Bay Area cooks to compete in kosher-food competition

The Simply Manischewitz Live Cook-Off Competition comes to San Francisco’s Hilton Financial District hotel, 750 Kearny St., next week. The cook-off, from 11 a.m. to 1 p.m. on Dec. 20th, is free and open to anyone who enjoys great food. Everyone who attends will enjoy a complimentary kosher lunch and great recipe ideas.

Bay Area semifinalists will prepare recipes they submitted to Manischewitz; their dishes will be judged by a panel of local media, food experts and dignitaries, who will base their selectionson taste, ease of preparation, appearance and originality.

San Francisco is the third market of the cook-off tour; previous events were held in Chicago and Philadelphia. Two semi-finalists from the San Francisco competition will be chosen to compete in New York City on Feb. 27 for the chance to win a $25,000 grand prize package including a kitchen appliances and cash.

Semifinalists cooking in San Francisco include: Evan Levy from Danville, Southwestern Potato Kugel; Elizabeth Bennett from Mill Creek, Wash; San Francisco Salmon Cakes; Ryan Schwartz from San Francisco, Easy Matzo Ball Dumplings; Lois Wilson from Aliso Viejo, Crusted White Fish; Margee Berry from Trout Lake, Wash., Dapper Red Snapper; John Corey from Gilbert, Ariz., Pablano Stuffed Chicken; Elise Lalor from Issaquah, Wash., Lamb Chops with Twist of Rosemary; Julie Hession from Las Vegas, Beef Tenderloin with Marsala Mushroom Sauce; Christen Roye from Weatherford, Texas; Raspberry Glazed Tilapia; Shannon Abdollmohammadi from Woodinville, Wash; Grilled Lamb Kebobs with Apricot-Hoisin Glaze.

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