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2019 Monthly Recipe Contests

Each monthly recipe contest will begin on the 1st day of each month and end the last day of each month at midnight. Recipe entries must be submitted in the actual month of the contest. Advanced submissions will not be judged. Contest is open to all SDA professional members.

Monthly Contest Themes

Don't forget the audience for the contests are the guests you serve daily!


January 2019

Do you have a signature sandwich that your community loves?

If so, don't hesitate and enter "The Sandwich" contest today!


Grand Prize -

Amazon Echo Show 2nd Gen.

$230 Value                  

Second Place - Echo Plus 2nd Gen. 

$99 Value

Judging Criteria

Serving Method & Presentation: Fresh and colorful, hot/cold serving plate, stylistic but practical.

Menu & Ingredients Compatibility: Does the recipe ingredients compliment each other in color, flavor, and texture? 

Creativity & Practicality: Is the dish creative, showing something new or an old idea modernized? 

Flavor, Taste & Texture: Do the specified major ingredients carry the dominant flavors? Do the components fit together? Are the temperatures correct? Is it easy to eat?

Recipe Accuracy: Can the recipe be recreated easily and consistently?

Recipe Requirements: Each recipe submission must include a entree title, menu description, yield, portion size, measured ingredients, procedure, plating technique & picture of the dish.



February 2019


Judging Criteria

Serving Method & Presentation: Fresh and colorful, hot/cold serving plate, stylistic but practical.

Menu & Ingredients Compatibility: Does the recipe ingredients compliment each other in color, flavor, and texture? 

Creativity & Practicality: Is the dish creative, showing something new or an old idea modernized? 

Flavor, Taste & Texture: Do the specified major ingredients carry the dominant flavors? Do the components fit together? Are the temperatures correct? Is it easy to eat?

Recipe Accuracy: Can the recipe be recreated easily and consistently?

Recipe Requirements: Each recipe submission must include a entree title, menu description, yield, portion size, measured ingredients, procedure, plating technique & picture of the dish.


March 2019

Judging Criteria

Serving Method & Presentation: Fresh and colorful, hot/cold serving plate, stylistic but practical.

Menu & Ingredients Compatibility: Does the recipe ingredients compliment each other in color, flavor, and texture? 

Creativity & Practicality: Is the dish creative, showing something new or an old idea modernized? 

Flavor, Taste & Texture: Do the specified major ingredients carry the dominant flavors? Do the components fit together? Are the temperatures correct? Is it easy to eat?

Recipe Accuracy: Can the recipe be recreated easily and consistently?

Recipe Requirements: Each recipe submission must include a entree title, menu description, yield, portion size, measured ingredients, procedure, plating technique & picture of the dish.



April 2019

Judging Criteria

Serving Method & Presentation: Fresh and colorful, hot/cold serving plate, stylistic but practical.

Menu & Ingredients Compatibility: Does the recipe ingredients compliment each other in color, flavor, and texture? 

Creativity & Practicality: Is the dish creative, showing something new or an old idea modernized? 

Flavor, Taste & Texture: Do the specified major ingredients carry the dominant flavors? Do the components fit together? Are the temperatures correct? Is it easy to eat?

Recipe Accuracy: Can the recipe be recreated easily and consistently?

Recipe Requirements: Each recipe submission must include a entree title, menu description, yield, portion size, measured ingredients, procedure, plating technique & picture of the dish.

 


May 2019

Judging Criteria

Serving Method & Presentation: Fresh and colorful, hot/cold serving plate, stylistic but practical.

Menu & Ingredients Compatibility: Does the recipe ingredients compliment each other in color, flavor, and texture? 

Creativity & Practicality: Is the dish creative, showing something new or an old idea modernized? 

Flavor, Taste & Texture: Do the specified major ingredients carry the dominant flavors? Do the components fit together? Are the temperatures correct? Is it easy to eat?

Recipe Accuracy: Can the recipe be recreated easily and consistently?

Recipe Requirements: Each recipe submission must include a entree title, menu description, yield, portion size, measured ingredients, procedure, plating technique & picture of the dish.



June 2019

Judging Criteria

Serving Method & Presentation: Fresh and colorful, hot/cold serving plate, stylistic but practical.

Menu & Ingredients Compatibility: Does the recipe ingredients compliment each other in color, flavor, and texture? 

Creativity & Practicality: Is the dish creative, showing something new or an old idea modernized? 

Flavor, Taste & Texture: Do the specified major ingredients carry the dominant flavors? Do the components fit together? Are the temperatures correct? Is it easy to eat?

Recipe Accuracy: Can the recipe be recreated easily and consistently?

Recipe Requirements: Each recipe submission must include a entree title, menu description, yield, portion size, measured ingredients, procedure, plating technique & picture of the dish.



July 2019

Judging Criteria

Serving Method & Presentation: Fresh and colorful, hot/cold serving plate, stylistic but practical.

Menu & Ingredients Compatibility: Does the recipe ingredients compliment each other in color, flavor, and texture? 

Creativity & Practicality: Is the dish creative, showing something new or an old idea modernized? 

Flavor, Taste & Texture: Do the specified major ingredients carry the dominant flavors? Do the components fit together? Are the temperatures correct? Is it easy to eat?

Recipe Accuracy: Can the recipe be recreated easily and consistently?

Recipe Requirements: Each recipe submission must include a entree title, menu description, yield, portion size, measured ingredients, procedure, plating technique & picture of the dish.



August 2019

Judging Criteria

Serving Method & Presentation: Fresh and colorful, hot/cold serving plate, stylistic but practical.

Menu & Ingredients Compatibility: Does the recipe ingredients compliment each other in color, flavor, and texture? 

Creativity & Practicality: Is the dish creative, showing something new or an old idea modernized? 

Flavor, Taste & Texture: Do the specified major ingredients carry the dominant flavors? Do the components fit together? Are the temperatures correct? Is it easy to eat?

Recipe Accuracy: Can the recipe be recreated easily and consistently?

Recipe Requirements: Each recipe submission must include a entree title, menu description, yield, portion size, measured ingredients, procedure, plating technique & picture of the dish.



September 2019

Judging Criteria

Serving Method & Presentation: Fresh and colorful, hot/cold serving plate, stylistic but practical.

Menu & Ingredients Compatibility: Does the recipe ingredients compliment each other in color, flavor, and texture? 

Creativity & Practicality: Is the dish creative, showing something new or an old idea modernized? 

Flavor, Taste & Texture: Do the specified major ingredients carry the dominant flavors? Do the components fit together? Are the temperatures correct? Is it easy to eat?

Recipe Accuracy: Can the recipe be recreated easily and consistently?

Recipe Requirements: Each recipe submission must include a entree title, menu description, yield, portion size, measured ingredients, procedure, plating technique & picture of the dish.



October 2019

Judging Criteria

Serving Method & Presentation: Fresh and colorful, hot/cold serving plate, stylistic but practical.

Menu & Ingredients Compatibility: Does the recipe ingredients compliment each other in color, flavor, and texture? 

Creativity & Practicality: Is the dish creative, showing something new or an old idea modernized? 

Flavor, Taste & Texture: Do the specified major ingredients carry the dominant flavors? Do the components fit together? Are the temperatures correct? Is it easy to eat?

Recipe Accuracy: Can the recipe be recreated easily and consistently?

Recipe Requirements: Each recipe submission must include a entree title, menu description, yield, portion size, measured ingredients, procedure, plating technique & picture of the dish.


November 2019

Judging Criteria

Serving Method & Presentation: Fresh and colorful, hot/cold serving plate, stylistic but practical.

Menu & Ingredients Compatibility: Does the recipe ingredients compliment each other in color, flavor, and texture? 

Creativity & Practicality: Is the dish creative, showing something new or an old idea modernized? 

Flavor, Taste & Texture: Do the specified major ingredients carry the dominant flavors? Do the components fit together? Are the temperatures correct? Is it easy to eat?

Recipe Accuracy: Can the recipe be recreated easily and consistently?

Recipe Requirements: Each recipe submission must include a entree title, menu description, yield, portion size, measured ingredients, procedure, plating technique & picture of the dish.



December 2019

Judging Criteria

Serving Method & Presentation: Fresh and colorful, hot/cold serving plate, stylistic but practical.

Menu & Ingredients Compatibility: Does the recipe ingredients compliment each other in color, flavor, and texture? 

Creativity & Practicality: Is the dish creative, showing something new or an old idea modernized? 

Flavor, Taste & Texture: Do the specified major ingredients carry the dominant flavors? Do the components fit together? Are the temperatures correct? Is it easy to eat?

Recipe Accuracy: Can the recipe be recreated easily and consistently?

Recipe Requirements: Each recipe submission must include a entree title, menu description, yield, portion size, measured ingredients, procedure, plating technique & picture of the dish.




Contest Rules

Each monthly recipe contest will begin on the 1st day of each month and end the last day of each month at midnight. Recipe entries must be submitted in the actual month of the contest. Advanced submissions will not be judged. 


1. The contest is open to all SDA professional members in good standing. Entries must be designed and produced by the member/organization entering the contest.


2. Entries of organization-wide promotions/menus/concepts that are for use at multiple locations, must be submitted by the organization corporate office.  

3. All entries must be received by the deadline of the last day of the month by midnight. Entries not received by the deadline will be disqualified and will not be judged.

4. The SDA staff will review all entries upon receipt for accuracy, submission requirements, judging criteria, and completion. The SDA reserves the right to entries if deemed appropriate.

5. All entry forms must be entirely completed before submitting. Partially completed forms will not be included in judging.

6. The decision of awards by the judges are final.

7. For an entry which uses copyrighted materials and/or trademarks of others, the entrant institution must first have obtained written permission from each copyright and/or trademark owner, for the purposes reflected in the entry and for further publication and use by SDA. Certification that these written permissions have been obtained is required on the award submission entry form.

8. By entering, permission is thereby given to the Senior Dining Association (SDA) to publish and/or use in any way the material so submitted.

9. Recipe Requirements: Each recipe submission must include a entree title, menu description, yield, portion size, measured ingredients, procedure, plating technique & picture of the dish.

Submit Your Entry Today! 

Each entry must be submitted during

the current contest month



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