Appetizer Contest

Reds announces appetizer contest winner

April 15, 2009 // 0 Comments

by CLIFF AND NANCY HILL along with MEREDITH GREMEL When in January we heard of the Reds on the River first ever recipe contest we figured, “What the heck, why not enter?” After all, your reporters are graduates of Chef Robin Toldo’s cooking classes offered yearly through Rockford Community Services, a service of Rockford Public Schools. Reds was seeking an appetizer recipe to be featured, along with the contest winner’s name, on their newly created small plate restaurant menu. What an honor that would be. We forwarded our entry to Executive Chef/General Manager, Glenn Forgie, and awaited Reds’ response. In March, we were contacted by Meredith Gremel, Reds’ Publicist, and told that Chef Glenn was, “happy to inform you that you have been chosen as a semi-finalist out of 15 other contest entrants.” We then moved on to the next phase of the contest. We were invited to demonstrate our recipe in the kitchen of Reds on Saturday, March 28. Each of the six semi-finalists was allotted one of six half-hour time slots beginning at 9 a.m. and ending at 11:30 a.m. to demonstrate and prepare their recipe. We chose the 10 a.m. time slot for our recipe demonstration and found ourselves in an already bustling kitchen, even though the restaurant would not open for another two hours. This was not just any kitchen but the spotless state-of-the-art kitchen of Reds on the River. Every day this kitchen serves up award-winning cuisine prepared absolutely from scratch. (Talk about pressure, we were like school kids taking an oral final exam while at the same time trying not to cut our fingers off.) We named our entry “German Wurstchen Biss Wraps” (wurstchen is German for a small sausage or wiener and biss means small portion).  As an appetizer it is as delicious as it is simple to prepare. Consisting of just three ingredients; thin triangles of pastry dough, old-fashioned, coarse-cut all-meat German-style wieners with no added fillers, and mustard for dipping. The wieners, cut into thirds, wrapped in dough and baked are to die for when dipped while piping hot into mustard. Our favorite is Beer’n Brat Horseradish Mustard. The choice is yours. The main ingredient is not just any wiener but Wimmers Old Fashioned Wieners available […]