Finalists have been announced for The Daily Star's annual cook-off, which will begin at 10 a.m. Friday at the State University College at Oneonta and feature a range of recipes and demonstrations.
The contest, which is presented in partnership with the college, will take place downstairs in the Otsego Grille of the Morris Conference Center.
The contest was open to entries in three categories: Junior, for youths up to age 18 who are not in college; College, for any area college student; and Community, for adults who are not in college.
About 75 entries were received, from which judges Bill O'Donnell, Bryan Bennett and Joe Poon selected nine finalists, each of whom will have 45 minutes to prepare and serve their dishes during Friday's cook-off. Samples of the finalists' dishes will be made available to the audience once the judges have been served. The cook-off is open to the public.
``Contestants will be competing three at a time,'' said Emily Popek, Daily Star community editor and cook-off organizer. ``That enables us to accommodate more finalists in a shorter amount of time.''
Popek said she will be the master of ceremonies, taking questions from the audience and monitoring activities.
Danny Hoppe of Maryland and Mariana Brasil, an exchange student who is living in Oneonta, will represent the Junior category starting at 10 a.m. Hoppe will present Shredded Tilapia; Brasil will prepare Pasta a la Vovo. They will be joined by Community finalist Nancy Murphy, who will present her Matchstick Carrot Bread.
At 11 a.m., Junior finalist Becky Hoppe _ Danny's sister _ will prepare Chocolate Peanut Butter Heaven Pizza. Community finalists Alyssa Mohin of Hartwick and Heather Morse of Oneonta will prepare Chicken Kebabs on Armenian Rice Pilaf and Slow Cooker Pulled BBQ Pork Sandwiches with Spicy Chipotle Cheddar Sauce, respectively.
At noon, Bob Soules of Otego will prepare Seafood Ravioli in Roasted Red Pepper Pasta, and JoJo Bright of Summit will prepare My Own Southwest Chowder. Both represent the Community category. Americo Imperatore of SUCO, the lone finalist chosen from the College category, will present Sea Bass with Clams and Mussels. Imperatore will be judged against the five Community finalists.
From 1 to 1:30 p.m., guest judge Joe Poon will give a demonstration. Poon, an alumnus of SUCO, has performed food-carving demonstrations across the country, including performances on "The Tonight Show," "The Ellen Degeneres Show" and the Food Network, presenters said.
Results of the competition will be announced after Poon's presentation. In the Community category, the first-place winner will receive a gift package including $200 in Hannaford gift cards, donated by the supermarket; a six-month subscription to The Daily Star; a $50 gift certificate to the Tunnicliff Inn in Cooperstown; and a 10-piece set of T-Fal cookware.
The second-place contestant will receive a gift package including $50 gift certificates to Edward Telekey Jeweler, the Tunnicliff Inn and the Pepper Mill, and two passes to Ski Windham. The third-place contestant will receive an espresso machine, a package of gourmet coffee and a $50 gift certificate to Time to Tan.
The fourth-place contestant will receive a 12-piece Farberware knife set and a $50 gift certificate to The Body Shoppe. The fifth-place contestant will receive a bamboo cutting board and 8-inch chef's knife, and a $50 gift certificate to Time to Tan.
In the Junior category, the first-place contestant will receive a KitchenAid stand mixer and a collection of cookbooks. The second-place contestant will receive a Farberware cutting board, an ice cream maker, a digital probe thermometer and a $50 gift certificate to Latte Lounge. The third-place contestant will receive a shaved-ice machine and a $50 Hannaford gift card. Wal-Mart provided matching funds for the kitchenware prizes.
For more information about the cook-off, call The Daily Star at 432-1000, ext. 255.
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