta!

Congratulations to the finalists and Grand Prize Winner. 


Barilla “Represent Your Region” 2017

Grand Prize Winner

Veggie Box from The Chef’s Garden

NORA Handmade Chef’s Knife

Coveted Spot to Barilla’s Annual Modern Casual Retreat at

Farmer Lee Jones’ Culinary Vegetable Institute 

 

Rickie Perez
Representing Puerto Rico
Chef/Owner of Logan Oyster Socials

Puerto Rico: Pargo Rojo (Red Snapper) | spaghetti ala salsa ajilimójili roja puertorriqueña

 

Top Finalists

Veggie Box from The Chef’s Garden

NORA Handmade Chef’s Knife

 

 Vernon Smith
Representing the Mid-Atlantic Shore

Mid-Atlantic Shore: Seared Atlantic Rockfish | backfin crab dip | Barilla orecchiette | old bay infused olive oil | local micro greens

 

Matthia Accurso
Representing New England

New England: New England Surf and Turf Spaghetti  | clams, fennel, pork & grass fed meatballs | toasted parsley bread crumbs | tomato preserves

 

Evan Brittell
Representing Napa,CA

Napa, CA:  Braised Oxtails | orecchiette  seared foie gras / Roast Morels / Confit egg yolk in duck fat

 

Ryan Kirby
Representing German Heritage in Wisconsin

Wisconsin: Beef Rouladen with Orecchette “Spatzl” Wisconsin beef and Wisconsins German heritage

 

Abbie Gellman
Representing New York

New York: NYC Smoked Salmon “Everything Bagel” Penne Pasta

 

Mandy Tanner
Representing the Southwest Region

Southwest: Smokey Jalapeño Brisket Mac and Cheese / Tomatillo and Sweet Pepper Salsa

 

Louis Robinson
Representing Sarasota, Florida

Sarasota, FL: “Floribbean” Barilla Orecchiette / Sweet Pepper Curry Cream Sauce / Fried Watercress Root / Grape Tomato / Tart Garnishes

 

Kurtis Upton
Representing Rural Northwest Pennsylvania

Pennsylvania: Ramp and ricotta stuffed Barilla rigatoni / locally harvested venison /chef grown vegetable and herb ragu

 

Katie Weinner
Representing Utah

Utah: Modernizing the Frog Eye Salad Barilla orecchiette / vanilla whipped cream / charred pineapple / orange / finger lime / coconut cotton candy / marshmallow powder

 

Semi-Finalists

Veggie Box from The Chef’s Garden

 

Jeff Bonilla
Representing San Diego, California

San Diego, CA: Barilla spaghetti with San Diego Uni Cream sauce

 

James Aptakin
Representing Hawaii

Hawaii: Hawaiian Crusted Barille Orecchiette & Cheese Kona Lobster Balls  | Butter Poached Kona Lobster Tail / Naked Cow Dairy 7 Cheese Sauce / Hawaiian red Alaea salt / Kahuku Corn Puree

 

William Deluca
Representing New England

New England:  “Clambonara” Clams / Carbonara / Barilla Spaghetti / Pork Belly / Potato Ring / Zested Egg Yolk Bottarga

 

 Trent Lindo

Representing South Florida

South Florida: Grouper / Habanero Coconut Oil Barilla Orecchiette / Avocado Cilantro Crema / Hibiscus Cream and Sundried Tomato

 

Toni Elkhouri
Representing Florida

Florida: Cuban “Sandwich” Pasta Pork roast / Pickled Cucumbers / Mustard Seed / Swiss Mustard Béchamel / Barilla Cellentani Tossed in a Ham, Bacon, Jalapeño Gastric / Toasted Garlic Oregano Cuban Bread Crumbs

 

Michael Koepp
Representing Texas

Texas: “Battle of the Alamo” Barilla Orrechiette / Avocado Pecan Goat Cheese Pesto / Smoked Tomato Bell Pepper Sauce / Tortilla Cones / Cilantro Chimichurri / Green Onion Ash / Prime Strip Loin Steak

 

Loghan Call
Representing Missouri

Missouri: “Missouri Willow Mushroom Mac” Collezione Pasta / Corn Bread / Herb Butter / Watercress Pesto / Willow Mushrooms / Shaved Peanuts

 

Keith Long
Representing Chesapeake Bay, Maryland

Maryland: Blue Crab Stuffed Invasive Maryland Blue Catfish with Pickled Ramp Pesto, Penne, Rigatoni and Lemon-White Balsamic ‘caviar’

 

Jeffrey Compton
Representing Alabama

Alabama: Alabama Pecan Smoked Pesto / Beet Puree / confit duck egg / Barilla Orecchiette

 

Chase Sobelman
Representing New England

New England: Lobster Mousse stuffed Barilla Rigatoni  | New England Lobster Brodetto / Cauliflower / Corn / Pancetta / Sage Oil

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