A Northeast Regional Recipe Winner, Leslie Wyman started at Byrnes Irish Pub at the young age of 15 and has been creating in the kitchen ever since. Given St. Patrick’s Day is a popular holiday at the pub, Wyman began experimenting and developed a prize winner with this unique Lucky Charms Cheesecake.
For his Northeast Region-winning recipe, Richard Spurock was inspired by the challenge to come up with new ideas using existing products. Spurock combined classic culinary style and the latest chicken and waffle trend and found a fun center-of-the-plate item with his Red Hot Waffle with Buffalo Shrimp.
A long running family business known for Nancy’s homemade pies, this is the Nutcracker’s second winning appearance in the contest. Visitors to the authentic 50’s themed diner now get to enjoy Nancy Butcher’s latest creation, her Double Decker Banana Cream Cake.
Going beyond traditional Chicken and Waffles, Zack Wulfekuhle got creative and developed a prize winning recipe for Bourbon Chicken and Waffle Sliders. A great, protein-packed, on-trend brunch option, especially in the college community of Fayette, IA.
The Biscuit and the Bean Café mom-and-son team of Laura and Josh Smith create community and connection every day and are known for their southern hospitality, warm and inviting coffee and mouth-watering food. Laura created this winning Pear Cream Cheese Tart that features a tender, cookie-like crust and their loyal customers gave it instant approval.
When Chef Kevin Brown is creating recipes for his patrons in South Carolina, his goal is to offer consistently offer a fresh and high quality food experience. A popular menu item, his signature dessert, the Strawberry Pandowdy, is a “Delicious revision of an old world treat” uniquely created with Pillsbury™ Biscuits and served warm in a skillet.
Texas native Nick Shipp has been in the restaurant industry for over 25 years and he’s touched every aspect of the business along the way. Making his way to Santa Monica, CA, he wins the West Region title for a second time with his Lamb Chili Bolognese with Whipped Goat Cheese.
A West regional winner out of Surprise, Ariz., Todd Skinner developed a Cowboy Cookie Sandwich to honor the location’s cowboy and Chuckwagon history, envisioning something that “would be fitting for a cattle drive over long distances for long periods of time.”
For this busy Mom, it’s a family affair, learning to make fresh tortillas from her Grandmother as a child, and today, drawing inspiration from her kids, Brooke and her husband opened their Mexican fusion food truck in 2015 and created their award winning Black Bean and Corn Biscuit Empanadas with Jalapeño Yogurt Sauce.
Named for the loyal dog that ushered her son through childhood cancer treatments with loving attention and adoration, Daisy’s Lunchbox is a long-time dream-come-true for owner and chef Suzanne Raiford. While people drive from all over Arkansas for the legendary cinnamon rolls, Raiford’s standout Strawberry Almond Shortcake Roll is the perfect mashup of jelly roll and strawberry shortcake.
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