A big thank you to all the chefs who took part in the Featured Ingredient Challenge with Montmorency Tart Cherries. Our panel of judges have chosen the Top 25 Finalists. From cherry jerk pork to cherry semifreddo, it was great to see a wide range of uses of Montmorency Tart Cherries in the following forms: frozen, dried, juice, juice concentrate, and canned. Next announcement will be the top 5 winners on Oct. 10th. #montmorencyonthemenu
Congratulations to Chef Toni Elkhouri for taking home the People’s Choice Award with 511 votes – you win a custom Nora Knife with Cherry wood handle!The Montmorency Tart Cherries Top 25 – IN NO PARTICULAR ORDER
1 – Jeff Bonilla from California
Tart cherry smoked duck in duck fat sous vide marinade.2 – Katrin Biemann from Arizona
Montmorency cherry-brownie layered cream cake with frozen chocolate sand.3 – Louis Robinson from Florida
Cherry Jerk pork Jerk pork ribeye • Honey cherry glaze • Feta cream • Sautéed corn cherries and shallots • Okra leaves4 – Jeremy Macak from Connecticut
Pan seared Halibut with Montmorency cherry foam, honey glazed toasted almond and dried tart cherries, smoked bacon chips and a micro green salad.5 – Rickie Perez from Chicago
Montmorency Tart Cherry Mignonette Oyster6 – Rebecka Evans from California
Montmorency Tart Cherry Crudo: Ahi Tuna and Smoked Salmon with Cherry-Balsamic Spheres and Tart Cherry Salsa7 – Ian Ramirez from Michigan
Montmorency Cherry Fed Craft Beef with Cherry beet emulsion, clover and farmhouse grains8 – Julianne Gutierrez from Virginia
Marcona Almond Herb Crusted Lamb Loin, Tart Cherry and Root Vegetable Gratin, Golden Beet Puree, Brandied Cherries, Charred Escarole, Cherry Foam9 – Jennifer Goycochea from San Diego
Cherry + cinnamon sous vide Muscovy Duck Breast with caramelized yam puree, cherry-prosecco foam, cherry beurre rouge and duck fat gai lan10 – Susie Wolak from Illinois
Montmorency Cherry Chocolate Tart11 – Tamara Westerhold from California
Montmorency Cherry Semifreddo with Sicilian Pistachios and Callebaut Chocolate12 – Jason Rivas from California
Montmorencry Cherry Chevre Cake with a Black Pepper Graham Crust13 – Evan Gonzalez from California
Chilean Sea Bass over Cherry Smoked Belly Barley with a Montmorency Cherry Poached Duck Yolk14 – Amanda Miller from Michigan
Montmorency Cherry Entremet Rouge15 – Peter Croce from New York
Terrine of foie gras infused with red wine and Montmorency cherries, red wine cherry sauce, cherry mustardo, pistachio, baby basil and various baby herbs16 – Neel Sahni from Colorado
Montemorency Braised Pork Shoulder with Cherry Mostarda17 – Seung Min from California
Cherry beets salad with goat cheese and candied walnut18 – Nathan Odom from California
Pan Roasted Duck Breast with Montmorency Cherry Gastrique, Reconstituted Montmorency Cherry Compote, Spherified Cherry Juice, Yellow Squash, Pickled Carrot, and Apple19 – Lisa Keys from Pennsylvania
Fried Almond Oysters with Dried Cherry Salsa Verde & Chipotle Crema20 – Melody Yono from California
Montmorency Cherries Gone Wild: Chocolate cherry ganache tart, cherry whiskey creme anglaise, toasted almond, crystallized dried cherries & meringue21 – Ben Diaz from California
Sous vide Duck, Duck Merringue, Cherry Cornbread and Garnishes22 – Alina Muratova from Washington
Deconstructed cherry cheesecake: cardamom no bake cheesecake, Graham cracker sponge cake infused with ginger, gingersnap crunchy tuile, “cherry”- sour cherries braised in bourbon, orange juice, set with gelatin and dipped in mirror glaze. White chocolate “sail”.23 – Caleb Fischer from Alabama
Cherry Pâte de Fruit: Cherry Cream, Glazed Cherries, Caramel Corn, Meringue Crisps, Pie Crust24 – Sandi Sheppard from Oklahoma
Szechwan vegetable & duck confit stuffed aubergine with balsamic-tart cherry glaze over dried tart cherries-pecans & duck bacon25 – Elizabeth Nutt from Georgia
Lemon custard with a white chocolate soil, Montmorency cherry compote, a Montmorency coulis, caramel glass, and vanilla meringue kisses