Holiday Dinner Server Karleigh Sohnrey of Herculaneum presents a tray of Sea-Salted Coffee Toffee Bars to Joyce M. Shepherd of De Soto
About 225 diners had some tough choices to make at the seventh annual Leader Holiday Dinner, held Dec. 13 at the Viking Cafe on the Jefferson College campus in Hillsboro. But, for many diners, the sweet tooth won out, giving a De Soto home cook a repeat grand-prize win – although 20 years later.
Joyce Shepherd, 72, was the winner of the first-ever Leader Holiday Recipe Contest, held in 1999. This year, she won the dessert category and then was voted Best in Show for her Sea-Salted Coffee Toffee Bars, an indulgent treat she doesn’t make too often because she’s watching her waistline.
“Oh my goodness, they’re like Lay’s potato chips – you can’t eat just one,” she said with a laugh.
Sponsored by Leader Publications and the Jefferson College Foundation, the dinner featured a six-course meal, entertainment by the Jefferson College Jazz Combo, food demonstrations by some of the college’s culinary arts students and door prizes.
Five reader-submitted recipes were prepared for the dinner by the culinary staff and students, along with a main dish prepared by the staff of Food Service Consultants, the catering company associated with the college. Culinary students in both the high school and college levels of the program worked as chefs, assistants and servers. Several diners complimented the servers in the “comments” section of the ballot.
“The students always do such a wonderful job,” Leader publisher Pam LaPlant said. “It’s a great learning experience for them.”
“It was nice to see a lot of first-time attendees this year,” Leader editor Peggy Bess said. “It was a very enjoyable evening, as always.”
Mike Kumpf of Food Service Consultants, who is also a foundation member, served as emcee for the event. A VIP reception held prior to the dinner saw about 50 people enjoy wine and cheese and conversation in the Viking Room before heading out into the main seating area.
Dittmer foodie couple captures 2 categories
For Judy and Robert Duncan of Dittmer, this year’s Leader Holiday Dinner was even more of a family affair than usual.
For the past several years, one or the other has been a finalist in the contest; this year, both snagged top honors.
Robert won the salad category with his recipe for Avocado, Orange and Almond Salad, a light, fresh dish that honors the couple’s commitment to using fresh ingredients.
Judy topped the side dish category with her Savory Gruyere Sweet Potatoes, a comfort-food accompaniment sure to complement any main dish with its deep, rich flavor.
The Duncans, both retired, say they spend a lot of time on the hunt for interesting and unique recipes. They maintain an extensive garden, so they are always on the lookout for new and interesting combinations to serve the many veggies they raise. They also do a lot of canning.
Both consider a recipe just a jumping-off point for experimentation.
“We’re always trying to tweak each other’s recipes,” Judy said. “Cooking is our passion.”
Third time’s a charm for Hillsboro cook
DeAnn Sharpless of Hillsboro is a lean, mean appetizer machine when it comes to the Leader Holiday Recipe Contest. She won the category as well as the overall grand prize in 2014, and topped the category again last year. This year, her Salmon Tartlets snagged the top spot for a third time.
Sharpless, 65, said the recipe came from a gathering of friends some years ago.
“A friend brought these,” she said. “I love salmon, so I asked her for it. They’re tasty, and you can make them ahead and keep them warm on a heating plate.”
Perennial favorite Miller scores with hearty soup
Elaine Miller of Fenton has been a finalist in the Leader Holiday Recipe Contest nearly every year since 2012.
An adventurous cook, she’s not afraid to combine ingredients in unusual ways – apple beef chili; artichoke and caramelized onion pizza; squash with kale pesto; bacon bourbon jam; slaw with pickled blackberries.
This year’s experimentation resulted in Ham and Sweet Potato Soup, a creamy, hearty soup Miller says is reminiscent of split-pea and other “comfort food” soups.
“It has a beautiful, golden color and a nice kick from the spices,” she said. “And it’s great for using up leftover ham. I love to make it on a rainy day.”
Proceeds from the event go to the Jefferson College Foundation. In its six-year history, the Holiday Dinner has raised more than $15,000, which has been used to send students to culinary competitions across the region.
