Healthy nachos can pay off
Have a recipe for nachos worthy of a restaurant menu?
Well, it’s time to get cooking. The winner of this year’s Fifth Annual Inland Northwest Healthy Nacho Recipe Contest will not only get $500 bucks to spend at the Downriver Grill – his or her winning recipe will be featured on the restaurant’s menu from April 21 through Cinco de Mayo.
Nachos aren’t exactly the first thing that come to mind when one thinks about healthy eating, but if you whip up a recipe that includes at least one reduced-calorie ingredient it’s eligible for the contest. “It really doesn’t take much to turn something that might be considered an indulgence into something healthier,” says Spokane dietitian Michelle Weinbender, who will serve as one of the judges for the contest. In a news release, she recommends trying low-fat dairy ingredients, baked chips rather than fried, fruits and vegetables, or lean meats.
“Last year’s winner, Joy Overmyer’s Maui Steak Nachos recipe, is a prime example of what we’re looking for,” she says. “She used three low-fat cheeses and lots of fruits and vegetables – tomato, pineapple and lime – especially in her salsa.”
Look inside today’s Food section for the recipe.
The contest is sponsored by the Dairy Farmers of Washington and Downriver Grill. It is open to Inland Northwest amateur chefs, 18 and older, who are not associated with the hospitality or food-service industries. The contest begins today and entries must be received by April 7. Judges will select three finalists to compete in a cook-off at the Downriver Grill on April 14 at 11 a.m.
Entry forms are available at the Downriver Grill, 3315 W. Northwest Boulevard, or online at www.thedownrivergrill.com. In addition to Weinbender, I’ll be judging the contest along with Jonathan Sweatt, chef and owner of the Downriver Grill. The recipes are judged on taste and presentation and must include one calorie-cutting ingredient and two cow’s milk cheeses.
The second place winner will receive a $250 gift certificate from Yoke’s Fresh Market for dairy products. Third place receives a $100 gift certificate to Downriver Grill.
Battle of the Chefs
If you’d rather sit back and watch someone else do the healthy cooking, grab a ticket to the Spokane Women’s Show this weekend at the Spokane Convention Center. Eight of the area’s chefs will compete in an Iron Chef-style competition, including Adam Hegsted of Brix in Coeur d’Alene; Brett Fontana of the Hayden Lake (Idaho) Country Club; Kelly Thornton of Vin Rouge; Tim Hartman of Meritage; Adam Stefani of C.I. Shenanigans; Charles Davidson of Twigs Bistro; URM executive chef LJ Klink; and Tom Nichols of the Downriver Grill.
The first group of four chefs will compete Saturday at 12:30 p.m. and the second group will take the KREM stage at 1:30. They’ll have 20 minutes to create and 5 minutes to plate a heart-healthy entree from a mystery bag of ingredients, says Spokane registered dietitian Patty Seebeck, who helped organize the contest.
The top two chefs from each event will advance to Sunday’s semifinal round at 2 p.m. and the finals will be held at 3. Chef instructor Pete Tobin from the Inland Northwest Culinary Academy and KREM-TV meteorologist Tom Sherry will serve as masters of ceremony.
For more information about the Spokane Women’s Show, sponsored by Sacred Heart Medical Center and KREM, or to purchase tickets go to www.spokanewomensshow.com. Tickets are $5 each.