To be eligible for the Irving B. Weber Award, Quality Chekd member dairies must surpass requirements in each of the following categories: leadership and commitment to total quality improvement; human resource development and management; facility improvement projects; customer and employee satisfaction programs; inventory efficiencies and loss control programs; and outstanding plant sanitation.
Young chefs invited to compete in 4-H Food Fest
Kids 9 to 19 who want to show off their cooking skills can enter their best dishes in the 2013 4-H Oklahoma County Food Fest from 6:30 to 8 p.m. March 4 at the Oklahoma County OSU Cooperative Extension Service, 930 N Portland Ave. The event is open to all youth across the metro area. Participants in the Food Fest will bring in their prepared dishes, which will be placed in one of six classes: Main Dishes, Breads and Cereals, Ethnic Favorites, Fruits and Vegetables, Nutritious Snacks and Desserts. Each participant can enter up to two dishes in the 4-H Food Fest within one of two age categories (9 to 12 and 13 to 18). Exhibitors will also be interviewed by the judge, who will question the participating chefs about nutrition knowledge, food safety elements, preparation techniques and even taste issues.
Participants must register by Feb. 27. Registration is available online at oces.okstate.edu/oklahoma/4-h/food-fest-registration or may be submitted at the 4-H office. There is no charge for this event.
For more information, call 713-1125.
Stella plans pig roast
Stella Modern Italian, 1201 N Walker Ave., will host its second annual pig roast at 6:30 p.m. Monday. Chef Jonathan Krell sourced an Oklahoma-raised Berkshire Hog to roast in the brick oven and serve family style at communal tables.
The menu also includes scripelle and escarole soup, baked white beans with pancetta and cippolini, garlic confit sauteed kale with Romano cheese, chilled sweet and sour cabbage salad, and banana chocolate cream pie.
Cost is $45 per person plus tax and gratuity. The bar opens at 6 p.m. Reservations are required; call 235-2200 for reservations.