Congratulations to the winners of the The Future Menus Contest: Local Abundance! We received over 250 entries showcasing the irresistible potential of vegetables as a part of this contest sponsored by Unilever Food Solutions.
Local Abundance is one of the five trends identified by the Unilever Food Solutions 2024 Future Menus Report. Based off of extensive research and expertise, the report is a rich resource for foodservice professionals looking to ensure their menus are future-ready now! Download the report here.
The prompt for the contest was to create an original dish showcasing ingredients that celebrate your local growers and producers while also incorporating one of the select products from Unilever Food Solutions. Our judges were blown away by the quality of so many of the entries and had a truly challenging task to determine the winners, but after careful deliberation, considering presentation and techniques, as well as the degree to which these chefs described their incorporation of local ingredients, the following entries emerged as the winners!
3 GRAND PRIZE WINNERS
Each of these chefs will receive a $4,500 USD cash prize, a $250 gift card to Chef’s Roll Apparel, and a $250 gift card to Korin
Sea Island Red Pea Parfait, Benne Crackers, Red-Eye Gelee, Pickled Vegetables, Pea Flowers, Pecan Dust
Sea Island red peas, and benne seeds are part of the rich culinary heritage here in South Carolina. The creamy peas from the Sea Islands off the coast of South Carolina make a delicious plant-based starter as a parfait. The parfaits are sprinkled with pecan dust and paired with Benne crackers. Benne seed is another ingredient popular in our cuisine and also grown in the Sea Islands. Toasted and ground with whole wheat flour, the seeds make a simple, crisp cracker. A red-eye gelee made with dark coffee, smoked shoyu, Knorr Professional Vegetable Base and agar compliments the parfait, and pickled southern vegetables complete the dish.
Featured Product Used: Knorr Professional Vegetable Base
Texas Wagyu Steak Tartare with a Tomato Tartare
I used locally raised Texas wagyu, quail eggs, tomatoes, okra including pickled dried and flowers, sour dough bread, Asian greens, my own herbs. local business include Midland Meat company, Eggheadseggs company, 31 Preserves, Bakeology by Challis, Flying Y Farms, mostly found at Midland downtown farmers market. The tomato de caldo in both the tomato and beef tartare and on the toast.
Featured Product Used: Knorr Professional Tomato de Caldo
A Taste of Vancouver: Crab & Caviar Tartelette, Crab & Nasturtium Roll and Shellfish Stuffed Cabbage, served with Dill Mayonnaise, Dill Oil, and a Shellfish Sauce
1. Tartelette – The shell is made from Nootka Rose Milling unbleached white flour, O Lugar Artisan Butchery beef tallow from local cattle and Vancouver Island Sea Salt. The filling is locally caught Dungeness crab from The Fish Store bound with Hellmann’s Real Mayonnaise, seasoned with Urban Forage Sweet Smoky Spice and herbs from Sunwing Farms. On top of the filling are rounds of pickled turnips from The Plot Market Garden and pickled green strawberries from Sweet Beans Farm. The pickling liquid contains a vinegar made with last years pears from the tree in my backyard, kombu from Canadian Kelp and Vancouver Island Sea Salt. It is then topped with Northern Divine Caviar from Finest at Sea. This is a sustainable product coming from an aquafarm not far from here. The garnish of herbs and edible flowers are from plants I purchased at The Root Cellar.
2. Crab & Nasturtium Roll – Once again the crab is bound with Hellmann’s mayonnaise. It’s seasoned with Vancouver Island Sea Salt, dill from Sunwing Farms and chives from Dan’s Farm & Country Market. This is then rolled in a nasturtium leaf from Sweet Beans Farm, topped with Sunwing Farms dill mayonnaise, Northern Divine Caviar, edible flowers & nasturtium from Sweet Beans Farm. Underneath is a crumb made from Portofino Bakery garlic and cracked pepper loaf and O Lugar beef tallow.
3. Shellfish Stuffed Cabbage – The cabbage is from Michell’s Farm. It is filled with chopped Salt Spring Island Mussels, Quadra Island Clams & Dungeness Crab from The Fish Store. The filling is seasoned with Urban Forage Sweet Smoky Spice and Dan’s Farm chives. On top is sea asparagus that I foraged from a local beach, green cauliflower from Dan’s Farm, purslane from Sweet Beans Farm, Quadra Island Clams from The Fish Store, Northern Divine Caviar from Finest at Sea and a tuille made from Nootka Rose Milling unbleached white flour, O Lugar beef Tallow & Vancouver Island Sea Salt.
4. Shellfish Sauce – The sauce is made with the cooking liquid from the local clams & mussels, Mirepoix from Michell’s Farm, Kombu from Canadian Kelp, Whipping Cream from Island Farms, Unsworth Vineyards Allegro 2021, and Fraser Valley butter.
5. Dill Oil &Dill Mayonnaise – The Dill is from Sunwing Farms and the mayonnaise used is Hellmann’s Real Mayonnaise
6. The Plate -The plate was made by a local artist Buttata Ceramics. Her studio is a five minute drive from my house. She does really nice work. I chose the “Driftwood” glaze as it fits the theme of the dish.
Featured Product Used: Hellmann’s Real Mayonnaise
10 HONORABLE MENTIONS
Will each receive a $400 gift card to Korin
Hatch Aguachili De Camaron
Farmers market hatch chili’s were utilized to create a vibrant spicy verde aguachili. My hatch chili aguachili verde recipe was made with hatch chili, Serrano, cucumber, garlic, herbs, lime, and salt. Fresh wild caught gulf shrimp were marinated with piquin chilis, salt, garlic, limes juice, and Hellman’s vegan mayo to “cook” the gulf shrimp.
Featured Product Used: Hellmann’s Vegan Mayo
Cardamom Carrot Crusted Yellowtail
Cardamom Carrot Crusted Yellowtail served over a sweet carrot, ginger, lemongrass, miso, puree. Roasted pink mushrooms, zucchini, heirloom cherry tomato, radish, carrot, mandarin orange with a kimchi & fermented chili aioli. Micro Cilantro to garnish. Everything local to San Diego, even the plates.
Featured Product Used: Hellmann’s Real Mayonnaise
Sonoma Coast Halibut with Summer Squash, Corn, and Tomatoes
This dish is a true celebration of local abundance, featuring fresh produce sourced from the best farms and markets in the region. The halibut, sourced from the pristine waters of the Sonoma Coast at Anna’s Seafood Market, is wrapped in vibrant zucchini slices from Sun Tracker Farm and filled with a smooth basil-infused mousse, made with Hellmann’s Extra Heavy Mayonnaise for added richness. The zucchini blossoms, also filled with this mousse, add an elegant touch to the dish.
Accompanying the halibut are sautéed summer vegetables, including beans, squash from Sun Tracker Farm, and corn, all seasoned with Knorr Professional Select Vegetable Stock Base to enhance their natural flavors. Rancho Gordo cranberry beans, cooked in Knorr Professional Ultimate Vegetable Base, add a hearty and flavorful component to the dish, further emphasizing the bounty of the region. The dish is completed with a light and airy tomato water foam, made with tomatoes from Long Meadow Ranch Farm, Knorr Professional Liquid Concentrated Vegetable Base, and soy lecithin, bringing a modern twist. The corn puree, made with sweet corn and Hellmann’s Vegan Mayo, provides a creamy and flavorful base that perfectly complements the vibrant summer vegetables and halibut. Fresh herbs from Earth Worker Farm tie the flavors together beautifully.
Featured Product Used: Knorr Professional Select Vegetable Stock Base, Knorr Professional Ultimate Vegetable Base (used for cooking Rancho Gordo, Knorr Professional Liquid Concentrated Vegetable Base, Hellmann’s Extra Heavy Mayonnaise and Hellmann’s Vegan Mayo
Corn Tortelloni
Tortelloni with a ricotta + corn filling, corn brodo, mushroom conserva, herb oil, sage. I Utilized Michigan sweet corn and my favorite local mushroom producer Mushroom Grub.
Featured Product Used: Knorr Professional Caldo
Roasted Lion’s Mane with Peach & Hatch Chile Mole Verde
Hazel Dell lion’s mane mushroom seared and fortified with Knorr Professional Caldo smothered in a Mole Verde made with a bounty of ingredients from the farmers market including Palisade Peaches, Hatch green chilis, tons of greens (beet greens, romaine, kale, cilantro) and more Knorr Professional Caldo Vegetable. Garnished with herbs gathered from the farmers market (opal basil, pea tendrils, squash blossoms).
Featured Product Used: Knorr Professional Caldo
Reimagined Rasmalai: A Symphony of Tradition and Innovation
Rasmalai is one of the most popular traditional sweet dessert from Indian subcontinental literally means Indian cottage cheese soaked in flavored milk. My reimagined take on the traditional Indian dessert, Rasmalai, embodies a delicate balance of innovation, health, and sustainability. Rooted in tradition yet transformed into a modern avatar, this dish showcases my commitment to using seasonal and locally sourced ingredients, ensuring both sustainability and an exceptional culinary experience.
The dish features a light and airy rasmalai sponge, delicately soaked in saffron and cardamom-infused milk, offering a luxurious and aromatic base. Complementing this is a refreshing strawberry and lime compote with liquid concentrated base by knorr professional to negative pairing the dessert to cut the sweetness, which adds a vibrant twist to the classic flavors. The almond whipped ganache provides a rich and creamy contrast, while the strawberry chocolate ripple adds a playful, yet sophisticated texture.
The milk and strawberries, integral to this creation, are sourced from the Blackwood Farm in Texas and zero point organics, underscoring my philosophy of supporting local agriculture and sustainability. By incorporating Ayurvedic herbs, spices, and superfoods, I’ve not only enhanced the flavor profile but also made the dish lighter and healthier, aligning with contemporary culinary trends.
Featured Product Used: Knorr Professional Liquid Concentrated Base
Pickled Beets with Cucumber Stuffed with Feta
Beets tossed in olive oil, Knorr Caldo De Pollo (I use this in place of salt for many of my dishes),then oven roasted. Beets were pickled with white balsamic vinegar, and blood orange juice. Topped with cucumber stuffed with a mixture of feta cheese, Hellmann’s Mayonnaise, and lemon zest. Garnished with caviar, herbs and edible flowers. Served with balsamic reduction. The beets, cucumber, blood orange, and vinegars were purchased from my local farmer’s market! Herbs and edible flowers are from my garden.
Featured Product Used: Knorr Professional Caldo de Pollo and Hellmann’s Real Mayonnaise
Tomato Herb Broth, Sun-Dried Tomato Chickpea Dumplings, Late Summer Vegetables, and Roasted Garlic Parmesan Mayo
This dish offers a harmonious blend of flavors and textures, perfect for a light summer meal. The late summer vegetables, simmered in Caldo de Tomate, add vibrant color and flavor, ensuring your meal is packed with nutrients and seasonal goodness. The Moroccan spices in the dumplings and the roasted garlic parmesan mayo add depth and complexity, creating a delightful culinary experience. The Tomato Herb Broth is served with local Wilder Fields Micro Greens, drizzled with extra-virgin olive oil and lemon juice, and accompanied by toasted sourdough and roasted Garlic Parmesan Mayo.
Tomato Herb Broth – A hearty and flavorful broth simmered with Caldo de Tomate, this wonderful broth showcases the essence of local late summer vegetables. It is infused with the sweetness of fresh corn, the crispness of celery and carrots, the earthy notes of Swiss chard and green peas, broccolini, the savory depth of tomato and onions, and the bright freshness of parsley, cilantro, and basil.
Sun-Dried Tomato Chickpea Dumplings – These dumplings are crafted with a flavorful foundation of dried chickpeas simmered in Knorr vegetable stock. The dumpling dough is made with chickpea flour, ground-cooked chickpeas, shredded carrots, yogurt, rolled oats, a pinch of baking powder, flaxseed, and pepitas. Infused with a Moroccan spice medley of cumin, garlic, cinnamon, Aleppo pepper, paprika, lemon zest, harissa spice powder, almond butter, and cinnamon, the dough is shaped into small dumplings and cooked to perfection in the tomato broth.
Roasted Garlic Parmesan Mayo – A creamy condiment crafted from garlic and Hellmann’s Real Mayonnaise. Enriched with the depth of slow-roasted garlic, the bright zest of lemon juice, the nutty richness of grated Parmesan, and a touch of crushed red pepper flakes, this mayo offers a versatile and flavorful accompaniment. It can be enjoyed as a dipping sauce for dumplings or drizzled over finished dishes, adding a pungent garlic flavor that complements the other ingredients.
Featured Product Used: Knorr Professional Caldo de Tomate and Hellmann’s Real Mayonnaise
Yellowtail Crudo
Local yellowtail from Chula Fisheries rubbed in jalapeno ash with pluots, grapes, dragonfruit, radish, scallion, dressed in honey-garlic-ginger-fish sauce and chili oil, Sand N’ Straw micro radish & pea tendrils from Scintilla Farms
Featured Product Used: Knorr Professional Liquid Concentrated Base
Local Abundance Panna Cotta
Highlighting ingredients from NY’s Capital Region: Sweet summer corn panna cotta, peach cheong gelée. fresh peach slices, salted maple labneh, garden shiso & mayonnaise cookie crumbs made with Hellmann’s Mayonnaise, honeycomb candy with local honey.
Local purveyors included: 
Bulich Creekside Farm 
High View Maple Products 
Meadowbrook Farms Dairy 
Argyle Cheese Farmer 
V’s Bees Honey
Featured Product Used: Hellmann’s Real Mayonnaise
Thank you so much to everyone who participated in this contest! Stay tuned for the next Future Menus contest launching very soon – another chance to win BIG.
