Announcing 2024 Sherry Vinegar PDO Recipe Contest Winners
This fall, we partnered with Sherry Vinegar PDO from Spain to challenge our community of chefs to celebrate the bold acidity and complexity of Sherry Vinegar PDO. Check out the winning recipes here!
Photo: John Alexander
Join us in giving a big congratulations to Chef Brandon Carter of FARM Hospitality Group (Savannah, GA) for his winning Stuffed Turkey Wings. For his win, he’ll receive an all-expenses-paid trip to Jerez, Spain in 2025!
As Carter describes, “The inspiration for this dish comes from a couple of different places. I've been obsessed with stuffed chicken wings for a while now. There's also a fried chicken place in Savannah called Geneva's that does a fried turkey wing that is lights-out good. This dish is a collision of the two. Chestnuts are in season down here, and I love the texture and dimension they lend to a poultry sauce. The richness also gives me enough ceiling to really allow the Sherry Vinegar PDO from Spain to shine through. The vinegar gives me the complexity and acidity to pull the whole dish together.”
Stuffed Turkey Wings, Turkey Mousse, Chanterelle Mushrooms, Sherry Vinegar PDO, Sherry-Chestnut Sauce
Chef Brandon cArter
We’d also like to give a big shout-out to runners-up Chef Brandon Jew of Mister Jiu’s (San Francisco) and Chef Satinder Vij of Ilili DC (Washington, D.C.) whose recipes won them each $500.
Jew submitted a Peking-style squab with poached quince, dandelion greens, and Sherry vinaigrette. "The Sherry Vinegar PDO from Spain brings complexity to the sweet and sour quince and enhances the natural flavors of squab. This dish unites a traditional Chinese technique with seasonal Bay Area ingredients, blending smoky, tangy, and bitter notes with vibrant freshness," says Jew.
Vij submitted a charred octopus dish with batata harra pavé, tahini ajo blanco, and pimentón aïoli. "This dish unites Lebanese and Spanish flavors by pairing smoky, charred octopus with a spiced batata harra pavé and blending ajo blanco with tahini for additional creaminess. The Sherry Vinegar PDO from Spain introduces a sharp, tangy note that enhances the smoky octopus and balances the creamy tahini, while fresh herbs bring a bright finish," says Vij.
Recipe: Peking-Style Squab, Poached Quince, Dandelion Greens, Sherry Vinaigrette, Pine Nuts
