Savoring the Experience: How Food Judging Nourishes Your Passion and Palate

By Rick Gion

rickgion@gmail.com

If you love food, you can’t miss the Fargo Hotdish Festival. Every February, Brewhalla and Drekker Brewing Company host this amazing event in Fargo. It’s a highlight of the winter for many, including me. I’ve had the honor of being a judge for two years now, and let me tell you, it’s a delicious way to spend a chilly day!

This year, fourteen restaurants brought their best hotdish to the table. Every entry was impressive. I savored many of the samples, which speaks volumes about the local culinary scene. Judging is a dream come true for food lovers. Alongside local radio host Tyler Axness and Food Network personality Jay Ducote, I got to taste some incredible hotdish creations.

The grand champion was Wurst Bier Hall with their “Grandma Frida’s chicken wild rice tater tot hotdish.” The secret? A soft pretzel and extra-crispy tater tots. I hear the recipe is from Klaus Meyers, a Fargo food legend, which makes it even more special.

Winning this award is a boost for Wurst, especially after the tough times many restaurants faced during the pandemic. They’re working hard to revitalize their business, and this recognition helps lift spirits.

Meanwhile, Rosewild at the Jasper Hotel took home the award for the most creative hotdish. Their entry featured succulent braised pork cheeks paired with parsnip puree and sweet potatoes. The flavors blended beautifully, showcasing a thoughtful culinary approach.

A few other fun awards were given out too. The best booth award, chosen by ticket holders, went to 701 Eateries. The people’s choice award also went to Rosewild. Both establishments deserve the accolades!

I also want to shout out to other participants that wowed me this year. Nova Eatery crafted a bacon chili cheese butter burger hotdish, topped with crushed dill potato chips—absolutely scrumptious! Mezzaluna brought a delightful pierogi hotdish, while House of Noods and Buns surprised us with a creative pork egg foo yum dish. It was a deconstructed take on an egg foo young, and it was utterly unique. Chef Avalon from 701 Eateries returned again this year with the Mad Hatter’s mushroom marsala hotdish—she really knows her stuff!

Food judging isn’t new to me. I’ve been a judge at the Fargo Food Truck Festival for a decade, and I also did so at the Grand Forks Festival. Meeting food creators gives me joy every time. These chefs are passionate and eager to share their love for food, making the experience even more fulfilling. I often wonder if we should consider a vendor’s enthusiasm when scoring their dishes. A positive attitude can really highlight a great meal.

The Fargo Hotdish Festival has been a wonderful tradition for seven years now. I can’t wait for next year’s event. Whether I’m judging again or just tasting the hotdish, I know I’ll find something fantastic!