Food competitions are, first and foremost, a blast. Often it’s hard to choose the winner, as it’s supposed to be fun and tasty. I can see the cooks pouring hours and dollars into their creations, and I wish I were around in each of the kitchens to have at least had the opportunity to lick the spoon.

But every time a competitor enters a contest, they realize that if you’re not first, you’re last.

The WFC online recipe contest featuring Dole® packaged fruit was loaded – there were big flavors and big ingredients. I went into the contest with a specific mind-set on how I was going to judge. I wanted to be transported to a time and place familiar, yet new. My palate wanted to experience something I could only imagine – not create – but had notes of familiarity. And I wanted luxury without pretension or too much effort.

Re-reading this sounds like I’ve contradicted my own words multiple times, and although that may be true, this is how food is. The best, if not the best today, may be the best tomorrow. And the flavors we adored once may have now been superseded by new flavors we crave. So to all the competitors I say, “cheers”.

The recipes were authentic, had natural elements and wise pairings, some were brave and others very familiar and safe. My choice was based on brave, familiar, and the season. I chose the Blueberry Basil Lemon Meringue Pie by Michele Kusma. I love the brave move with a savory herb and fruit, and the acidity of the lemon and the cool, egg based meringue. Each of the notes works; they compliment each other and deliver a well-rounded crafted recipe. I think, had the basil been removed and the pie fruit centric, I may have had a different opinion. But with the herb, you delivered that transportation I was seeking. And maybe a typo, or maybe not, but listing the ingredients in the recipe as “Blueberry Basil Lemon” etc… without a comma to separate, I honestly believe the dish becomes as one, almost like your garden has blueberries with basil and lemon notes. Outstanding use of ingredients, words and of course, the desirable and key Dole ingredient.

For the other entries, congratulations, because it’s a brave move to submit a recipe. Having cooked for 23 years professionally, it’s safe to say I how to cook and know what I believe to be tasty and desired but doubtful I’d have the courage to offer my recipes up for scrutiny or elimination. I take the road more heavily traveled, simply smiling, nodding and assuming you enjoyed each bite.

Congratulations, Michele! We’ll see you at the World Food Championships in Las Vegas!