Idaho Potato Commission Partners with The Culinary Roadshow in Internationally-Inspired Cooking Competition

Twenty of Harvard University’s finest foodservice professionals recently competed in a recipe contest to transform Idaho® potatoes, a beloved American staple, into mouth-watering masterpieces with an international flair.

The Idaho Potato Commission (IPC) has announced the winners of the Official Culinary Roadshow: Harvard - Idaho Potato Commission Recipe Contest:

• Chef Paula Gaughan won the Grand Prize for her Asiago Soufflé Crimson Potatoes (click for recipe) and took home a coveted 32 GB Apple iPad.


• Chef Daniel Clarke was awarded Runner-Up status for his Potatoes Rioja-style with Chorizo (click for recipe) and received a $200 Best Buy gift card.

The Contest took place March 14 - April 10, 2011;winners were chosen subsequently by the IPC judging team based on the following criteria/guidelines:

• Creative use of kitchen staples in international cooking applications. Products/ingredients must be commonly found in noncommercial foodservice kitchens.
• Usage of either a half cup or half an Idaho® potato per serving. Potato varietals included Russet, Fingerling and Red Bliss.
• Recipe’s application to college/university foodservice menus.
• User-friendly recipe to yield 48 to 50 servings.
• Submission of appealing digital photograph.

“Judging the Contest was no easy task,” said Don Odiorne, Vice President Foodservice, IPC. “We were extremely impressed with the high level of creativity showcased by this passionate group of foodservice operators. They basically reinvented a revered yet familiar menu item and transformed it into a delicious, ethnic-inspired dish.”

Chef Gaughan’s Asiago Soufflé Crimson Potatoes converted Idaho®-grown Red Bliss potatoes into individual “spud soufflés” stuffed with a mixture of diced red onion, cheese and mayonnaise -- baked until fluffy and golden brown. With the flavors of Spain as his inspiration, Chef Clarke combined cubed Idaho® potatoes with caramelized onions, sliced chorizo and pimento in his hearty Potatoes Rioja-style with Chorizo. “Both chefs deserve top honors as their recipes met the criteria for executing exceptional dishes with commonly used ingredients. The recipes are user friendly and easily applicable for university-driven, foodservice menus. Additionally, the international flavorings are a good match for diverse student populations,” continued Odiorne.
  The Contest took place on the heels of an educational presentation to approximately 60 foodservice professionals from Harvard University’s undergraduate dining program, representing 13 on-campus dining facilities.

In addition to the IPC’s participation in The Culinary Roadshow, the American Lamb Board and Cargill Clear Valley Canola Oil also shared onsite operator training, food preparation techniques and product sampling.

The Culinary Roadshow brings together influential colleges, universities and healthcare operations with leading commodity groups. They are planning four similar events for 2012 at University of California, Berkeley (January), Harvard University (February), Vanderbilt University (April), and Robert Wood Johnson Medical Center (June).