The Wine & Food Foundation
of Texas
Stephan Pyles Scholarship Cook-off
Basket of Food 2006
12 Texas Oysters shucked*
1 lb. Ground Chicken Breast
8 Ribs and meat of Rack of Lamb*
8 Slices of Bacon
Zucchini
Corn
Okra
5 jalepeno peppers or chipotle peppers
2 lbs. spinach
1 lb. Cotija cheese
1 lb. Texas goat cheese
5 large potatoes (white or sweet)
1 butternut or 2 acorn squash
5 Vine Ripened Tomatoes
Apples
Pecans
Any Texas Wine (depending on availability)
In the pantry at all times:
· All spices
· Demi Glace (all kinds)
· AP, bread and pastry flour, corn starch, corn meal
· Eggs
· Milk, heavy whipping cream
· Butter
· Brown veal stock, Chicken stock, Beef stock, Fish fume, vegetable
stock
· Onions, yellow, white, red, green
· Shallots
· Leeks
· Scallions
· Carrots
· Garlic
· Sherry wine, rice wine, sake, Madeira, port
· Canola oil, Olive oil
· Red wine vinegar, white wine vinegar, balsamic vinegar, rice vinegar
· Sugar: white, brown, colored, maple syrup, honey, molasses
· Fresh herbs (thyme, oregano, parsley, cilantro, basil, rosemary,
ginger, chives)
· Tomato paste
· Frozen Puff pastry
· Filo pastry
· Texas nuts: pecans
·
Vanilla beans & vanilla
Basket for Pastry:
Strawberries, Blueberries, Blackberries
Any standard El Rey Chocolate
Apples
You will have access to any equipment available in a normal restaurant
kitchen. Any special equipment you will need to bring.
*3 for tasting plate and 1 for each judges’ plates (4 judges) – 7
total
|
