First place winner, in the Family Heirloom recipe competition, Pork-chile tamales with tomatillo salsa verde were made by Army Captain Brenda Bustillos of Crocker. The recipe belongs to her grandmother Consuelo Bustillos who lives in Durango, Mexico.
Rodney Carr, St. Louis, placed second in the Missouri Conservation Agent Wild Game and Fish Contest for his innovative dish "Venturbit." Carr wrapped venison loin and wild turkey around rabbit sausage
Cherry chocolate cake made with cherry wine from the St. James Winery, was created by Faye Hunton, of Sedalia. It placed third on Thursday morning in the Cooking with Missouri Wine competition.