Winners of the 2009 recipe contest

Ryan de Leon, Chef de Partie at Scaramouche Restaurant in Toronto, scores both “Dish of the Year” and “Most Innovative” Recipe

Cervena® Venison of New Zealand is pleased to announce the winners of their 2009 recipe contest.  Chef Ryan de Leon,    chef de partie at the acclaimed Scaramouche restaurant in Toronto, Canada takes top prize for his Juniper Crusted Cervena Venison Loin with Smoked Bacon Jus.  Mr. de Leon’s recipe also took top honors in the Most Innovative category. 

The recipe contest awards cash prizes for the Cervena Dish of the Year as well as four additional categories, each sponsored by a regional distributor of Cervena venison.  The winners include:

 

The Broadleaf Best Cervena Appetizer Award

Venison Tenderloin with Coconut Red Curry Noodles and Pickled Vegetables

Sara Welch, Pastry Supervisor, Bistro Aix, Jacksonville FL

 

The Terra Pacific Award for Best Use of Cervena Value Cuts

Tex-Asian Spiced Cervena Osso Bucco Gulai

Maria Freeney, catering cook, Art Institute, Dallas TX

 

The Four Seasons Best Cervena Heirloom Recipe

Cervena Venison and Foie Gras Wellington, Red Wine Jus

Damian Wills, sous chef, Stone Road Grill, Niagra-on-the-Lake, Canada

 

The Sierra Meat Company Most Innovative Cervena Recipe

Juniper Berry Crusted Roasted Cervena Loin, Salsify, Savoy Cabbage, Smoked Bacon Jus

Ryan de Leon, chef de partie, Scaramouche restaurant, Toronto, Canada

 

A selection of the winning recipes can be viewed here. 

Contestants were asked to create a Fall-Winter inspired menu item; the recipes were judged based on several criteria, including innovation and flavor, quality of plate presentation and recipe precision.  The contest was open to all professional chefs working in any area of the hospitality industry, including restaurants, corporate, catering and institutional.  The recipes were judged by Cervena Chef Ambassador Brad Farmerie, chef of Public and Double Crown  restaurants in New York City, and Cervena Chef Graham Brown in New Zealand.