The Indiana Grown initiative, developed by the Indiana State Department of Agriculture (ISDA), hosted its first-ever Culinary Creations Contest to highlight appetizers, entrées and desserts made with Indiana Grown member products.
Contestants had to make one dish or appetizer using at least 2 Indiana Grown ingredients, and below are the winners from this year:
- Pam Nash Dobbin of Marion County
Yogurt-Lemon Cake with Blueberry Basil Compote
(made with Traders Point Creamery Whole Milk Yogurt, Healthy Hoosier OilSunflower Oil, and Eisele’s Raw Honey) - Phyllis Hine of Montgomery County
Hoosier Apple-Yogurt Coffee Cake
(made with Healthy Hoosier Oil Canola Oil, Traders Point CreameryYogurt) - Christine Rienecker of Marion County
Bacon Cheesecake
(made with Eisele’s Raw Honey, Indiana Kitchen Premium Pork Bacon, andTraders Point Creamery Whole Milk Yogurt)
- Honorable mention: Jesse Lewis of Hendricks County
- Autumn Trifle (used Eisele’s honey and Traders Point Creamery milk)
- Honorable mention: HaeWon Miller of Johnson County
- Indiana Grown Appetizer Bites
- (made with Indiana Kitchen bacon, Risin’ Creek Creamery Goat cheese, Jen’s Country Kitchen BBQ sauce, Eisele’s honey)
More than 17 contestants signed up, and a big thanks to everyone who participated, especially our three judges:
- Ivy Tech Community College Culinary Program Coordinator, Tom England
- 2016 Miss Indiana State Fair, Tate Fritchley
- Marsh Supermarkets Director of Nutrition and Wellness Marketing, Mary Snell
We will be posting these, and other great recipes, on our website over the next couple of weeks, so be sure to keep checking our page!
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