3rd annual Chef's Choice Award Winners

For Release: October 15, 2001

3rd annual Chef's Choice Award Winners announced

Philadelphia, PA – Cutter’s Restaurant Executive Chef Martin Doyle has won “Best of Show” in the Master’s Touch 3^rd Annual Chef’s Choice Awards with his Maine Lobster Salad with a Carrot Mango Vinaigrette recipe. Eighty Philadelphia area restaurants were invited to participate in the event co-sponsored by Philadelphia Magazine and Visitor’s Guide and the Produce For Better Health Foundation. The awards reception will be held during the Produce Merchandising Association Convention on October 29^th at the Philadelphia Marriott’s Liberty Ballroom.

“I am very happy and honored,” said Chef Doyle. “Philadelphia has some great chefs so winning this award is very special.” Doyle will receive a Five-Star Dream Vacation for two to Cancun, Mexico, for his entry.

Chefs from the greater Philadelphia area were asked to contribute recipes using Tomatoes, VineSweet® Mini-Peppers, Red Bell Peppers, Cantaloupe, Honeydew, Watermelon, Italian Squash and Mangoes (Tommy Atkins). Each category winner will receive a crystal Chef’s Choice statue.

The individual category winners are:

Appetizer Recipe

Chef: Gene Betz
Restaurant: Saloon Restaurant
Recipe Description: Foie Gras w/ Caramelized Mango Flan in Port Wine Reduction.

Main Dish Recipe

Chef: David Grear
Restaurant: La Terrasse
Recipe Description: Smoked Mango Kesup and Turkey London Broil.

Salad Recipe

Chef: Martin Doyle
Restaurant: Cutters
Recipe Description: Main Lobster Salad with a Carrot Mango Vinaigrette

Dessert Recipe

Chef: Walter Staib
Restaurant: City Tavern
Recipe Description: Shortbread Triangles w/ Mango Chutney

VineSweet Mini-Pepper Recipe

Chef: Brian Duffy
Recipe Description: Stuffed Mini-Peppers w/ a Mango Shrimp Mousseline

The recipes were judged by WCAU-TV personality and produce expert “Produce Pete” Napolitano and Philadelphia Magazine Social Editor and Food Expert Rebecca Kenton.

Master’s Touch and the Produce For Better Health Foundation created the Chef’s Choice Awards to promote the use of fruits and vegetables in a daily diet.

THE 3^RD ANNUAL CHEF’S CHOICE AWARDS “BEST OF SHOW” WINNING RECIPE

MAINE LOBSTER SALAD WITH A CARROT MANGO VINAIGRETTE

1 lb. Maine Lobster
2 oz. Green Beans (blanched)
2 oz. Mango (julienne)
2 oz. Oven Roasted Plum Tomatoes
2 oz. Shiitaki Mushrooms (lightly sautéed)
1 oz. Scallion (julienne)
3 oz. Lettuce and Herb Mix
1 oz. Chopped Shallots

I. Cook lobsters in court bouillon approximately 8-10 minutes. Cool and take out of shell. Keep at room temperature to serve.

II. In a large bowl combine green beans, mango, tomatoes, shiitaki mushrooms and scallions together.

III. Add desired amount of lettuce and herb mix (mesclun, frisee, arugula, mint and basil).

IV. Cut lobster tail into bite size medallions and add lobster knuckles. Combine with other ingredients. Keep claws to garnish.

V. Add desired amount of carrot mango vinaigrette and season with salt and pepper.

VI. Arrange on plate and garnish with claws.

Carrot Mango Vinaigrette:

4 large carrots (juiced)
1 large mango (1/2 juiced, ½ brunoise dice)
1 cup of olive oil
¼ cup champagne vinegar

I. Reduce carrot juice by half. Add mango juice and reduce by half again. Let cool.

II. In blender add vinegar and slowly add olive oil. Season with salt and pepper.

III. Pour into bowl and add diced mango.