Wednesday, May 22, 2013

Are you baking for the Matthews contest?

Don't forget that Saturday is the annual baking contest at the Matthews Community Farmers' Market. I hope so -- I'm a judge, along with Peter Reinhart and Sam Stachon from King's Bakery.

This year's theme is local produce -- the main ingredient has to be in-season market produce, from spinach to strawberries. You can get all of the rules at, including the deadlines for entering, but here are the main ones:

  • This is a baking competition, so there must be a baked component to the entry.
  • All entries must be made from scratch.
  • The recipe used, including ingredient list, must be provided at time of entry along with the
  • baker's name, address and phone number. Index cards taped to submissions work best.
  • Each entry should be ample enough for at least 25 tastes. If your recipe makes only a small
  • number of servings, please consider doubling or tripling it. There needs to be enough for the
  • judge's table and enough to be submitted for the public tasting table.
  • Please use disposable dishes or pans.
The first prize is a package that includes a market tote and T-shirt, $25 in market gift certificates and a signed copy of Peter Reinhart's book "The Joy of Gluten-Free, Sugar-Free Baking." And since the gluten-full and sugar-full among us need something, too, I'll throw in a signed copy of my book "Pecans: A Savor the South Cookbook."

If you're there, say hey.