Press
Watch Camilla on the Today show on NBC
http://video.msn.com/?mkt=en-us&fg=rss&vid=7dc81279-90f3-4709-b50e-282845089d8e&from=34
Read about Camilla’s appearance on the Food Network Challenge: Seafood Grill-Off
http://www.foodnetwork.com/food/show_cc/text/0,2495,FOOD_20077_40859,00.html
http://www.foodnetwork.com/food/show_cc/article/0,2495,FOOD_20077_4463864,00.html
Read more about Camilla’s win in the Build a Better Burger Cook-Off in the New York Times.
http://travel2.nytimes.com/2006/11/10/travel/escapes/10cooking.html?8td&emc=td
Watch Camilla cook on local PBS station (June 16, 2005 episode: Chicken Champion)
http://www.indiana.edu/~radiotv/wtiu/weeklyspecial/archives/2005/06/index.html
Book Reviews
Paper Palate, October 8, 2007
“Saulsbury gives us, as promised, original and inventive ways to use
a familiar and much-loved ingredient.”
bakingandbooks.com, October 28, 2007
“The recipes in this book range from Spanish hot chocolate with orange, espresso and spice, to chocolate souffles with raspberry sauce, to the yummy chocolate-flecked multigrain muffins you see pictured above. And if all that chocolatey goodness isn’t enough for you, consider this - the recipes in this book are healthy. Not carrot or spinach healthy, mind you, but healthy in the sense that they feature whole grains, dark or bitter-sweet chocolate and dried or fresh fruits…The chocolate muffins…satisfy in the melt-in-your-mouth way that chocolate should, while also delighting your tastes with toasted wheat germ, whole grain flour, cinnamon and diced dates. Together these flavors pack a serious punch that you can enjoy guilt-free, since each muffin has a mere 219 calories and 8.9 grams of fat. Not bad for a sweet treat if you ask me, and certainly welcome with a tall glass of cold milk…”
Curled Up with a Good Book (curledup.com), October, 2007
4.5/5 stars: “Camilla Saulsbury has created recipes that maximize the health benefits of chocolate while holding the fat and calories in check… What is unexpected is the last chapter, which showcases the savory uses of chocolate…The recipes use nothing exotic. Most well-stocked pantries will contain all the ingredients in this book. Almost all kitchens should have the makings on hand for many of these recipes. My favorite recipe is for Chocolate-Peanut Butter Spread…Take THAT, peanut butter cups!”
Appetite for Books (appetiteforbooks.com), November 2007
“Saulsbury’s recipes trim some fat and calories, but keep the focus on flavor. By substituting cocoa powder and carefully adjusting other ingredients, Saulsbury gets flavor without compromising silky texture… Beyond all the science are Saulsbury’s recipes that range from cookies, cakes, pies, and puddings, to include drinks, and a chapter of savory recipes such as grilled pork with a cocoa and rum glaze, a beef stew flavored with cabernet and cocoa, and a cocoa-spiced snack mix sparked with chili powder and cumin…Saulsbury’s [drink recipes] include a chocolate raspberry milkshake, cocoa chai, and a sophisticated Spanish hot chocolate with orange, espresso, and cloves… Brownie Bites are glossy and crisp on the outside, chewy and soft on the inside, just like a good brownie should be…Go ahead and enjoy; it’s all good for you!”
Cincinnati Enquirer, November 28, 2007
“Dark chocolate is good for you, as every rationalizing dessert eater has no doubt discovered. It’s too bad that it’s usually combined with sugar, butter and other high-calorie, not-so-good-for-you ingredients. That does not have to be the case, and in Enlightened Chocolate (Cumberland House, $22.95), Camilla V. Saulsbury has created a collection of recipes that emphasize the healthful aspects of chocolate while staying low in calories and fats. Saulsbury uses cocoa or dark chocolate, the most antioxidant-rich versions of chocolate, and some low-fat dairy ingredients, but she does not use artificial sweeteners.”
Reader Views (readerviews.com), December 3, 2007
“Enlightened Chocolate” is an elegantly-designed cookbook focused on recipes using dark chocolate and unsweetened cocoa powder. Why these two ingredients? The Introduction explains the reasoning, the history, and the health benefits of these ingredients. Dark chocolate is rich in antioxidants. Saulsbury goes on to says that good chocolate is like fine wine, and an informed choice on what ingredients to choose is provided in the beginning pages... All chocoholics out there will love this book! As a chocoholic, I appreciate the seriousness Saulsbury gives to the subject of chocolate. She provides good information upfront and great recipes in the book. Nice color photos on the first two pages made me want to drool all over the pages. I have at least two or three other chocolate cookbooks on my shelf. But I think I will get rid of them. “Enlightened Chocolate” is all I need. It provides the same recipes and more, but with better chocolate and a low-fat approach.”
Christian Science Monitor, December 5, 2007
“At first sip [of Saulsbury’s spiced hot chocolate recipe], I taste the creaminess of the cocoa. Subtly the warm spice of the cumin tingles through, followed by the bright taste of citrus. I sip some more, trying to decide whether I like it or if I am just intrigued by the new flavors. Either way, it isn’t long before I see my lips reflected in the ceramic bottom of the empty mug.”
Midwest Book Review, April 10, 2007
“Food writer, food scholar, recipe developer, cookbook author, and an acknowledged San Francisco Bay area gourmet, Camilla Saulsbury, once again applies her considerable experience and impressive expertise in compiling flavorful, lovely, savory, “kitchen cook friendly” recipes for one hundred delectable dishes involving Panna Cotta (an elegant Italian custard). Thirty of these culinary delights are shown in their final form with wonderful full-color photography that enable even the most novice chef just what to expect and how they might be served as part of a memorable meal. From Lemon-Buttermilk Panna Cotta with Crushed Raspberry Sauce; Caramel-Coconut Panna Cotta; and Strawberry Daiquiri Panna Cotta; to Winter Spice Panna Cotta with Cabernet-Caramel Sauce; Cauliflower Panna Cotta with White Truffle Oil; and Gorgonzola Panna Cotta with Red Currant Gastrique and Crispy Prosciutto, "Panna Cotta" is
a specialty cookbook recommended for anyone wanting to add a gourmet Italian
touch to their dining menus.”
Well Fed Network (wellfednetwork.com) April 13, 2007
I actually never had a hankering for [panna cotta] until I agreed to review “Panna Cotta: Italy’s Elegant Custard Made Easy” by Camilla V. Saulsbury and I am so glad that I decided to try a panna cotta on for size. I recommend this type of food and this cookbook in particular to both beginning cooks and the more experienced. You will not be disappointed.
First, let me tell you about the most fundamental lesson I learned from this book - panna cotta is extremely easy to make. You are essentially making a custard-like concoction without any eggs. You do this by replacing their eggy magic with powdered gelatin…
In it’s mere 128 pages, this book packs in quite a lot of fantastic information about what panna cotta is (literally means cooked cream), the fundamentals of making a panna cotta, and a treasury of recipes that will definitely inspire you to try a few out…The introduction provides an excellent grounding in panna cotta
In the “Top-10” chapter, you will find recipes like vanilla bean, PB&J, toasted coconut, cinnamon panna cotta and others.
Chapter Two has quite a few tempting recipes, such as Mayan chocolate, pink peppercorn (sweet!), cannoli, chai, and five-spice & honey panna cotta. There will certainly be a dessert there for everyone in your family.
Chapter Three explores the use of fruits such as mango, hachiya persimmon, roasted pear, and even sweet pumpkin!
As you might have expected, the “Spirited Panna Cotta” Chapter (Four) delves into recipes that use alcohol, recipes such as late harvest reisling, mint julep, limoncello & mint, and even white chocolate amaretto panna cotta.
Chapter Five, “Enlightened Panna Cotta,” provides “lighter” versions with ingredients such as evaporated fat free milk and reduced fat sour cream in decadent sounding recipes like ricotta-honey, cafe brulot and linzer panna cotta.
In the final recipe chapter, “Savory Panna Cotta,” Saulsbury gives recipes for the panna cottas which I personally find the most attractive. With recipes for butternut squash, porcini, asparagus, cauliflower and gorgonzola panna cotta, you will impress friends and family with flavorful and unexpected appetizers that can really set the scene for a memorable dinner.
Saulsbury is able to, in a very small number of pages, put you on track to making your own panna cottas and encourages you to strike out on new paths, exploring your own part of the pana cotta universe. I found her writing encouraging to the uninitiated, namely me, and I soon found myself innovating a new recipe on my first time out of the panna cotta gate. I would recommend this book to any of my friends and family and I look forward to trying out more of these recipes.
Reader Views (readerviews.com), May, 2007
“[Saulsbury] explains the basics and makes you familiar with the history of this deceptively simple, silky wonder and the ingredients as well as techniques used in the creation of various kinds of panna cottas. As fun as I found this first section, the real thrill started with the recipes…there were some that shall certainly become favorites in my kitchen, most notably the exquisite Lavender one. ..Every one of the following chapters brought more intriguing recipes…While I tried a couple more and I found all of them excellent, I am now waiting for the summer corn to appear on the market…I found this book to be imaginative and down-to-earth. Most recipes don’t call for any over-the-top ingredients. The instructions are clear and very easy to follow. ..It was an eye-opener for me to see all of the wonderful savory creations in this book, which could easily serve as the focal point of any meal, especially a summer one…I would highly recommend “Panna Cotta: Italy's Elegant Custard Made Easy” to all cooking enthusiasts...”
Seattle Times, June 20, 2007
“Panna Cotta ain’t your mama’s Jell-O…Unless your mama’s Italian, that is…This cool, molded Italian collaboration of cream, sugar and gelatin is suddenly a hot commodity, often moving beyond the traditional dessert to a savory course. Infused with saffron or roasted wild mushrooms, or flavored with lemon, mango or chocolate, it’s a dish that can begin or end a meal… Now it’s your turn to put the creative impulses into action.”
Gatehouse News Service, September 7, 2007
“In “Panna Cotta: Italy’s Elegant Custard Made Easy”(Cumberland House, 2007; $16.95), Camilla V. Saulsbury introduces home cooks to a food that takes just minutes to prepare. It is an ideal dish to make ahead and leave to set while the rest of the meal is being prepared. Although most popular as a dessert, panna cotta can also be savory and you’ll learn about both.”
Chef Talk (cheftalk.com), December, 2007
Good things, they say, come in small packages.
“I don’t know if that’s generally true. But it certainly applies to Camilla Saulsbury’s latest work. In less than a hundred and fifty pages, she has created a trend-setting volume based on a dish that isn’t even new.
Panna cotta is a simple Italian custard, originally from the Piedmont region. I well remember my Italian neighbors serving it often back in the late 1950s and '60s, because it was inexpensive to make, and the flavors could be varied enough so it was a different dessert each time it was served.
Translating, literally, as “cooked cream,” the term actually is a misnomer, because it isn't cooked at all. Most custards are based on eggs, and have to be cooked, usually over a double boiler. Panna cotta differs in that it uses gelatin as the thickening agent. “The use of gelatin,” Saulsbury stresses, “makes panna cotta a nearly foolproof custard---no eggs to be scrambled by mistake, nor any chance of overcooking.”
I called the book “trend-setting” above. I don’t use the term lightly. As we’ll see, in both popularizing the dish, and taking it in new directions, Panna Cotta: Italy's Elegant Custard Made Easy is in front of the fad.
The thing about panna cotta is that, while everybody knows about it, nobody really knows about it. It’s fully accepted by food authorities that it originated in the Piedmont. Exactly when and where, however, is anyone’s guess. And, until recently, it was more a home-made dessert than something you’d expect to find in a haut setting. In her research Saulsbury found no mention of any dessert remotely resembling panna cotta---let alone a recipe---until the second half of the twentieth century. And neither Waverley Root’s The Food of Italy, or Marcella Hazan’s Classic Italian Cook Book mention it at all.
Most people also think of panna cotta strictly as a sweet, with vanilla bean, chocolate, coffee, and lemon among the traditional flavorings. But, “much like vanilla ice cream, panna cotta is a blank slate of possibilities.”
In Panna Cotta: Italy's Elegant Custard Made Easy, Saulsbury explores some of those possibilities; coloring ‘hat blank slate with a wide range of colors. Many of her offerings are for savory as well as sweet versions. In her hands that blank slate becomes an artist’s palette.
In a tightly written introductory section, she introduces us to panna cotta, fills us in on some of its history, discusses how it is made, and provides a list of ingredients and equipment. It’s then on to the recipes, each of which has its own introductory comments.
Many of them have additional notes as well. For instance, her introduction to Toasted Coconut Panna Cotta tells us “this island-inspired coconut concoction is just the thing for warm summer days when you want to keep time spent in the kitchen to a bare minimum. A tiny scoop of tropical sorbet and a shower of toasted flaked coconut secure the flavor and feeling of tropical escape.” Later on, in a note below the recipe, she provides instructions for toasting coconut; giving both the traditional way (in the oven), and a more modern way (in the microwave)…
What happens when the custard unmolds sloppily? Her tip: Use a knife, dipped in hot water, to smooth and reshape it. One of those things that makes you wonder why you didn't think of it yourself…
What I especially liked were the color photos that serve as a frontispiece. Sort of an illustrated index to what’s in store…
In today’s electronic age it’s incredible how quickly things are picked up. I had never heard of savory panna cotta before reading this book. Mentioning the idea to several foodie friends also brought blank stares. A quick google search, however, reveals several versions at various recipe sites. Many of them are picked up right out of Saulsbury’s book (often, unfortunately, with no credit). Others are patently derivative in nature. And, still others, obviously owe their inspiration to her work.
Imitation, to coin a cliché, is the sincerest form of flattery. That being so, Camilla Saulsbury has much to feel flattered about.
A small book, indeed. But an influential one for sure.”
Just Baking (justbaking.net), December 4, 2006
I was recently given the opportunity to review a cookbook with 175 recipes
using puff pastry. Now before you stop reading, give me just a few more minutes. I wasn’t big on puff pastry either - I had a few boxes in the freezer that I had bought on sale, thinking some day I’d use it for something. That day came and went (as did the expiration date) and I tossed the poor boxes. Now
I have been given a second chance with the frozen royalty of the pastry world.
Camilla V. Saulbury’s Puff Pastry Perfection is clearly and very-well written, especially for us novice puff pastry bakers. Saulsbury introduces the book with the history of, definition and tips for success when using frozen pastry sheets. She also includes a list of tools you’ll need when working with the dough.
This book features over 175 recipes, including appetizers, main dishes like pot pies, quiches and pizza, and a plethora of sweet desserts and breakfast items. As soon as I recieved the cookbook, I must have dog-eared twenty pages and for good reason - I’ve already tried five recipes since recieving the cookbook a week ago and every one of them was a hit. So far the Roasted Pepper Ricotta Puffs are my favorite. Chopped roasted red pepper, cream cheese, and romano cheese nestled in the middle of a light, fluffy pastry shell. I made these to take to some friends, but not before I had my fill. I also tried the Ham and Cheese Florentine, and the Blueberry Twists, which were also accepted with rave reviews. The Chocolate Hazelnut Cookies came in at a close second, and were said to be the best cookie to eat with coffee.
All the recipes are clearly written, and very easy to make. I was a little nervous about using puff pastry since I have only used it once and the recipe I chose was not good, thus the baked good met a fate worse than it’s taste - the garbage and a promise never to try it again. But this book has restored my confidence in the frozen pastry and I will be stocking up on it.
My one critique on this book is that there are no pictures, except for the one on the cover. I like to see what I’m about to bake, and since I am a visual person, I would’ve liked to see some pictures.
I am looking forward to making many more recipes from this book and will be featuring more of them here. But for now I’ll leave you with the how-to for these rich and incredibly easy Puff Pastry Cinnamon Rolls
Reader Views (readerviews.com) February, 2007
“Puff Pastry Perfection” is a dream come true for those people who love the taste and feel of puff pastry without the complicated recipes. The book starts with a description and history of Puff Pastry and also adds many valuable tips for working with it successfully. The recipes are based on the store-bought, very affordable, prepackaged Pepperidge Farms brand that can be found in any grocery frozen food section. One advantage to the Pepperidge Farms brand is that it contains partially hydrogenated vegetable shortening instead of butter, so you don’t have to worry about serving it to people who are kosher, vegan and lactose intolerant. I was very interested to read about the more expensive and harder to find all butter brand made by Dufour Pastry Kitchens and may try it to compare the difference in taste.
Puff Pastry is very versatile and can be used in appetizers, entrees and desserts, but most cooks do not use it because they are afraid that it is too complicated to work with. This book debunks those myths through over 175 recipes. My biggest problem with the book is where to start with the recipes – I want to try them all! I plan to use the recipes for hosting parties and when attending potluck dinners. I may have to try out the pizzas and Chicken Pot Pie before that though. Who could turn down recipes such as Parmesan Sage Twists, Italian Sausage Rolls, Dried Cherry and Almond Baked Brie, Wild Mushroom-Sausage Pizza, Puff Pastry Po’ Boys, Banana Puffed Pie with Chocolate Rum Sauce, fruit tarts and Bittersweet Chocolate Torte, just to name a few?
While this is a great cookbook, I would caution the more inexperienced cook who relies on photos to keep an open mind. I found the instructions to be very simple and easy to follow without photos, but if I were a novice in the kitchen I might be intimidated by the lack of photos. All in all, I found “Puff Pastry Perfection” to be a great book and am looking forward to trying these wonderful recipes!
The Arizona Republic, July 12, 2006
“This is a great book that every day camp, every Scout troop and every house with youngsters home for the summer could use…Cookies such as Chewy Healthnut Raisin Bars can even get your kids off the junk food track. They're made with bran cereal, raisins, nuts and peanut butter…Cooking
is a great indoor activity, and kids will love eating what they make. No sunscreen
required.”
Los Angeles Daily News, July 24, 2006
“When the mercury climbs, the last thing you want to do is fire up the stove and slave in a hot kitchen. So keep cool and beat the heat with great-tasting no-cook summer meals that you can whip up in minutes. It’s easy if you stock your fridge, pantry and freezer with an array of precooked and prepared food items from supermarkets, delis, ethnic markets and the like…When it comes to dessert, [Camilla Saulsbury’s] No-Bake Cookies take just minutes and are a boon for busy home cooks with a penchant for sweets, especially during the warmer months.”
St. Petersburg Times, September 20, 2006
“Generally speaking: There are so many applications for this cookbook. Why heat up the kitchen on a hot day? Make no-bake cookies. Forget that bake sale at the church? Whip up a batch of no-bake cookies. Want to make a quick tray of sweets for a potluck? A selection of no-bake cookies will do the trick.
From bars to drop cookies to shaped cookies and more, there’s bound to be a recipe that you’ll want to try…Many recipes would be great for getting the kids involved. They would love rolling dough into circles between their hands. Older kids may be able to make some recipes all by themselves. Great for gifts: If you enjoy baking holiday cookies for friends and family, No-Bake Cookies has some great selections to add to your regular offerings.”
Orange County Register, May 1, 2006
“When the book hit my desk, I felt like I had reconnected with a long-lost friend…[the cookies] can be concocted at the last minute to meet unplanned cookie demands — cookies
for unanticipated guests, or midnight cravings.”
Milwaukee Journal Sentinel, May 1, 2005
“The only hard task regarding this collection will be choosing
which recipe to make first.”
St. Louis Post-Dispatch,May 4, 2005
“Making brownies is easy...To smother Mom with chocolate,
you can make simple, yet over-the-top Chocolate-Chip Cookie Bull's-Eye Brownies.”
Dallas Morning News, May 6, 2005
“…a springboard for better brownies...great way to
introduce youngsters or teens to the joys of baking.”
The Houston Chronicle, May 18, 2005
“...her book appeals to the accomplished baker and the student who has
never wielded a wooden spoon.”
Baltimore Sun June 29, 2005
“Camilla Saulsbury opens up a world of confectionary possibilities, giving
chocolate lovers almost 200 reasons to indulge.”
Boston Herald, June 9, 2004
“...as we paged through...we found ourselves first intrigued, then hooked.
Many of the recipes are unexpectedly sophisticated...”
New York Daily News June 23, 2004
“...a nearly foolproof way to end up with a great dessert
for a picnic, barbecue or alfresco dinner party.”
St. Petersburg Times, July 14, 2004
“Cookie Dough Delights will change your outlook...ideal to
turn to when you need quick cookies...”
St. Louis Post-Dispatch, July 14, 2004
“...seems like homemade--although it’s much less trouble...adults will probably like…these
cookies as much as the kids.”
Milwaukee Journal Sentinel, November 30, 2004
“Dress up refrigerated cookie dough and turn it into something special…Every one of the recipes sounds simply delightful…Just right for anyone who has to bring a plate of cookies to work or school tomorrow - and is not afraid to use a shortcut or two.”
News coverage of Camilla’s win in the National Chicken Cook-Off
May 31, 2005
The $100,000 chicken recipe
By Allison Askins, The State
COLUMBIA, S.C. _ Folks, there's money to be made in chicken.
I recently was a judge at the National Chicken Cooking Contest, where Camilla Saulsbury of Bloomington, Ind., beat out 50 other contestants to win $100,000 for her mahogany broiled chicken with smoky lime sweet potatoes and cilantro chimichurri.
Second-, third-, fourth- and fifth-place winners won $10,000 $5,000, $3,000
and $1,000, respectively. The contest is sponsored by the National Chicken
Council and the U.S. Poultry and Egg Association.
Saulsbury is a 35-year-old sociology professor at Indiana University who wrote
her dissertation about home cooking and its value in American life. She plans
to use her prize money for a down payment on a new house when she and her husband
move to Texas.
She said her idea for the recipe came from playing with a glaze she developed with similar ingredients but which initially seemed too complicated. She also credits her mother with teaching her where to find ingredients when she would give Saulsbury and her siblings menu lists and ask them to find the ingredients in the store.
“I think that actually had a big influence on me, too,” Saulsbury said.
The dish was enhanced by a bed of “kicked-up” sweet potatoes and chimichurri sauce. The fresh taste of the cilantro and pungency of the garlic really made the dish stand out.
We as judges thought the recipe offered versatility as well as great flavor. You could serve each of the three components--the chicken, potatoes or chimichurri sauce--together or separately with other dishes. This, we thought, was a real plus.
I was among 15 food writers from across the country invited to judge the event May 13 at the Charlotte Convention Center. Among the other judges were writers from Cooking Light magazine, Woman's Day, Fitness Magazine and a variety of newspapers.
I must admit I wasn't sure what it would be like tasting chicken all day. But I had a wonderful time and discovered some great recipes. I even was able to eat chicken fingers at my daughter's end-of-the-year picnic the night I returned.
The event--the nation's oldest continually running consumer cooking competition _ began as the 51 contestants paraded across the huge ballroom where 51 mini-kitchen booths were set up.
Draped with red ribbons declaring their state of origin, the contestants had three hours to prepare a dish to wow us and a second dish for photographing.
We were a picky bunch, divided into five tables of three. My fellow judges were Alison Ashton, senior food editor at Cooking Light in Birmingham, and Jane Dornbusch, food editor at The Boston Herald.
Contest officials brought a prepared dish to our table, where we would taste it as a team, but score it individually on score sheets.
In the end, about a dozen dishes had made it for final consideration.
Unfortunately, too many of the other recipes tried to combine too many flavors that simply didn't work together.
The first-place recipe _ which our team tried for the first time in the final round of consideration _ created a buzz in the room as soon as we all had a chance to taste it.
I'm including it here for you to try along with information about how to order the Chicken Cookbook, which includes this year's winners and winners from previous contests. To order, send a check or money order for $3 to: Chicken Cookbook, Department NCC, Box 307, Coventry, CT 06238.
I'm also including information about the next contest. Who knows? Maybe your dish will be the next $100,000 winner.
ABOUT THE CONTEST
The 47th National Chicken Cooking Contest will begin receiving entries Jan.
1, 2006, and continuing through Oct. 15, 2006. Finalists will receive an
all-expense-paid trip to the cook-off, which will be held in Birmingham in
the spring of 2007.
Contestants may enter as often as they like, but each entry must be on a separate sheet of paper. Send recipe along with name, address and telephone number to NCCC, P.O. Box 27997, Washington, D.C. 20038-7997 or fax to (202) 293-4005 or enter via the Internet at eatchicken.com.
News coverage of Camilla’s $10,000 win in the Post Selects(R) Brunch Contest
Oct. 18, 2002
America's Most Amazing Brunch Host Crowned at Brunch Bake-Off
PR Release, New York
Camilla
Saulsbury hosted her way to $10,000 and the title of America's Most Amazing
Brunch Host at the 2001 Post Selects(R) Brunch Contest held at the Institute
of Culinary Education (formerly known as Peter Kump's Cooking School) in
New York City.
Saulsbury,
from Bloomington, Ind., impressed the judges with her creative use of GREAT
GRAINS(R) in her original recipe, Calypso Crab Cakes with Fresh Mango-Papaya
Relish. The judges included Richard Simpson, Director of Instruction
at the Institute of Culinary Education, Jane Yagoda Goodman, former Test
Kitchen Director for Ladies' Home Journal, and B. Smith. Ms. Smith is the
host of the nationally syndicated television show, B. Smith with Style, author
of several entertaining books, including B. Smith's Entertaining and Cooking
for Friends, and owner of three restaurants. The winning brunch recipe will
also be served in one of B. Smith's New York or Washington, D.C. restaurants.
Beyond preparing a complete brunch that highlighted her original recipe, Saulsbury
decorated a brunch table to match her Calypso theme, which was judged as part
of her overall brunch contest entry. Entries were judged on taste, appearance
of the recipe and brunch table, and overall originality and creativity.
“My father grew up in Maryland and introduced me to crab cakes,” Saulsbury
said, adding that she got the inspiration for the Calypso theme from a recent
trip to the islands.
The eight finalists ranging in age from 31 to 56, included seven
women and one man, and traveled to New York City from the following states:
Ohio, Maryland, Arizona, Indiana, Florida, California, Iowa and Minnesota.
News coverage of Camilla’s $20,000 win in the What Do You Do With Your Pace? Contest
October 12, 2001, Friday
What Do You Do With Your Pace?; Over 12,000 Entrants Told Pace Foods in
Its First Online Recipe Contest
PR Release, Camden, N.J.
What do you do with your Pace? Over 12,000 people across the United States
shared 12,000 different ways they use Pace salsas and picante sauce in Pace
Foods' first online recipe contest, hosted on its website, www.pacefoods.com . Based
on the overwhelming response from Pace loyalists from New York to Alaska, Pace
Foods launched the second annual “What Do You Do With Your Pace?” online
contest on October 8, 2001.
Through April 30, 2002, Pace fans can tell Pace Foods "what they do with
their Pace" by submitting their own favorite recipe ideas at www.pacefoods.com . Recipes
must include Pace Picante Sauce, any flavor of Pace Chunky Salsa or Pace Salsa
con Queso.
Each month, one lucky winner will receive a $500 American Express(R)
Gift Cheque and then be eligible to win the grand prize -- a $20,000 outdoor
kitchen, including outdoor furniture and a large patio grill, which will be
announced by Pace Foods in June 2002.
“The passion that people across the country have for cooking with Pace
salsas and picante sauce was astounding,” said Pat Ward, an independent
food consultant who reviewed each of the 12,000 recipes that were submitted
to Pace Foods. "At one time, I wanted to suggest changing the contest
name to "What Don't You Do With Your Pace?" because the response
we received clearly told us that Pace products fit into every meal, every day."
“A competitive spirit for the contest became contagious online," Ward
continued. "After each monthly judging, Pace Foods posted the winning
and runner-up recipes, which kept consumers interested and eager to scope out
their competition. Hosting the contest on the Internet also served as
an easy and fun forum for people to share what they love best about using Pace
salsas and picante sauce while competing for great prizes.”
The grand prize winner of the first "What Do You Do With Your Pace?" contest,
Camilla Saulsbury, 31, of Albany, California, agrees. "I love to
cook and Pace has always been a part of my repertoire,” she said. “To
share meal ideas among other loyal Pace users was fun and challenging -- I
knew I'd have to work hard to create a winning recipe.”
Saulsbury, a graduate student at Indiana University in Bloomington, found inspiration
for her winning recipe, Jambalaya Shortcakes with Cayenne Cream, while on a
long road trip to Arkansas with a friend. “I really enjoyed the
vibrant flavors of the South, and thought to combine them with the shortcakes
I ate frequently in Indiana. At times, I was overwhelmed with ideas because
there was no limit to what I could do with Pace products.”
Jambalaya Shortcakes with Cayenne Cream features smoked sausage, shrimp, thyme
leaves and green onions that come together with Pace Roasted Pepper and Garlic
Chunky Salsa for a palate-pleasing mixture. The mixture is then placed
on simple refrigerated buttermilk or corn biscuits and topped with a cayenne
pepper sour cream blend to complete the dish, which can be eaten like a sandwich. The
meal can easily be prepared and served in less than 30 minutes. For her winning
recipe, Saulsbury received $20,000 in Home Depot(R) gift certificates, American
Express(R) Gift Cheques and Sears(R) Gift Cards, which she looks forward to
spending on kitchen improvements and new appliances.
People may submit as many entries as they want at www.pacefoods.com,
where complete contest details and rules can be found. Persons who prepare
food or recipes professionally are not eligible to participate in the contest. All
contest entries must be received by April 30, 2002. A panel of Pace food
experts will evaluate the entries on taste, originality, popular appeal and
creative use of Pace products.
The fresh taste of Pace was born in San Antonio and its Texas heritage
lives on through the vegetables used in its sauces, such as tomatoes, fresh
onions and fresh, hand-picked jalapenos that ensure fresh and authentic flavor.
News coverage of Camilla’s grand prize win in
the Gilroy Garlic Festival 2000.
Aug. 2, 2000
New Pre-Game Meal? Garlic Festival 'Cook-Off' Champion Offers Aid to Indiana
Coach Knight
Gilroy, Calif.
Camilla Saulsbury, the Grand Champion of the Great Garlic Cook-Off at the Gilroy
Garlic Festival 2000, has offered a potentially valuable ingredient to the
continued success of Indiana University basketball coaching legend Bob Knight.
Garlic.
Ms. Saulsbury, a graduate sociology student at IU, won the annual Cook-Off
on July 29 with her recipe for “Creamy Potato Gratin with Gorgonzola,
Pears and Pecans,” bested seven other national finalists in competition
that began with over 1,100 world wide submissions.
The recipe contains 10 large cloves of garlic. The controversial Knight has
been in the public focus for years because of his oft-times tempestuous behavior,
which only recently placed him on probation at IU.
The recent crowning of Ms. Saulsbury and her presence on the Bloomington campus led Monterey Herald Sports Columnist Ed Vyeda to research significant properties of garlic. The Gilroy region, 30 miles south of San Jose, is The Garlic Capital of the World.
“The smell and taste of garlic reduces aggression, particularly in a dominant male,” said Dr. Alan Hirsch, the neurological director at the Smell and Taste Treatment and Research Foundation in Chicago, told The Herald.
Hirsch, who earned his medical degree from the University of Michigan, said it's possible that garlic may work on the brain “almost like Valium.”
When shown this information by The Herald, Ms. Saulsbury volunteered to serve Knight her acclaimed special dish.
“Of course I’m a Hoosier fan,” the Albany, CA native admitted. “It's hard there not to be a fan.”
“It’s certainly worth a try,” Ms. Saulsbury added, “I just hope he doesn’t throw a chair at me if he doesn’t like it.”
The 22nd annual Gilroy Garlic Festival, which concluded here July 30, served over 50 tons of garlic enhanced foods to 123,048 guests.