The Hotel at Kirkwood Center in Cedar Rapids earned runner-up honors at the Iowa Restaurant Association’s annual Culinary Competition on Nov. 17 in Des Moines, with Chef James Vido’s Santa Maria Steak “Frites” showcasing locally sourced ingredients from multiple Iowa producers.
The competition, held during IRA’s Grand Tasting Gala, required chefs to prepare dishes featuring tri-tip roast, at least one Choose Iowa ingredient and products from Lola’s Fine Hot Sauce. The event has highlighted Iowa culinary talent for more than two decades.
Mr. Vido’s dish featured mushrooms from Rot’s Bounty Gourmet Fungi of Iowa City, along with corn meal from Early Morning Harvest, butter from Hansen’s Farm Fresh Dairy, Leafy Dreams arugula and additional Iowa ingredients from other Choose Iowa members.
Among the 18 Choose Iowa members whose products were featured in the competition, several Corridor businesses played prominent roles. From Iowa City, Field to Family provided sourcing assistance and logistics to help connect chefs with local producers, while Rot’s Bounty Gourmet Fungi supplied specialty mushrooms used in multiple dishes.
Buffalo Ridge Orchard of Central City provided apples that were incorporated into the first-place winning dish by Chef Tessa Cardoza of The Merrill Hotel/Maxwell’s on the River in Muscatine.
“For more than two decades, the Iowa Restaurant Association’s Culinary Competition has elevated Iowa’s culinary talent and showcased the incredible skill and craftsmanship of chefs across the state,” Iowa Secretary of Agriculture Mike Naig said, in a release. “Sourcing Iowa-grown, made and raised ingredients supports our farmers, strengthens our local communities, and creates dishes that truly capture the flavor of our state.”
Choose Iowa, the Iowa Department of Agriculture and Land Stewardship’s branding and marketing program that promotes Iowa-grown, raised and made products, has supported the culinary competition for three years. The Iowa Beef Industry Council served as presenting sponsor, with additional sponsorships from Lola’s Fine Hot Sauce and Choose Iowa.
Additional awards included the Special Choose Iowa Award for Innovative Use of Choose Iowa Ingredients, won by Chef Andrea Love of Dinner Delights in Beaverdale. The Special Lola’s Fine Hot Sauce Award for Most Innovative Heat and Flavor and People’s Choice Award, both won by Chef Anthony Nace of Park Street Kitchen at Hilton Des Moines Downtown.
