Posted by The Budget, OH on May 06, 2010 at 09:57:56:
Misunderstood: The story of the dandelion
By Beverly Keller
Local Edition Editor
It’s got a rap sheet miles long with lawns from sea to shining sea, and the evidence is stacked against it. Bright yellow in color, the dandelion perseveres, and its many good traits were celebrated, toasted and tasted last weekend during the 17th annual Dandelion Festival at Breitenbach Winery near Sugarcreek.
Thousands of visitors came out to take part in the festivities that took place last Friday and Saturday. Activities ranged from a Dandelion Run to a Dandelion Cooking Contest and from dandelion picking to jelly making. “It’s a great year,” said Anita Davis of Breitenbach. “It’s a really great year. The weather has been fantastic, and the visitors are great.”
A wide variety of vendors with everything from dandelion inspired foods like traditional gravy and mashed potatoes to breadsticks and sausage and from products like soaps to crafts were in plentiful supply. There was even dandelion lasagna. A unique local delicacy of dandelion wine and sangria was also on the menu thanks to the skilled craftsmen at Breitenbach who work with an old German recipe to create it.
There were food demonstrations complete with sampling to show off the incredible flavor that can be achieved with the right amount of the right kind of dandelion. The healthful benefits of the “weed” were also discussed. Who knew that dandelion contains twice the amount of calcium of spinach or that it has been shown to help lower blood pressure?
The ultimate culmination of dandelion wisdom could be found at the Dandelion Cook-off where the top chef took home a prize valued at over $500. A panel of judges was assembled, and together them embarked on a tasting journey through a total of 12 dishes to declare a winner. With dishes ranging from soups to lasagna and even turkey sliders, the choices were not easy. However, the scores were tallied, and winners were named.
Top prize was awarded to Phillip Gulis of Columbus for his Dandelion Stuffed Pork Tenderloin with Dandelion Fettucini, Baby Carrots and Blackberry Reduction. Gulis loves food, and while he has been in Ohio for just two years, he is excited about his culinary adventures. As chef for “M” Restaurant in Columbus, Gulis works with food on a daily basis. He was excited to win. “This is very rewarding for my first try,” he said after the results were announced.
Second place was awarded to a Dandelion and White Cheddar Strata that was made by Sally Sibthorpe of Shelby Township Michigan. She has entered several competitions and won many prizes over the years, including trips to Alaska.
Third place was awarded to Nancy Radke of Gahanna for her Savory Mediterranean Cheesecake with Dandelions. 2010 marked the second time Radke entered the contest. She also regularly competes in the Pillsbury Bake-off and the Ohio State Fair. Each recipe was judged on the basis of taste, appearance, originality and dandelion content.
Following the competition, event attendees were invited to sample the foods. Sydni Morris of Sugarcreek gave a kid’s perspective on the event as she eagerly tasted several of the dishes. “I wouldn’t eat them straight out of the ground, but this stuff is good,” she said. Her brother Manning enthusiastically agreed as he tried Turkey Sliders that included dandelions as a main ingredient.
Plans are already under way for next year’s event - slated for the first weekend in May.
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