Dandelion ravioli wins 9th annual national dandelion cookoff

摘要

There were salads, sausages, and breads, and Pennsylvania Dutch Dandelion Gravy. Veteran dandelion afficionados and restauranteers brought their favorite dandelion dishes to share. In short, there were dandelions everywhere, and lots of dandelion wine to drink as well. And there were about 12,000 people there to enjoy them. But the highlight of the 9th Annual Dandelion MayFest and National Dandelion Cookoff, held at Breitenbach Wine Cellars in Dover Ohio, was the competition to determine who was this year's best dandelion chef, the one who would take home the 500 dollar first prize (supplied by Eclectic Institute, Inc, Sandy Oregon). Thirteen finalists, with dishes ranging from Dandelion Chicken Crepes to Chicken Dandy Chili with Greenlicious Creme, competed. Emerging from the pack as the winner was Sally Sibthorpe, of Rochester Hills, Michigan, with her Dandelion Ravioli in Tomato Cream Sauce. According to judge Robert Fatica, "The taste was very flavorful, it was well put together, and made good use of dandelions. Overall the majority of the judges felt it was just a great package."