We teamed up with Hellmann’s to present the “Build a Bowl” Contest! We asked you to create a flavorful bowl using your favorite ingredients and your choice of Hellmann’s salad dressing. The chef with the most beautiful bowl – and that adhered to the submission guidelines: healthy, innovative, and globally-influenced – won a grand-prize trip package for a night in NYC, dinner at a Michelin-starred restaurant, and an exclusive consultation session with the UFS chefs – not to mention a custom Chef’s Roll-branded knife roll from Jende Industries.
The competition was incredible, with so many amazing dishes to choose from. Scroll below to see our Grand Prize Winner, People’s Choice Winner and all the awesome Honorable Mentions. Congratulations to our two winners and a huge thank you to all the talented chefs who participated!
GRAND PRIZE WINNER
Hellman’s® Classics Salad Dressing Used: Honey Dijon
Chef Bailey Miller’s dish is not only the most visually interesting entry in the contest (The textures! The palette! The squid ink tapioca cracker!), it also demonstrates a huge range of techniques (curing, smoking, roasting, pickling, charring, fermenting, you name it…) while also following the contest guidelines really closely. It’s healthy, innovative, and showcases “globally influenced” flavors (Specifically, Scandinavian flavors involving pickling and fermentation contrasted with the interesting twist of the duqqa.)
Congratulations Chef!
PEOPLE’S CHOICE WINNER
Black Garlic Coffee Crusted Australian Lamb Loin / Confit Baby Carrots / Parsnip Puree / Crispy Red Quinoa / Smoked Blackberry-infused Hellmann’s Balsamic Dressing
Hellmann’s® Classics Salad Dressing Used Used: Balsamic
HONORABLE MENTIONS
Chef Austin Harrell
“Southern Lamb Bowl”
Kentucky Soy Sous Vide Lamb / Charred Celery Consomme / Sweet Miso Hellmann’s Blue Cheese Dressing / Dehydrated Tomato Crouton / Crispy Quinoa and Sprouted Lentil Grains / Brulee Blue Cheese Wedge
Hellmann’s® Classics Salad Dressing Used: Blue Cheese
Chef Carlos Perez
“Touch of Fall”
Smoked Pepitas / Chestnut Honey / Roasted Baby Beets / Wine Poached Cherries / Rye Soil / Butternut Squash Ricotta / Candied Puffed Farro / Whipped Hellmann’s Ranch / Crispy White Sweet Potato
Hellmann’s® Classics Salad Dressing Used: Ranch
Roasted Beets and Shallots in Miso Glaze / Toasted Grains / Garlic Scapes / Dehydrated Golden and Goji Berries / Turmeric-infused and Blueberry-infused Hellmann’s Caesar Dressing
Hellmann’s® Classics Salad Dressing Used: Caesar
Chef Catherine Auger
“Fall of the 780 (Vegan)”
Panna Cotta / Sake-Poached Turnips, Turnip Greens, Fava Beans, Blistered Cherry Tomatoes, and Fennel fronds all from Sundog Organics / Sauteed Gruger Family Fungi Pink Oyster Mushrooms with housemade Chickpea Miso and Hellmann’s Balsamic “Butter” / Hellmann’s Balsamic Tapioca Chips / Hellmann’s Balsamic foam / Foraged and Pickled Spruce Tips / Reclaimed Urban Garden Sunflower Shoots, Petals, and Bachelor Buttons / Micro Basil from home
Hellmann’s® Classics Salad Dressing Used: Balsalmic
Hellmann’s Blue Cheese Marinated Paupiette Halibut / Blue cheese / Tarragon Puffed Ancient Grain Risotto / Smoked Hellmann’s Blue Cheese Dressing AIR / Celery Leaf Pesto / Tomato Flowers / Edible Flowers / Ancient Grain Flour
Hellmann’s® Classics Salad Dressing Used: Blue Cheese
