Page 22 - PastryNA2012_2

Basic HTML Version

Off The Wire
20 Pastry & Baking North America
Celebrating Scones
with Pastry Chicago
The Second Annual Scone
Contest Kicks-Off the Spring
Competition Season
Chicago, Illinois (April 10, 2012) – Each of the twenty-
five scones that were entered into the Second Annual
Amateur Scone Competition had to contain delicious
California Raisins and spices from The Spice House; it was
a combination that sparked the contestants’ creativity. The
interpretations ranged from classics that would go well with
a morning cup of tea to savory versions that would satisfy
any afternoon craving. In the state-of-the-art kitchens of
The French Pastry School of Kennedy-King College of City
Colleges of Chicago where the competition was held, Chef
Instructor Della Gossett demonstrated her own unique recipe
for tropical-scented scones to the contestants and spectators.
In another kitchen, expert judges were tasked with selecting
the five top recipes to win prizes from KitchenAid and
California Raisin.
After being greeted by the California Raisin Mascot, the
attendees where guided on a tour of The French Pastry
School’s facilities by current students of their full-time
programs. For the over 60 amateur bakers and food
enthusiasts who attended, the tour of the impeccably-
stocked kitchens was an eye-opening glimpse into the
world of professional pastry. In one of The French Pastry
School’s recently renovated demonstration kitchens, Chef
Della Gossett, 2011 National Pastry Champion and Chef
Instructor at the school, taught Pastry Chicago’s guests
how to make Raisin Granola Scones with Lemon and
Cardamom. When it came time to sample them, everyone
agreed that the bright flavors and crunch of a homemade
coconut granola topping made it unlike any scone they had
ever tasted before.
Meanwhile, the professional chef judges deliberated in
a closed teaching-kitchen: the most important aspect of
this scone competition was taste, followed by texture and
professionalism. No scone was alike and the chefs knew they
had a difficult decision ahead of them. The panel included
Brady Braden of B True Bakery; Sarah Kosi8owski of Trump
International Towers and Hotel; Maggie Schmidt of Treasure
Island Foods; Jessica Weiss of Union League Club of Chicago;
and Kady Yon of Pump Room at Public Chicago.
After an hour of tasting and evaluating, the judges were
ready to announce the winners. Schcondala Parsons won
first prize, a KitchenAid Stand Mixer, with her Mulled
Spice Scones studded with Whiskey-Soaked Raisins. Stefani
Sandow’s Pumpkin Raisin Ginger Scones took home
second prize. Laurie Mohlman, the third place winner,
took the meaning of “breakfast pastry” to the next level by
incorporating gourmet cereal milk into her scone dough and
topping it off with Captain Crunch streusel. Jodi Wellman,
who placed in last year’s brownie competition, won fourth
place with what she called The Zesty Ginger Scone with
California Raisins and Orange Glaze. Fifth place was awarded
to current pastry student, Hanna Sheinin, and her spiced
scones with Lady Grey Tea-soaked raisins.
Pastry Chicago’s next competition will be the First
Annual Amateur Nut Brittle Competition. Amateur and
student contestants will get a chance to see a demonstration
by a chef instructor from The French Pastry School and to
submit their unique nut brittle recipes for a chance to win
great prizes. For recipes from this month’s winners and
more information on future Pastry Chicago events, please
The winners
of the 2nd
Annual Scone
pose with the
California Raisin
Mascot and
their prizes.
(Left to right):
Parsons, Stefani
Sandow, Laurie
and Hanna
Sheinin, and Jodi
Wellman (not
– Photo by Dave