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 50 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 second round of judging so here, in no particular, check out the 50 semi-finalist entries below.
The Barilla Represent Your Region Top 50 – 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 – Jennifer Newbold from Castle Rock, Colorado
Colorado Rainbow Trout Carbonara
3 – Darryl Payne Jr from Austin, Texas
Texas Snapper on Pecan Carbonara w/ Savory Watermelon Demi
4 – Ami Dand from Atlanta, Georgia
‘Georgia on My Mind’ (CalyRoad Creamery Chèvre Cheesecake, Barilla Protein Plus Spaghetti Cage, Fresh Georgia Peaches, SweetWater Brewery Georgia Brown Ale Glazed Pecans, Basil Crème)
5 – Kevin Diegnan from Newtown Square, Pennsylvania
Collezione Bucatini Guancaile Carbonara
6 – Ian Stilborn from Okanagan Falls, Canada
Bucatini with Parmesan sauce and fried orzo
7 – 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.
Barilla Bucatini, Halibut, Romesco-Roast peppers and tomato, Pea and pecorino nage
23 – Daniel Holloway from Toronto, Canada
Squid Ink Orzo
24 – 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.
25 – Michael McCants from Chicago, Illinois
Vegan Cassarece Primavera
26 – Tim Fetter from Pittsburg, Pennsylvania
Lamb, Orzo, and Kielbasa Stuffed Cabbage with Cesarecce & Brussels Sprouts Halushki, Roasted Tomato Puree, and Crispy Brussels Sprouts
27 – Drew Johnson from Anchorage, Alaska
Mussels and clams bucatini in a garlic-parmesan cream, spring vegetable, morels, seabeans, black truffle
28 – Eric Harland from Olathe, Kansas
KC Espresso Strips w/White Wine Truffled Barilla Pasta and Tangy Orzo Cherry Tomatoes
29 – Neel Sahni from Denver, Colorado
Calabrian Spiced Colorado Lamb Meatballs with Bucatini
30 – Robert Borden from New York, New York
Tre Morsi Di Barilla Pasta
31 – Louis Robinson from Sarasota, Florida
Barilla shells with FL Corn • Seared scallops • Ramp & habanero cream • Muscat grapes • Heirloom tomatoes
32 – Amanda Finkle from Bloomfield, Canada
Wild Mushroom & Leek Casarecce with Toasted Black Walnuts and Shaved Aged Buffalo Cheese
33 – Rachelle Grossi from Hallandale, Florida
Seashore Pasta
34 – Keith Long from Annapolis, Maryland
Chesapeake Casarecce with wood grilled ramps, Maryland Crab and Pepperoni sauce
35 – Brody Olive from Elberta, Alabama
Alabama Gulf Coast Tuna, spring onion roasted tomato cream, pea shoots, bucatini, duck egg, fennel pollen
36 – Wilailack Pimuk Park from Washington, DC
Khao Soi Spaghetti with Pork Rib Satay
37 – Ivan Cedeno-Gilardi from La Jolla, California
Bucatini Two Bajas
38 – Paula Balderrama from Newport Beach, California
“Coniglio ripieno carbonara” asparagus and fennel stuffed rabbit loin wrapped in prosciutto de parma with blistered heirloom tomatoes and roasted oyster mushrooms and sweet pea puree
41 – Keith Lampkin from Greensburg, Pennsylvania
Cesarecce Pasta with Braised Cabbage, Bacon & Carmelized Onions
42 – Nick Nappi from San Diego, California
Uni Butter and Chorizzo Bucatini
43 – Giovanni Merle from Silver Spring, Maryland
DMV crab & Barilla shell salad
44 – Jay Bang from Forest Hills, New York
Spring Melting Pot: Barilla Bucatini with Pea Veloute, Butter Poached Lobster, Mint / Lime Chimichurri, Chai-Curry Spice, Sous-Vide Egg
45 – Michael Langdon from West Pittston, Pennsylvania
Lobster & spring vegetables, shaved truffle & casarecce pasta, brown butter
46 – Peter Croce from Brooklyn, New York
Spaghetti with creamy Ramp and pine nut pesto and morel mushrooms
47 – Justin Simeon from Beaverton, Oregon
Olive oil poached salmon, cucumber sour burré blanc and pasta wafers
