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Chef’s Challenge Winners Create Culinary Magic with Crown Maple SyrupSubmitted by scott on May 18, 2012 - 10:02am
Many of the Hudson Valley’s finest chefs responded to our challenge to create an appetizer, entrée, dessert or cocktail using Crown Maple Syrup and feature it on their Restaurant Week menu. The wide range of recipes submitted demonstrated not only the sheer inventiveness of these chefs but also the versatility of Crown Maple Syrup as a culinary ingredient.
As a member of the judging panel, I can report that selecting the award winners was a challenge in its own right. The creativity and talent of our region’s chefs was most impressive. Here are the well-deserved award winners:
Entrée (Gold Crown Award Winner)
Maple Brined Grilled Pork Chops with Calvados Demi-Glace and Maple-Bacon Almonds; Chef Josh Kroner, Terrapin Restaurant
Cocktails (Silver Crown Prize)
Crown Maple Mack & Jack Cocktail; Justin Montgomery, Harper's Restaurant
Salad of Heirloom Beets with Whipped Ricotta, Crown Maple, Pistachio Oil & Candied Pecans; Chef James Kelly, Restaurant X and Bully Boy Bar
Crown Maple Pannacotta; Chef Pasquale Dedi, Zuppa Restaurant
I can’t tell you how much I enjoyed Introducing Hudson Valley chefs to the pure, refined taste of Crown Maple Syrup and tasting how they used our light, medium and dark amber as culinary ingredients. In future posts, I’ll introduce you to the winning chefs and share their recipes.
The June issue of The Valley Table will also feature the winning recipes. Thank you to all who participated in the Crown Maple Chef’s Challenge – including all the lucky diners who enjoyed the recipes during Hudson Valley Restaurant Week.
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