Lay’s Potato Chips Announces Four Finalists for “Do Us A Flavor” Contest
The Lay’s brand team jetted around America this week to surprise four finalists vying for the $1 million grand prize in the “Do Us A Flavor” contest. Earlier this year, Lay’s brand asked fans to submit regionally-inspired flavors, with the four finalists products on store shelves this month.
Previous years have seen such entries as (Disco Fries, Shrimp and Grits, Lemon Rat Scampi). 2013 saw attempts with Chicken and Waffles, Cheesy Garlic Bread, Cappuccino and the ever so tasty Wasabi Ginger…. Yuck!
Lay’s Wavy West Coast Truffle Fries:
Angie Fu, a native Californian, has had a passion for food and discovering local flavors from an early age. She very nearly went into culinary school, but instead opted to keep her love of flavor a hobby. When Angie is home, she is constantly in her kitchen, trying her hand at new dishes and sauces. But when Angie goes out to eat, she can’t say no to truffle fries, even seeking out restaurants in the area that put their own local twist on her favorite side.
Lay’s Southern Biscuits and Gravy:
As a travel agent, Hailey Green has many opportunities to sample local flavors when exploring a new city. She has a great appreciation for each locale’s “homemade style,” because it reminds her of her own childhood, filled with memories of eating southern food in her grandmother’s kitchen. One of Hailey’s favorite dishes is biscuits and gravy — a recipe that was handed down in her family generation after generation. Not surprisingly, this family-favorite also inspired her potentially million-dollar winning potato chip idea.
Lay’s New York Reuben:
Jeff Solensky helps manage a local restaurant in DuBois, Penn., where he pursues his true passion in life — food. Growing up in Long Island, N.Y., Jeff has fond memories of traveling into Manhattan to enjoy Broadway shows with his mother. A big part of that tradition was stopping by popular New York delis beforehand to enjoy signature, mouth-watering Reubens. Inspired by the delicious Reuben sandwiches of his childhood, Jeff came up with the idea to infuse those same flavors into a potato chip.
Lay’s Kettle Cooked Greektown Gyro:
James Wagner has been in the Air Force for more than 18 years, traveling the country and abroad, and discovering local tastes at each stop on his journey. While abroad, James discovered his fondness for Greek cuisine, so when he moved to Wichita Falls, Texas, he immediately sought out the closest gyro specialty restaurant. As it turns out, there is one right outside the Air Force base gate. His flavor inspiration comes from his regular visits to that restaurant.
And The Winner Is…
All four flavors will hit store shelves very soon. Voting runs July 27 through October 18 atDoUsAFlavor.com, giving America several months to gang up and make me sad.