Gourmet Survivor II: $953 raised so far, Farewell Kathy, and the New Challenge



Boy, what a wonderful first round we had: all the entries were fantastic, and even more fantastic: we raised $953 for Katrina victims! Go us! (If you don’t believe me, check out our donation page.)

Battle Po’boy Results

I had a big dilemma just now tallying up the votes in Battle Po’boy. It was so so so close. Here’s the thing: I asked people not to vote anonymously because I wouldn’t be able to read the comments with who you were voting for, but using the JustGiving software and my “master account” status I was able to see the anonymous people’s comments and get a fairer sense of the vote. A few people donated money, totally forgot to leave a name in the comments and frantically e-mailed me afterwards asking to get credit for their vote. So I gave them credit. There’s only one thing that makes me feel a bit icky and that’s one person who donated $25, didn’t say who they were voting for and didn’t e-mail me about it. I thought about delaying the results so this person could get in touch with me, but this person didn’t follow the rules and I feel like it’s better just to count the votes that were properly placed and move on to round two. And so with that said, here’s what I tallied up:

Melissa’s entry (hosted at Davidlebovitz.com) raised: $125.

Jason’s entry (hosted at An Obsession with Food) raised a whopping: $235.

William’s entry (hosted at Chez Pim) raised: $130.

And Kathy’s entry (hosted at Frost Street) and which, to my eyes, looked truly delicious raised: $115.

I added up the colums several times and as you can see it was VERY VERY close. But, sadly, the wonderful Kathy has been voted off the island. Thank you so so much for playing, Kathy, and thanks to Jeremy for hosting/coaching her! You will be missed!


The Next Round

Moving on to the dessert front, we’re going to have the remaining players–Jason, Melissa and William–make one of my favorite New Orleans treats. Can you guess it? I think you can… BEIGNETS!!


According to Wikipedia, a beignet is: “a pastry made from fried dough and sprinkled with confectioners’ sugar. This variety is similar to zeppole. In the United States they are often found in, and typically associated with, the city of New Orleans, Louisiana and the restaurant Café du Monde. Beignets are also found in France, where they are sometimes filled with fruit.”

That “sometimes is filled with fruit” provides a clue as to how you can make your beignet stand out. What might you put inside it? Or what may you provide on the side for dipping? We’re looking for originality as well as a delicious end product. Best of luck! Your entries, much like last week, are must be posted on your host’s site by Sunday night at 10 PM EST. Don’t forget to consult these wise host/coaches for beignet making strategies! And thanks, again, to everyone for helping raise so much dough. Ha: no pun intended.

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