Contest hosted at K-State vs. Auburn football game September 18

MANHATTAN, Kan. – College football season is right around the corner and what would college football be without tailgating? From the Land of Kansas’ inaugural tailgate contest hosted at the Kansas State University home game, September 18, seeks to find the best tailgates utilizing Kansas products and ingredients.

The contest will seek out tailgates across the east and west Bill Snyder Family Stadium parking lots with the best dishes in three categories: main dish, side dish and dessert featuring Kansas ingredients.

“Kansas has a lot of wonderful products and ingredients that are the perfect addition to tailgating traditions,” said Stacy Mayo, From the Land of Kansas director. “We want to see Kansans take ingredients from across the state and create memorable dishes. This could mean using onions from your garden or the farmers’ market, beef from a Kansas ranch or incorporating your favorite Kansas barbeque sauce into your dish.”

Visit the From the Land of Kansas website to find Kansas products and ingredients near you. “Tailgaters can check out our website or connect with us on social media where we feature Kansas companies on a regular basis,” Mayo said. “You can find us on Facebook, Twitter and Instagram.”

Limited contest spots are available for the first year of competition. Competitors must submit their tailgate spot and participation category to fromthelandofkansas@kda.ks.gov by Thursday, September 11, 2014. For more information on  entry requirements, visit FromtheLandofKansas.com/tailgate. The scoring rubric is listed on the site.

 

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From the Land of Kansas is Kansas’ agriculture trademark program. The program’s goal is to identify and help businesses that grow, produce, process or manufacture products in Kansas. In addition, the program works with and supports restaurants using Kansas products and retailers selling Kansas products and ingredients. The From the Land of Kansas website is a tool to help consumers discover Kansas food and agricultural products, services and experiences from the farm all the way to the fork. Follow the program’s story and meet its members on Facebook, Twitter and Instagram.

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