The Daily Star, Oneonta, NY - otsego county news, delaware county news, oneonta news, oneonta sports


February 1, 2012

Final day to enter annual Daily Star Cook-off

Recipe submissions will be accepted until 5 p.m. today

If you've been thinking about entering the 52nd annual Daily Star Recipe Contest and Cook-off, don't wait any longer.

If you want to have a chance to compete in a cook-off with a chance to win the grand prize of a $500 Hannaford gift card, email your recipe to, submit it online at, fax it to 432-5707, or drop it off at The Daily Star's office at 102 Chestnut St. in Oneonta by 5 p.m. today. Up to three recipes may be submitted per person.

All submissions must include a contact name and phone number or email address. All recipes must be clearly written and include complete instructions and quantities for all ingredients.

Six finalists will take part in a live cooking contest at the State University College at Oneonta.

In addition to the grand prize, a second place of a $100 gift card to Hannaford and $50 Hannaford cards for the third through sixth place winners will be awarded.

Recipes will be printed in a special supplement to The Daily Star on Feb. 10. Readers will have a chance to vote for their favorites. One readers' choice recipe will be chosen to compete in the cook-off.

The Cook-off will take place at SUNY Oneonta's My Kitchen in Mills Hall from 10 a.m. to 2 p.m. Saturday, Feb. 25.

Master chef Joseph K. Poon, a 1978 graduate of the State University College at Oneonta, will return to his alma mater and judge the competition and provide a demonstration.

Catering chef Bryan Bennett and executive chef Billy O'Donnell of SUNY Oneonta will also be judges and compete in a challenge.

There will also be a demonstration by SUNY Oneonta culinary arts students.

Joining Poon, Bennett and O'Donnell on the judging panel will be Sharon Wilsey, owner of Best Wines & Spirits in Oneonta. Wilsey is a former Cook-off contestant and judge.

For more information, call Associate Managing Editor Denielle Ziemba at 432-1000, ext. 259.

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