Summertime is here! Sunny warm weather signals for many Washingtonians that it is time to break out their grills. Everything is better, grilled. Right? So You Think You Can Grill? Enter your best recipe in the grilloff contest to prove it! The deadline for submissions is this Friday, May 21st so there’s still time to send in your favorite grilled beef or veal recipes for a chance to go head-to-head in the cook-off at the Food and Wine Festival at National Harbor next month where I will be a judge! I’d love to see some of my friends there so, hurry and submit your entries!
The Beef Checkoff, through the Northeast Beef Promotion Initiative (www.pabeef.org), is looking for the best amateur grill masters in the National Capital Region to turn up the heat in the Beef. It’s What’s For Dinner.™ tent at this year’s Food and Wine Festival at National Harbor. DC area foodies, local gourmands, backyard grillers and wanna-be chefs, if you have a sizzling beef or veal recipe that thrills your friends and family, you should submit recipe, today. Only amateur chefs and grill masters, please, with an original unpublished recipe that’s prepared on the grill or in an outdoor kitchen.
The top four recipes, selected by the The Beef Checkoff Advisory Panel, will go head-to-head in a two-round cook-off under the Beef. It’s What’s For Dinner.™ tent at this year’s Food & Wine Festival at National Harbor on June 12th and 13th. In addition to bragging rights, the grand prize winner will receive a brand new Weber grill, a copy of The Healthy Beef Cookbook, the chance to have their recipe published on www.BeefItsWhatsForDinner.com and a set of steak knives. Who couldn’t use a new grill just in time for warmer weather?!
Deadline to enter is May 21st at 3 PM EDT. Join me, I will be a judge for the Cook Off event. Remember: Only amateur chefs and unpublished recipes are eligible.
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
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