Topic: College of Applied Sciences and Technology

October 4, 2007

Dale Potts
<b>Dale Potts</b>
Some of the language that Ball State interior design instructor Dale Potts uses makes him sound like a French chef at a fancy restaurant.

One of his gourmet dishes, however, contains an ingredient that few people associate with fine cuisine: SPAM.

"I basically took the challenge of incorporating it into a French recipe I had tried some time back, and I just made it my own," Potts said.

Potts recently won the top prize of $150 in the 2007 Indiana State Fair National Best SPAM Recipe Competition with his entry, SPAM and roasted red pepper terrine en croute, a pastry dish that incorporates SPAM into a chicken breast pate.

Winning qualified him for the 2007 Great American SPAM Championship. If his recipe is selected for the national finals, he will compete with 119 other contestants for the $3,000 top prize.

He also won second place in the Pillsbury Pie Competition with his old-fashioned green tomato mincemeat tart, earning a $100 prize.

"I heard about this competition from some friends earlier this year," Potts said. "It was a big money competition, and it was a challenge because I had never used SPAM."

He initially thought the contest judges disliked his terrine en croute. However, all three complimented him after they had tried it, and sampled 15 other entries.

"I was very surprised that I won at the state level," he said. "I guess the week that I spent experimenting with the recipe paid off."

For more information, contact Potts at 765-285-2265 or dlpotts@bsu.edu.

By Alaric DeArment