CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 03/17/16

Gainesville's Southern Baked Pie Company takes top prize at UGA's Flavor of Georgia

By Merritt Melancon

Amanda Wilbanks, owner of Gainseville’s Southern Baked Pie Company, baked her way to the grand prize with her caramel pecan pie in the University of Georgia’s 2016 Flavor of Georgia Contest.

The annual contest, conducted by the UGA Center for Agribusiness and Economic Development, is a chance for food businesses to showcase their new products.

A team of food industry experts and grocery buyers chose Wilbanks’ caramel pecan pie as the best of 33 finalists. They rated the products on qualities including innovation, use of Georgia theme, market potential and flavor.

In addition to the grand prize, Wilbanks also won first place in the confections category.

Governor Nathan Deal, Agriculture Commissioner Gary Black and UGA College of Agricultural and Environmental Sciences Dean and Director Sam Pardue congratulated the category and grand prizewinners as part of Georgia Agriculture Awareness Day at the Georgia Freight Depot in Atlanta.

“We had over 100 products submitted this year and some of the toughest competition we’ve seen in the contest’s 10 year history,” said Sharon P. Kane, Flavor of Georgia contest coordinator. “The 33 products represented are truly the best of the best.”

For more information about Southern Baked Pie Company, formerly known as Buttermilk Pie Company, visit www.buttermilkpieco.com.

The winners are listed below by prize name, product name, company name, company representatives and town.

  • Grand Prize Winner and Confections: Southern Baked Pie Company (formerly Buttermilk Pie Company, Caramel Pecan Pie, Amanda Wilbanks, Gainesville
  • People's Choice Award: Carroll’s Sausage and Meats, Medium Smoke Link Sausage, Johnny Walker, Ashburn
  • Barbecue Sauces: Joe Kem’s BBQ, Joe Kem’s Barbecue Sauce, Joe Kem Lacey, Moultrie
  • Beverages: Paulk’s Pride 100 percent White Muscadine Juice, Muscadine Products Corporation, Erin Boettger, Wray
  • Dairy Products: Revolution Gelato, Nekkid Espresso Dairy-Free Gelato, Revolution Gelato, Jared Olkin, Atlanta
  • Honey: Bruce’s Nut N Honey Farm/The Honey Shack, Papa's Private Selection Honey 100 percent Pure, Raw, Unfiltered; Ben Bruce, Homerville
  • Jams and Jellies: Wisham Jellies, Wild Mayhaw Pepper Jelly, Eric Wisham, Tifton
  • Marinades, Sauces and Rubs: The Salt Table, Leek, Chive and Onion Dip and Seasoning Blend, David and Carol Legasse, Savannah
  • Meat and Seafood: Hunter Cattle Company, Hot Georgia Night Sausage, Del Ferguson, Brooklet
  • Miscellaneous: Beautiful Briny Sea, Pocketful of Starlight Vanilla Sugar, Atlanta
  • Salsas, Chutneys and Condiments: Abby J’s Gourmet, Abby J’s Blackhawk Field to Fork Sweet Fire Pickles, Abby Jackson, Clarkesville
  • Snack Foods: Marsh Cabin Bakery, Kim’s Cheese Straws—Pecan Cheddar, Kim Kaiser, Statesboro

Showcase events like the 2016 Flavor of Georgia competition help entrepreneurs spread the word about their products. Many participants have landed spots in regional and national grocery chains like Whole Foods, Ingles, Fresh Market, Earth Fare, Kroger and Harvey’s.

Category winners received an award and membership in the state Department of Agriculture’s Georgia Grown program, statewide notoriety and bragging rights. All winners and finalists earn the right to have their products stamped with the 2016 Flavor of Georgia logo. They also gain exposure to grocery buyers and food industry professionals who judge the final round of the contest.

The Flavor of Georgia food product contest is sponsored by the UGA College of Agricultural and Environmental Sciences Center for Agribusiness and Economic Development in partnership with Gourmet Foods International, Georgia Center of Innovation for Agribusiness, the Office of the Governor, Walton EMC, the Georgia Department of Agriculture and the Georgia Agribusiness Council.

More information about this year’s contest can be found at flavorofga.com or by following @Flavor_of_GA on Twitter. For photos of the event, visit www.flickr.com/photos/ugacommunications/albums/72157663387726954.

Merritt Melancon, a public relations manager for the UGA Terry College of Business, previously served as a public relations coordinator for the UGA College of Agricultural and Environmental Sciences and UGA Extension.

Authors:
Merritt Melancon
Experts/Sources:
Sharon P Kane
Amanda Wilbanks, owner of Southern Baked Pie Company in Gainesville, accepts her University of Georgia Flavor of Georgia grand prize trophy from Gov. Nathan Deal, UGA College of Agricultural and and Environmental Sciences Dean Sam Pardue and Georgia Agriculture Commissioner Gary Black Tuesday March 15.
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Download Image
HurricaneHeleneGreenhouseDamageCropped CAES News
UGA Extension supports resilience in Georgia farm communities after Hurricane Helene 12/19/24 Emily Cabrera
Hurricane Helene wrought sweeping devastation across Georgia’s agricultural sector in late September, leaving an indelible mark on both the land and the people who tend it, bringing focus to vulnerabilities in Georgia’s farming industry and the need for more robust safety nets. In addition to the physical destruction, the hurricane took an emotional toll on Georgia’s farmers. In response, UGA Extension has prioritized mental health support.
From left, CAES Associate Professor Abigail Borron and Fulbright Romanian-American Foundation Scholars Mihai Suteu, Daniyar Memedemin, Alina Zaharia, Andreea Ona and Daniel Chiciudean stand in front of an image of the Romanian flag projected onto a barn at UGArden. CAES News
Fulbright Scholars unite with UGA Extension to envision ag outreach model in Romania 12/18/24 Maria M. Lameiras
Arriving on the Athens campus of the University of Georgia in August 2023, five Romanian scholars experienced the same anticipation, excitement and apprehension as many first-year students.  Chosen as Fulbright Romanian-American Foundation Scholars, each serves on the faculty at one of three Romanian universities, specializing in fields from economics and engineering to plant breeding and biotechnology. The five scholars comprised the first cohort of the Romanian Extension Education Development Program, an ambitious three-year pilot effort to facilitate planning and implementation of extension services in Romania. 
In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
CAES researchers look to reduce food waste by extending shelf life 12/16/24 Lillian Sosbee
“Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
A bubbling pot unveils the creation of a fish broth infused with succulent shrimp. CAES News
UGA Extension experts search for safe seafood broth recipe 12/10/24 Cal Powell
Safe recipes for canning chicken and other meat stocks are plentiful, but when it comes to seafood, the options are limited. Currently there are no research-based, validated recipes for safely canning seafood broth at home, only recipes developed for taste and flavor. A team of University of Georgia scientists are conducting an exploratory study they hope will lead to validated seafood broth recipes for home canners.
Holidaydinner CAES News
Holiday food safety 101: Tips to avoid foodborne illness from UGA Extension experts 12/04/24 Jordan Powers
The holiday table: For many, it is the highlight of the season, packed with roast turkey, savory stuffing, homemade pies and perhaps a cold glass of eggnog. It is also a place where bacteria can linger, turning a holiday gathering into a very different type of party. As holiday menus are planned and grocery lists assembled, Carla Schwan, University of Georgia Cooperative Extension food safety specialist, urges home cooks to remember one key rule. Keep hot foods hot and cold foods cold.
Georgia Simmons at the office of U.S. Sen. Warnock CAES News
Georgia 4-H alum, CAES student spends semester serving at the nation's Capitol 12/03/24 Josie Smith, Cooper Hardy
Third-year University of Georgia student and Banks County 4-H alum Georgia Simmons has been in the center of the political action this fall with the Georgia 4-H Washington DC Intern Program. Simmons, an environmental resource science major in the College of Agricultural and Environmental Sciences, works in the office of U.S. Sen. Raphael Warnock. As an intern on his staff, she interacts directly with policy experts and lawmakers, participating in the legislative process while earning a semester of credit hours.