Announcing Winners of 2024 Copa Jerez US Finals
Three chef-sommeliers from across the country competed for the title of US Champion of the Copa Jerez National Finals. The winning team from Midnight in the Garden will go on to compete in the International Finals in Jerez, Spain in 2025.
In a closely fought battle held in New York City on Monday, November 4 at the Institute of Culinary Education (ICE), the chef and sommelier team from Midnight in the Garden (Austin, TX) won the 2024 US Finals title of the Copa Jerez competition. Widely regarded as the ultimate Sherry and food competition, Copa Jerez is held biennially and is organized by the Regulatory Council of Jerez and Manzanilla, and Fedejerez.
“The Midnight in The Garden team’s menu was exciting and risk-taking, while gracefully refined. The food told a personal story filled with Texas soul, and the Sherry pairings were equally thoughtful and enhanced every bite”, says competition judge Lizzie Takimoto.
US champions Chef Ryan Fox and Beverage Director Alex Wheatley Bell of Midnight in the Garden (Austin, TX) competed against two other teams: Chef Conor Dennehy and Wine Director Danielle Ayer of Talulla (Cambridge, MA), and Chef Victor Rivera and Beverage Director Kara Daving of The Bazaar by José Andrés (New York). The 2024 US winners will now represent the United States and compete for the international title at the Grand Final of Copa Jerez XI in Jerez de la Frontera, Spain, in June 2025.
FROM LEFT TO RIGHT: ALEX WHEATLEY BELL AND RYAN FOX OF MIDNIGHT IN THE GARDEN
The three teams presented their pairings before a panel of five judges: Scott Carney, MS (Director of Wine Education at the Institute of Culinary Education), Oliviero Lucchetti (Head Sommelier of Chambers), Lucas Paya (Sommelier, Certified Sherry Wine Educator, and Author), Alex Raij (Chef/ Owner ofTxikito, La Vara, and Saint Julivert Fisherie), and Lizzie Takimoto (Food and Drinks Editor at StarChefs). The winning team impressed the judges with their creative menu and expert Sherry pairings:
First Course
Warmed Osetra Caviar, Preserved Green Almond, Walnut Oil paired with Emilio Hidalgo, La Panesa Especial Fino
Second Course
Lobster, Plum Pit, Amazake Chawanmushi paired with El Maestro Sierra Palo Cortado
Third Course
Roasted Potato Ice Cream, Quince, Raspberry paired with Osborne Pedro Ximenez Viejo Rare Sherry
THe BAZAAR TEAM
THE TALULLA TEAM
The US winning team is through to face teams from seven other countries at the International Final in Jerez in June 2025. The team will spend a week fully immersed in the world of Sherry and gastronomy at the Copa Jerez Forum and compete live for their chance to take the trophy home.
ABOUT COPA JEREZ
Copa Jerez is a biennial international culinary competition organized by the Regulatory Council of the Denominations of Origin "Jerez-Xérès-Sherry" and "Manzanilla-Sanlúcar de Barrameda" and the Federation of Wineries of the Marco de Jerez (FEDEJEREZ). The competition encourages teams of chefs and sommeliers to explore Sherry’s versatility and food-pairing potential by creating a three- course menu perfectly matched with a range of Sherry wines. Eight countries participate in the competition: Belgium, Denmark, Germany, The Netherlands, Mexico, Spain, the United Kingdom and the United States. Each country holds its own national finals to select the top team and the best pairings. The finalists then advance to the international finals at the Copa Jerez Foru
