Issue link: https://digital.copcomm.com/i/113109
Entries in the thousands go through a rigorous elimination process���and, of course, a taste test. Throughout last summer, Sutter Home���s culinary evaluation panel reviewed each burger recipe and narrowed the ield down to the best recipes in each region. Then, working with Sutter Home���s culinary team, the winery���s preliminary evaluation judges cook, taste and score the top recipes in order to determine the ten inalists. The judges look for highly creative recipes that, like Sutter Home���s wines, over-deliver on lavor. Participants may choose to reinvent a favorite burger with palate-thrilling new toppings, transform the elements of a classic dish into a burger, show off a particular ethnic background or cultural heritage, highlight unique products from a particular region of the country, relect their culinary travels���or create a completely new concept in burgers. Judges also love a great story behind the burger: What inspired the cook? Where was the burger recipe created? How has it been enjoyed by the contestant���s family? This year���s judging panel includes Steven Raichlen , an expert on barbecue with best-selling Barbecue Bible cookbook and The Primal Grill and Barbecue University TV shows on PBS; Kevin Kolman, Weber Grills��� Go-to-Grill Master; last year���s $100,000 all-beef winner Jennifer Beckman; and author James McNair, Head Judge and Honorary Chairman of Sutter Home���s Build a Better Burger. When the lipping is over, the burgers are meant to showcase the versatility of Sutter Home���s wines. ���Wine doesn���t have to be reserved for formal events,��� says Nyberg. ���Sutter Home wine pairs perfectly with casual, fun get-togethers with friends���a backyard barbecue is a perfect example. The Sutter Home Build a Better Burger program is the perfect way for casual cooks to create recipes inspired by local cuisines, personal passions and food trends.��� And Nyberg adds, ���What is exciting is that this will be the irst year that Californians are able to enter. Californians know their food and wine, so this should make it very exciting!��� Stay tuned for coverage of the inal cook-off in a summer issue of THE TASTING PANEL. ���David Gadd 80 / the tasting panel / march 2013 The Finalists and Their Burgers BEEF BURGERS Erin Evenson, Brooklyn, New York 7 Train Caramelized Green Curry Burgers with Crispy Watercress Salad, Roasted Cashews, and Minted Basil Aioli Suggested Wine Pairing: Sutter Home Gew��rztraminer Janet Nowak, Spring, Texas Razzle Dazzle Burgers with Raspberry-Chipotle Spread, Cilantro-Pecan Pesto, Raspberry-Avocado Salsa and Salted Caramel Bacon Suggested Wine Pairing: Sutter Home White Merlot Sharron Pinheiro, Macomb, Michigan Kickin��� Brunch Burgers with Bloody Mary Sofrito and Roasted Jalape��o Honey Aioli Suggested Wine Pairing: Sutter Home Gew��rztraminer Mark Pyne, Troy, Alabama Grilled Green Tomato Burgers with Garlic Lemon Mayonnaise, Shoestring Fries, Smoked Bacon and Bad Boy���s BBQ Sauce on Pretzel Buns Suggested Wine Pairing: Sutter Home Sauvignon Blanc Katie Sherrill, Edmonds, Washington Korean-Hawaiian Taco Truck Burgers Suggested Wine Pairing: Sutter Home Cabernet Sauvignon ALTERNATIVE BURGERS Kim Jones, Bloomingdale, Illinois Better than Breakfast in Bed Burgers Suggested Wine Pairing: Sutter Home Pinot Grigio Kathy Keithline, Parker, Colorado Smoky Sweet Salmon Sliders Suggested Wine Pairing: Sutter Home Gew��rztraminer Cheryl Lundquist, Wake Forest, North Carolina Lamb Burgers with Mango Chutney Mayo and Minted Romaine Suggested Wine Pairing: Sutter Home Moscato Helen Mariscal, Artesia, New Mexico Lemon-Scented ���Salmon-icious��� Burgers Suggested Wine Pairing: Sutter Home White Zinfandel Mark Richardson, Snohomish, Washington Indian Lamb Burgers Suggested Wine Pairing: Sutter Home Merlot To access complete recipes and photos of all the ���nalists��� burgers, go to www.tastingpanelmag.com.