“Culinary Essentials” Contest Grand Prize: Ultimate Chef’s Experience at CIA Greystone
NAPA VALLEY, CA (August 29, 2003) –Professional and student chefs and bartenders in the U.S., Mexico and Canada have just four weeks left to submit their recipes utilizing one or more of The Perfect Purée of Napa Valley’s 27 premium fruit or vegetable purées in one of two categories--sweet or savory, and beverage. The Perfect Purée of Napa Valley’s Culinary Essentials recipe contest concludes September 30, 2003.
Currently entries are evenly divided between sweet, savory and beverage items, with the majority of the entries coming from professional chefs eager to win the coveted first prize of a trip to the Napa Valley, home of The Perfect Purée, and a professional development seminar at the Culinary Institute of America’s Greystone campus. Professional runners-up and students are vying for three $1,000 cash prizes.
“Our fruit and vegetable purées are tools that free up the chef to express his or her own creativity,” states Tracy Hayward, founder and president of The Perfect Purée. “We’re really seeing that illustrated in the innovative ways that our palette of flavors is being used in the various entries.”
The Perfect Purée of Napa Valley is the leading U.S. producer of premium fruit and vegetable purées. Since 1989, The Perfect Purée of Napa Valley has introduced more than thirty flavors and has gained international renown for exceptional purées made with top-quality produce picked, puréed and flash-frozen at peak-of-season.
Entry forms and complete rules and regulations are available online at www.perfectpuree.com/contest or by contacting The MacKenzie Agency, 720 Mendocino Ave., Santa Rosa, CA 95401 (707) 545-3280.
More information on The Perfect Purée of Napa Valley may be found on the company’s website at www.perfectpuree.com. Contestants may call the company’s toll-free number at (800) 556-3707 to locate a Perfect Purée distributor in their area.
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Chef2Chef News Desk