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Thursday, August 8, 2013
2013 CRAWFISH FESTIVAL
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BryanLaughlin
EA-LTC 5044C
MichaelPurkey
LTC 1609C
TAX SERVICE
427981.080813 CF
18863 SWMartinazzi Ave.,Tualatin
503-218-5130
503-692-0340
8101 SW Nyberg Road,Tualatin
Floweringjade.com
CELEBRATING THE
CRAWFISH FESTIVAL
427972.080813 CF
427980.080813 CF
A
to
Z CRUISES
and More
Personalized Service
for your Cruise or
Vacation Package
Sue Fleener,
ECC
,
CTA
503-691-8323
sue@atozcruises.com
www.atozcruises.com
427978.080813
Guiding Young Minds
Since 1974
www.tualatinvalleypreschool.org
9230 SW Siletz Drive,Tualatin
503-691-9866
435889.080813 CF
Call 503-682-2682
or 503-682-2661
Personalized PC
Support
(PC or MAC house calls, office
calls and internet calls)
Open Weekends
Too!
9375 SW Wilsonville Road
Wilsonville OR 97070
9730 SW Herman Road
Tualatin, OR 97062
503.924.4100
info@storageplanning.com
Commercial Storage Systems for:
Libraries
Health Care
Schools
Business
Museums
Government
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427982.080813 CF
August 24
9am-7pm
16420 SW Langer Drive
503-625-7699
Super Sale
427962.080813 CF
Celebrating Crawfish for 63 Years!
By SAUNDRA SORENSON
The Times
W
hen it comes to cooking with
crawfish, the possibilities are
nearly endless —which makes
for excellent live entertainment.
For the second year in a row, the festival
presents the Friday Night Mystery Box Chef
Crawfish Cook-Off, which invites six profes-
sional local chefs to step up, prep their work
stations — and make the best of what they’re
given, whatever that might be.
Modeled after the popular Food Network
program “Chopped,” the competition presents
gourmands with a basket of mystery ingredi-
ents. This year, the pantry items available to
chefs are provided by vendors from the Tuala-
tin Farmers Market, which will be taking
place right next door.
Armed with exciting last-minute makings
for innovative meals, as well as with basic
tools and spices, each contestant has an hour
to work his or her magic.
A panel of six judges samples each dish,
grading each. Contestants are given 10 points
for taste, five points for originality, five points
for presentation and five points for cleanliness.
Last year’s winner was
Perry P. Perkins of Haute-
mealz.com. Perkins recalls
being handed a Mystery Box
that contained jasmine rice,
egg noodles, diced tomatoes,
red and green peppers, heavy
cream, lemons, clam juice,
fresh garlic and —much to
his delight — bacon. Using
the creole seasonings he was
provided, Perkins whipped
up his award-winning creole risotto with
crawfish étouffée. The recipe can be found on
his website.
The cook-off is set for Friday, Aug. 9, at 5:30
p.m. in Tualatin Commons.
If you find your appetite stoked during the
competition, no worries — the food court of-
fering an array of favorites will be open.
Mystery Box Chef Crawfish Cook-Off will turn
farmers market items into a tasty meal
Local chefs open the
MYSTERY BOX
TIMES FILE PHOTO: L.E. BASKOW
Crawfish peer from edible bread bowls filled with bisque next to rice and crawfish cakes prepared by
Hayden’s Lakefront Grill for its cook-off entry in 2009.
Each
contestant
has an hour
to work his
or her
magic.