'competitions' on Serious Eats

Memphis in May 2010: An Introduction to the World Championship Barbecue Cooking Contest

Today marks the start of the 33rd annual Memphis in May World Championship Barbecue Cooking Contest (WCBCC). In anticipation of the next three days of marinating, dry-rubbing, coal-burning, carcinogen-loving, belt-busting Americana, I'd like to introduce you to Memphis in May. Learn more about the judging process, and the main events for best ribs, shoulder, and whole hog. More

Barista Competition Taking Place This Weekend in Los Angeles

This weekend, January 23 to 25, the 2009 Western Regional Barista Competition is being held at the Spring Arts Tower in downtown Los Angeles. The event is free and open to the public, so check it out if you want to see 25 competitors from California and Washington unleash their espresso-making skills. Of course, a steady stream of free coffee will be provided. [via Boing Boing]... More

Behind the Scenes Judging Cheeses

Yesterday, Jamie Forrest told us about the the winner of the American Cheese Society's Best in Show cheese. Sasha Davies of the blog Cheese by Hand served on the society's judging committee and has an interesting peek into the judges' chambers: Each cheese is marked with an alphanumeric code- you can see them on the stickers in the photo. This prevents the judges from knowing for certain what any individual cheese is, who it was made by, etc. Bob and I would taste each cheese together- discuss- complete our judging sheets separately and then move on to the next. A lot of people have asked me about spitting- I found that it didn’t make much of a difference because you’re... More

Results of the American Cheese Society’s Annual Competition

The 2007 American Cheese Society competition was one of record-breaking proportions, with a total of 1,208 entries received from 200 companies, a 27 percent increase over last year. This year’s Best in Show award went to Suttons Bay, Michigan, cheesemaker Leelanau Cheese Company for its Aged Raclette. Raclette is both a variety of cheese and a means of serving it. A semi-firm, cow's milk cheese traditionally from the Swiss and French alps, it is usually melted by fire or heat lamp and accompanied by cornichons, pickled pearl onions, and boiled fingerling potatoes. Its great meltability also makes it a wonderful cheese to incorporate into a fondue.... More

The American Cheese Society’s Annual Competition

This week the American Cheese Society will hold its annual conference and competition in Burlington, Vermont. The ACS was founded in 1983 to provide "American cheesemakers with educational resources and networking opportunities" and to encourage "the highest standards of cheesemaking." Over those 24 years, the organization has seen the artisanal cheese industry in this country grow immensely; last year's conference in Portland, Oregon, saw record numbers of attendees.... More

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