Virtual Cook Off 2008: What’s your best appetizer recipe?

Crostini TartineSubmit your dish. The best recipe wins a private cooking party for 16.

Since last week’s posting about a feisty cooking competition among the Parties That Cook staff, we’ve received a slew of emails from home chefs wishing they could get in on a piece of the cooking action. In the name of good food, we feel it’s our duty to answer your call!

Grab your knife and spatula….You’ve officially been challenged to the first-ever Virtual Cook-Off brought to you by Parties That Cook!

Send us your most original appetizer recipe with photo to cookoff@partiesthatcook.com by April 30th, 2008. Include your name, contact info, and a couple of lines about why your dish should win. Entries will be judged on originality, taste, and presentation. Your recipe should be mind-blowingly delicious and possible to prepare in an hour or less. One entry per person, please.

We will eat our way through the entries and announce a winner on May 20th. The first prize winner will receive a private cooking party for 16, courtesy of Parties That Cook ($1200 value, redeem in San Francisco Bay Area or Chicago). Runners up will win tickets to our Gourmet Dating events or the Sumptuous Small Plates recipe card deck, featuring PTC’s best recipes and entertaining tips. The winning recipes will be inducted into the culinary hall of fame here on The Side Dish, and have the chance to become the next hit dish at our Parties That Cook events.

*Read the Official Contest Rules*

3 comments

  1. Jamie Wink says:

    Hello, I’ve just found this website whilst searching on Google as I am seeking some info on wall ovens!. It is a good website so I bookmarked this site and intend to revisit you another day to give it a more detailed browse when I’ll more free time.

  2. Hi Jamie! Thanks for reading, if you want more information you can contact us at info@PartiesThatCook.com. Cheers!

  3. o Aprendiz says:

    Great information! I’ve been looking for something like this for a while now. Thanks! Roberto Justus

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