Meet the 8 remaining cooks in the Cook of the Week Challenge
Chorizo, sofrito and kohlrabi proved to be stumbling blocks for some contestants during the first round of the Cook of the Week. But these eight cooks won their recipe matchups and are one-step closer to winning a $3,000 Solaire grill and the title “Cook of the Year.”
As they advance to Round 2 rules basically are the same: the cooks must incorporate the four challenge ingredients into a dish that works harmoniously on the plate. Only in this round they can use only eight other ingredients.
The four winners will get to compete in a live cook-off Nov. 2 at the Hyatt Regency Woodfield Schaumburg. We’ll run the first two recipe matchups Oct. 12; the last two Oct. 19.
And again, readers can vote for their favorite recipe at dailyherald.com/contest/cook. In the event the four judges can’t decide on a winner, the cook with the most votes will advance to the final round. One voter will be randomly selected to sit at the judges table at the Nov. 2 cook-off.
Jamie Andrade, 26, Elk Grove Village
Ideal fall meal: Fall means comfort food and that means chicken and dumplings. Using my pressure cooker, I can have a homemade, delicious meal 30 minutes after I walk in the door. It’s something that brings my family to the table. And of course, I pick up an apple pie and some vanilla ice cream on my way home from work. It’s perfection. She will face
Michael Lalagos, 32, Schaumburg
Ideal fall meal: ... getting together with friends on an autumn day. Football is on TV and we#146;re grilling bratwurst in the backyard with sauerkraut. And of course, the latest and greatest seasonal beers that everyone#146;s brought are on ice nearby.
Cate Brusenbach, 54, Antioch
Ideal fall meal: That would have to be my Curried Chicken and Cauliflower Stew. Each ingredient is cooked in curry separately and when brought together the layers of flavor are perfect. The balance of deep mellow curry and the bright hot flavor is incredible. Add some friends, great bread, a glass of wine #133; Now that is a cozy fall dinner! She will face
Oscar Menoyo, 56, Hoffman Estates
Ideal fall meal: My thoughts turn to a squash soup I created many years ago. It#146;s a meal in itself! As a family we enjoy it in our sunroom usually watching a game. I use butternut and acorn squashes along with sweet potatoes, leeks, walnuts, garlic, bits of Polish sausage, cream, vegetable broth, spices and wine. In this case, sweet Riesling gets the call.
Mary Beth Riley, 50, Elk Grove Village
Ideal fall meal: Fall means more warming, comforting foods. A meal that tastes of fall is a nice pork roast with mashed potatoes and gravy, and my Aunt Mar#146;s sauerkraut. She taught me to make it years ago. This is an excellent Sunday meal and my Aunt Mar would be on the guest list, along with my mother, who won#146;t touch the sauerkraut with a 10-foot pole! She will face
Penny Kazmier, 47, South Barrington
Ideal fall meal: My entire family sitting around the kitchen table eating roasted butternut squash soup with crusty warm fresh bread or perhaps one of our favorite casseroles, chicken Divan. Chili and chicken wild rice soup are also family favorites, along with everything pumpkin: pumpkin bread, rolls, pie, soup, mousse, and even pumpkin pancakes!
Antonio De Pau, 53, Palatine
Ideal fall meal: In the fall we celebrate my son#146;s birthday, so per his request we eat one of his favorite meals. I will prepare minestrone made with vegetables from my garden, cottoletta alla milanese with lemon and rosemary potatoes. On the side, we will have broccoletti all#146; insalata. For dessert, we will have a walnut tart made with chocolate, honey and rum. We will eat as a family (maybe invite some friends) and, weather permitting, we will eat outside in the #147;posada.#148; He will face
Mark Clemens, 58, Elgin
Ideal fall meal: For me, one of the positives of loving food is that the seasonal change simply brings a whole new menu into your life. No one is sadder than me, when I finish off my last home grown tomato. But then, no one is happier knowing that pumpkin pies, roasted root vegetables and Thanksgiving and, most importantly, my family will soon grace my table.