bake - March/April 2024 - 29

buttermilk sweet biscuit ice cream, and topped with
bourbon caramel, pecan pralines and salted toffee.
" It's always thrilling for us to see how our biscuit
products come to life on menus, " Kordosky says. " We
hope the Biskies encourage restaurant professionals
to experiment with Pillsbury biscuits, which provide a
low-labor way to serve great-tasting biscuits that bake
up beautifully every time and serve as the foundation
for a number of unique menu items. "
Recipes will be judged by the Chef of the Mills, General
Mills Foodservice's team of culinary professionals. The
top nominees will be selected based on originality,
foodservice viability, creativity and how well the recipe
incorporates the Pillsbury biscuit product.
A public vote, taking place April 15 to May 3, will determine
the final winners, including one $20,000 Grand
Prize Winner and three $5,000 Runner-Up Winners for
appetizer, entrée and dessert categories.
For more information on eligibility, complete contest
details and the official contest rules, restaurants should
contact their General Mills Foodservice representative,
" We can't wait to see how
restaurants showcase
their creativity for biscuits
that deliver a stand-out
performance on their menus. "
Chef Jessie Kordosky, a member of the Chefs of the Mills
who will help to judge this year's biscuit entries
call 1.800.215.6120 or review the Official Rules and
Regulations.
The entries for The Biskies Recipe Contest will be
reviewed by General Mills Foodservice's team of culinary
professionals, Chefs of the Mills, who will select three
Category Finalists for each recipe category and one
Grand Prize Winner. The finalists will be featured on
General Mills Foodservice's website and social media
channels in April for a public vote to determine the final
Grand-Prize and Runner-Up Winners.
Brighten their day
Make your distinctive colors shine bright and last
for days, with brilliant and resilient Flavor Right
toppings and icings.
Watch and learn how easy it is to create
vibrant, buttercream-style designs, pipe rich
textured flowers, and whip up fresh fillings
in our new Mix Masters video series.
/flavorrightfoods |
bakemag.com | MAR-APR 2024 > 29
©KZENON-STOCK.ADOBE.COM
https://www.facebook.com/FlavorRightFoods/ https://www.youtube.com/user/flavorright

bake - March/April 2024

Table of Contents for the Digital Edition of bake - March/April 2024

bake - March/April 2024 - Intro
bake - March/April 2024 - 1
bake - March/April 2024 - 2
bake - March/April 2024 - 3
bake - March/April 2024 - 4
bake - March/April 2024 - 5
bake - March/April 2024 - 6
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https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
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https://digital.bakemag.com/sosland/bake/2019_12_01
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https://digital.bakemag.com/sosland/bake/2019_10_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
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https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
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http://digital.bakemag.com/sosland/bake/2017_12_01
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