Editor’s Notes: And the roast is history

(Photo Illustration – MetroCreative)

One of my favorite events of the year took place this past week. I figured out early in my tenure here that if I volunteered to “work” during the annual cookbook tasting party I would be treated not only to a day full of dishes prepared by people aiming to impress, but the company of some truly wonderful people.

This year, Gretchen Dowler took the reins and added her own touches to the event. She did a fantastic job. I don’t think either of us was prepared, though, for the truly stunning efforts this year by home chefs who took the presentation of their “International Flair” recipes VERY seriously.

One judge and I worked out that we see each other on two occasions each year — once when I “run” past her house during the News and Sentinel Half Marathon, and once during the cookbook party.

In fact, it’s always a pleasant reminder to me when I see not only judges and helpers but participants realize each year that the last time they saw one another was at the previous year’s event. I watched one group of ladies chat with each other like old friends for a bit before two of them stood to leave — and at the door, turned to the one who was still waiting to present her food and say “see you next year!”

At the same time, there are always a few new faces sprinkled in, though not as many as we would like. Another judge asked me what I thought we could do to encourage more participants to give it a try next year.

I don’t know. If I was faced with the possibility of competing against some of the VERY talented bakers and chefs who have become yearly participants, I would be intimidated. But I’m only a so-so home cook — and that’s only because I have the recipe books of two kitchen wizards who came before me to rely on.

I know some of you out there are incredible, and have recipes that make your family and friends beg you to make them again and again. And I’m guessing over the next couple of months you’ll be dragging some of them out for holiday meal appearances. Consider whether those dishes should have the chance to measure up against others submitted by our readers.

(My vote is yes.)

I also know some of you are talented table-scapers, in addition to your culinary skills. Our presentation award is meant to recognize those who make the whole meal experience memorable.

Don’t be intimidated. Show off a little. Start thinking now about what you might, ahem, bring to the table for next year’s cookbook. If you’ve got questions, call me or Gretchen at the newspaper and we’ll talk you through the process.

I can’t speak for the rest of the judges, but I know one of my tests is whether/how much a dish makes me want to take a second bite. I’m guessing some of you reading this can think of a special dish you make that causes people not only to take a second bite, but to ask for a second helping.

I want to taste it. So do the rest of the judges.

Be sure to look at the submissions we received this year when the cookbook comes out Nov. 20. You’ll get a sense fairly quickly as to how your own kitchen creations will fit in. And then, start planning.

Maybe we’ll see you next year!

Christina Myer is executive editor of The Parkersburg News and Sentinel. She can be reached via e-mail at cmyer@newsandsentinel.com.