Portland Observer, July 3, 1985, Page 9
Local Recipe Book Wins Prize
W illiam H P. King o f the Savoir
Faire Restaurant in Portland discov
ered that his recipe for Grilled Chick
en Salad with Sour Cream Herb
Dressing was indeed for R E A L . His
recipe book first prize in the Oregon
Dairy Products Commission “ It's For
Real" Recipe Contest, created to
award Oregon’s best recipe using
Real Dairy Sour Cream Open only to
foodservice professionals, the contest
received entries from professionals in
every segment o f the foodservice in
dustry: restaurants, hospitals, schools,
employee feeding and catering.
King’s prize was Commodore's
64 Computer, including a color moni
tor, disk drive and recipe software
program: M icro Cookbook King is
owner/chef o f Savoir Faire, a restau
rant located in the Yamhill Market
Place since October 1982. King says
it’s a fast food formal serving serious
food. His winning recipe is one o f
several he serves featuring a Real
Dairy Sour Cream dressing.
Grilled Chicken Salad with Sour
Cream Herb Dressing is a beautiful
arrangement o f grilled chicken breast
slices, avocado, onion, cucumber and
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sweet red pepper on radicchio and
romaine leaves, topped with crisp
crumbled bacon and Oregon blue
cheese. The dressing starts with Real
Dairy Sour Cream flavored with
Dijon mustard, dill, tarragon and
garlic.
Before moving to Oregon ten years
ago, he attended Cornell Hotel School
and trained at the Sheraton. He was
a chef at the Pearl Street Station in
Eugene and at the Aurora Colony
Inn before opening the Savoir Faire
two years ago.
Second prize went to Sarah Auker,
caterer for the Oregon Medical Asso
ciation in Portland. A uker’s recipe,
Sour Cream Onion Bread, is a simple-
to-prepare, rich and flavorful loaf
seasoned with onion and basil and
richcned with Real Dairy Sour cream.
Her prize is a getaway package for
two at the beautiful Inn o f the Seventh
Mountain, Bend. Auker has served
this unusual recipe to her catering
clients for nine years. The bread is
very popular with her customers and
she finds, should any be left over,
that it makes wonderful croutons and
crumbs.
A weekend at Portland’s elegant
Westin Benson was the contest’s third
prize and went to Richard De George
of The Cottage Restaurant in C ot
tage Grove. De George, who describes
himself as “ owner/cook/dishwashcr
and etc." o f The Cottage says his
recipe originated as “ a creative acci
dent embellished.” The winning crea
tive accident, Sour Cream Shrimp
Stack, is layers o f flour tortillas
stacked with a spicy blend o f Real
Dairy Sour Cream and Salsa, M o n
terey Jack and Cheddar cheese and
shrimp. Baked in a deep dish pie plate
and cut in wedges to serve. Sour
Cream Shrimp Stack has a bright
garnish o f avocado slices and cherry
tomatoes.
A dozen Executive Suckers, richly
decadent chocolate truffles on a stick
from Portland’s Truffles Unlimited,
went to Arden Shaffer, part-time
cook at the Red Rooster Restaurant in
Eugene and student in Foodservice
management at Lane Community
College in Eugene. Shaffer’s winning
recipe. Berries and Cream Pie, could
hardly be easier to prepare. She starts
with Real Dairy Sour Cream, then
adds eggs, sugar and a dash o f brandy
and nutmeg. The sour cream mixture
goes over fresh or frozen blackber
ries in a pie shell and is baked.
Judging for the contest took place
in Seattle, to avoid any conflict of
interest. Judges included: Barbara
Durbin, Food W riter for The Ore
gonian; Karl Beckley, Chef/owner
o f the Greenlake G rill, Seattle; Frits
Gehner, Director o f Food and Bev
erage, The Westin Hotel, Seattle;
Margaret Corcoran, Pastry Instruc
tor. South Seattle Community Col
lege and Kim Proctor, Foodservice
Manager, University o f Washington.
The top three winners will demon
strate their recipes at the 1985 Pacific
Northwest Regional Restaurant Con
vention and Educational Exposition
on April 23, between 10:30 a.m. and
12:00 noon in the Mount Hood Room
at the Red Lion, Lloyd Center, Port
land.
Copies o f the winning recipes are
available from Lorinda M oholt,
Communications Director o f the
Oregon Dairy Products Commis
sion, who coordinated the contest.
The Commission is at 10505 S .W .
Barbur Blvd., Portland, O R 97219.
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