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Juniper’s Kate Elliott Wins Finals

The finals for Slice, Dice and Spice New York were held on October 25th at the New York Wine and Culinary Center in Canandaigua.  The winner is Juniper’s Kate Elliott and her team of amateur participants. 

The top three chefs, Michael Bommelje of Warfield’s Restaurant in Clifton Springs, Nick Rada of Doc’s Seafood and Steakhouse in Canandaigua, and Kate Elliott were required to create a meal using “Market Basket” ingredients from the regions local farms and wineries.  This was a snap for Elliott because that’s what she does on a daily basis in her newly opened Elmwood Avenue restaurant.

Kate’s winning meal was made up of three courses:  

The first course was deconstructed pierogi with spaetzle, cabbage, Dijon mustard, and Hartmann’s Andouille sausage, all of which paired with Rohrbach’s Scotch Ale and Red Jacket Orchard’s Tart Cherry.  
The second course was seared chicken breast with beets, goat cheese, and Arbor Hill Reisling with a toasted pumpkin seed and micro-collared greens garnish, paired with Imagine Moore Reisling and Red Jacket Orchards Apple Cider.  
The third course was a Red Jacket Orchards apple basil crisp, with a pine nut and brown sugar crust and a basil caramel cream cheese topping paired with Mrs. Brahm’s Cranberry Wine and Red Jacket Orchards Healthy Purple.

The judges awarded points to each chef based on menu creativity that properly highlighted the local flavors and wine pairing from local wineries and breweries, along with how well the chef delegated tasks to their amateur participants. 

The featured ingredients were Hartmann’s sausages, Bejo Seeds pointy headed cabbage, Pederson cabbage, pumpkin, Sweet Expressions chocolate and Baldwin Richardson’s butterscotch caramel topping.

Image: Kate Elliott (center), her team, and their winning dishes.

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