Each team is to create the Ultimate Meatball- In Italy; meatballs are known as polpette and are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are: beef and or pork and sometimes turkey, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, bread crumbs and parsley, mixed and rolled by hand to a golf ball size. In the Abruzzo Region of Italy, especially in the Province of Teramo the meatballs are typically the size of marbles and are called polpettine.
Each team will also create Bruschetta- Bruschetta is a hearty appetizer from central Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer.
Each team will collaborate to create a brand of tomato sauce.
•    Design a label and market their tomato sauce in a 30 second infomercial.
Supplies offered:
•    Reference Center with cookbooks and recipes.
•    Pantry with food items to complement the team’s success.
•    Cookware, cooking utensils, small wares and knives.
•    Sauce Jars, Labels & Art Pencils For Branding & Marketing Challenge
•    Disposable Tasting Spoons, To Go Boxes
•    Buffet Menu Description Cards, Each Team Will Write A Card To Identify Their Items On The Luncheon Buffet.
Rules:
•    Each team will have 2 hours to complete the Challenge.
•    Each team will provide a lunch portion show plate for each course for tasting and judging.
•    The teams will create lunch samplings of each course presented family style for the group to enjoy.
•    Each team will collaborate to create a brand of tomato sauce. Design a label and market their tomato sauce in a 30 second infomercial.
•    Winners will be judged on the following categories based on a scale from 1 to 10 with 10 being the highest.
•    A winning team will be judged and picked by Chef Andy.
Judging based on the following criteria:
1.    Utilization of market basket ingredients/Teamwork/Professionalism.
2.    Creativity.
3.    Presentation.
4.    Taste/Flavor.
5.    Timing of Food.