Winning Recipe, Inc. was established in 2003 to create an opportunity to share the tastes of Texas with the world. Recognizing the growing culinary capabilities combined with the unique tastes and diverse personalities of the state, we have joined with the great chefs of Texas to create dressings and sauces that will make your meal have a truly gourmet sparkle.

Our dressings are created to enhance a specific salad also designed as a part of regional chefs’ competitions. Instead of starting your meal with a $1.49 side salad, we encourage you to start your meals in style with a $12.00 designer salad or make a salad the main course. Each salad is paired with wine that also serves to make your meal special. If you only cook occasionally or if you never leave the kitchen, it’s nice to create a masterpiece. We provide the dressing and recipe that represents the best from a host of master chefs in a region of Texas. The recipes for the salad and wine are on our containers and additional instructions to insure the perfect complement to your meal are in this website.

We also encourage using ingredients and produce from the area and participation in the “Go Texan” program to promote Texas agriculture.  Llano Estacado Winery will be a marketing associate and provide wines for tastings, competitions and shows.

Combined we hope these ingredients, recipes, and ideas will “put some Oooh! in your evening” creating a culinary and social treat.

The initial dressing was based on a concept from a restaurant in Oklahoma. A decision was made in 2003 to develop a line of fresh, top of the line dressings that would appeal to the tastes of Texans, starting with this sweet creamy garlic dressing from a Plano restaurant. It was enhanced through a competition into a gourmet, top quality dressing won by Deborah Hawkins, culinary arts instructor for the HEB school district. Ms. Hawkins is a graduate of the University of North Texas with a major in Home Economics. She is an officer in the Texas Chef’s Association and HEAT (Home Economics Association of Texas). She has trained at the Culinary Institute of America in both Hyde Park in New York and Greystone in Napa Valley California as well as Johnson Wales and numerous other culinary schools. The result was the PLANO 2004 Winning Recipe Sweet Creamy Garlic Dressing*Dip* Marinade.

Because we make no concessions to taste, our dressings are all refrigerated and must be used in a few days after opening. Our plan is to produce the highest quality dressings to be designed for unique salads by some of the best chefs in the world.

We have completed our competitions in Fort Worth and in Houston. Fort Worth Winner Paul Englund, Executive Chef of Charleston’s Restaurant created an 3 mustard wasabi vinaigrette enhancing a sirloin steak salad that truly represents the Fort Worth Region. A follow-up event at Charleston's and attended by the judges,  their spouses,  participants, Llano Estacado and Winning Recipe executives selected Llano Estacado  Winery Cabernet Shiraz as the "Best Texas Wine Pairing".

The winning chef for HOUSTON 2004 was Chef Ewart G. Jones, CEC, AAC, who is also the Texas Chef of the Year and the Director of the Houston Chapter of the Texas Chef’s Association. A native of the West Indies, Chef Jones began his career in Trinidad with studies in the Trinidad and Tobago Hotel and Catering School and the Trinidad Hilton School. After several years of experience in St. Thomas, he attended the Lewis Hotel Management School in Washington, D.C.  His work experience includes the Nassau Bay Hotel, the Cellar Door Restaurant, Jimmy Walker’s Briar Club, River Oaks, Houston Country Club and Toro Hills. He earned the Certified Executive Chef designation and was honored with the American Academy of Chef’s designation by his peers under the auspices of the American Culinary Federation.  In 2003 he was awarded the ACF President’s Medallion and the TCA President Award.

The winning salad was a mesquite grilled shrimp salad with a Roasted Garlic Cilantro Dressing. This creamy dressing is highlighted with white wine and Dijon mustard to enhance the tastes of the baby bella mushrooms, baby spinach and the tomato and cucumber decoration. The salad recipe and chef’s picture will be on the retail package of the dressing with distribution anticipated this summer 

A wine pairing/tasting event for the “HOUSTON 2004” dressing was held at Emily’s American Bistro in Seabrook on September 29th to select the perfect Texas wine to go with this salad.  The Llano Estacado Winery Viognier was the winning choice. See the Press Release. This event benefited the Seabrook Rotary Club.

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 Salad Dressings

The Salads of Texas will include the following:

Plano 2004-Currently in Whole Food Markets, FreshPlus and Market Street

Fort Worth 2004-Winner Paul Englund, Executive Chef of Charleston’s Restaurant of Ft. Worth.

Houston 2004-Winner: Ewart G. Jones, CEC, AAC and Texas Chef of the Year

Dallas 2004-Competition  2006

San Antonio-Competition 2006

Austin-Competition 2006

Fort Worth

   Visit Ft.Worth Competitions Pagefor complete details.

   Competition was held June 14, 2004 at the Culinary School of Fort Worth in conjunction with the Texas Chefs Association Meeting.

Paul Englund, Executive Chef’s won over several chefs representing the finest country clubs, restaurants and food establishments in the        region.

   Judges were Hans Lauer, Walter Kaufmann, Robert Vivion, Robin Steinberg, Clyde Picht and Ron Payton.

   This new 3 mustard wasabi vinaigrette is the perfect dressing to reflect the character of Fort Worth and the Culinary Expertise of the        area. Served over the sirloin salad designed by Paul, this is the perfect meal for the low-carb crowd. It would also serve, in smaller            portions, as a great appetizer for any meal.

Houston

Competition was held August 17th at 3 PM at San Jacinto College North under the care of Chef Arthur Ramirez of the culinary school. This competition featured a seafood salad reflecting the diversity and sophistication of this region.

        The winner was Chef Ewart G. Jones, CEC, AAC Executive Chef of Iasis Health Systems

  Judges for the competition were :

  Bernard Urban, CEC, AAC;

        Ambassador for Ben E. Keith Foods, American Culinary Federation-Judge Emeritus and Gold Medal, Texas Culinary Arts-Gold Medal, Academy of Chef’s Medal, Antonin Careme Medal, August Escoffier Medal-President, Chaine de Rotisseur Medal, Order of the Golden Toque Medal, 4 Olympic Gold Medals and Team Captain of the 1972 U.S. Culinary Olympic Team, Texas Chef of the Year; 1970, 73, 76,  National Chef of the Year 1976, U.S. Culinary Team 1980-World Champions, Regional Chef Professionalism Award-2000,  Academy of Chef’s Good Taste Award 2001,  ACF President Medal 2002,  General John McLaughlin Award 2003

 Diane Larsen, CEC,

     Graduate of the Culinary Institute of America,  "Rookie Chef of the Year" awarded by CCA-1983, ACFEI Certification as Executive Chef, Education Chair for Houston Chapter TCA/ACF-2000, Voted " Chef of the Year" for the Houston Chapter TCA/ACF-2002

 Walter Kayser, AAC,  CEC

      Corporate Culinary Consultant for Schoenmann Produce Co., Retired Executive Chef at St. Joseph Hospital, Texas Chef of the Year, 1984, Member of the Escoffier Society, Awarded the 95th American Culinary Federation Medal, Culinary Expert on Several TV shows and Exhibits

 George LeBlanc, TCA ACF SO  Culinary Institute of America. 1962; Owner of Georges Restaurant Equipment and Supplies, Manager of Catering for the Astrodome

and Martin Cooper and Ron L. Payton of Winning Recipe, Inc.

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Dallas

Competition 2006. 

       Home of  the world’s greatest airport, great sports teams and a magical allure.

      Home of Southfork, JR and The Mansion

       Great Steaks and sophisticated restaurants

A Great Place for retirement

       Innovative World Class Chefs

San Antonio

Competition 2006.

   Home of the Hemisfair and one of the largest concentrations of military training and capability in the world. 

   Home of Tex-Mex foods

   Gateway to the Texas Hill Country with Wild game, beautiful vistas, great wineries, and unique communities.

Austin

Competition 2006.

   The State Capitol with the city slogan "Keep Austin Wierd"

Center of Vegan and Vegetarian devotees

    Home of the  2005-6 National Champions in Baseball and Football--The University of Texas

Thanks for visiting Winning Recipe, Inc.

Last Updated: 4.6.06