The Maui Food Technology Center (MFTC), a nonprofit organization that’s dedicated to nurturing the county’s food students, chefs and farmers, held its fourth annual Hawaii food products recipe contest on Saturday, Apr. 4, according to an Apr. 6 MFTC news release. Judging was based on taste, appearance, the commercial viability of the recipe and the best use of ingredients that were made and/or grown in Hawaii.
At stake was thousands of dollars in MFTC consultancy services such as assistance with creating a food nutritional label or getting their food item distributed to stores. Fifteen people entered, but only three took home prizes (consultancy prizes, sure, but prizes nonetheless).
First prize ($1,500 in consultancy) went to Lahaina resident Aimee Singer of Aimee’s Paradise (who is herself a digital marketing and web design consultant) for her Maui Ketchup recipe. Second prize ($500 in consultations) went to Michelle Jones and Katherine Crosby of Two Chicks in a Hammock with their Hawaiian Chili Pepper Salt recipe. And John Draeger of Pukalani won third place ($250 in consultations) with his Hawaiian Pumpkin Soup.
“We were very impressed with this year’s entries and their creative use of locally made and/or grown products,” said MFTC President Luana Mahi in the Apr. 6 news release. “We look forward to working with the winners in helping them bring their products to store shelves for consumers to enjoy.”
Judging the contest were retired chef Kuulei Teshima, state Department of Agriculture official Sharon Hurd, Island Trays owner Paul Gober and Maui Economic Development Board President and CEO Jeanne Skog.
Photo of Two Chicks in a Hammock’s Katherine Crosby and Michelle Jones courtesy Linn Nishikawa