Chuck Haralson and Ken Smith were inducted into the Arkansas Tourism Hall of Fame during the 43rd annual Governor’s Conference on Tourism
The amateur winner: the Concheeztadors, who took a local swing at a favorite and made a white queso infused with several different types of Arkansas grown peppers. This was also one of my personal favorites.
So, who competed? The dips, from left to right from the top:
1. Yellow queso with pork tenderloin from Nash Raley Rogers Rippy.
2. American Pie's white pepper-laced queso.
3. Basin Park's yellow smoky influenced Velveeta-style dip.
4. Cozymel's high-flavor yellow queso with cumin and onion flavor.
5. Jose's Mexican Grill and Cantina's mild and light green chili flavored queso.
6. Stoby's spicy, punchy house offered white queso.
7. Cabot Cheese's pecan and cumin infused Sharp White Cheddar dip (this went to judges; the crowd version was much more pale).
8. Yahoo's classic Velveeta and Rotel dip.
9. Ferneau's Lobster bisque-like Cheddar dip.
10. U.S. Pizza Company's Judy's White Cheese Dip, complete with green peppery bits.
11. Mitchell William's chili flavored yellow dip.
12. Moe's Southwest Grill's impossibly smooth and impossibly white queso.
13. Dogtown Coffee and Cookery's Mexico Chiquito's taste-alike.
14. Dizzy's Gypsy Bistro's onion-laden winning entry from last year.
15. Ben E. Keith's Philly Cheesesteak dip.
16. Team Roberts Spinach queso.
17. Mamma Chelle's cream-cheese and pimento flavored almost red dip.
18. Pizza D'Action's Beef Tenderloin queso, made up in small batches over a burner.
19. Meadors Adams' mild yellow dip.
20. Junior's Game Time runny yellow queso.
21. DD's chili powder and tomato packed red dip.
22. Bar Louie's almost bechemel-style yellow dip.
23. Concheestador's several pepper layered white queso.
24. Tortillas from La Mexicana, the official chip sponsor for the event.
So, which one did you like the best? And who won the other competitions? Find out — with photos — on the jump.
Best use of meat in a dip went to the Balcony Restaurant
And for the most innovative dips? Ferneau's lobster bisque-like sauce took home the award in the professional division, while for the amateurs it was the Concheeztadors.
What's next? Dogtown gets to send its team to New Orleans in March for the New Orleans Roadfood Festival, representing Arkansas with cheese dip. There will be cheese dip classics coming up in the coming year, and another competition next year. Yes, cheese dip guru Nick Rogers says that there will be another one. Stay tuned.
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