At 6 pm, chefs and staff began filing into the office with steamy Tupperware containers and bundles of herbs in hand. Each contestant hovered over their secret concoctions, assembling nibbles ever so delicately. The warming scent of curry filled the room, and the ovens glowed upon the luscious tartlets plumping within. With the pop of a prosecco bottle, tension melted as colleagues began playfully inquiring as to which inferior dish the other had made.

Our bellies growled as dish after dish populated the buffet. And, finally it was time for feasting and judgment! The awe inspiring spread before us included, just to name a few: Potato Galette with Smoked Salmon and Dill Cream, vegan Sweet Potato & Corn Bhajji (fritters), Key Lime Cheesecake Mousse with Graham Cookie Crust, and Indian Curry Vegetables in Wonton Cups.

After each contestant presented their dish and asserted why their creation should win, the judges went to work – fiercely sampling and re-sampling. The cream of the crop will forever go down in the history books as the Official 2008 PTC Cook-Off Champions.

Drum roll please….

First Place: Sweet Corn Hush Puppies with Jalapeno Marmalade by Chef John Silva

Tasting notes – A delicate balance of sweet, spicy and crispy fried goodness. Invokes memories of the South.

Tasting notes – Refreshing summery dish dressed with dashi dressing, and made portable with the help of bean curd pockets. PTC hired Lauren to be their Marketing Manager purely on her ability to describe this homespun specialty in salivatory detail.

Tasting notes (diligently provided by Chef Mick with his entry) – Savory and sweet, this small tart provides the flavor of two dishes in one! Taste, taste, taste: It is off the charts delish!

Fourth Place: Fresh Vietnamese Spring Rolls with

Tasting notes – A unique take on the traditional. Highly adaptable recipe that can be vegetarian, vegan and is (most importantly) kind to the waistline.