Posted by Oregon City News on October 12, 2009 at 16:39:47:
Team from Bob's Red Mill takes home Golden Spurtle award
It is the first time an American has won the annual world porridge championship
Matthew Cox of Bob's Red Mill in Milwaukie is the first American to win the coveted Golden Spurtle award in Sunday's 16th Annual World Porridge Making competition in Scotland.
Matthew Cox is coming home with the coveted Golden Spurtle trophy this week after becoming the first – and only – American to win the 16th Annual World Porridge Making championship in Carrbridge, Scotland.
Cox is the marketing manager at Bob’s Red Mill Natural Foods in Milwaukie. He did the cooking in the contest with the help of assistants Dennis Gilliam and Cassidy Stockton. Stockton’s husband Andy went along as photographer for the team.
Cox took first place in the traditional porridge category and competed in the specialty category with his pear brandy-infused Oregon Orchard Oat Brulee recipe.
“What an incredible honor,” Cox said. “We came to Scotland to celebrate our passion for porridge with the Scots and we are just elated to win the world title.”
Cox was up against 14 porridge makers who came from Scotland, the United Kingdom, Sweden and Canada. The competitors included professional chefs, hoteliers, caterers and porridge enthusiasts.
The first (and only) U.S. competitor to enter the international competition, Cox prepared Steel Cut Oats from Bob’s Red Mill for the competition’s traditional category, which permits chefs to use only oats (the Scots call them “pinhead” oats), water and salt.
“I am absolutely delighted that Bob’s Red Mill has won the Golden Spurtle,” said Bob Moore, founder of Bob’s Red Mill. “Since my first visit to Scotland, I’ve always been impressed with the quality of Scottish oats. To have won this title says great things about our oats – we can really say that we have the world’s best oats.”
In the specialty category, Cox prepared Oregon Orchard Oat Brulee: an Oregon-themed oatmeal recipe featuring Bartlett pears, dried cherries, hazelnuts and Pear Eau de Vie from Clear Creek Distillery. First place in the specialty category went to Anna-Louise Batchelor from Reading, England, for her recipe of steamed porridge Spotted Di*ck with custard.
A spurtle is a Scottish kitchen tool dating back to the 15th century and is a rod-like stirring stick that is traditionally used to prevent porridge from becoming lumpy. The team from Bob’s Red Mill competed with its own custom Myrtle Spurtle made from Oregon myrtle wood.
Gilliam, Bob’s Red Mill executive vice president of sales and marketing, said the company was already looking forward to next year’s competition.
“We have had an amazing time at the Golden Spurtle event in Carrbridge,” Gilliam said. “And there’s no doubt that we will be back again next year to defend our title.”
FOLLOW UP POSTS ARE NOT PERMITTED - DO NOT COMPLETE & SUBMIT FORM