CHEF SHAWN BUCHER FINALIST IN OCEAN SPRAY CONTEST

Utah chef Shawn Bucher recently returned from Boston, where he was one of four national finalists in the 2011 Ocean Spray Foodservice Ultimate Cranberry Recipe Contest.


"I did not win but came close," he said.  His finalist recipe was Holiday Caprese Salad.

For its fifth annual “Ultimate Cranberry Recipe” Contest, Ocean Spray sought executive chefs and foodservice professionals who highlight the versatility of the cranberry in the most unique and vibrant way. This year, Shonna Ebert of Dietert Center in Kerrville, Texas won the $10,000 grand prize with “Kickin’ Chicken Tortilla Soup with Zesty Cranberry Crème Fraîche.”

Ebert prepared her innovative creation for a panel of judges including Paul King, executive chef of Davio’s; Lawrence Parks, executive chef; and Jason Ward, executive chef of Renaissance Boston Hotel & Spa at Patriot Place during the final cooking showdown this past Friday. On Saturday, the judges announced Ebert as the winner during Ocean Spray’s Fall Harvest Festival.

The recipes can be found at www.oceanspray.com as well as www.oceansprayfoodservice.com/recipes/.

The two other finalists included Brent Rhoda of Sysco SEF in West Palm Beach, Fla., with his “Deep Fried Craisins and Michael Sabella of Sysco Foodservices in San Francisco, Calif.

Shawn has been a culinary instructor at the Art Institute of Salt Lake City, and a few years ago published a basic cookbook for beginners called "The First-Timer's Cookbook."  He has also been teaching culinary classes at The Crane House Reception Center in Riverton.  His next class takes place Oc.t 13 at 6:30 p.m., and will feature Mac and Cheese and Tabouli Salad.  First time attendance cost is $35, which includes copies of both "The First-Timer's Cookbook" and "In Good Taste" by Nancy J. Miles.  Repeat classes are $15. Register at 801-838-8901. 

Here's Shawn's recipe:

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HOLIDAY CAPRESE SALAD

Ingredients:

Pesto
1 cup olive oil
1 cup Ocean Spray® 100% Juice Cranberry Blend
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
2 tablespoons fresh lemon juice
2 1/2 ounces fresh basil, 2 leaves set aside for garnish
2 ounces sliced almonds 1/2 ounce fresh mint, 3 leaves set aside for garnish
Dash salt and pepper


Cranberry-Nutmeg Reduction
3 cups Ocean Spray® 100% Cranberry Juice
1 teaspoon ground nutmeg


1 large beefsteak tomato
1 8-ounce ball fresh mozzarella cheese
1/4 cup Ocean Spray® Craisins® Original Dried Cranberries
Reserved basil and mint leaves, garnish

Directions:

To Make Pesto:
Combine all pesto ingredients in food processor. Process on high speed for 2 minutes or until smooth.


To Make Cranberry-Nutmeg Reduction:
Pour cranberry juice into medium saucepan; bring to a boil over high heat. Reduce heat and simmer for 1 hour or until reduced to thin syrup consistency. Add nutmeg; stir until blended.


Slice tomato into 4 or 5 even slices; cut each slice in half. Slice cheese the same way. Stack basil and mint leaves together; roll tightly into a cylinder and thinly slice.


Spoon about 1/2 cup pesto onto each serving plate, spreading to cover. Top each with alternating slices tomato and cheese. Garnish with dried cranberries, basil and mint. Drizzle Cranberry-Nutmeg Reduction evenly over each serving.


Makes 4 servings.


2011 Ocean Spray Foodservice Ultimate Cranberry Recipe Contest Finalist Shawn Bucher