If you’re a fan of the Henge, then you probably hang out at a multitude of other food blogs as well. This means you’ve run in to all kinds of contests and awards: some hosted by major players; some hosted by some of us little people. These include themed cooking get togethers and all kinds of fun stuff. Well, it’s time for Meathenge to step up to the plate and host a contest!
Gee, what contest could Meathenge possibly host? Flower arranging? A kitchen scrubbie how-to? Maybe take a picture of your favorite meat platter contest? Yeah, that’s it.
Meathenge will host it’s very first contest starting today and run through February 5th. Judging will be on February 6 by a panel of REAL judges (5 Meathenge Lab Assistants). How uptown, hey? There are 3 categories for winning a prize, 1. Composition, 2. Meatyness, 3. Love. Others could very well arise over time… One never knows.
Here’s the scoop, you the public will take a photograph of some meal, including meat, that you enjoyed. You don’t have to write down a recipe, but we do need to know what the heck it is and why it was special enough to send in for the contest. This is easy to do.
Also, keep in mind, this is for fun. Everyone is welcome, even if you couldn’t possibly hold a camera still and live in the dark. Send it in. It’s for fun ya foo. If you’ve had a special meal over these last holidays, this is fine to submit. However, it would be nice to see something freshly done for the Henge, more special … and please, make it something YOU prepared! Not a meal you were invited to, or a clip from a magazine. I also ask that you be the photographer or at least be the one that presses the shutter.
Why should you bother? Two reasons: it’s fun to see if your entry can win a contest; two, the fine people at Anchor Books publishing have offered to give 3 of the winners a copy of Kate Christensen’s Novel, The Epicure’s Lament. (Here’s where you say, “OooOOooOOo, Aaaaahhhh.”)
Now for the fancy review:
Initially, the book made me mad. Kate used some really fussy words that caused me to keep a dictionary on my lap:. “Moribund,” “mercurial quiddity”, “carapace” … You get the idea. As it turns out, it’s Hugo Whittier’s way (the cranky middle-aged main character). Hugo is an upper-class former gigolo and an aspiring writer who has found his way to his family’s grossly decayed mansion after everyone had passed or moved away. It’s supposed to be really huge, 200 years old and literally filled with tons fancy antiques and personal items. He, however, spends most of his time in only a few rooms, one of which is the kitchen (neat huh?). How cool would it be to cook meals in a 200 year old kitchen?
But, wait! There’s more. Ol’ Hugo has contracted Buerger’s disease, which means if he smokes, it’ll kill him. So he spends his days smoking, drinking, and reading. Such a life is an ideal of probably most of us, eh? A few chapters in, his older brother Dennis shows up after being kicked out by his wife. Hugo wants NOTHING to do with anyone, especially family. Okay, well not anyone. He has a ‘thing’ for young women. Thems are okay. This whole idea of having family living with him tortures poor Hugo on an hourly basis. This is perfect, because his estranged wife and daughter (not his, by the way) shows up as well. One can feel the lament. Over the course, Hugo softens a bit. But I just love the whole idea of being bitter and spending my time alone in a huge mansion with a pack of smokes, a whiskey bottle & a huge old kitchen. It reminds me a lot of my favorite movie, Who’s Afraid of Virgina Woolf.
The Epicure’s Lament is an excellent read, Kate is really able to lock you in to Hugo’s world. Which is one of the reasons we read, isn’t it? To be able to live anothers cool life without leaving our comfy chair? You bet. “Good book!” says the Meathenge.
The Particulars:
A Meathenge Meat Platter Contest – Hosted by www.meathenge.com
Contest Begins: January 26th
Contest Completes: February 5th
Submit ONE digital image & description to: contest(at)meathenge dot com
If you are unable to deal with digital, email me at the address listed above and I will provide a standard address.
Rules: Take the picture yourself, prepare the food yourself and have a few refreshing cool beverages. The winners will be notified by email within 24 hours and asked to provide an address for the book to be shipped to.
The treat: 3 winners will be chosen and will receive a copy of Kate Christensen’s, The Epicure’s Lament. The prizes will be provided DIRECTLY from Anchor Books themselves, not Meathenge.
If you have any thoughts, concerns or idears please feel free to contact us.
You ready? Get set. GO !!!
>>That’s right, a contest where the winner will be judged by judges and not a multitude of people voting.<<
hey! That looks like a bit of a dig! It’s okay. I make no bones about the Food Blog Awards being nothing more than a popularity contest and a means to bring more attention to the community as a whole.
At any rate, I do have a question… does the food need to be created during the time of the contest, or can a previous entry be used? For examply, I have a pretty cool picture of meaty goodness from last December… is that eligible?
Hey Kate !
A dig, no wasn’t meant to be. But now I can see how it could be taken as one.
Doing what you did, I don’t believe would have been possible by judges, at least as a private endeavor. There were too many blog nominations to go through and oompletely judge one fairly. Whereas with what we’re doing here, all we have to do is look at images.
I do apologize for any hurt feelings.
A previous image can be used, you bet!
Biggles
Does this mean I can submit a piccie of John’s fried chicken?
What’s a piccie? I like the word though.
Sure you can submit a piece of his chicken, as long as you were the one that cooked it. AHAHAHAAHAHHAA, IT CAN’T BE DONE !!!
I’m getting close though, I think I’m one try away.
Oh how I wish the deadline was after the Superbowl.
Ribs, chicken wings, bacon wrapped shrimp, brats grilled to perfection. Man I love meat…I mean football…I love football!
Well, you know. I’ve always been a fan of running through a test meal before I cook the big one. Usually 2 weeks or so before the event. So, this means it would be a great idea to try all that this coming weekend. Just to make sure you git it right. You don’t want to foul things up on the BIG BIG BIG BIG day, do ya?
Good point and a great excuse to fire up the grill!
Ok – you can ignore my panicky email. You’ll have a submission from Gastronomie-SF tomorrow night… mmmmm baby back ribs and bratwurst!!