Locally Grown Recipe Contest: You Can Cook Here!



We’ve been getting some good entries in our Locally Grown Recipe Contest. But to encourage more of you to enter, I thought I’d share a couple of the photos I took last night at Valley at the Garrison, where our reader cook-off will be held.

On Tuesday, Sept. 4, four semifinalists will prepare their recipes for the judges — in this sleek professional kitchen. Check it:


The semifinalists will cook their recipes for me, chef Jeff Raider of Valley —


— and Maryann Hedrick of mypersonalfarmers.com.

We’ll judge who is the winner. Best part? All four of the semifinalists are winners. Each one will get a gift certificate to mypersonalfarmers.com, and the grand prize is a $300 dinner at Valley and a $300 gift cert to mypersonalfarmers.com.

But all four cooks get to go back to Valley for a dinner on Thursday, Sept. 6 to find out the winner. (The dinner is also a fundraiser for the Cold Spring Farmers Market, so you can even talk to some of the people who raise the food you’re cooking with!)

And did I mention you can cook in this kitchen?


Plus, we’ll be shooting the cookoff for RNN and writing a feature for The Journal News, so semifinalists are guaranteed to be local celebs, too!

Click here to enter the contest.


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.


  1. I cook because I love to cook. Not to compete with… if its a speed thing ro something like that, I wont win. If its a pretty pretty plate thing I also may not win. I dont “dress” plates.

    Do they want whole meals or just entrees??? I have a few loin recipes, where i use local apples. and some other recipes… oh i looked at the recipe thing. But pretty much I coook with whatever ingredients I get my hands on. I dont have time to go out of my way for specialty ingredients. *sigh*

  2. so is it too late? can i enter? i could ask my wife which of my recipes i should divulge.

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