2012 Best Soup - Pineapple / Tomatillo / Habanero Soup

The Smiling Moose, Chef Christopher "Locke" Cook


  • 10 - 14 Tomatillos
  • 1 Pineapple
  • 2 Red Peppers
  • 1 Habanero Pepper
  • 1 Small White Onion
  • 1 Garlic Clove
  • 8 Fresh Basil Leaves
  • 3 Cups Pineapple Juice
  • 1 Tbsp Honey
  • 2 tsp Kosher Salt
  • 2 tsp Black Pepper
  • Olive oil for cooking


  • Roast red peppers whole in oven. Let cool. Remove skin and seeds. Slice into strips.
  • In large pot, sweat diced onion and garlic.
  • Remove husks and stems from tomatillos. Clean them with warm water and coarsely chop. Remove skin and core from pineapple and coarsely chop. Chop basil leaves.
  • Wearing gloves, dice habanero pepper. Save the seeds if you would like a spicier soup. Add roasted red pepper, pineapple, tomatillo, habanero and basil to pot. Season with salt and pepper. Cook until soft .
  • Add pineapple juice and honey to pot. Let contents simmer for about a half hour. Puree and serve.

​Serves 6 - 8 people

2012 Runner-up / Best Vegetarian - Blissful Bicyclists Bisque (Roasted Poblano and Corn Bisque)

Over The Bar Bicycle Café (OTB), Chef Brian Sink


  • 1/4 cup butter
  • 3/4 cup chopped onion
  • 14 oz. vegetable broth
  • 3 cloves of garlic
  • 2 bay leaves
  • 4 ears of corn
  • kernels cut from cob
  • 1/2 cup cream
  • 3 tbsp. flour
  • 1/2cup milk
  • 6 poblano peppers
  • salt & pepper to taste


Heat butter in large pot and stir in onion, cook until soft & translucent. Pour in chicken stock and bring to boil. Stir in garlic salt & pepper. Stir in corn. Simmer approximately 10 minutes, then reduce heat to medium low. Core out the poblanos and roast on the grill. Dice poblanos when cool. Set aside 1 cup of soup to cool-then pour into food processor. Add cream & peppers, then puree. In small bowl stir together flour and milk-slowly stir into remaining simmering soup. Simmer for 2 minutes. Then add puree. Cook on low for 5 approximately minutes.

2011 Best Soup - Parsnip Soup

Yo Rita, Chef Adam Manculich


  • 2 pounds parsnips, peeled and chopped evenly into 1/4 inch thick pieces
  • 1 large Idaho potato, peeled and chopped into 8 even pieces
  • 7 cups water or vegetable Stock
  • 1 1/2 tablespoons kosher salt
  • 1/2 cup clover honey
  • 3/4 cup heavy cream
  • 1 tablespoon white vinegar


  • Heat oil and add onion and celery, cook on medium heat until onion is translucent.
  • Add parsnips, potato, water, salt and honey and turn to high heat, bring to a boil and reduce to simmer.
  • Add cream and vinegar, simmer for one hour or until parsnips are very tender.
  • Puree the soup in small batches in a blender or with a hand held immersion blender until smooth.
  • Garnish with candied pumpkin seeds and smoked chili oil.


3 1/2 Quarts or 12 8oz. Servings.

2011 Best Vegetarian - Cheddar Peddler Brew Ha Ha!

Over The Bar Bicycle Café (OTB), Chef Nathan Capps


  • 2 tablespoons butter
  • 1 diced carrot, celery, & onion
  • 1 diced clove of garlic
  • 2 bottles of beer
  • 1 quart vegetable stock
  • 3 quarts heavy cream
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon cayenne pepper
  • Pinch dry mustard
  • 3 cups shredded cheddar
  • salt & pepper


  • In large soup pot, melt butter, and add vegetables.  Heat until tender.
  • Add beer and vegetable stock, bring to a boil.
  • Add heavy cream, Worcestershire, cayenne, and dry mustard, bring to simmer
  • Stir in cheddar cheese, let simmer, while stirring, 10-15 minutes.
  • Salt and pepper to taste.