From the National Peanut Board:
In partnership with The Art Institute’s Culinary degree program, the National Peanut Board held a competition for students to submit innovative peanut butter recipes for National Peanut Butter Lovers month in November. The campaign received a great response, with aspiring chefs entering recipes from The Art Institute campuses across the country.
The Grand Prize-winning recipe was a Roasted Peanut Tuile with Peanut Butter Mousse and Peanut Butter Candied Bacon submitted by Dustin Godfrey from The Art Institute of Jacksonville, Fla. In a display of creative culinary technique, Godfrey incorporated both regular and powdered peanut butter into the dish.
“Peanut butter and peanuts are my favorite food, and always have been,” said Godfrey. “When I found out about the competition, I had some great ideas on how to use peanut butter and I was really excited to create a recipe.”
Godfrey’s recipe is on NPB’s website along with a photo of the winning dish, and will be featured throughout National Peanut Butter Lover’s month. The prize for winning the competition is culinary equipment worth up to $500. There were also two runners-up that each received a $200 gift card, and all contestants who submitted entries to NPB received a peanut prize pack.
The contest was an excellent opportunity to put peanut butter and powdered peanut butter at the forefront of chef cuisines and ingredient lists. The partnership with The Art Institute has also opened up a conversation with the Culinary degree program’s administrators about food allergy management as part of the course curriculum.
NPB looks forward to future events with The Art Institute, inspiring student chefs to develop culinary uses for peanut ingredients. Click here for more information about the contest winner.