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Unlock the Secrets of Butter Finalists

Last month we challenged you to unlock the secrets of European butter by creating your most creative and innovative dish using Butter of Europe for the chance to win 1 of 3 all-inclusive trips to The Anti-Convention. Out of the many incredible dishes submitted in the 3 different contest categories – Pastry, Bakery, and Savory – our judges chose the top two dishes in each that showcased an exceptional use of European butter. The 6 finalists chosen will have their butter driven recipes recreated in our Chef’s Roll Test Kitchen where they will be judged again for their taste and flavors. The chefs who win their category will be our contest’s Grand Prize Winners and will be attending our second annual Anti-Convention as a VIP this April!

Congratulations to our finalists! Scroll below to see which 6 lucky chefs made the cut and are in the running to win this amazing trip to San Diego for the biggest chef event of the year. And don’t forget to check back to see who will be our Grand Prize winners!


PASTRY FINALISTS


Chef Jenny Dorsey

“From the Depths” Entremet

Thyme Panna Cotta / Sweet Corn Mousse / Strawberry-Fennel Gelee encased in Cocoa Butter / Pine Nut Biscuit / Vanilla & Serrano Pepper Swirled Glaze / Yellow Wasp

 

Chef Courtney Reed

“Fig & Anise Mille Feuille”

Fresh Black Mission Figs / Fig and Star Anise Pastry Cream / Brûléed Figs / Chantilly Cream / Chocolate Fudge Sauce

 


BAKERY FINALISTS


Chef Eric Berggren

“Lemon Pistachio Butter Cake with Local Caramelized Green Figs & Pomegranate Seeds”

Ground Toasted Pistachios / Almond Meal / Organic Whole Wheat Flour / Pelugra Undalted Butter / Eggs / Sugar / Vanilla / Confectioners Sugar / Baking Powder / Fresh Lemon Zest And Juice / Sun Valley, CA Green Figs / Pomegranate Seeds

 

 

Chef Zoe Adelstein

“Pumpkin Spice Brioche with Caramel Cinnamon Apples”

Pumpkin Spice Blend Brioche / Caramel Syrup / Caramel / Slow Cooked Cinnamon Apples

 


SAVORY FINALISTS


Chef Tim Pheasant

“Poached Maine Lobster in Butter with Beurre Rouge”

De-shelled Maine Lobster poached in French Butter then plated with Beurre Rougee

 

 

Chef Ryan Lawton

“Chasseur Rabbit Hunter Stew”