Calling all chefs and pastry chefs—it’s time to rev up your blenders for the 12th Annual Vitamix Challenge!
This year's theme is food waste. Whether it's lemon rinds, garlic skins, stale bread, meat scraps, or bruised apples from your neighbor's backyard, submit an original recipe for a composed dish that showcases the potential of byproducts that might otherwise end up in the compost bin.
All recipe submissions are due by Friday, May 3. Recipes should embrace the theme of food waste and utilize a Vitamix Commercial blender in at least three creative ways. One (1) grand prize winner will take home a suite of three Vitamix Commercial machines, and two (2) runners-up will take home a Vitamix Vita-Prep 3.
VITAMIX THROUGH THE YEARS:
PAST CHALLENGE WINNERS
Chicken Thigh, Red Curry, Coconut Milk, Fish Sauce, Chile Oil, Cilantro | Chef Song Authaiphan of Merai
Junmai Ginjo Sake, Green Apple Verjus, Clarified Apple Juice, Benedictine, Crème de Cassis, Bergamot Bitters | Bartender Lou Charbonneau of Hecate
Peri-Peri Chicken with Peri-Peri Labneh, Samfaina, Fresh Herbs | Chef Rudy Lopez of The LINE L.A.
Fried Chicken Bolo Bao with Tofu-Marinated Fried Chicken, Sesame Slaw, Tasty Sauce | Chef Laurence Louie of Rubato
White Wine, Calabrian Chile, Roasted Garlic, Crispy Guanciale, Basil, Pizza Bianca | Chef Luke Fetbroth of Tonino
Pickled Shallot, Sliced Radish, Urfa Chile, Celery Leaf | Chef Molly Dwyer of Bar Volpe
Shrimp, Salsa Verde, Oaxaca Cheese, Red Onion, Crema, Avocado, Criollo | Chef Francisco Aguilar of Simón
Cucumber, Jalapeño, Orange, Avocado Purée, Tzatziki Broth, Lemon Vinaigrette, Dill Oil | Chef Sonnie Gomez of The Proper Santa Monica
Grilled Lumina Lamb Rack, Braised Lumina Lamb Leg, Fava Bean Purée, Lamb Jus, Mint | Chef Neal Fraser of Redbird
Mango Hot Sauce, Tamarind Sauce, Green Seasoning | Chef Rashida Holmes of Bridgetown Roti
Chamomile Sorbet, Lemon Curd, Lemon Confit, Vanilla Fritter, Calamansi Gastrique, Meyer Lemon Gel | Pastry Chef Raymond Morales of Bar Chelou
Collard Green Kimchi, Potato Salad, Jangajji, Tofu, Broccolini, Soy-Marinated Egg, Steamed Rice | Chef Jihee Kim of Perilla
White Korma Sauce, Samosa-Spiced Potatoes, Tandoori Onions, Imli Chutney, Mozzarella, Parmesan, Peas, Mint Chutney | Chef Miles Shorey of Pijja Palace
Almond Sorbetto, Lemon-Nori Jam, Lemon Granita | Pastry Chef Tamara Rigo of Gucci Osteria da Massimo Bottura
Cranberry Bean Sauce, Coconut Vinegar, Fresh Herbs, Red Onion, Pickled Chile | Chef Christian Truong of Si! Mon
Grilled Pineapple, Guacamole, Grilled Onion, Crispy Onions, Cilantro, Blue Corn Tortilla | Chef Francisco Aguilar of Simón
Brown Butter, Sauerkraut Beurre Blanc, Pickled Ramps, Dill | Chef Matt Schaler of Birdie G’s
Inasal Butter, Lemongrass, Garlic Mojo, Toyomansi, White Rice, Atchara Pickles | Chef Nico De Leon of Lasita
Junmaishu Sake, Amaro, Umeshu, Seasonal Fruit Syrup, Lemon, Bitters | Bartender Austin Hennelly of Kato
Fried Tofu, Pickles, Lettuce, Avocado, Alfalfa Sprouts, Sunflower Tahini | Chef Zach Jarrett of Bub and Grandma’s
Fabby’s Chorizo, Potato Purée, Guajillo Aïoli, Shredded Lettuce, Oaxaca Fluff | Chef Alejandro Guzmàn of Fabby’s
Mashed Potatoes, Roasted Chayotes, Pickled Chayotes, Fried Leeks | Chef Danielle Duran-Zecca of Amiga Amore
Coconut Green Goddess Dressing, Chile Crunch, Chile Oil Breadcrumbs, Cured Egg Yolk | Chef Nico de Leon of Lasita
Tequila Blanco, Passion Fruit Liqueur, Pineapple Eau de Vie, Tepache, Lime | Bartender Chris Chernock of asterid by Ray Garcia
Uni, Horseradish Cream, Green Apple Ice | Chefs Maxou Boonthanakit and Lijo George of Camphor
Carnaroli Rice, Tomato Sauce, Parmigiano Reggiano, Stracciatella, Basil Cream, Dehydrated Tomato, Burnt Caper Powder | Chef Mattia Agazzi of Gucci Osteria da Massimo Bottura
Pink Lady Apple Kimchi, Grilled Broccolini, Strawberry Gochujang Vinaigrette, Pickled Radish | Chef Alisa Vannah of Mr. T