El Jebel resident Kim Doyle Wille won $5,000 for earning a special award Monday in the 46th Pillsbury Bake-Off competition.
Wille was awarded for most innovative use of JIF Peanut Butter in her Thai Shrimp Pizza, according to both Wille’s Facebook page and Pillsbury.com.
Wille was one of 100 finalists cooking for $1 million. They competed in a 3 1/2-hour live contest Monday at the Aria Resort and Casino in Las Vegas. Wille also earned an all-expense paid trip, as did all contestants.
In an interview with The Aspen Times before the contest, Wille said she thought she would be in the running for the most innovative use of JIF. She called that one right.
Wille posted on her Facebook page Monday night that one of her favorite moments was when Padma Lakshmi, the host of the TV show “Top Chef,” “stopped by to test my Thai Shrimp Pizza and went on to ask me exactly how I’d made it. So cool and what a lovely person she is,” Wille wrote. Lakshmi, who also hosted the competition, commented that the pizza had “many layers of flavor,” according to Wille.
The winner of the competition and $1 million was Gloria Spriggs of Henderson, Nev., who whipped up Loaded Potato Pinwheels.
In Wille’s Thai Shrimp Pizza, she makes a peanut butter mixture that’s combined with marmalade, chili garlic paste and one-quarter cup of hot water. She uses the mixture to coat the shrimp and smear on the pizza crust. For Wille’s full innovative recipe, go to http://www.pillsbury.com/recipes/thai-shrimp-pizza/daa7d528-0b38-4067-9209-55a09f56c832.
Wille is well-known in the Roaring Fork Valley for her cooking. Some residents with long memories remember her concession, The Last Stand, at the Iselin Fields in Aspen during the late 1980s.