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August 17, 2011
DES MOINES, IowaPioneer Hi-Bred announced the winners of the inaugural Plenish High Oleic Soybean Oil Frying Frenzy competition at the 2011 Iowa State Fair, where local chefs competed to create unique fried appetizers and desserts using Plenish high oleic soybean oil. The competition was based on taste (50% of total score), innovation (25%) and presentation (25%).
Tag Grandgeorge of Le Jardin Catering won first place in the appetizer and dessert category by preparing a fried pork wonton and fried fromage blanc. Grandgeorge took home a $1,000 prize for each entry and will have the opportunity to work with Pioneer on testing Plenish high oleic soybean oil in his operations.
The second place winner in appetizers was Tom McKern of Zombie Burger & Drink Lab who featured a buffalo pork belly with fried ranch dressing, garnished with celery fries tossed with blue cheese salt. The second place winner in desserts was Bette Dryer of Bette Dryer Catering who prepared a fresh peaches and cream fried flip. Each received a $500 award. Third place winners were Randy Husted of Camp David for his pepper-jam brisket slider, and Tom McKern of Zombie Burger & Drink Lab for hisfried black cherry cream pie. Each received a $250 award.
Plenish high oleic soybean oil provides benefits to the foodservice industry and consumers, and is a great way to showcase the efforts of farmers in providing healthier food ingredients," said Todd Frazier, business director for Iowa and Missouri at Pioneer Hi-Bred. We continue to see solid results in the field and strong interest from food companies looking for a soybean oil with consumer nutrition benefits and functionality. Showcasing Plenish high oleic soybean oil at the Iowa State Fair with local chefs is a great way to further test the oil and educate consumers about this farm-to-fork product."
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