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Barilla Top 50

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

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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
Colorado Rainbow Trout Carbonara


3 – Darryl Payne Jr from Austin, Texas

Texas Snapper on Pecan Carbonara w/ Savory Watermelon Demi
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)
‘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.


8 – Michael Morway from Plymouth, Massachusetts 

Bucatini Cacio e Pepe


9 – Neil Krog from Grand Forks, Canada

Collezione “Bucatini Zucchini & Prawns”


10 – John Baez from Newport Beach, California 

Prosciutto Skate Wing, Lobster Carrot Emulsion, Barilla Orzo “Risotto” Two-Ways (Creamy Marscapone & Arancini)


11 – Shawn Walton from Salt Spring Island, Canada

Pan seared Halibut with marinara atop Barilla orzo with fresh mint & pea purée


12 – Michael Longo from Mentor, Ohio 

Wild Cleveland: Pork roulade wrapped in Barilla bucatini with Great Lakes Vinaigrette and sous vide liver sauce


13 – Lynn Wheeler from Jersey City, New Jersey

Bucatini with Hudson Valley Foie Gras Sauce and Seared Hudson Valley Duck Breast


14 – Graham Davis from Thunder Bay, Canada 

NW Ontario Land and Lake on Bucatini


15 – Scott Kingery from Olathe, Kansas

Burnt Ends Bucatini -Kansas City


16 – Adam Elverson from Manchester, New Hampshire

Mussels and Mushrooms


17 – Admir Alibasic from New York, New York

40 days Dry-Aged NY Strip with Bucatini, Shiitake Mushrooms, and Sun Dried Tomatoes


18 – Sean Streete from Rutherford, California

Barilla 3-ways: Barilla Bucatini Carpaccio | Orzo Gremolata | Orzo Tossed in a Fava Leaf Pesto


19 – Tony Vacchio from Ottawa, Canada

Grilled asparagus and roasted pistachio pesto


20 – 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


 

21 – Trevor Williams from Chicago, Illinois

Oxtail Bucatini w/ Squeaky Cheese, Pumpkin Seeds, Herbs, Shoots & Warm Corn Cream


22 – Dave Thielmann from Vancouver, BC Canada

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

Caserecce Stagionale with Jumbo Asparagus • English Peas • Snow Peas • Parsley • Prosciutto • Distefano Burrata • Pecorino cheese


39 – Lisa Delgado from Geneva, Ohio

Quattro Pasta Petit di Barilla


40 – Alex Handzel from Utica, New York

“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


48 – Toni  Elkhouri  from Melbourne, Florida

Florida fresh: strawberry & key lime cream sauce with grilled lobster tail & shrimp.


49 – Cornelius Rogers from Worcester, Massachusetts 

Lobster Chowder / Barilla protein plus pasta with lobster, pork belly, sweet potatoes, potato leek soup, and basil gel


50 – Felix Tai  from Hau’ula, Hawaii

Aloha Aina Spaghetti: Poached Kauai shrimps / Hawaiian pesto