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Just in Time for Summer — Gourmet Sauce Company Wins First Prize at European BBQ Competition

Almere, The Netherlands — June 17, 2003 — It may not be what the great Chef Masters expected, but the judges have spoken: a team of chefs fielded by More Than Gourmet, makers of Classic French Stocks and Sauces, won first prize in the Dutch BBQ Championships. The competition was held in Almere, The Netherlands on May 24. The winning team. You can see the winning recipes and photos below. This was the first time More Than Gourmet competed in the event, sponsored by the Dutch BBQ Association as part of a worldwide competition organized by the World BBQ Association. Each team was required to prepare a four-course meal, all on the bar-b-que, following a specific theme. Ed van de Schootbrugge, More Than Gourmet's European director, led his team to victory behind a theme around romance and, of course, classic sauces created with his company's products. Together with the BBQ company MeatSaver, the winning entry featured these four dishes: As an appetizer, grilled Asian turkey breast marinated with teriyaki, ginger and garlic, prepared with the company's Glace de Volaille Gold, Classic Roasted Turkey Stock. See winning entry and photos.   Exotic smoked black tiger shrimps, marinated with mango, pepper and served with a salsa made with tomatoes, cilantro and smoke. See winning entry and photos.   Three types of lamb finished with a sauce prepared with both Demi-Glace Gold, French Demi-Glace and Glace d'Agneau Gold, Classic Roasted Lamb Stock. See winning entry and photos.   A Dutch waffle - prepared on the grill, of course - with redfruit compote and anis liquer. See winning entry and photos. Founded in 1993, More Than Gourmet creates products made with no shortcuts and only the finest and freshest ingredients. No chemicals, preservatives, MSG, fillers, etc. are used in its products. All products are shelf-stable until opened. The world's finest chefs have come to rely on More Than Gourmet classics to create finished sauces and to enhance flavors in a wide variety of dishes, such as soups, stews, pastas and grilled items. Beyond these two most recent introductions, More Than Gourmet offers a complete line of stocks and sauces to enhance a wide variety of dishes: Demi-Glace Gold, French Demi-Glace Glace de Viande Gold, Reduced Brown Stock Glace de Gibier Gold, Classic Game Stocks Glace d'Agneau Gold, Classic Roasted Lamb Stock Jus de Poulet Lie Gold, Roasted Chicken Demi-Glace Glace de Poulet Gold, Roasted Chicken Stock Fond de Poulet Gold, Chicken Stock Glace de Volaille Gold, Classic Roasted Turkey Stock Glace de Canard Gold, Roasted Duck Stock Graisse de Canard Gold, Rendered Duck Fat Glace de Fruits de Mer Gold, Seafood Stock Fumet de Poisson Gold, Classic Fish Fumet (Stock) Veggie-Glace Gold, Roasted Vegetable Demi-Glace Veggie-Stock Gold, Vegetable Stock For information on More Than Gourmet's full line of French Classics, see our products. Event Photos Click on a photo above to enlarge.

Winning Entries Appetizer Grilled Asian Turkeyham with Rucula salad, Spicemayonaise and 3 types of bread Description: Turkey breast, infused with a mixture of Teriyaki marinade, Gingersirup, Louisiana Gold pepper sauce and garlic. The breast is on the outside rubed with a mixture of salt, blackpepper and Chinese vife spices. Grill slowely at indirect heat and after 10-15 minutes resting, slice very thin. Serve with Ruculasalad, tossed with a combination of Arbequina Olive oil, Truffel oil and Vanilla vinegar. Here with cubes of sundried Apricots and Pine tree kerns and a sauce made out of Mayonaise with Glace de Volaille Gold and Cookiespices. This together with sourdough rolls: Black olives, Sundried tomato and Rosemary-seasalt. Wine: Auxerrois, Côtes de Remich 2001 Warm Appetizer Exotic marinated Black Tiger shrimps, à la minute smoked and served with Tomato-Cilantro salsa. Description: Marinade the Tigershrimps in Mangojuice, White pepper, Black pepper , Red Jalapeno pepper and Mustard seeds. Smoke them on the BBQ with Hickory Wood Chips and serve them warm on a Salsa made of sived Tomatoes, Tomatoketchup, Fresh Pomedori Tomato diced, Cilantro and Smoke flavor. Serve with fried ricevermecelli and chives. Wine: Rosé Château L'Ermitage, Costières de Nîmes 2002 Main Course Three types of Lamb with grillratatouille, Truffelpatatoes and Portjus Description: Lambscrown, Lambstongue with pestocrust ( witte-breadcrumb, eggwhite, flour, butter and pesto mixed) and Lambsweatbread on a skewer of sweetwood. With this grilled Tomato, Zuchini, Eggplant, Baby-Corn and Truffelpatatoes with a sauce made of Demi-Glace Gold, Glace d'Agneau Gold, Red Portwine, Sjalots and Butter. Wine: Serrano, Rosso Conero 2001 Dessert Fresh Dutch Waffle made in the way of the " Poffertjes kraam" of Laren with redfruit compôte and whipped cream. Description: Fresh baked Dutch Waffle ( in waffle-iron direct on the glowing charcoal) with a compôte of fruit : Black-berries, Strawberries, Raspberries,Red currants and Blueberries, mixed with Red currantjelly, Honey and Anisliquer. Served with fresh whipped cream. Wine: Grenache, Domaine L'Ermitage, Vintage 1995

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