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Jonathan Edwards Winery 2012 Culinary Showdown

by David Dadekian June 5, 2012
written by David Dadekian
Jonathan Edwards 2012 Culinary Showdown, photo courtesy of Josh Behan www.behanimage.com

Jonathan Edwards 2012 Culinary Showdown, photo courtesy of Josh Behan www.behanimage.com

On May 20, Jonathan Edwards Winery held their second annual Culinary Showdown between five restaurants from Rhode Island and five from Connecticut. Each of the ten dishes, as well as each state, was voted on by the over 300 people in attendance. Chef Mike McHugh of Julian’s in Providence, Rhode Island won favorite overall dish. The Connecticut team took the grand prize which was $1,500 for their charity, Connecticut Farmland Trust. The Rhode Island team’s charity, Chefs Collaborative, was given $1,000.

The participating restaurants, each paired with a local farm, and their dishes were:

From Rhode Island:

  • The Dorrance, Chef Benjamin Sukle & Bomster Family Scallops and Aquidneck Farms – Bomster Family Scallop and Aquidneck Beef tartar, with Pickled Crudites, Sorrel and Togarashi
  • Eat Drink RI at Blackbird Farm, Chef David Dadekian & Blackbird Farm – BBQ Blackbird Farm Brisket and Kimchi Slaw Taco
  • Julian’s, Chef Mike McHugh & Schartner Farms and Blackbird Farm – Maple Cured Blackbird Farm Pork Loin, Schartner Farms Rye Biscuit, Chili Creme Fraiche Ice Cream with chocolate balsamic reduction
  • Local 121, Chef David Johnson & Narragansett Creamery – Narragansett Creamery Panna Cotta with Strawberries, toasted almonds and micro basil
  • Ocean House, Chef John Kolesar & Narragansett Creamery – Ocean House cured pastrami, pickled ramp relish, spicy mustard, Narragansett Creamery Atwells Gold cheese and caraway brioche bun

From Connecticut:

  • CW’s Chops ‘N’ Catch, Chef Cory Wry & Bomster Family Scallops and Beltane Farm – Bomster Family Scallop, Bacon and Beltane Farm Goat Cheese / Sweet Potato Croquettes
  • Daniel Packer Inne, Chef Chaz Paul & Curtain Farms and Lighthouse Bakery – Curtain Farms Beef Tenderloin with creamy gorgonzola and walnut demi glace served on a Lighthouse Bakery crouton, accompanied by red bliss potato croquette and black truffle butter English peas
  • Kensington’s, Chef Dennis Anderson & Wildowsky Dairy – Honey hoisin glazed Wildowsky Dairy pork confit on a blue corn tostada with micro herb salad and blood orange vinaigrette
  • Morton’s Steak House, Chef Kris Lincoln & Stonington Lobster, Frim Fram Farm and Farm to Hearth – Stonington Lobster, black truffle aioli, Frim Fram Farm microgreen salad, chive and lobster roe oil, served on toasted Farm to Hearth polenta bread
  • Octagon, Chef Paul Krawic & Bomster Family Scallops, Cato Corner Farm and Maple Lane Farms – Pan seared Bomster Family Scallop Sliders with Cato Corner Farm Womanchego Fondue and Maple Lane Farms Bibb Lettuce

Jonathan Edwards Winery was pouring five of their wines to accompany the dishes: 2010 Napa Valley Sauvignon Blanc, 2010 Russian River Pinot Gris, 2010 Estate Connecticut Chardonnay, Stone Table Red, 2009 Napa Valley Petite Sirah.

Congratulations to Chef McHugh, Julian’s and all the Connecticut chefs.

Chef Mike McHugh of Julian's plating his Maple Cured Blackbird Farm Pork Loin, Schartner Farms Rye Biscuit, Chili Creme Fraiche Ice Cream with chocolate balsamic reduction, photo courtesy of Josh Behan www.behanimage.com

Chef Mike McHugh of Julian’s plating his Maple Cured Blackbird Farm Pork Loin, Schartner Farms Rye Biscuit, Chili Creme Fraiche Ice Cream with chocolate balsamic reduction, photo courtesy of Josh Behan www.behanimage.com

The tent at Jonathan Edwards Winery, photo courtesy of Josh Behan www.behanimage.com

The tent at Jonathan Edwards Winery, photo courtesy of Josh Behan www.behanimage.com

Chef Mike McHugh of Julian's accepting the Best Restaurant prize. To his left is Julian's Catering Manager Reddick Vaughan and to the right is Jonathan Edwards, photo courtesy of Josh Behan www.behanimage.com

Chef Mike McHugh of Julian’s accepting the Best Restaurant prize. To his left is Julian’s Catering Manager Reddick Vaughan and to the right is Jonathan Edwards, photo courtesy of Josh Behan www.behanimage.com

Jonathan Edwards 2012 Culinary Showdown, photo courtesy of Josh Behan www.behanimage.com

Jonathan Edwards 2012 Culinary Showdown, photo courtesy of Josh Behan www.behanimage.com

June 5, 2012 0 comment
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chefs & restaurantsfarmsnews

Coming Sunday, May 20: Jonathan Edwards Winery 2012 Culinary Showdown

by David Dadekian May 4, 2012
written by David Dadekian
Jonathan Edwards Winery voting "booth"

Jonathan Edwards Winery voting "booth"

On Sunday, May 20, Jonathan Edwards Winery kicks off spring by bringing together ten top chefs in the region for an old fashioned rivalry as a fundraiser for Connecticut Farmland Trust and Chefs Collaborative. The Culinary Showdown consists of five top restaurants from Connecticut and five from Rhode Island battling it out for their states chosen beneficiary. Each chef will prepare a small dish using at least one ingredient sourced from a local farm. Attendees will eat and drink their way to a winner choosing both their favorite restaurant and best state overall.

Tickets for this tented event are limited and are $60 a person. The price includes a sampling of the ten dishes, five Jonathan Edwards wines, and live music. For tickets call or 860-535-0202 or purchase online here. Jonathan Edwards Winery is located at 74 Chester Maine Rd., North Stonington, CT 06359.

This year’s participating restaurants are:

From Rhode Island:

  • The Dorrance
  • Eat Drink RI at Blackbird Farm
  • Julian’s
  • Local 121
  • Ocean House

From Connecticut:

  • CW’s Chops ‘N’ Catch
  • Daniel Packer Inne
  • Kensington’s at The Spa at Norwich Inn
  • Morton’s Steakhouse
  • Octagon at the Mystic Marriott Hotel & Spa

The photos on this page are from last year’s event. Read all about the 2011 Culinary Showdown.

The favorite overall dish, Daniel Packer Inne's Truffled scallops served with DPI mashed potatoes croquet, topped with black truffle citrus butter, grilled asparagus and julienne roasted tomato

The favorite overall dish, Daniel Packer Inne's Truffled scallops served with DPI mashed potatoes croquet, topped with black truffle citrus butter, grilled asparagus and julienne roasted tomato

Ocean House's Gateau of Moulard duck foie gras, telicherry peppercorn sable, radish glaze, victoria rhubarb, pickled ramps, Jeffrey's greens and truffle syrup

Ocean House's Gateau of Moulard duck foie gras, telicherry peppercorn sable, radish glaze, victoria rhubarb, pickled ramps, Jeffrey's greens and truffle syrup

Kensington's Royal Red Stonington Shrimp dipped in a honey-amaretto emulsion and sprinkled with toasted walnut crumbs

Kensington's Royal Red Stonington Shrimp dipped in a honey-amaretto emulsion and sprinkled with toasted walnut crumbs

May 4, 2012 0 comment
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chefs & restaurants

Jonathan Edwards Winery Culinary Showdown 2011

by David Dadekian July 10, 2011
written by David Dadekian
Castle Hill Inn's table display

Castle Hill Inn's table display

On May 15, Jonathan Edwards Winery held a Culinary Showdown between five restaurants from Rhode Island and five from Connecticut. Each of the ten dishes, as well as each state, was voted on by the over 300 people in attendance. The Daniel Packer Inne in Mystic, Connecticut won favorite overall dish. The Rhode Island team took the grand prize which was $1,000 for their charity, Farm Fresh Rhode Island. The Connecticut team’s charity, Connecticut Farmland Trust, was given $500.

The participating restaurants, each paired with a local farm, and their dishes were:

From Rhode Island:

  • Bistro 9, Chef Aaron Edwards & Watch Hill Farms – Poached lobster medallions with quail eggs, bottarga and champagne emulsion
  • Castle Hill Inn, Chef Jonathan Cambra & Simmons Farm – Native lobster and clam thermidor with spring vegetables
  • Nick’s on Broadway, Chef Derek Wagner & Blackbird Farm – Smoked barbeque braised beef short ribs with local spring vegetables, herb salad and buttermilk cornbread
  • Ocean House, Chef Jennifer Backman & Schartner Farms – Gateau of Moulard duck foie gras, telicherry peppercorn sable, radish glaze, victoria rhubarb, pickled ramps, Jeffrey’s greens and truffle syrup
  • Tucker’s Bistro, Chef Rick Allaire & Allen Farms – Duck rillette, pea greens, mango, mustard and braised sunflower seeds

From Connecticut:

  • Azu, Chef James Wyman & Four Mile River Farm – Porchetta on house made foccaccia with parmagiano reggiano aioli, sage caramelized onions, arugula and saba.
  • CW’s Chops ‘N’ Catch, Chef Cory Wry & Starlight Gardens and Beltane Farm – Goat cheese, arugula, asparagus and short rib spring roll with lobster cakes
  • Daniel Packer Inne, Chef Chaz Paull & Bomster Scallops – Truffled scallops served with DPI mashed potatoes croquet, topped with black truffle citrus butter, grilled asparagus and julienne roasted tomato
  • Octagon, Chef Paul Krawic & Maple Lane Farm – Pan seared Muscovy duck breast with currant marmalade and Aztec rice in a bibb lettuce wrap
  • Kensington’s, Chef Daniel Chong-Jimenez & Bomster Shrimp – Royal Red Stonington Shrimp dipped in a honey-amaretto emulsion and sprinkled with toasted walnut crumbs

Jonathan Edwards Winery was pouring five of their wines to accompany the dishes: 2010 Estate Connecticut Pinot Gris, 2009 Estate Connecticut Chardonnay, Stone Table Red, 2007 Napa Valley Zinfandel and 2007 Napa Valley Petite Sirah

The winning team of chefs from Rhode Island

The winning team of chefs from Rhode Island

The favorite overall dish, Daniel Packer Inne's Truffled scallops served with DPI mashed potatoes croquet, topped with black truffle citrus butter, grilled asparagus and julienne roasted tomato

The favorite overall dish, Daniel Packer Inne's Truffled scallops served with DPI mashed potatoes croquet, topped with black truffle citrus butter, grilled asparagus and julienne roasted tomato

Ocean House's Gateau of Moulard duck foie gras, telicherry peppercorn sable, radish glaze, victoria rhubarb, pickled ramps, Jeffrey's greens and truffle syrup

Ocean House's Gateau of Moulard duck foie gras, telicherry peppercorn sable, radish glaze, victoria rhubarb, pickled ramps, Jeffrey's greens and truffle syrup

Kensington's Royal Red Stonington Shrimp dipped in a honey-amaretto emulsion and sprinkled with toasted walnut crumbs

Kensington's Royal Red Stonington Shrimp dipped in a honey-amaretto emulsion and sprinkled with toasted walnut crumbs

Nick's on Broadway, Chef Derek Wagner & Blackbird Farm - Smoked barbeque braised beef short ribs with local spring vegetables, herb salad and buttermilk cornbread

Nick's on Broadway, Chef Derek Wagner & Blackbird Farm - Smoked barbeque braised beef short ribs with local spring vegetables, herb salad and buttermilk cornbread

Jonathan Edwards Winery voting "booth"

Jonathan Edwards Winery voting "booth"

July 10, 2011 0 comment
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    • Shop Local Food & Drink Businesses Online
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