For fourteen years now, Allagash has held “Cookin’ with Allagash,” a cooking contest for students of ICE, the Institute of Culinary Education. Each year, ICE students are invited to submit a recipe inspired by a given Allagash beer: this year’s was Sixteen Counties. Of the recipes submitted, only three are chosen by a panel of ICE chefs. The students are then given a chance to cook their selected recipe in person, in the hopes of winning up to $2,000 in scholarship money.
The live cooking event took place on June 16th at the Institute’s demo kitchen in New York City. Our founder Rob Tod, members of the Allagash team, and even some of the farmers and maltsters whose barley crop went into Sixteen Counties, were able to attend. But they weren’t the ones judging. Our hand-picked panel of four judges really brought the beer and culinary worlds together.
On the left you’ll see Andy Gold, executive chef and former dean of students at ICE. Moving right, the next judge was Anne Beccera, hero of the craft beer movement and the first female Certified Cicerone—beer sommelier—in New York City. (Then we have Rob, who wanted to get in on the picture.) Further right was Samantha Weiss-Hill, editor at Food 52. And finally they were joined by Josh Bernstein, author of The Complete Beer Course and Brewed Awakening.
While many, great recipes were received, only three made it all the way to the live panel. Here’s how they shook out.
Sean Colome’s beef & lamb sliders with avocado and sumac onions won him third place and a $500 scholarship.
Junghwa “Sophia” Kim ended up one notch higher with her tempura-fried, sweet, sour, and spicy chicken meatballs. She received second place and a $1,000 scholarship.
Coming in first was Carol England’s gnocchi with herb-braised chicken and savory crumble. Judges awarded her first prize, which was a $2,000 scholarship and a trip up to Allagash headquarters in Portland, Maine. We can’t wait to have her up!
Congratulations again to all who participated and especially to Carol, our winner. Needless to say, we’re already looking forward to next year.