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Bob's Red Mill competitor Figone wins porridge trophy

by: COURTESY OF THE 19TH ANNUAL GOLDEN SPURTLE COMPETITION - Laurie Figone, left, who competed for Bob's Red Mill in the Oct. 6 Golden Spurtle championship in Scotland, took home the Speciality Trophy. Benedict Horsbrugh, center, an organic baker, won the coveted Golden Spurtle award from former champ John Boa.Bob’s Red Mill Natural Foods of Milwaukie, winner of the 2009 Golden Spurtle World Porridge Making Championship and the title of World’s Best Oatmeal, reclaimed a 2012 Golden Spurtle championship during the Oct. 6 competition in Scotland.

The company’s representative, Californian Laurie Figone, winner of the Bob’s Red Mill Spar for the Spurtle 2 oatmeal recipe contest, won the Speciality Trophy.

“I’m so thrilled to be bringing the Speciality Trophy to the United States,” said Bob Moore, founder, president and chief executive officer of employee-owned Bob’s Red Mill. “The Scots know their oatmeal — or porridge, as they call it — and to have them say that Laurie’s dish, made with Bob’s Red Mill Steel Cut Oats, is the best speciality porridge in the world means we must be doing something right.”

At last week’s 19th annual Golden Spurtle World Porridge Making Championship in Carrbridge-Inverness Shire in Northern Scotland, Figone competed with Bob’s Red Mill Steel Cut Oats in both of the competition’s categories, Traditional and Speciality. The Traditional Section allows for the use of only oats, salt and water, while the Speciality Section is for porridge that includes any additional ingredients.

Figone earned her trip to Scotland by winning the second annual Bob’s Red Mill Spar for the Spurtle oatmeal recipe contest. She and two other finalists were chosen from nearly 100 video entries to compete in a live cook-off, and a panel of celebrity judges selected Figone’s dish as the winner.

“I was blown away to even have been selected to travel to Scotland to compete on behalf of Bob’s Red Mill,” said Figone. “So to actually win a trophy at the world championship is mind boggling.”

Figone’s Italian Pinhead Torta (similar to a frittata) features Bob’s Red Mill Steel Cut Oats soaked and cooked in mushroom broth, eggs, oregano, Parmesan, shredded zucchini, portobello mushrooms and sun-dried tomatoes — all cooked into a delicious torta on the stovetop.

In winning the Speciality Category, Figone will take home a trophy and a commemorative Quaich, a special kind of shallow, two-handled drinking cup that dates back to the 17th century and is traditionally used for drinking whisky or brandy.

Bob’s Red Mill first competed in the World Porridge Making Championship in 2009, becoming the first American representatives to do so. That year, the company won in the Traditional Category and took home the coveted Golden Spurtle and the title of World’s Best Oatmeal. (A spurtle is a Scottish kitchen tool dating back to the 15th century that is traditionally used to stir porridge and prevent it from becoming lumpy.)