I am sure many of you are perfecting your gourmet creations, and entering the Sutter Home Build a Better Burger contest this summer.  As you work on your recipes, here is a bit of insight on what the judges are looking for, straight from our very own Jen Beckman!

The Other Side of the Table

by Jen Beckman

I didn’t think it could get much better than winning the 2011 Sutter Home Build a Better Burger contest. While daydreaming how to spend my $100,000 prize, I was whisked off to NYC to do PR with Gayle King. I was invited to work the wine distributor summer cook-out circuit (at which, as you can imagine, no one goes thirsty), grilling slider-sized versions of my winning burger for some of the nicest foodies I’ve had the pleasure of meeting. And because of connections I made at the BBB, my family has received VIP treatment at restaurants around the country. It has been such a pleasure!

But then, an email popped up in my inbox from Michele Ashby at Sutter Home, the fairy godmother of the BBB. “Jen,” she wrote, “how would you like to be a judge at this year’s Burger? We’ll fly you and Peter out to Napa….it will be fun!” Are you kidding? That decision took all of 17 seconds to make. My husband Peter and I had a ball with the Sutter Home crew at the 2011 cook-off, in Chicago, and were flattered and thrilled to have been invited to experience the BBB at the Mother Ship.

We flew out to San Francisco and drove up to Napa Valley in our rented convertible, soaking in the kid-free time together. Sutter Home offers unbelievable hospitality to its finalists and judges, with thoughtful room treats, luxury accommodations, sexy food, and generously-poured wines from the full spectrum of their wine portfolio. The night before the cook-off, as all of the contestants fretted and anticipated the rigor that tomorrow would bring, we relaxed and enjoyed a gracious dinner and sparkling company in the Trinchero (Sutter Home parent company) wine caves.

Saturday was the big day. As I took my seat at the judge’s table, I studied the finalists as they finished their masterpieces in the well-appointed stations. Unlike the other judges, all culinary stars in their own right, but not competitive cooks, I could read the laser-honed focus on their faces, being all-too familiar with that last few minutes before turning in our entry at a cook-off. Sweaty-browed, and with shaking hands, each finalist made his or her way over with a platter of half-burgers, and again, I knew exactly what was going on in their racing brains….and flip-flopping tummies.

Judging is hard. Really! There were a few easy “nopes” in each category, due to mistakes in execution, but for the most part, all of the entries were delicious. We had a few minutes to ask questions of the finalists, and comment on their burgers. Easier said than done, while simultaneously chewing, contemplating, and making notes, but I tried. When I am competing, I really appreciate comments from the judges—we so rarely get complex feedback on our recipes—so I tried to make my comments useful and kind.

During the judge’s meeting, we reviewed the criteria–creativity, taste, and visual appeal–but it was more difficult than I’d anticipated to apply them.  I had trouble ranking a creative-but-”meh” burger higher than one that was familiar, yet magically delicious.  Wine pairing was not a criterion, but finalists did choose a wine to serve with their burger, and I couldn’t help but ping a few people a point or two for missing the mark completely on the wine…it is a winery-sponsored event, after all.  Also, some burgers got a boost from their place in the crowd.  I admit wanting to hold back on points a little bit for the first burgers in each category, and then probably over-scoring burgers that immediately followed not-so-fabulous entries.  Finally, while I am a girl who can seriously eat, 10 loaded, boldly-flavored half burgers is rough on even the heartiest of souls.

In the end, one beef burger stood far above the rest for me…thanks, CCC’r Erin in Brooklyn for making it easy!  But in the “alternative” category, there were three top contenders, and I hated having to rank them, knowing that the prize money was big enough to really impact its winner’s life. I didn’t take it lightly.

And then, unlike the cook-offs I’ve attended as a finalist, it was over. No winner’s high, no “I was robbed!” blues, no adrenaline-fueled squeals….just time to head home. Full (full!) of burgers, we headed out, incredibly grateful for the opportunity to participate in such a gorgeous event.

Do you think you have what it takes to be the next $100,000 winner?  Maybe the next $1,000,000 Pillsbury Bake-Off winner will be created in your kitchen?   If you want to learn more about the exciting and lucritive world of cooking and recipe contests, Contact Us or Join Us today!