Evelyn Heredia, owner of Phoenix Family Chiropractic, hosted Malverne’s annual Community Irish Soda Bread Throw Down on Saturday. This was the business’s ninth year hosting this event.
Residents submitted their bread at the chiropractor’s office earlier that day, and each was tasted by a panel of judges. There were 14 entries in this year’s competition.
“It’s all about bringing the community together and supporting our neighbors,” Heredia said.
Pennie Schwartz, the office’s previous owner, held the first Throw Down over 12 years ago. When Heredia took over the practice in 2017, she continued the tradition.
“It was inspired by the show ‘Throwdown with Bobby Flay,’” Heredia explained, referring to the Food Network cooking show that aired from 2006 to 2015. “And I just continued this when I took over the practice.”
Malverne Mayor Tim Sullivan, Town of Hempstead Clerk Kate Murray and Gerry Hughes, owner of Connelly Station, were this year’s judges. They were instructed to rate the breads based on presentation, freshness, moisture, shape, crumb, balance of flavor and even browning.
“You have some beautiful bakers here in Malverne,” Murray said. “These were great. The enthusiastic bakers put in a great effort for sure.”
Hughes and Sullivan added that moisture is an important quality they look for in the bread, while Murray said she focuses on flavor and the raisin ratio.
“I like moisture and flavor,” Sullivan said. “Irish soda bread’s always better with Kerrygold butter — but if you can make something where butter’s not required, you hit the mark for me.”
When the scores were tallied, the top three bread makers were each given a prize basket that included a decorative throw blanket, snacks, note pads, socks and other shamrock goodies.
Tiffany Hughes, last year’s first place winner, took home the third-place prize. Kathy Kubic took second. Gianna Casini-Leendino, a first-time entrant in the Throw Down, was the winner.
“It’s exciting,” Casini-Leendino, 25, said. “I love to bake, but this was my first time entering this competition.
She revealed that her secret is the raisins. “I used different types of raisins,” she said. “The ratio is really important. I used a mix of currant raisins and golden raisins.”
She spent time experimenting with the raisin ratio, she said, before making her final loaf. “Last night I made ten different versions of bread,” Casini-Leendino said. “And then I had my family and friends try them all at, like, 11 o’clock at night before making my decision.”
She advised other bakers to experiment, using the trial-and-error method, until they’re happy with their recipes.
After the judging was completed, attendees were welcome to sample the breads and make their own judgments. Phoenix Family Chiropractic supplied butter, Guinness and other snacks. Kevin Gaffeny and John MacMannis performed traditional Irish music on the drums and bagpipes, respectively, to entertain attendees.
