By Laura Kurella
Sturgis Journal
The third annual Ardillacy Sturgis Biscuit Bake-off will be held at 10 a.m. Saturday outside of Corner Cafe in conjunction with the Experience Sturgis festival.
I have a chance to join three other judges for this event: Jiffy Mix president Howard Holmes, Barbara Williams, and James Harter. Holmes is making a special trip to Sturgis to help judge at this event.
"It is an honor to be invited to judge an event that so closely identifies itself with its city's history," Holmes said. He referred to the story of the governor who, when asked to incorporate the prairie into a city, he recalled the wonderful biscuits Ardillacy Sturgis had served him when he passed through the area. Because of those biscuits, he decided to call the city "Sturgis."
Holmes comes to the judging table with big credentials, offering professional expertise in biscuit mix development, research and quality.
Barbara Williams, of Sturgis, belongs to Sturgis Garden Club, Junior Women's League, and a Master Gardener group, brings to the judges table expertise in catering and hospitality, which she earned from her family, which she calls, "Chemists in Aprons." She has also spent eight years managing an executive guest house, which had her providing special meals for lodgers, including executive dinners that were richly appointed in detail. She is looking for eye-appeal as well as tasteability in the biscuits.
James Harter, of Sturgis, is about to open Heritage Bakery. Harter brings to the judges table over a decade's worth of food service experience. Through the Culinary Federation, he has worked with some of the best in the field, including chefs at Notre Dame and Klinger Lake Country Club. He perfected his culinary skills at Lake Michigan College. He will be most interested in the taste and smell of the biscuits.
My credentials for the judges' panel includes a self-syndicated food columnist, a cookbook author, and the host of a food-based local cable TV show as well as more than 40 years of baking experience gained from working with my mother- a professional pastry chef. I will be looking for biscuits to be what they should be- warm, flavorful, aromatic, light, and slightly moist.
At a glance
What: Ardillacy Sturgis Biscuit Bake-off
When: 10 a.m. Saturday
Where: Corner Cafe, Sturgis
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