The Food Experiments Gets Local with The Philly Cheese Experiment

Hey all–While the topic of this blog is Reading Terminal Market, I wanted to pass along some info about an upcoming cooking competition happening soon in Philly. More below:

Brooklyn Brewery is bringing the Food Experiments, a highly successful series of amateur cook-offs launched in Brooklyn, on a multi-city tour that has debuted in Austin, New Orleans, D.C. and continues on to Philadelphia with the “Philly Cheese Experiment.” Over twenty amateur chefs will create delectable cheese dishes for the chance to win cash, prizes, and a round-trip ticket to New York City to compete in the Food Experiments All Stars Competition. The Cheese Experiment will take place on Sunday June 5th, 2011 at the World Cafe Live 3025 walnut street from 12:00 – 4pm. Tickets $10 in advance, $15 day of event. Includes tasting samples and a beer from Brooklyn Brewery. A portion of proceeds will go to The Food Trust of Philadelphia.

The Food Experiments is currently seeking adventurous home chefs to enter the Cheese Experiment. “I can’t wait to see what the contestants come up with,” said Theo Peck, co-founder of the Food Experiments. Along with the audience, a panel of judges from the Philly food scene will taste all the entries and pick a favorite. In addition to culinary glory, winners will receive prizes from local sponsors, cash and/or a round-trip ticket to New York City to compete against winners of other Food Experiments. Not only do the Experiments offer an opportunity for unsung home chefs to gain recognition and appreciation from the masses, they bring together people who are passionate about food in a party-like atmosphere.

For more information visit: http://thefoodexperiments.com/nationaltour/philadelphia/ Watch a short video about the Food Experiments at http://vimeo.com/7529495

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About Mary Rizzo

No denying it, I like the sensual things of the world, especially good food and drink, though I'm no snob when it comes to either. A background in American cultural history and food studies makes me approach the world with a desire for contextualization and connection on the way to synthesis.
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