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Contest proves pretzels were made for dipping
By Kalea Hall
CANFIELD
Let’s be honest, pretzels are good to dip in savory or sweet anything.
The contestants in the Specialty Pretzel: Take a Dip contest knew they had options when it came to pleasing the judges taste buds’ in exchange for a ribbon.
The eight contestants got really into the live-judging competition on a sweltering Wednesday evening in the No. 25 4-H Building Auditorium.
The entries “were all really good, and I think the judges tasted them a little more than usual,” said Lisa Toy, Canfield Fair Fine Arts director, at the contest. “We appreciate how much you love the fair.”
The contestants were judged on taste, creativity, appearance and presentation. Slowly, but efficiently, the judges looked at and tested each dip.
Some were spicy, some were sweet and some were salty. A sunflower dip, a raspberry curry dip, a spicy sausage dip, a beer cheese dip, a buckeye chocolate-peanut butter dip and a corned beef and sauerkraut dip lined the table with a few others.
“They can do more with the display,” Toy said.
Four honorable mentions were given out and a first, second and third place.
Kim Brothers’ Oktoberfest beer cheese dip took third; Marianne Ventling took second for her buckeye peanut-butter and chocolate dip; and Amy Russo took first place for her corned beef and sauerkraut dip.
Russo is a consistent fair craft competitor, and she likes the competition, but she also enjoys the camaraderie among the contestants.
She chose her sauerkraut and corned beef recipe because it is quite popular when she makes it.
“People rave about it,” Russo said. “You can dip anything in it.”
She is also amazed to see the fun recipes and decorative presentations the other competitors come up with for the competitions.
“I don’t know how judges do it,” she said.
Ventling chose her peanut butter and chocolate recipe “because what’s better than peanut butter and chocolate?”
Her recommendation to those considering entering a fair contest: “Give it a shot.”